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 gas grill can seem intimidating for many backyard cooks. Fish is delicate and tends to stick to grates if not properly oiled and prepared. It also cooks very fast so timing is critical to prevent overcooking. With the right techniques tools and recipes, you’ll gain confidence and be able to make restaurant-quality grilled fish at home.
In this comprehensive guide, we’ll cover everything you need to know to become a pro at grilling fish on a gas grill
Getting Started with Grilling Fish
Grilling fish requires high, even heat and a well-oiled grill. For gas grills, heat your grill on high for 10-15 minutes, then turn it down to medium-high, around 400-450°F. Use a grill brush to scrub the grates clean. Then, dip a wad of paper towels in vegetable oil and use tongs to rub it over the grates several times until glossy. This prevents sticking.
When prepping fish, pat fillets dry with paper towels and rub them with oil. Sprinkle with salt, pepper and other seasonings. For whole fish, stuff the cavity with herbs and citrus slices. Position fish diagonally across the grates for attractive grill marks. Place it skin-side down first.
Fish only needs about 5 minutes per side over direct heat Use a spatula and gentle touch when flipping Insert a meat thermometer into the thickest part and cook until it registers 145°F.
For fillets, watch for opaque meat and flaking. With whole fish, the meat will separate easily from the bones when fully cooked.
Types of Fish for Grilling
You can grill just about any type of fish successfully. Firmer, meatier fish with skin work best. Good choices include:
- Salmon
- Halibut
- Tuna
- Mahi mahi
- Swordfish
- Trout
- Bass
- Snapper
- Grouper
More delicate fish like tilapia, cod and sole can be grilled using a fish basket or grill mat. Shellfish like shrimp, scallops, clams and oysters also cook up nicely on the grill.
Marinades, Rubs and Sauces
One advantage of grilling fish is that it rarely needs much seasoning beyond salt and pepper. But marinades, spice rubs and glazes can add lots of flavor.
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Marinades – Soak fish for 30 minutes up to 2 hours. Use ingredients like lemon juice, herbs, garlic and oil.
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Rubs – Coat fish just before grilling. Try curry powder, chili powder, cumin, paprika, garlic powder and brown sugar.
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Glazes – Brush on during last 1-2 minutes on grill. Make with honey, brown sugar, soy sauce, chili sauce, fruit preserves or barbecue sauce.
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Compound butters – Top grilled fish with flavored butter mixtures. Fold in herbs, citrus zest, horseradish or chipotle peppers.
Grilling Tools for Fish
Having the right tools on hand makes grilling fish much easier:
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Spatulas – Use metal fish spatulas with thin, flexible edges to flip and remove fish.
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Tongs – Needed for oiling the grill. Heat-resistant tongs help handle foil packets.
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Fish baskets – Holds fish securely while grilling. Grates allow smoke and heat through.
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Cedar planks – Soak before grilling fish on top to add woodsy flavor.
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Instant-read thermometer – Checks doneness; fish is safely cooked at 145°F.
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Grill mat – Nonstick surface places over grates; ideal for delicate fish.
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Basting brushes – Use to coat fish with oil, marinades, glazes or sauces.
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Perforated grill trays – Allows heat and smoke circulation while containing fillets.
Grilling Methods for Fish
There are several techniques for cooking fish on a gas grill successfully:
Direct Grilling
The simplest method is grilling fillets or steaks directly on well-oiled grill grates over medium-high heat, about 5 minutes per side. Use a spatula and handle carefully when flipping halfway through.
Indirect Grilling
With indirect heat, the fish is not directly over the heat source. Place a drip pan in the center under the fish. This allows it to cook gently surrounded by hot air. Rotating the fish helps prevent hot spots.
Plank Grilling
Soak wood planks like cedar, oak or maple in water for 30 minutes. Place fish on top and grill over direct medium heat until cooked through without a char. Imparts natural wood flavor.
