Are you afraid to grill fish? A lot of people I know are. They tell me that it falls apart after sticking to the grill or it turns out rubbery.
If you follow my advice and BBQ tips below, you’ll be grilling up a fish like a pro.
Before we start, there are different kinds of fish that can be grilled, and everyone has their own favorites. While I love Chilean sea bass and halibut, others love salmon and tilapia. My mother-in-law can’t get enough catfish, but she passes on mahi mahi.
I’ve categorized this popular list of fish varieties based on their taste, health benefits and price.
I’m sure you’ll find a type of fish that you love. If not, just head on over to my smoked brisket page :).
The taste of fish is often categorized five ways. It can either be fishy, mild, buttery, steak-like or muddy.
When fish is described as tasting fishy, it means that it has an overpowering, strong flavor. Mild fish, on the other hand, has very little flavor at all. Most white fish fits this category.
Buttery fish is usually mild, but it is also rich. Steak-like fish is meatier with a firm texture. And muddy-tasting fish comes from fish that feed along the bottom of bodies of water.
It’s low in calories, high in protein, low in saturated fat, and full of vitamins, minerals, and Omega-3 fatty acids. Fish is a very healthy source of protein.
For better heart and brain health, eating 3 grams of Omega-3 fatty acids every day can lower blood pressure and inflammation. It can also lower the risk of some types of cancer.
The nutrition information below was compiled from the U. S. Department of Agriculture FoodData Central and is based on a 100-gram serving.
There are several factors that influence the price of fish. These can include seasonality, your proximity to oceans and lakes, supply and demand, processing, and quality and sustainability.
Non-filet whole fish usually costs less, unless they come from another country, in which case they may cost more.
Cooking fish on a grill can seem intimidating, but it doesn’t have to be. With the right techniques and a little know-how you can make perfectly cooked flavorful grilled fish at home. In this comprehensive guide, we’ll cover whether you can cook fish directly on the grill grates, how to prepare the fish, what types of fish work best, tips to prevent sticking, how to know when the fish is done, and more. Keep reading to become a grill master with fish!
Should You Cook Fish Directly on the Grill Grates?
The short answer is yes, you absolutely can cook fish directly on clean grill grates. For years, people have shied away from putting fish right on the grates because of concerns about sticking and having the fish fall apart. However, with high-quality fish and the right techniques, you can achieve delicious results cooking fish this way.
That said, grilling fish does require more care and attention than cooking sturdier proteins like chicken or steak. The flesh of fish is delicate, so you need to manage the heat carefully to get the smoky charred exterior without overcooking the interior. With a few simple tricks though you can grill fish to perfection right on the grates.
How to Prepare Fish for Grilling
Proper prep is key for delicious grilled fish. Here are some tips:
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Choose firm, oily fish: Opt for fish like salmon, tuna, swordfish, mackerel, sablefish, and trout. Their oil content helps prevent sticking. Avoid delicate white fish.
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Clean the fish: Rinse fish under cold water and pat dry with paper towels. Remove any scales or fins with kitchen shears.
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Cut evenly sized pieces: Cut fish into portions no more than 1-inch thick so they cook evenly.
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Brush with oil: Lightly coat fish all over with oil to prevent sticking. Canola, vegetable, olive, or coconut oil all work well.
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Season simply: A little salt, pepper, and lemon or lime juice is usually all you need. Avoid overseasoning.
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Bring to room temperature: Take fish out of fridge at least 15 minutes before grilling.
Best Types of Fish for Grilling
These varieties of fish hold up beautifully on the grill:
- Salmon
- Tuna
- Swordfish
- Mahi mahi
- Trout
- Sablefish (black cod)
- Halibut
- Cod
- Bass
- Snapper
Fish like tilapia, sole, flounder, and catfish are too delicate for direct grilling. Try grilling them in a fish basket or packet instead.
Tips to Prevent Sticking
To keep fish from sticking to the grill:
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Clean grates thoroughly with a grill brush before preheating.
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Oil grates just before adding fish. Use a grill brush or oiled paper towel held with tongs.
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Make sure grill is hot. If it’s too cool, fish is more likely to stick.
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Consider using a non-stick grilling mat.
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Try the “grill grate test”—if a drop of water sizzles and evaporates on the grate, it’s ready.
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Cook fish with skin on. The skin prevents sticking. Crisp the skin first.
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Grill on a cedar plank, foil packet or grill basket if concerned about sticking.
How to Tell When Fish is Done
Since fish cooks quickly, it’s easy to overcook. Follow these tips to get it just right:
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Use a meat thermometer to check for 145°F internal temp. Insert into thickest part.
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Check for flaking flesh. Gently separate a section of fish with a fork. If it flakes, it’s ready.
