24 Fantastic Grilled Fish Recipes (2024)

FAQs

What's the best fish for grilling? ›

What Fish to Grill. Salmon and firm, thick white fish like sea bass, red snapper, grouper and halibut are the best types of fish to grill because they are hearty. If you would like to grill thin, delicate fish, it is best to wrap them in foil instead of using this method.

Another constant when it comes to grilling fish is the temperature. Whether skin is on or off, the temperature should be at a medium to high heat, depending on the recipe, around 400-450 degrees Fahrenheit. Now that your grill is preheated, you're almost ready to start grilling your fish.

Rinse fillets and pat dry. Season the fish with salt and pepper, and then drizzle and spread olive oil over it. Let the fish rest and marinate while the grill heats up. Place the fish on the grill, close the lid, and cook without turning for 7-10 minutes, until white and flakes easily.

If you are going to fry or grill lean, white fish, the flesh will be whiter and firmer if it is soaked for half an hour in a 10% salt solution (brine). The salt penetrates in better and the fish gains a firmer, more satisfying consistency. The flesh tastes better and is easier to handle.

Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles.

It's easy: Have no fear of your prized perch sticking to hot grill grates. Take the gamble out of grilling fish by making a foil basket instead. It's quick: The foil conducts heat and helps to steam fish in just minutes. It holds up: Delicate, flaky fillets can't stand up against many forms of cooking.

How to Grill Fish Steaks. Bring your grill to a medium heat and lay your 1” fish steak directly on the grates. Close the grill lid and allow it to cook for 3-4 minutes. Flip the fish and marinate the cooked side.

For flakier fish, cooking the fish whole is safer. If you want to grill fillets, skin-on helps to lessen sticking. Place the fish fillet skin-side down, perpendicular to grates. Then, cover the grill and cook it as directed until the skin is browned and the fish releases easily when lifted with a thin, metal spatula.

Brush the Fish with Oil

To help seal in some of the natural moisture, pat the fish dry and coat it with vegetable or olive oil. This is particularly important for firm-fleshed fish like salmon, halibut, or tuna, which can go directly on to the grate. Sprinkle with salt and pepper, or other seasonings as desired.

Fish such as tuna, salmon, halibut, and swordfish, whose texture is more like beef or pork, should be grilled directly on the grate. (More delicate fish, such as tilapia, sole, and flounder, sometimes fare better when grilled in a foil packet or grill basket.)

What is the best oil for grilling fish? ›

Peanut or canola are excellent choices for this, as they won't break down in high-heat situations and are readily accessible. Refined coconut oil (as opposed to virgin or raw oil) also has a high smoke point and is neutral in flavor, making it another good option for high-heat recipes.

First, the fish must be dried thoroughly with kitchen paper, and because the flesh of white fish is so delicate, there needs to be some kind of coating – try seasoned white or wholemeal flour, beaten egg and breadcrumbs.

Fattier fish, such as coho, sockeye or king salmon, are the best picks for grilling. Selengut says these varieties also have what she describes as an “ocean-forward” flavor. “High fat, like that in salmon, carries a lot of flavor,” she explains.

Mackerel, sea bass, sea bream, sardines and trout are all good cooked whole on the barbecue. Make sure the fish is scaled and gutted and the fins have been removed.

The most common fish to cook on a plank is salmon, but this technique works for all filets of fish. I prefer to grill fish steaks and shellfish directly on the grill but you could certainly cook them on a plank. Just make sure that you soak the plank in water for at least 30 minutes before using it.