Your Ultimate Guide on How To Grill Fish

Fish grilling can be tricky, but knowing which fish to pick makes all the difference. Some fish are natural stars on the grill while others just fall apart.

Think of it like this - sturdy fish are your best friends for grilling. Just like you wouldn't build a sandcastle with wet sand, you wouldn't want to grill delicate fish that falls apart easily.

What makes certain types of fish great for grilling is their texture and thickness. Fish with firm, meaty flesh can handle the heat without breaking apart. Plus, thicker cuts give you more wiggle room with cooking time - no panic about overcooking!

Best Fish for Grilling:

• Salmon - thick, fatty, and forgiving
• Tuna - meaty and holds shape perfectly
• Swordfish - steak-like texture, won't fall apart
• Mahi-mahi - firm flesh, great for beginners
• Halibut - thick fillets, stays together well
• Snapper - crispy skin, firm texture
• Grouper - hefty fillets, delicate, slightly sweet taste

The right selection of fish is crucial so keep these tips in mind when shopping:

• Look for thick, even cuts
• Fresh fish should smell like the ocean, not "fishy"
• Flesh should be firm and bounce back when touched
• Avoid thin, delicate fillets that tear easily

Skip grilling flounder or sole - these delicate fish are better pan-fried. They're too thin and flaky for the grill's intense heat.

Great grilled fish doesn't need fancy equipment or complicated ingredients. The magic happens when quality fish meets high heat, with just a few basic ingredients to help bring out those natural flavors.

Skip the marinades and complex rubs - sometimes the simplest approach gives the best results.

• Fish Fillets: Pick thick, firm fillets around 1 inch thick - they're easier to handle and cook more evenly on the grill. Sure, steaks or whole fish work great too, but fillets give that perfect balance of crispy exterior and tender inside. Thinner cuts need more attention and cook faster, while whole fish takes longer.
• Olive Oil: Grab some olive oil and coat your fish well - it's the secret to keeping it from getting stuck on the grill bars and getting that beautiful crust everyone raves about. Don't sweat it if olive oil isn't in your pantry - any oil that can take the heat will work just fine, like grapeseed, avocado, or regular old vegetable oil.
• Salt: It brings out the best in any fish. Salt does not just add flavor - it helps create that mouthwatering crust and keeps the fish moist inside.
• Pepper: Fresh cracked black pepper provides that perfect bite without overwhelming the natural flavor. Season generously right before grilling - the fish should look like it just caught a light dusting of snow.

Tools Required

• Grill
• Grill Brush
• Fish Spatula or Tongs
• Grill Basket or Fish Basket
• Cooking Spray or Oil
• Aluminum Foil or Parchment Paper (optional)
• Instant-Read Thermometer
• Basting Brush (optional)

The magic of grilled fish lies in its simplicity - when carried out right it is a game-changer for seafood fanatics. While some may find grilling fish intimidating, it is all about knowing the proper method.

Firm-fleshed fish like salmon, swordfish, or tuna are perfect for beginners considering that they hold their shape better on the grill. Here, we are grilling a salmon fillet - a cut taken parallel to the backbone, mostly without large bones.

Ingredients

• 8-ounce skin-on salmon fillet (or other firm fish)
• 1 tablespoons olive oil
• Salt and pepper

Instructions

Step 1: Prepare Your Workspace

First things first, we need to get that grill blazing hot. Crank it up to about 400-450°F. This is what gives you that beautiful golden crust that makes everyone's mouth water.

Let your grill heat up for a good 15 minutes - this waiting period is a must. While the grill heats, take a sturdy grill brush and thoroughly clean those grates.

A clean cooking surface prevents sticking and ensures those beautiful grill marks we're aiming for.

Step 2: Prepare The Fish

Now, let's focus on getting our star ingredient ready. Place your fish fillet on a clean cutting board and examine it carefully. Run your fingertips gently over the flesh, feeling for any hidden pin bones.

These sneaky little bones need to go - use fish tweezers to pull them out in the same direction they're pointing. Next, grab some paper towels and pat the fish dry thoroughly.

Moisture is the enemy of a good sear, so take your time here. A dry surface is key to achieving that perfect golden crust.

Step 3: Season

Now, grab your favorite olive oil and get your hands dirty. You want to really work that oil into every nook and cranny of the fish. Don't be shy with it – give both sides a good coating.

This oil serves double duty - it prevents sticking and helps create that beautiful crust.

Season liberally with sea salt and fresh ground pepper. Let your seasoned fish rest at room temperature for 5-10 minutes, allowing the seasonings to penetrate and the fish to lose its chill.