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Look for opaque, cooked color throughout fish. Raw fish is translucent.
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Judge doneness by touch. Fish should feel firm but still moist.
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Follow the 10-minute rule. Fish takes about 10 minutes per inch of thickness to cook.
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Let fish rest 3-5 minutes before serving. The temperature will rise slightly.
Grilling Times and Temperatures
As a general guideline, use these grilling times for 1-inch thick portions:
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Salmon: 10 minutes directly on grill grates
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Tuna: 8-10 minutes directly on grill grates
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Swordfish: 8-10 minutes directly on grill grates
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Snapper: 10 minutes directly on grill grates or in grill basket
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Mahi mahi: 8 minutes directly on grill grates or in grill basket
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Trout: whole fish 15 minutes directly on grill grates
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Halibut: 10 minutes directly on grill grates
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Sablefish: 10 minutes directly on grill grates
Cook until fish reaches 145°F internally. If using a skillet on grill for more delicate fish, use medium-high heat.
Other Grilling Methods
If you’re concerned about getting those perfect grill marks on fish without any sticking or breakage, try these methods:
Foil Packets
Place seasoned fish on a piece of foil, fold into a sealed packet crimping the edges, and grill directly on grates. The fish steams delicately inside the packet.
Plank Grilling
Cooking fish on a soaked cedar plank absorbs lovely smoky flavor from the plank. Omit oil and season fish, place on plank, grill plank on grates.
Grill Baskets
Special fish baskets have two halves that clamp together to hold fish securely while grilling. Less risk of sticking or breaking.
Grilling Pan
Use a ridged grill pan on your stovetop to get those coveted grill marks. Cook in pan over medium-high heat 3-5 minutes per side.
Go Beyond Grilled Fish
Once you’ve mastered the basics, try stepping up your grilled fish game:
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Stuff whole fish with lemons, herbs, garlic
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Make spice rubs with chile powder, cumin, brown sugar
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Glaze grilled fish with teriyaki, hoisin, or herb sauce
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Get creative with marinades like jerk, Cajun, Mexican
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Serve grilled fish on greens, in tacos, over pasta or grain bowls
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Pair with grilled veggies, potatoes, or fresh summer salads
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Grill fruits like pineapple, peaches, or watermelon for sweet desserty sides
So go forth and grill fish with confidence! Follow these tips and you’ll be a fish grilling pro in no time. Let us know your favorite ways to prepare fish on the grill!
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Common fish varieties good for grilling
- Taste: Mild and buttery
- Good for you because it’s low in fat (2g), high in protein (15g), and high in Omega-3s 7g).
- Price: $15/lb
- When you grill it, put the whole thing on the grill while it’s still whole.
- Taste: Muddy
- Good for you because it’s low in fat (6g), high in protein (15g), and high in Omega-3s 3g).
- Price: $9/lb
- How to Grill It: Fry or grill nuggets or filets on a grill grate.
- Taste: Mild
- Health Benefits: Low in fat (. 25g), high in protein (20g), low in Omega-3s (. 05g).
- Price: $16/lb
- How to Grill It: Grill filets on grill grate
- Taste: Mild and buttery
- Good for you because it’s low in fat (6g), high in protein (20g), and high in Omega-3s 5g).
- Price: $30/lb
- How to Grill It: Put filets on a grill grate or a cedar plank and grill them.
- Taste: Mild and buttery
- Good for your health: it’s low in fat (1g), high in protein (18g), and low in Omega-3s.
- Price: $10/lb
- How to Grill It: Put filets on a grill grate or a cedar plank and grill them.
- Taste: Slightly fishy
- Good for your health: it’s low in fat (5g), high in protein (22g), and not too high in Omega-3s (1g).
- Price: $15/lb
- How to Grill It: Put filets on a grill grate or a cedar plank and grill them.
- Taste: Mild and steak-like
- Health Benefits: Moderate in fat (6. 5g), high in protein (20g), high in Omega-3s (1. 6g).
- Price: $21/lb
- How to Grill It: Grill filets on grill grate
- Taste: Slightly fishy
- Good for your health: it’s low in fat (2g), high in protein (20g), and low in Omega-3s. 6g).
- Price: $10/lb
- How to Grill It: Either put the filets on the grill grate and grill them or fry them outside.
- Taste: Slightly fishy
- Good for you because it’s low in fat (6g), high in protein (20g), and high in Omega-3s (2g).
- Price: $11/lb
- How to Grill It: Either put the whole trout on the grill grate and grill it or fry it outside.
- Taste: Slightly fishy
- Good for your health: it’s low in fat (5g), high in protein (23g), and not too high in Omega-3s (1g).
