Grilled Fish – Tips and Tricks for Perfect Results

Many people love grilled fish but say they’re not skilled enough to cook it. It sticks to the grill, falls apart into the coals, and the next thing you know, everyone’s back to chicken and pork. But let’s be honest—it’s usually not about skill. Most often, it’s about using the right tools and knowing a few helpful tips to make grilling fish easier and more successful.

1. Get to Know the Skin

Fish is light and delicate, but that can be intimidating when grilling outdoors. The skin, however, can be your best friend. For fillets, it holds the fish together so you can flip it easily. Don’t move the fish too much—just flip it once using a spatula.

If the skin sticks to the grill, leave it for a few more seconds—it should release more easily once nicely seared. Bonus: thin-skinned fish like trout or herring develop a crisp, flavorful skin that’s a joy to eat. For thick-skinned fish like salmon or halibut, you might want to remove the skin after grilling.

2. Lean and Clean

Grilled fish fits perfectly into a light, healthy diet—but don’t assume the grill burns off all calories. Instead, choose wisely what you place on and next to the grill. Fish is one of the best choices.

If grilling fillets feels risky, try this foolproof method: wrap a whole cleaned fish in aluminum foil after stuffing it with lemon slices and brushing it with olive oil and salt. Grill for about 10 minutes, turning only once. You’ll get perfectly steamed fish with a hint of smoky flavor—best of both worlds!

3. Grill-Ready Tools Make a Difference

Invest in a ceramic grill tray or heatproof pan (not directly on the flames). These tools help distribute heat evenly and prevent sticking, especially for delicate fillets. Bonus: they’re scratch-resistant and let you slice the fish directly in the pan without damage.

Even the most delicate fish—whether freshwater or saltwater—won’t be able to resist a little pampering on the grill when cooked right.

4. Smarter Skewers

Some of the world’s top chefs agree: mixing meat and vegetables on the same skewer is not ideal. Different ingredients cook at different speeds, and vegetables often end up burnt while the meat is still undercooked.

Instead, use firm white fish like cod, haddock, or halibut for quick-cooking seafood skewers. They grill evenly and fast, reducing your chances of overcooking. You can also mix in tuna, salmon, shrimp, or shellfish—just thread them onto separate skewers to avoid cooking mishaps.