Foil Packets
Make sealed pouches by wrapping seasoned fillets in foil or parchment paper. Grill over direct heat until fish reaches 145°F internally. The packets steam the fish gently.
Fish Baskets
Designed like wire cages, fish baskets protect delicate fish from breaking up on the grill. Allows smoke to circulate and heat to penetrate evenly.
Side Dishes for Grilled Fish
Complement the flavor of your grilled fish with these easy sides:
- Rice pilaf or risotto
- Grilled vegetables – peppers, zucchini, onions
- Roasted potatoes
- Fresh green salad
- Coleslaw or potato salad
- Corn on the cob
- Grilled bread or rolls
Go-To Recipes for Grilled Fish on Gas Grill
These tasty recipes will get your next gas grill fish dinner off to a great start:
Lemon-Garlic Grilled Salmon
Coat 4 salmon fillets with minced garlic, lemon juice, olive oil and seasonings. Grill skin-side down over direct medium-high heat for 5-6 minutes until opaque and flakes.
Jerk Mahi Mahi with Pineapple Salsa
Rub 4 mahi mahi fillets with Caribbean jerk seasoning. Grill 5 minutes per side. Top with fresh salsa of pineapple, jalapeno, red onion, cilantro and lime juice.
Cajun Swordfish Steaks
Brush 4 swordfish steaks with olive oil and coat with Cajun seasoning. Grill over direct high heat 2-3 minutes per side. Squeeze lime juice on top.
Bacon-Wrapped Shrimp
Wrap peeled, deveined shrimp with bacon and secure with toothpicks. Grill over direct medium heat, turning frequently until bacon is crisp and shrimp cooked through.
Cedar-Planked Salmon with Honey Mustard Glaze
Grill salmon fillet on pre-soaked cedar plank over indirect medium heat for 15 minutes. Brush with glaze of honey, Dijon mustard and thyme last 5 minutes.
Tuna and Vegetable Kebabs
Thread chunks of ahi tuna alternately onto skewers with cherry tomatoes, bell peppers, mushrooms, onions and zucchini. Grill over direct high heat, turning once until veggies char and tuna is medium-rare.
Grilling Fish Safety Tips
Follow these precautions when cooking fish on the grill:
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Thaw frozen fish safely in the refrigerator before grilling.
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Wash hands, utensils and surfaces that contact raw fish to avoid cross-contamination.
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Use separate platters and utensils for raw and cooked fish.
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Cook fish to minimum internal temperature of 145°F to kill harmful bacteria.
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Refrigerate leftovers within 2 hours and use within 3-4 days.
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When in doubt, throw it out! Don’t risk eating questionable fish.
Grilling Fish on a Gas Grill FAQs
What is the best gas grill temperature for fish?
- Preheat your gas grill on high heat for 10-15 minutes, then lower to medium-high, around 400-450°F, for cooking fish.
How do I keep fish from sticking to the grill?
- Oil the fish and grill grates well before cooking. Use skin-on fillets when possible. Grill delicate fish in perforated trays or specialty fish baskets.
Which type of fish is best for grilling?
- Meaty fish that hold up well include salmon, halibut, tuna, swordfish, mahi mahi, trout, snapper and bass. Avoid flaky varieties like sole and cod.
How long does it take to cook fish on a gas grill?
- Fish fillets and steaks take about 5-6 minutes per side over direct high heat on a preheated gas grill. Frequent turning helps prevent sticking.
What are the signs that fish is done grilling?
- Use a thermometer to check for 145°F internal temperature. Also look for opaque flesh and flaking meat. The fish should come off the grates easily when fully cooked.
Can I grill fish on foil on my gas grill?
- Yes, wrapping seasoned fish fillets in foil or parchment and grilling over direct heat
Start skin side down
If your piece of fish has skin, place the skin side down on the grill first. That will ensure the skin gets nice and crispy. Once it is seared and releases easily, you can flip it to the flesh side.
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.