- Price: $30/lb
- How to Grill It: Grill steaks on grill grate
- Taste: Slightly fishy
- Good for your health: it’s low in fat (1g), moderate in protein (15g), and low in Omega-3s. 2g).
- Price: $10/lb
- How to Grill It: Cook it in a Dutch oven or on a grill.
- Taste: Mild and buttery
- Good for your health: it’s low in fat (1g), high in protein (17g), and low in Omega-3s. 3g).
- Price: Varies from $20-150/lb
- How to Grill It: Grill in shell
- Taste: Muddy and slightly fishy
- Good for your health: it’s low in fat (1g), high in protein (20g), and low in Omega-3s. 2g).
- Price: Seasonal
- How to Grill It: Grill in shell
- Taste: Mild and buttery
- Good for your health: it’s low in fat (1g), high in protein (16g), and low in Omega-3s. 2g).
- Price: $11/tail
- How to Grill It: Grill in shell
- Taste: Slightly fishy
- Good for your health: it’s low in fat (2g), protein (12g), and Omega-3s. 4g).
- Price: $8/lb
- How to Grill It: Cook it in a Dutch oven or on a grill.
- Taste: Mild and buttery
- Health Benefits: Low in fat (. 5g), low in protein (12g), low in Omega-3s (. 1g).
- Price: $33/lb
- How to Grill It: Grill on grill grates or griddle
- Taste: Mild and buttery
- Health Benefits: Low in fat (. 5g), high in protein (20g), low in Omega-3s (. 1g).
- Price: Varies based on size ~$15/lb
- How to Grill It: Put it on grill grates with or without the shells.
Believe it or not, alligator is classified as seafood, so I included it in this list.
- Taste: Mild and steak-like
- Good for your health: it’s low in fat (2g), high in protein (21g), and low in Omega-3s. 4g).
- Price: $22/lb
- How to Grill It: Grill on grill grates
- Taste: Mild and steak-like
- Health Benefits: Low in fat (. 8g), moderate in protein (12g), low in Omega-3s (. 2g).
- Price: $27/lb
- How to Grill It: Steam then grill on grill grates
Use pretty high heat
Fish cooks fast. Like 10-15 minutes fast. As quickly as possible, you should make a sear so that it is ready for the flip.
When using a gas grill, I put the heat on medium-high. I wait until the charcoal grill is so hot that I can only hold my hand over the coals for three to four seconds before I start cooking. For a pellet grill, set it to 400F degrees.
You can also grill fish indoors using a grill pan. Set the pan on the stove over medium-high heat. Just before adding the fish, add some oil to the pan.
Some other ways to grill fish are available if you’re still having trouble with sticking or are too scared to try them.
You can place the fish on a cedar plank and then place the plank on the grill. So the plank doesn’t catch fire, just make sure to soak it in water for at least 30 minutes.
Another option is to place the fish on slices of citrus like lemons and oranges. Fan them out, place the fish on top and then use a wide fish spatula to transfer it all to the grill.
With both methods, there is no need to flip the fish. Just grill it until it’s cooked all the way through. You won’t get crispy skin, but the meat will be perfectly tender.
If you still like the flipping action, you could also use a fish grill basket. This is especially handy when grilling whole fish.
The cool thing about fish is that it doesn’t require a ton of seasoning and marinades. I tend to just use oil, kosher salt and pepper before I put it on the grill.
Then, when you’re ready to create unique, memorable flavor combinations, do that with a sauce or glaze. And don’t forget to serve your grilled fish alongside some lemon wedges or lemon slices.
How to Grill Fish Like a Pro
How do you Grill a whole fish?
One of the most important tips for grilling a whole fish is to handle it as little as possible once it’s on the heat. Hot, clean, oiled grill grates are key here, as is a two-zone fire. Place the fish over the hot side of the fire, near the far edge of the grate.
Can You grill fish on a gas grill?
Grilling over hardwood charcoal is our preferred method, but the following tips work for grilling fish on a gas grill, too. To start, clean the grill grates thoroughly with a grill brush. Oil the grates liberally with an oil-soaked rag or paper towel. Do not use oil on the food you plan to cook; this creates flare-ups.
Can you cook fish fillets on a grill?
Grill over direct heat to the desired doneness. Not all fish fillets are suitable for the grill. Choose fish species that have firm flesh and are on the thicker side, such as: Avoid more delicate fillets, like flounder, hake, haddock, and pollock. As long as your grill is clean, well oiled, and hot, grilling fillets is easy.
How do you sear fish on a grill?
If you want to sear the flesh side, first be sure to oil the flesh side of the fish and place it flesh side down directly on the grate and grill according to recipe. The fish will naturally release itself from the cooking grate once it is finished being grilled on that side.