Looking to elevate your grilling game with some fresh, delicious fish? Look no further! We’ve consulted Michelin-starred executive chef and restaurateur, Akira Back, to find out the absolute best type of fish to throw on the grill. Back recommends opting for meatier fish like tuna, salmon, snapper, sardines, and yellowtail amberjack, as they have skin that crisps up while the meat stays moist and tender. Grilling fish can be a bit tricky, but fear not! We’ve got you covered with some tips and tricks to ensure a perfectly grilled fillet. So grab your tongs and get ready to impress your friends and family with these mouthwatering grilled fish recipes!
Types of fish that are best for grilling
Grilling fish is a summertime favorite, and choosing the right type of fish can make a world of difference in the flavor and texture of your grilled seafood. After consulting with Michelin-starred executive chef and restaurateur Akira Back, we have identified some of the best fish for grilling. These fish have a meaty texture that holds up well on the grill, while still remaining moist and tender. Here are our top picks:
Tuna
Tuna is a versatile fish that comes in many forms, but a fresh fillet of fatty tuna is one of the best fish to grill. Tuna has tons of rich flavor, so a squeeze of lemon, a dollop of wasabi, or a sprinkling of salt and pepper is all it needs to work. The key to grilling tuna is to be careful not to overcook it. It only takes a minute or two on each side, depending on the thickness of your fillet.
Salmon
Salmon, while not as meaty as swordfish or tuna, still does well on the grill. Some people prefer to wrap salmon fillets in foil or grill them over cedar planks to be safe. Grilling salmon brings out its sweet taste and it takes well to several flavor companions, such as peanut sauce, lemon pepper, paprika rub, or chile and lime.
Snapper
Snapper is another excellent fish for grilling. For the best results, consider grilling a whole snapper. While it may sound daunting, you can stuff the cavity with lemon slices and cook it on the grill over low heat. The skin of the snapper will do a great job of keeping the meat from drying out, resulting in a tender and flavorful grilled fish.
Sardines
Sardines are a lesser-known fish for grilling, but they are definitely worth trying. Sardines have a rich, oily flavor that pairs well with smoky grill marks. Simply season them with salt and pepper and grill them until they are crispy and golden. Sardines are also a sustainable choice, making them an environmentally-friendly option for grilling.
Yellowtail amberjack
Yellowtail amberjack, also known as hamachi, is a popular choice for sushi, but it also grills beautifully. This fish has a firm texture and a rich flavor that stands up well to grilling. You can season yellowtail amberjack with a citrus marinade, blackened seasoning, or a simple dusting of salt and pepper with a squeeze of lemon. For an extra kick, try marinating it in homemade Korean bulgogi sauce.
When selecting fish for grilling, it is important to remember that not all fish are created equal. Look for fish with a meatier texture that will hold up well on the grill. The fish should have a moderate fat content to ensure that it stays moist and flavorful during grilling. With these guidelines in mind, you can confidently choose the best fish for your next grilling adventure.
Tips for grilling fish
Grilling fish can be intimidating for some, but with the right techniques, you can achieve perfectly grilled fish every time. Here are some tips to help you master the art of grilling fish:
Grilling fish with skin
If your fish has skin, grilling it with the skin on can add a delicious crispy texture to your meal. To achieve crispy skin, start by grilling the fillet skin-side down. Cook it until the skin appears crispy, and then flip it once more on the grates to finish cooking the fish through or to your desired doneness.
Soaking fish in cold, salt-vinegar water
To eliminate any overly fishy smell or taste, Chef Akira Back advises briefly soaking the fish in cold, salt-vinegar water with lots of ice before grilling. This technique helps to remove any impurities from the fish and leaves it fresh and clean-tasting. Be sure to dry the fish well before putting it over hot flames to prevent excessive splattering.
Seasoning options for grilled fish
When it comes to seasoning grilled fish, there are countless options to choose from. A citrus marinade can add a refreshing tang to your fish, while blackened seasoning can provide a bold and spicy flavor. Alternatively, a simple dusting of salt and pepper with a squeeze of lemon is generally enough to enhance the natural flavors of the fish. Get creative with your seasonings and experiment with different combinations to find your favorite.
By following these tips, you can elevate your grilled fish game and impress your friends and family with perfectly cooked seafood at your next barbecue.
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Preparing different types of fish for grilling
Each type of fish requires slightly different preparation techniques to ensure optimal grilling results. Here are some guidelines for preparing different types of fish for the grill:
Grilling tuna
Tuna is a fish that is best served rare or medium-rare, so it is important not to overcook it. Before grilling, season the tuna with salt, pepper, and any desired spices or marinades. Preheat the grill to high heat and lightly oil the grates to prevent the tuna from sticking. Place the tuna on the grill and cook for about 1-2 minutes on each side, depending on the thickness of the fillet. Remove the tuna from the grill and let it rest for a few minutes before serving.
Grilling salmon
Salmon can be grilled in fillets or as a whole side of fish. If using fillets, season them with salt, pepper, and any desired seasonings or marinades. Preheat the grill to medium heat and lightly oil the grates. Place the salmon fillets on the grill, skin-side down, and cook for about 4-5 minutes per side. If grilling a whole side of salmon, season it and place it directly on the oiled grates. Cook for about 12-15 minutes, or until the salmon flakes easily with a fork. Serve the grilled salmon with your favorite sauce or garnishes.
Grilling swordfish
Swordfish is a firm and meaty fish that holds up well on the grill. Before grilling, season the swordfish with salt, pepper, and any desired herbs or marinades. Preheat the grill to medium-high heat and lightly oil the grates. Place the swordfish steaks on the grill and cook for about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C). Remove the swordfish from the grill and let it rest for a few minutes before serving.
Grilling red snapper
Grilling a whole red snapper can seem intimidating, but it is actually quite simple. Start by cleaning the fish and patting it dry. Season the cavity of the snapper with salt, pepper, and lemon slices. Preheat the grill to medium heat and lightly oil the grates. Place the snapper on the grill, cover, and cook for about 10-12 minutes per side, or until the fish is cooked through and the skin is crispy. Serve the grilled red snapper with your favorite side dishes or sauces.
With these preparation techniques, you can grill a variety of fish to perfection and enjoy delicious and flavorful seafood straight from the grill.
In conclusion, when it comes to grilling fish, choosing the right type of fish is key to achieving mouthwatering results. Tuna, salmon, snapper, sardines, and yellowtail amberjack are excellent choices for grilling due to their meaty texture and ability to stay moist and tender. By following the tips for grilling fish and preparing each type of fish correctly, you can create a delightful seafood feast that will impress your guests. So fire up the grill, grab your favorite fish, and get ready to enjoy a delicious grilled meal that will make your taste buds dance with delight. Happy grilling!
