Grilled White Fish
White fish fillets like cod, halibut, or snapper are thin and fragile, making them prone to sticking and breaking. Treat the grill like a pan; a solid crust is your best defense against the grates.
Dryness is the key to a clean release.
Pat the fish until it is bone-dry before oiling. If the surface is damp, it will steam instead of sear, ensuring it sticks to the grill.
- Gas or charcoal grill
- Wire brush
- Long metal spatula
- Silicone brush
What goes in.
- 4 (6 oz)firm white fish fillets, such as halibut or cod
- 2 tbspneutral oil, like grapeseed or avocado
- 1 tspkosher salt
- 1/2 tspcracked black pepper
- 1lemon, cut into wedges
Do not force the flip
When the fish is seared, it will naturally pull away from the grate. If you feel resistance, give it another 30 seconds; a tugging fillet is a sign the crust hasn't finished forming.
The method.
Preheat the grill
Bring the grill to medium-high heat. Scrub the grates thoroughly with a wire brush, then use a folded paper towel dipped in oil to grease the bars.
Prepare the fish
Pat the fillets dry with paper towels. Brush both sides of the fish lightly with oil and season evenly with salt and pepper.
Sear the first side
Lay the fish perpendicular to the grate bars. Close the lid and cook undisturbed for 4 to 5 minutes until the edges turn opaque.
Flip once
Slide your spatula completely under the fillet. If it releases cleanly, turn it over. Cook for 2 to 3 minutes on the second side.
Rest
Remove the fish from the grill when it flakes easily with a fork. Let it sit on a warm plate for 2 minutes before serving with a squeeze of lemon.
Other turns to take.
Herb-Crusted
Press a mixture of chopped parsley, dill, and lemon zest onto the fish before oiling to create a fragrant crust.
Citrus-Grilled
Lay thin slices of lemon directly on the grill grates and place the fish fillets on top of the fruit to steam-grill them.
When it doesn't go to plan.
Keep the lid closed to trap heat; you want to cook the fish through without charring the exterior to ash.
Avoid moving the fish once it is placed on the grill; every shift increases the chance of the flesh tearing.
If using a skin-on fillet, place it skin-side down first and leave it there for the majority of the cooking time.
The ones that keep coming up.
How do I know the fish is fully cooked?
The flesh should look opaque throughout, and the center should flake apart easily when gently pressed with a fork.
Should I use a fish basket?
If you are working with very thin, delicate fillets like sole or flounder, a basket is safer than direct contact with the grates.
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