Grilled Fish Fillets or Steaks

Grilling fish is a delightful way to infuse your favorite seafood with smoky and charred flavors while preserving its natural juiciness. While most delicate fillets may not hold up well on the grill, certain sturdy, large-flake fish varieties like salmon, striped bass, halibut, blackfish, and grouper—with the skin left on for added stability—thrive on the grill grates. Additionally, fish steaks and whole fish, such as carp, catfish, red snapper, sea bass, mackerel, or sardines, are perfect candidates for grilling. With proper seasoning and a clean, well-oiled grill, you’ll achieve tantalizing results that will please both seafood enthusiasts and novices alike.

MAKES: 4 servings

TIME: 40 minutes

INGREDIENTS:

• About 1 1/2 pounds thick, sturdy fish fillets or steaks
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 teaspoon minced garlic (optional)
• Lemon wedges for serving

INSTRUCTIONS:

1. Preheat your charcoal or gas grill until it reaches a high temperature, placing the rack about 3 or 4 inches from the heat source. Prior to grilling, drizzle the flesh of the fish with olive oil and sprinkle it with salt and pepper. If desired, rub the flesh with minced garlic for additional flavor.
2. Once the fire is ready, place the fish on the grill and cook for approximately 5 minutes or until it becomes firm enough to turn. Carefully flip the fish and continue grilling until it reaches its desired level of doneness, usually an additional 3 to 5 minutes. The fish should be opaque, firm, and juicy, and a thin-bladed knife should easily pass through it.
3. Serve the grilled fish with lemon wedges, adding a bright and zesty element to enhance the flavors.

VARIATIONS:

GRILLED SHRIMP OR SCALLOPS:

• Shrimp and scallops are both excellent choices for grilling. Skewer the scallops through their equators to prevent them from breaking during grilling, or use a grilling basket for added convenience. Grill the shrimp or scallops until they turn brown, typically just a couple of minutes per side. Be careful not to overcook them, as they can become tough. Total cooking time should be around 5 minutes, stopping just before the interior becomes opaque.

GRILLED WHOLE FISH, LARGE OR SMALL:

• For whole fish, such as carp, catfish, red snapper, sea bass, mackerel, or sardines, ensure they are properly gilled, gutted, and scaled before grilling. If grilling one large fish, make diagonal, parallel slashes on each side, almost down to the bone. Rub the fish with oil and season with salt and pepper. Grilling time for small fish will be just a couple of minutes per side, while one large fish may take 5 to 8 minutes. To check for doneness, peek down to the bottom of the slashes, where the meat should appear white.

By mastering the art of grilling fish, you’ll be able to create a delectable and healthful seafood feast in just 40 minutes. Whether you’re hosting a summer barbecue or seeking a quick and flavorful weeknight meal, grilling fish is a simple yet impressive technique that will leave everyone satisfied and craving more. So, fire up the grill, embrace the sizzling sounds, and savor the taste of succulent, perfectly grilled fish with each delightful bite!