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Grilled Fish 101

Grilled Fish
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If you’ve ever grilled fish and ended up with half of it stuck to the grates while the other half fell into the flames… you’re not alone. Even experienced cooks can find grilled fish intimidating. But we promise, it doesn’t have to be.

As chefs we’ve grilled everything from Mahi Mahi on a beach in Jamaica to trout over Canadian campfires, we’re here to tell you: fish on the grill is one of summer’s greatest pleasures. It’s fast, it’s flavourful, and when done right, it’s wildly impressive.

OUR KEY TIPS TO GRILLING FISH: 

  1. It’s gotta be fresh.  You should know your fishmonger by name (you know we love T&J Seafoods!).  They will be able to tell you when the fish came in, or better yet, when it was caught.  Or grab some of your fisherman brother’s latest catch! 
  2. Season it well.   Surprisingly, fish & seafood needs even a little more salt than meat & poultry.   
  3. The best way to know it’s done:  the skin easily peels off when the fish is perfectly cooked!   Even if you don’t plan on serving or eating the skin (make sure scales are off if you’re eating the crispy skin!) purchase it with skin on.  

So let’s dive into the art of grilling fish, with an approachable trout recipe, our best chef tips, and everything you need to know to grill like a pro.

Why Grilled Fish Deserves a Spot in Your Summer Lineup

Grilled fish is:

When you master the technique of grilled fish, you unlock a whole new level of backyard cooking that goes way beyond burgers and dogs.

Ingredients

Scale
  • 4 trout fillets (about 7 oz each). We also love steelhead trout, salmon & arctic char
  • Kosher salt and fresh cracked black pepper
  • 1 whole lemon, sliced
  • Olive oil, as needed

Instructions

  1. Get your grill (gas or charcoal) hot, between 450°F and 475°F. This high heat is key to a great sear and helps the fish release from the grates.
  2. Prep your fish: Pat the trout fillets dry. Rub with olive oil, kosher salt, and cracked black pepper if you like.   Don’t skip the oil, it helps prevent sticking and promotes that beautiful charred crust.
  3. Right before placing the fish down, lightly oil the grill grates with a neutral oil (not olive oil as it can smoke). Use a paper towel dipped in oil and tongs to swipe it across the grates.
  4. Grill: Place the trout fillets directly on the grill. Choose which side you want to show off (skin side or flesh side), and place that down first. Grill for 4–8 minutes, depending on thickness. You’re aiming for mostly opaque flesh, with just a whisper of translucency in the center.
  5. Cook it 80% on one side. This gives you strong grill marks and makes flipping easier.
  6. If you’re feeling confident that its not sticking, gently use tongs to flip it over.  If not, slide a spatula carefully underneath to flip.
  7. Remember, when the skin easily peels off, its is perfectly cooked.  Top with a sprinkle of sea salt and fresh lemon slices. Serve immediately.

Grilled Fish

Notes

Chef’s Notes on Grilled Fish Technique

Grilling fish is really about confidence and temperature control. Don’t fuss with it. Put it down, leave it be, and let the grill do its job.

You want the flesh to lift willingly. If it’s sticking, it’s not ready to flip. Think of it like searing steak and give it time to form that crust.

Best Sauces & Side Dishes!

  • Tartar Sauce: our homemade tartar sauce goes with just about any fish or seafood.  Click HERE for the recipe. 
  • Potato Salad: It’s like a side dish & sauce in one!  Click HERE for our Best Ever Potato Salad Recipe. 
  • Italian Chopped Salad: make a light & fresh meal or lunch box and pair it with this complete salad.  Click HERE for our recipe.  

What Fish Is Best for Grilling?

While we love trout for its delicate texture and fresh, mild flavour, many types of fish grill beautifully. Here are a few great options:

  • Salmon: Fatty and forgiving

  • Halibut: Firm and meaty

  • Snapper: Whole grilled snapper is a showstopper

  • Swordfish: Practically steak in fish form

  • Arctic Char:  Similar to trout but richer

The key is to choose fish that are firm enough to hold their shape, not too thin, and ideally skin-on.

Substitutions for Grilled Fish 

  • No trout? Try Arctic char, salmon, or even fresh Perch or Pickerel (just be gentle, it’s more delicate).

  • No lemon? Use lime, orange, or a splash of red wine vinegar after grilling.

  • Want more flavour? Add a dry rub, herb oil, or miso glaze before grilling. Trout plays nicely with all of it.

What to Know/Avoid in This Recipe

  • Avoid moving the fish around too much. Let it sear.

  • Don’t overcook it. Pull it off while it’s still a bit translucent in the middle, it’ll finish cooking from residual heat.

  • Avoid cold fish. Let your filets sit out for 10–15 minutes before grilling to take the chill off.

  • Check your grill grates. Clean and oil them well to prevent sticking.

Storage Recommendations

  • Leftovers? Store grilled fish in an airtight container in the fridge for up to 2 days.  We like it cold with salad!  

  • Reheating? Gently warm in a 300°F oven or flake cold over a salad or rice bowl.

  • Freezing? It’s possible but not ideal—freshly grilled fish is best enjoyed day-of or the next day.

FAQ About Grilled Fish

Can I grill fish without a skin-on filet?

Yes, but it’s trickier. Use a fish basket or foil to help avoid breakage.

Can I grill whole fish?

Absolutely. Just make sure it’s scaled, gutted, and scored. Stuff the cavity with lemon and herbs for extra flavour.

How do I know when my fish is done?

The flesh should be opaque and just starting to flake with a fork. Internal temperature should hit 125°F–130°F for most fish.  Remember our best tip: when the skin easily peels off!

Final Thoughts from the Grill

Grilled fish is one of those dishes that looks fancy but is secretly dead simple once you know the basics. It’s fast, fresh, and endlessly adaptable, exactly the kind of recipe we rely on when we want dinner to feel special but don’t want to spend an hour prepping.

So fire up that grill, grab some of the freshest fish you can find and give this a go. We promise it’ll earn a spot in your regular rotation.

And hey, if anyone says “I don’t like fish,” serve them this. With perfectly cooked and super fresh fish, you’ll make a believer out of them.

Find it online: https://blog.theculinarystudio.ca/recipes/grilled-fish-101/