Best Fish to Use for Grilling

Summer is grilling season here in New England. There’s no better way to enjoy these long, warm days than to light up the grill and prepare a quick, easy meal outside. Meat and vegetables all taste better seared over an open fire, but nothing beats fresh seafood off the grill.

Cooking fish over open flames brings out its subtle flavors. It’s one of the best ways to cook seafood. Grilling fish can perilous since it is more delicate than other meats. It’s important to choose firm, study fish that won’t flake apart and fall through the grate.

Here are the top five fish we recommend for the grill:

grilled salmon1. Salmon

Salmon steaks and fillets are ideal for the grill. This hearty fish won’t fall apart on the grate. Its rich flavor is enhanced by the charbroiled flavor from the barbecue. It tastes even better grilled on a cedar plank.

2. Tuna

Tuna is the steak of the ocean. It has a similarly meaty texture and unmistakable flavor. It’s delicious with a good dry rub and cooked to medium rare with a light sear on the outside.

3. Swordfish

Swordfish is sold in steaks that are ideal for grilling. It has a milder taste than salmon or tuna. It’s best prepared with a good marinade.

4. Mahi Mahi

Mahi Mahi is a mild, sweetly flavored white fish. It’s also known as dolphin fish even though it’s not related to dolphins. It’s available in steaks or fillets that cook up well on the grill.

5. Red Snapper

Red snapper has a mild, almost nutty flavor. It tastes wonderful with a bold marinade. It’s hearty enough to stand up to the high temperature of the grill.

4 Rules of Grilling Fish

Grilled FistNo matter what fish you choose, be sure to follow these four rules to ensure your fish don’t stick to the grate.

  1. Get the grill and grate hot.
    Wait until the coals are good and hot before you lay down your fish steaks or fillets.
  2. Clean off the grate.
    Use a stiff wire brush to clean off the grate as the grill heats up.
  3. Thoroughly grease the grate and fish.
    Dip a paper towel in oil and rub it across the grates before the fish goes on. Apply the oil generously to prevent the fish from sticking. Also, brush oil on the top and bottom of the fish. Generously greasing both will ensure that the fish comes off the grill smoothly.
  4. Flip it once.
    Resist the urge to flip the fish a couple of times. Instead, let it cook on one side for 3-4 minutes (or until a crust forms on one side) before flipping it over.

If you want to grill more delicate fish like sole, flounder or tilapia, grill them in foil. Check out our blog post How to Grill Fish in Foil for tips! Stop by City Fish Market to pick up the best fresh fish in Connecticut to thrown on the grill!

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