Make Grilled Fish at Home

With a few spices, a little seasoning, herbs, and the perfect garnishing, you’ll be eating your fingers too. Without worries, start this recipe—there are solutions for you so you don’t get stuck or start seeking another.

Ingredients

Fish:

• 2-4 fish fillets (salmon, tilapia, trout, or any firm fish) or whole fish (like snapper or sea bass)

Marinade or Seasoning:

• 2 tablespoons olive oil

• Juice of 1 lemon

• 2 cloves garlic, minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon smoked paprika or chili powder (optional)

• 1 teaspoon dried herbs (thyme, rosemary, or parsley)

Optional Garnish:

• Fresh herbs like parsley or cilantro

• Lemon wedges

Before We Start

Choose the Right Fish:
Firm, meaty fish like salmon, halibut, or cod work well on the grill as they hold their shape.

Preheat the Grill:
Ensure the grill is preheated to medium-high heat (about 375°F-450°F) to avoid sticking.

Oil the Grates:
Brush the grill grates with oil or use a non-stick grilling spray to prevent the fish from sticking.

Use a Fish Basket or Foil:
For delicate fish, a fish grilling basket or foil packet can prevent breakage.

Pat Fish Dry:
Dry the fish with a paper towel before seasoning to achieve a crispier texture.

Don’t Overcook:
Fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Instructions

Prepare the Fish
Step 1: Rinse the fish under cold water and dry thoroughly with a paper towel.
Step 2: If you're using a whole fish, remove its scales and guts first (if not already done). Make shallow cuts on both sides of the fish for even cooking.

Marination
Step 3: Take a bowl and add olive oil, lemon juice, garlic, salt, pepper, cumin powder, and food color (if you want it yellow, orange, or red). I prefer adding chopped green chili for extra flavor.
Brush the marinade generously over the fish, coating it evenly on each part of the fish.
Step 4: Let the fish rest for 20-30 minutes in the refrigerator.

Grill the Fish
Step 5: Preheat the grill over medium-high heat (375°F-450°F). Clean the grates and slightly oil them to avoid stickiness.
Step 6:
For Fillets:

1. Place the fish skin-side down onto the grill.

2. Cook for 4-6 minutes per side, depending on the thickness, flipping carefully with a wide spatula.

For Whole Fish:

1. Place the fish directly on the grill or in a basket.

2. Cook for about 7-10 minutes per side, until the fish is cooked through and the skin is crispy.

Check for Doneness
Step 7: Insert a fork into the thickest part of the fish; it should flake easily.
Step 8: If using a thermometer, ensure the internal temperature is 145°F (63°C).

Serve
Step 9: Remove the fish from the grill to a plate and let it rest for 2-3 minutes.
Garnish with fresh herbs and serve with lemon wedges.

Serve With

Serve with a side of salad, rice, or vegetables.

What Goes with Grilled Fish

With the perfect spices, grilled fish pairs beautifully with light dishes:

• Roasted vegetables

• Citrusy salad

• Quinoa

• Refreshing coleslaw

• Garlic butter rice (for a well-rounded meal)
  
  

Recipes Related to Grilled Fish

Grilled Fish Tacos

Break cooked fish like tilapia or cod into small pieces. Put it on warm tortillas with shredded cabbage or salsa and a creamy lime sauce. Add fresh cilantro on top for extra flavor!

Pepper Sauce for Grilled Fish

Firstly, roast bell peppers, garlic, olive oil, and a touch of vinegar, then blend them. Drizzle or swirl it over tacos or grilled fish.

Grilled Fish in Oven

Marinate fish fillets in olive oil, garlic, and lemon juice. Place them on a greased baking tray and broil at 450°F (230°C) for 6–8 minutes, flipping halfway for even cooking.

Nigerian Grilled Fish

In a bowl, blend onions, peppers, ginger, and garlic. Rub it onto the whole fish, marinate, and grill until the skin crisps up. Serve with a side of jollof rice or plantains.

Japanese Teriyaki Grilled Fish

Make a sauce with soy sauce, mirin, sugar, and sake. Apply it onto the fillets of fish, then grill on medium heat until caramelized. Garnish with sesame seeds.

Conclusion

Wash the fish thoroughly and dry with paper towels. If you’re using whole fish, remove the scales and guts if not done already. Make shallow cuts on both sides of the fish for even cooking.

In a bowl, mix olive oil, lemon juice, garlic, salt, pepper, cumin powder, and food color (red, yellow, or orange). Marinate the fish well and let it rest in the fridge or freezer for 20-30 minutes.

Preheat the grill over medium-high heat (375°F-450°F). Clean the grates and lightly oil them to prevent sticking.

For Fillets: Place the fish skin-side down on the grill. Cook for 4-6 minutes per side, depending on thickness, flipping carefully with a wide spatula.

For Whole Fish: Place the whole fish directly on the grill or use a fish basket. Cook for about 7-10 minutes on each side, until fully cooked and the skin is crispy.

To check doneness, insert a fork into the thickest part of the fish. It should flake easily. If using a thermometer, ensure the internal temperature reaches 145°F (63°C).

Remove the fish from the grill and let it cool for 1-2 minutes before serving. Garnish with fresh herbs and lemon wedges.

Enjoy your grilled fish with a side dish or a fresh salad!

For More Recipes, Check Out:

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• How to make fruit salad (perfect)

• Make perfect cucumber salad

• How to make pita bread easily

• How to make pizza at home

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