The Best Meaty Fish for Open-Flame Grilling

Different types of seafood, including shellfish, have their own most favorable methods of preparation. Likewise, the best “meaty” fish for open-flame grilling have specific qualities. They are firm, thick, and flavorful enough to stand up to high heat without falling apart the second you flip them. If your dream summer meal includes smoky seafood with grill marks, we have the scoop on the fish deserving of a spot on your pit’s grill.

Speaking of great spots, City Fish Market is the best place to get famously fresh fish, whether you live in Connecticut, Maine, Rhode Island, or elsewhere in the New England area. We also have many online recipes for grilling fish. They include Jamaican Jerk Grilled Swordfish Steaks, Grilled Tuna Steaks with Caper Sauce, and Grilled Salmon Steaks on Citrus.

When grilling is the plan, the following are the best fish to buy.

Salmon: The Reliable Crowd Favorite

Salmon checks almost every grilling box. It’s rich, flavorful, and firm enough to hold together beautifully over the flames. The natural fat content helps keep it moist, which is great news for anyone who has ever accidentally turned dinner into fish jerky.

Both farmed Atlantic salmon and wild Pacific varieties grill well. King salmon is especially prized for its buttery texture. Salmon also plays nicely with almost any seasoning—from simple lemon and herbs to sweet glazes and spicy rubs.

Tuna: Think “Sea Steak”

Tuna steaks are incredibly meaty and grill like a dream. The trick is to cook them hot and fast, leaving the center rare to medium-rare. Overcooked tuna becomes dry quickly, and nobody wants to chew through what feels like seafood homework.

Look for steaks with visible marbling for the best flavor. Ahi and albacore are milder choices, while bluefin and bigeye bring a richer, bolder taste.

Mahi-Mahi: Mild and Versatile

Mahi-mahi is thick, firm, and easy to grill, making it perfect for backyard cooks who want something impressive without much fuss. Its flavor is mild but not bland, making it work with everything from tropical marinades to smoky spice blends.

One helpful tip: don’t let mahi-mahi sit in acidic marinades for too long. About an hour is plenty before the texture starts changing.

Swordfish: Built for the Grill

Swordfish has a dense, steak-like texture that practically begs to be seared on the grill. Thick swordfish steaks are easy to grill and enjoyable to eat because they contain very few small bones. That means far less chance of getting jabbed by a surprise fish bone mid-bite.

Because swordfish is leaner than salmon, it’s best not to overcook it. A quick marinade and careful timing help keep it juicy and flavorful.

Halibut: Delicate but Grill-Friendly

Halibut is one of the few white fish sturdy enough for grilling. Its firm texture holds together well, especially in thicker cuts or steaks. The flavor is mild and slightly sweet, so simple seasoning usually works best.

Like swordfish, halibut can dry out if overcooked. Sear it gently on the grill and let the fish itself shine.

Snapper: Great Whole or Filleted

Snapper is a fun option because it can be grilled whole or as fillets. Whole grilled snapper makes a dramatic presentation and helps keep the fish moist while cooking. Fillets are easier for beginners and still grill beautifully with light seasoning.

A grilling basket can help prevent delicate fillets from sticking or breaking apart.

Mackerel: Bold Flavor, Budget-Friendly

Mackerel may not get the same spotlight as salmon or tuna, but it deserves some grilling love. It’s rich, oily, and packed with flavor and omega-3 fatty acids, which are nutritional powerhouses. Mackerel skin crisps beautifully over the fire, and the fish pairs especially well with citrus, vinegar, or punchy seasonings.

Bonus: Mackerel is often much more affordable than many premium grilling fish.

A Few Final Grilling Tips

No matter which fish you choose, keep the grill hot, oil the grates well, and avoid moving the fish too early. Most seafood releases naturally when it’s ready to flip. Until then, patience is your secret ingredient.

City Fish Market has the Best “Meaty” Fish for Open-Flame Grilling

Visit City Fish Market at 884 Silas Deane Hwy in Wethersfield, CT to get the best “meaty” fish for open-flame grilling. Since 1930, we have established ourselves as a seafood market known for amazingly reliable freshness. Imagine matching your skills as a pitmaster or Charcoal Whisperer with the fresh, meaty fish selections at City Fish Market! If your favorite seafood dishes are baked, fried, or prepared by other methods, we’ve got you covered, as well!

Don’t hesitate to contact us! Just call or complete our online form for answers to any questions you may have.