Grilled Fish Fillets
The hesitation most cooks feel at the grill comes from the fear of the fish sticking to the metal. Once you master the timing of the release, you will find it is the fastest, cleanest way to get a charred, smoky finish on a fresh fillet.
Commit to the sear.
Do not move the fish until it releases naturally from the grate. If it resists your spatula, it isn't ready to turn.
- Gas or charcoal grill
- Stiff wire grill brush
- Long-handled metal spatula
- Silicone brush for oiling
What goes in.
- 4firm white fish fillets (cod, halibut, or snapper), 1-inch thick
- 2 tbspneutral high-heat oil (grapeseed or canola)
- 1 tspkosher salt
- 1/2 tspcracked black pepper
- 1lemon, cut into thick rounds
Mastering the natural release
When the protein in the fish sears, it creates a bond with the metal grate. As the crust forms, that bond breaks, allowing the fish to lift effortlessly.
The method.
Prepare the grill
Clean the grate thoroughly while hot. Dip a folded paper towel in oil and use tongs to rub it over the grate until it gleams.
Dry and season
Pat the fillets bone-dry with paper towels. Rub each side with oil, then sprinkle evenly with salt and pepper.
Lay the fish
Place fillets at a 45-degree angle to the grate bars. Close the lid if using a gas grill to maintain heat.
Wait for the turn
After 4 to 6 minutes, test the edge with a spatula. If it lifts without tearing, flip it. If it grabs, wait one more minute.
Finish
Cook on the second side for 3 to 4 minutes until the center is opaque. Slide a thin spatula underneath to transfer to a plate.
Other turns to take.
Citrus-Grilled
Lay the lemon rounds directly on the grate and place the fish fillets on top of the fruit to infuse the bottom.
Herb-Crusted
Press a layer of finely chopped parsley and chives into the top of the fish just before placing it on the grill.
When it doesn't go to plan.
Keep the skin on if the fish has it; it provides a protective layer against the intense heat.
Avoid moving the fish around the grill; find one spot and keep it there until the cook is finished.
If using a charcoal grill, ensure your coals are glowing gray with no active flames to prevent soot buildup.
The ones that keep coming up.
How do I know if the fish is fully cooked?
The flesh should look white and opaque all the way through, and it should flake easily when pressed with a fork.
Can I grill delicate fish like tilapia?
It is difficult. If you choose a soft fish, use a grill basket to hold it together so you don't have to flip it directly.