6 Easy Ways to Grill Fish

Grilled Fish: A Complete Guide

Grilling fish is easy. Even fragile fillets and scallops are suitable for the grill, provided they are placed on a support for easy turning. Firm steaks on the grill, tender fish in a mesh basket, or scallops and calamari rings in foil—these six techniques will allow you to cook just about anything. Simply choose the freshest fillet, light the grill, and get cooking.

Directly on the grill grate

Cooking directly on the grill ensures high heat and a smoky flavor. Firm, meaty fish works best, as they won't flake, making them easy to move. Make sure the grill is set to medium-high heat (low heat will cause the fish to stick), and be sure to thoroughly oil the grill before grilling. A wide, thin spatula (or seafood tongs) makes turning easier.

Suitable for:

Fillets and steaks of firm fish such as salmon, tilapia, and grouper; jumbo shrimp; clams, mussels, and oysters in the shell; lobster (halve before grilling).

In foil

Cooking in foil is ideal for very tender fillets and small pieces, as they don't require turning. This foil-wrapped pouch concentrates the heat, cooking the contents simultaneously—it's like a sheet pan dinner, but for the grill. To make the pouch, place the fish on a square sheet of foil, drizzle with olive oil, and add fresh herbs or other desired quick-cooking ingredients. Bring the edges of the foil together and fold to create a spacious "tent." Place the pouch on the grill grate and cook until the fish flakes easily with a fork. Open carefully to avoid steam burns.

Suitable for:

Thin, tender fillets such as sole and flounder, or small items such as scallops.

On skewers

Skewers allow you to flip several pieces of dense fish or shellfish at once, making serving a summery, fun experience. Soak wooden skewers for 20 minutes before using to prevent them from becoming smoked on the grill. Alternatively, simply thread the ingredients tightly, shielding the skewers from the heat as much as possible. Thread larger items like jumbo shrimp or squid onto two skewers in parallel to ensure even cooking.

Suitable for:

Pieces of firm fish such as halibut, salmon, or swordfish; shellfish and crustaceans such as scallops and shrimp.

On the board

This method requires little effort and imparts a warm, woody flavor to the fish. It's great for very tender fillets and large pieces that are difficult to flip. Preheat the grill to medium-low heat. Season the fish on both sides and place it on a pre-soaked plank (cedar, maple, and alder work well). Cover and let it cook—no need to flip. Keep a spray bottle of water handy in case the edges of the plank burn.

Suitable for:

Almost all types of fish, from tender fillets like flounder to meaty salmon steaks.

In its entirety

The name says it all. Fish cooked on the bone is incredibly juicy and flavorful, making it a perfect party dish. Season and stuff the fish with herbs or lemon wedges. This not only adds flavor but also creates space for heat to circulate, resulting in more even cooking. For the same purpose, you can also make slits on both sides, every 2 inches, almost all the way to the bone. Brush the fish with oil, sprinkle with sea salt, and place it on the grill. The next step is crucial: do not move or lift the fish. Let it sit and wait. When the fish no longer sticks to the grill, you can flip it. To do this, place a spatula underneath and carefully turn it over.

Suitable for:

Any fish between 10-30 cm in size, such as trout, striped bass, sardines or tilapia.

In the grill basket

The grill basket is perfect for delicate fish and fillets. You can easily flip the fish without breaking it, and you'll still get that wonderful smoky flavor from grilling directly on the grill. To prevent sticking, grease the basket with oil beforehand (or use a non-stick model).

Suitable for:

Fillets and small fish such as fresh sardines, anchovies, mackerel and herring.

How to know when fish is ready

Fish cooks quickly; it's ready when it flakes easily with a fork and the flesh appears completely opaque. If any part is translucent, return the fish to the grill for a few more seconds. For even cooking, use evenly cut steaks and fillets of uniform thickness.