Step 4: Sear the Fillet

Now for the fun part. Once your grill's good and hot, lay that fish down, flesh first, at a slight angle across the grates. That sizzle when it hits serves as a music to a cook's ears. Close the lid immediately to trap the heat.

This first phase takes about 6-7 minutes, and it's where patience becomes your best friend. Resist the urge to peek or move the fish - let it develop that beautiful golden crust undisturbed.

Step 5: Flip the Fish

Give it those first few minutes, then comes the moment of truth. Pop that lid and ease your spatula under the fish. If you feel resistance, wait another minute - the fish will release naturally when it's ready.

Once it moves freely, position your spatula under the center and, in one smooth motion, flip it onto a fresh, hot spot on the grill. The skin should now be facing down, ready for its turn to crisp up.

Step 6: Continue to Grill

With the fish flipped, we're in the home stretch. This side cooks faster, needing only 3-4 minutes. Watch for the flesh to change from translucent to opaque, and for gentle flaking when tested with a fork.

The fish should feel slightly firm but still have some give when pressed. For perfect doneness, look for an internal temperature of 130-135°F at the thickest part.

Step 7: Remove and Rest

When your fish reaches the right temperature, it's time for the final move. Work that spatula right between the skin and meat, nice and gentle-like. Move it over to a clean plate and let it chill for a couple of minutes.

During this rest, the internal temperature will climb a few more degrees, completing the cooking process. Squeeze some fresh lemon over top, and if you're feeling fancy, drizzle your good olive oil and sprinkle some flaky salt.

Time to dig in - you've got yourself a piece of fish that's crispy where it counts, juicy inside, with just enough of that smoky goodness from the grill.

How To Grill Fish Steak

Now, steaks and fillets - they offer different cooking and eating experiences. Fillets come from cutting along the backbone, while steaks are those cross-cuts that include the backbone.

Steaks tend to hold together better at the grill, making them more forgiving for beginners. However, they do include bones that diners need to navigate around while eating.

Instructions

1. Look for steaks about an inch thick - this ensures even cooking without drying out the edges.
2. Once your grill is blazing hot, place the seasoned steak directly on the clean grates. You'll hear that satisfying sizzle!
3. Let the steak cook undisturbed for 6-8 minutes on the first side. This longer initial cooking time helps develop a nice crust that will release easily from the grates.
4. When it's time to flip, the steak should lift off without sticking - if there's resistance, give it another minute.
5. For the flip, choose a fresh spot on the grill - this gives you a hot surface for the second side. The second side needs less time, about 4-5 minutes.
6. Keep the skin on during grilling - it not only helps hold the steak together but also crisps up nicely for those who enjoy it.
7. The steak is done when it's opaque throughout and flakes easily with a fork.

Remember, fish continues cooking for a few minutes after it leaves the grill, so it's better to pull it off slightly early than too late.

Nothing turns heads at a backyard barbecue quite like a whole grilled fish. Beyond the wow factor, cooking fish whole packs in more flavor and keeps the meat incredibly moist.

Those crispy fins and tail, that smoky aroma, and the tender flesh inside - it's a complete package that's actually easier to handle on the grill than fillets.

Instructions

1. Choose fresh, clear-eyed fish like rainbow trout, sea bass, or snapper. Smaller fish (1-2 pounds) cook more evenly and are easier to manage.
2. Pat the fish completely dry. Then take your knife and make some diagonal slashes on both sides. This helps the fish cook nice and even.
3. Before you toss that fish on, give it a good coating of olive oil, and plenty of salt and pepper. Then stuff it with lemon slices, and whatever fresh herbs you've got (dill, thyme, or parsley all work great), and chuck in some garlic cloves.
4. Before the fish hits the grates, make sure your grill is smoking hot – we're talking 400°F territory.
5. Start with direct heat to get that crispy skin (about 10-12 minutes). When the skin chars and flesh start turning opaque, roll the fish over its spine (forget trying to flip it like a burger).
6. Cook another 8-10 minutes until the meat flakes easily from the bones. Check near the backbone - when it hits 140-145°F, you're golden.
7. Let it rest for a few minutes, then serve straight off the grill. Add some lemon wedges and fresh herbs for that perfect finishing touch.

Here's a general grilling time for fish:

• Fish fillets (1-inch thick): 6-7 minutes first side, 3-4 minutes second side over direct medium-high heat. Thinner fillets need less time, about 4-5 minutes total.
• Fish steaks (1-inch thick): 6-8 minutes first side, 4-5 minutes second side over direct medium-high heat. Thicker cuts might need an extra minute per side.
• Whole fish (2-3 pounds): 18-20 minutes total, rotating every 5-6 minutes for even cooking. Start over medium-high heat, then move to cooler side of grill to finish.

