How to Grill White Fish Perfectly Every Time

Grilling white fish can seem intimidating, but it doesn’t have to be with the right techniques. White fish like cod, halibut, tilapia, and more can make for a fast, healthy, and delicious grilled meal The key is knowing how to prep, season, and grill the fish so that it turns out moist and flaky every time.

In this detailed guide, I’ll walk through my foolproof process for grilling white fish fillets to perfection. I’ve been grilling fish for years, and these are the best tips I’ve learned along the way for getting professional results right in your own backyard.

Getting Started – Choosing and Prepping the Fish

The first step is selecting the right type of white fish You’ll want to look for fillets that are about 1⁄4 to 1⁄2 inch thick This thickness allows the fish to cook evenly without drying out. Good options include

• Cod
• Tilapia
• Halibut
• Mahi mahi
• Orange roughy
• Flounder

I recommend purchasing fillets with the skin on. The skin helps hold the fish together, adds flavor, and prevents it from sticking to the grill. Simply peel off the skin after cooking if desired.

Once you’ve selected your fillets pat them completely dry with paper towels. This helps ensure they cook up nice and crisp. It also allows any seasoning or oil to evenly coat the fish.

The Importance of Proper Seasoning

Seasoning is essential for bringing out the flavor of mild white fish. At a minimum, you’ll want to generously season both sides with salt and pepper. I also like to add garlic powder, paprika, lemon pepper, or Italian seasoning blend.

In addition to dry seasoning, drizzling the fillets with olive oil is key. The oil helps the fish develop a delicious crisp exterior on the grill. I recommend using about 1 tablespoon of olive oil per 1 pound of fish. Using a brush makes it easy to evenly coat both sides of the fillets.

Once seasoned, allow the fillets to sit at room temperature for 15-20 minutes before grilling. This helps them absorb the flavors.

Grilling Methods for Perfect Results

To prevent sticking, it’s crucial to oil the grill grates right before adding the fish. Use a grilling brush to coat the grates with a thin layer of oil. I like using a high-heat oil like avocado, grapeseed, or refined coconut oil.

There are two easy methods I recommend for grilling white fish fillets:

Direct Grilling

This technique involves placing the fillets directly on the hot grill grates. It allows you to get nice grill marks and char.

To prevent the fish falling through the grates, I recommend using a fish grilling basket. Simply place the fillets in the basket, close it, and set it directly on the grill grates.

Grill the fish over direct medium-high heat for 4-5 minutes per side, with the lid closed as much as possible. Check for doneness at the 4 minute mark by carefully lifting the basket and peeking at the fish. It should release easily when ready.

Indirect Grilling

This method involves placing the fillets on a lightly oiled sheet of foil and grilling over indirect heat. The fish essentially steams in its own juices, keeping it very moist and tender.

To use this technique, light coals on one side of the grill only. Place the foil with the fish on the empty side and grill over medium heat with the lid closed for 8-12 minutes until the fish flakes easily with a fork.

I recommend tenting the foil loosely with a second sheet to help retain even more moisture.

Doneness and Serving

The fish is fully cooked when it turns opaque and flakes easily with a fork. Take care not to overcook, as fish dries out quickly.

Once cooked, immediately remove the fillets from the grill and sprinkle with a squeeze of fresh lemon juice. I like serving grilled white fish with rice pilaf, grilled veggies, or a fresh salad on the side. Slices of lemon make a nice garnish.

The fish tastes best right off the grill, but leftovers will keep refrigerated for 2-3 days. Simply reheat gently in the microwave or oven.

Grilled Fish Marinade and Sauce Ideas

While grilled white fish is delicious with just olive oil, salt, and pepper, marinades and sauces can take it to the next level. Try the following easy recipes:

Lemon Garlic Marinade

• 1/3 cup olive oil
• 3 cloves garlic, minced
• Zest and juice from 1 lemon
• 1 tbsp dried oregano
• Salt and pepper to taste

Whisk together ingredients and marinate fish for 10-20 minutes before grilling.

Mango Pineapple Salsa

• 1 ripe mango, diced
• 1/2 pineapple, diced
• 1 jalapeno, seeded and minced
• 2 tbsp cilantro, chopped
• Juice of 1 lime
• Pinch of salt

Stir together salsa ingredients. Spoon over grilled fish fillets to serve.

Cilantro Lime Drizzle

• 1/3 cup olive oil
• Zest and juice from 1 lime
• 1/4 cup cilantro, chopped
• 1 tsp honey
• Salt and pepper to taste

Mix drizzle ingredients. Drizzle over hot grilled fish just before serving.

Helpful Tips and Tricks

• Allow thicker fillets to marinate for up to 30 minutes to help flavors penetrate fully.
• If marinating, pat fish dry again before grilling to prevent steaming.
• If fish sticks initially, let it sear longer before trying to flip.
• Cook fillets of uniform thickness at the same time for even cooking.
• Brush cooked fish with melted butter or olive oil before serving for added richness.

Get Grilling!

With these techniques, you can master grilling moist, flaky white fish fillets in your own backyard. Guaranteed to please a crowd, it makes for a quick and healthy dinner any night of the week. Experiment with different seasoning blends and marinades to put your own spin on this classic grilled fish recipe.