Avoid a Dinner Disaster: Here’s the Right Way to Grill Fish

MANY CONFIDENT grillers of meat and vegetables will hesitate when it comes to grilling fish. So we consulted three experts: chef Robynne Maii of Fête Honolulu; chef Garrette Bowe of Marcus at Baha Mar Fish + Chop House in Nassau, Bahamas; and spear-fisher Valentine Thomas, author of “Good Catch: A Guide to Sustainable Fish and Seafood.” They responded with valuable advice and foolproof recipes to guarantee a stress-free summer of seafood.

Which fish are best for grilling?

Our experts agree that firm, fatty fish take best to the grill—snapper, salmon, tuna, grouper, wahoo, hogfish, kanpachi and yellowtail, for example. Bowe is fond of grilling saltwater fish: “They have a natural seasoning from the ocean and tend to be durable on the grill.” If you’re grilling a whole fish, consider the size, Thomas said: “A fish that is too big is complicated to cook to the right temperature on a grill.” 

How do I prevent fish from sticking to the grill?

“Scrape down your grill very well,” Maii advised. “And oil it with cooking spray. Then give the fish a good coating of oil and seasoning. After you place it on the grill, do not move it until it starts to release from the grate.” Thomas added, “Keeping the skin on is the best bet for keeping fish from sticking and falling apart.” Bowe said a very hot (400 degrees) grill is essential to prevent sticking. “You can use a fish basket, too, which will keep the fish intact while grilling,” she said.

How can I prevent fish from drying out on the grill?

A favorite method of Maii’s for salmon or firm white fish such as wahoo or marlin: “Poach in olive oil for 8 minutes or so, depending on thickness, before finishing on the grill.” Patting fish dry with a paper towel before seasoning preserves moisture inside the fish, Maii explained. The best way to prevent fish from drying out, per all our experts: Don’t overcook it.

How do I know my fish is done?

You want an internal temperature of 140 degrees. “Place an instant-read thermometer in the thickest part of the fish, and take it off the grill when it registers at 130,” said Bowe. The fish will continue cooking as it rests, bringing it to 140. All our experts recommend piercing the flesh with a paring knife; if it flakes, it’s done.

What tools do I need for grilling fish?

Above all, a fish spatula, said Bowe: “The flexibility and angle help you get right under the fish,” she explained. “The slats allow for excess moisture to drip off.” All our experts recommend tongs. Thomas said, “Skewers are great to help cubes of very firm fish—salmon, cobia, cod—stay together and cook evenly.”

Which seasonings go best with grilled fish?

Maii endorses a simple seasoning of olive oil and a lot of kosher salt; after it’s cooked, add fresh lemon or lime. Bowe likes marinades, particularly the zesty Scotch bonnet pepper, onion, oil and lime blend that’s a go-to for her family cookouts. A light slick of oil on fish will not only flavor it but help prevent it from sticking. Just don’t over-oil, Thomas cautioned, or the fish may burn. Smart tip courtesy of Bowe: Grill halved peppers, herbs brushed in oil and bundled with butcher’s twine, or pineapple, lemon, lime or any citrus, then cook fish in the same spot. Or grill fish right on top of thinly-sliced citrus rounds.

How do I know which fish to buy?

At your fishmonger, look for clear eyes, pink/red gills and firm flesh. The fish should smell like the ocean, not “fishy” or rotten. If you’re not able to purchase fish in person, try quality online retailers such as E-fish.com or the CSA-style service Seatopia Collective.