These times serve as basic guidelines, but several factors affect cooking time.

Fish thickness makes the biggest difference - thicker cuts need more time. The starting temperature of your fish matters too - cold fish straight from the fridge takes longer than room temperature fish.

Grill temperature fluctuations and even weather conditions can impact cooking time. Forget about watching the clock. Instead, keep an eye out for these signs: the fish should be opaque all the way through, flake apart easily with a fork, and skin should be crackling crispy.

To be sure, grab a quality meat thermometer. Once it hits 130-135°F inside, it's done.

• Keep your grill temperature between 400-450°F. Too hot, and the outside burns before the inside cooks. Too cool, and the fish sticks to the grates.
• Clean, oiled grates prevent sticking - brush them well and wipe with an oil-soaked paper towel before cooking.
• Let fish come to room temperature before grilling. Cold fish sticks more easily and cooks unevenly. Pat fish dry with paper towels - moisture creates steam, preventing that nice crust from forming.
• Create two cooking zones on your grill. On gas grills, turn one burner off. For charcoal, pile coals on one side. This gives you a safety zone if the fish cooks too fast or flare-ups occur.
• Don't move the fish around. Place it down and leave it until it's ready to flip. The fish will release naturally when it's ready - if it sticks, wait longer.
• Keep the lid closed as much as possible. Each peek lets heat escape, extending cooking time.
• Keep a water bottle nearby. Fish releases oils while cooking that can cause flare-ups. A quick spritz of water tames those flames without cooling down your grill. Plus, it helps maintain moisture in your grill's environment.
• Consider using a fish basket for delicate cuts or whole fish. While not necessary for steaks or firm fillets, a basket makes flipping whole fish or fragile pieces much easier. Just remember to oil the basket well before using.

• Grilled Vegetables: Throw some veggies on the grill right next to your fish. Bell peppers, asparagus, eggplant – they all get these awesome grill marks and soak up that smoky flavor. Perfect for eating outside on a warm summer night.
• Fresh Green Salad: Super fresh and crisp, with this amazing citrus dressing that cuts right through the rich fish. Add some creamy avocado and juicy cherry tomatoes for color.
• Herbed Rice Pilaf: Fluffy rice cooked with herbs soaks up all those lovely fish juices. It's particularly wonderful with meatier fish like salmon or swordfish. Serve it family-style in a big bowl, letting everyone help themselves.
• Roasted Garlic Potatoes: Golden-brown, crispy potatoes with soft, garlicky centers make an incredible bed for your grilled fish. The contrast between the crispy spuds and tender fish creates an exciting texture play. This hearty side turns your grilled fish into a filling family dinner perfect for hungry crowds.
• Couscous: Light, fluffy, mixed up with fresh herbs, cucumber, and tomatoes – it's got that whole Mediterranean vibe going on. Works amazing with lighter fish like sea bass or snapper.
• Grilled Corn Salad: Just char some sweet corn, cut it off the cob, throw in some lime juice and fresh herbs. The sweet corn and smoky fish together is casual, it's fun – perfect for backyard cookouts.

While we commonly aim to eat fish fresh off the grill, sometimes we end up with leftovers. The good news is that properly saved grilled fish can still taste super the following day.

Refrigerator Storage

Let your grilled fish cool to room temperature first - but don't leave it out longer than 30 minutes. Place it in an airtight container, separating layers with wax paper if stacking.

Fresh grilled fish stays good in the fridge for up to 3 days. Pro tip: store any leftover lemons or sauces separately to prevent the fish from getting soggy.

Freezer Storage

While fresh is always the best, you may freeze grilled fish if wanted. Just wrap every piece up tight in plastic wrap, stick it in a freezer bag, and squeeze out all the air you can.

Label with the date - it'll keep for up to 2 months. Remember, though, that the texture might change slightly after freezing.

Reheating Your Fish

The key to reheating without drying out? Low and slow is the way to go. For best results, take the fish out of the fridge 15 minutes before reheating.

Place it in a baking dish, add a splash of water or lemon juice, and cover with foil. Warm in a 275°F oven, 10-15 minutes. Microwaving works in a pinch - just use 50% power and heat in short bursts, checking frequently.

Sometimes cold fish is the way to go. Skip the reheating altogether if you're making something like a salad. Cold grilled fish can be pretty amazing.

Pulled something from the freezer? Let the fish defrost in the fridge overnight. Then follow the same reheating method as for refrigerated fish.