Grilled White Fish Fillets
The secret to grilling fish isn't the marinade, but the temperature of the grates. If your grill is hot enough and the surface is slick with oil, the fish will release itself once a crust forms.
Check your grates before firing the coals.
Fish sticks to cold or dirty metal instantly. Scrape your grates clean and oil them liberally with a folded paper towel dipped in high-smoke point oil before the heat hits.
- Gas or charcoal grill
- Long-handled metal spatula
- Pastry brush
- Tongs
What goes in.
- 4 (6 oz)firm white fish fillets, such as halibut or cod
- 2 tbspneutral oil, such as grapeseed or avocado
- 1 tspkosher salt
- 1/2 tspcracked black pepper
- 1lemon, cut into thick rounds
Don't force the flip
If you try to lift the fillet and it resists, leave it alone. The fish creates its own barrier once a sear develops; wait thirty seconds and try again.
The method.
Prep the fish
Pat the fillets dry with paper towels. Rub them thoroughly with oil, then season the flesh side with salt and pepper.
Heat the grill
Bring the grill to medium-high heat. Clean the grates thoroughly and wipe them down with an oiled rag until the metal shines.
Place the fish
Lay the fillets presentation-side down on the grates. Close the lid and set a timer for 3 minutes.
Flip once
Slide the spatula completely under the fillet to ensure you don't tear the crust. Flip carefully and grill for another 2 to 3 minutes on the skin side.
Rest
Remove the fish to a warm plate and let it rest for two minutes before serving with a squeeze of charred lemon.
Other turns to take.
Herb-Crusted
Press finely chopped parsley and chives into the surface of the fish after oiling, before laying it on the grill.
Citrus-Grilled
Lay the fillets directly on a bed of lemon slices on the grill; this keeps the delicate flesh from touching the metal directly.
When it doesn't go to plan.
Use a fish spatula if you have one—the long, thin blade makes the transition from grate to plate much smoother.
Keep the grill lid down to create an oven effect, which cooks the top of the fillet while the grates sear the bottom.
If your fish is very thin, grill it only on one side and finish it with a quick blast of indirect heat.
The ones that keep coming up.
Should I use skin-on or skin-off?
Use skin-on fillets if possible; the skin acts as a protective layer between the delicate flesh and the intense heat of the grill.
How do I know when it is finished?
The fillet should be opaque throughout. If you gently press the side with a fork, the segments of the fish should begin to separate naturally.
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