Want to know how to grill fish so it turns out perfectly every time? Read on, whether you’re a beginner or whether this is not your first time manning the grill.
More on how to grill fish in a moment. Lately, it seems, cooking has become very complicated. Brine this. Marinate that. Make a sauce that takes 3 days. We want to dial it back, to get out from under the yoke of complex formulations and intricate preparations. We want to take you back out to the grill, where cooking can be spontaneous and the food can be easy. Because one of the best things about grilling is that it is a supremely simple process. In addition to being simple, grilling should be easy. We hope to remind those of you who already know, and show those who don’t, that big flavor does not need to be the result of big effort.–Chris Schlesinger and John Willoughby
How to Grill Fish
- Quick Glance
- Quick Glance
- 10 M
- 25 M
- Serves 4
IngredientsEmail Grocery List
How To Fancy Up Grilled Fish
- The instructions above are less a recipe than a technique. If you want to fancy up this simple and reliable-to-the-point-of-foolproof cooking technique for fish fillets that has little in the way of seasoning, feel free to add a squeeze of lemon or lime, a spice rub, a salsa, maybe even a fruit relish of some sort. Or leave it plain. As you wish.
Recipe Testers Reviews
This recipe is super basic, but the possibilities are endless. I grilled wild Alaskan halibut that was delicious as prepared in this recipe. The grilled, salted, and peppered outside edge was my favorite part of the fillet. But it would be so easy to dress up any fish cooked this way with a fruit salsa, tomato salsa, olive tapenade, or some other yummy topping.
The prep time was 3 minutes, and the total time (not including waiting for my charcoal to heat up) was 11 minutes. The fillets that I used were 1 inch thick. I only needed to cook them for 4 minutes per side, and I could have cut down the second side to about 3 minutes because I thought the fish was a tad overdone. I didn't need a two-level fire because I never moved the fish away from the coals.
How to grill fish is more of a technique than a recipe per se, but it's as easy as could be. Total time for applying the oil, seasoning, and cooking was just under 20 minutes. A fast method for cooking fish.
We used cod—2 fillets were 1 inch thick, and 2 were 1 1/2 inches thick. We used a gas grill. The 2 inside burners were left off in case we needed them for indirect cooking. We cooked the 1-inch-thick fillets for 6 minutes per side and didn't need to cook them any further. The 1 1/2-inch fillets were cooked for 8 minutes per side and didn't need any further cooking. The results were tasty, and the fish was cooked until opaque through the middle. In fact, those fillets could have come off after 14 minutes, as they would have overcooked if not taken off when they were.
This is a very simple recipe. The how to grill fish technique works as long as you use fish fillets with firm flesh. I used salmon the first time, which worked very well. The second time I used cod, which I placed in a lightly oiled grill basket. Cod is a pretty flaky fish and really needed the grill basket to hold it together.
I used a gas grill and placed the fillets over direct heat. The grill took about 15 minutes to get to the correct temperature. The hands-on time was about 10 minutes, and the grilling time was about 15 minutes for a total time of 25 minutes.