How to Grill Fish
- by Omaha Steaks
- Jan 14, 2018
Grilling fish can be a bit intimidating, even for the most seasoned grill masters. The delicate texture of many types of fish can easily stick to the grill, flake apart and become overcooked quickly. But learning how to grill fish is easy with these tried-and-true grilling techniques from our World Port Seafood experts.
Choosing the Right Fish
A firm-fleshed white fish like tuna or swordfish is the best option for grilling because the meaty flesh will stand up to the heat of the grill. Fish cut into steaks are for best cuts for grilling, easier to flip than whole fish and you will be able to attain attractive grill marks on both sides. Our Halibut, Swordfish, and Yellowfin Tuna Steaks hold together beautifully on the grill and are lean enough that the grill will not flare up during grilling due to dripping fat.
Tools for Grilling Fish
- A fish spatula is the best tool for flipping fish steaks without breaking them. It has an angled blade and widely spaced tines that allow it to slide easily under the fish.
- Using two spatulas is another good option and will offer the most control. Use one set of tongs to release and lift the fish from the grill and the other to catch and guide it gently back onto the grill when flipping.
- Alternatively, use any thin, metal turner or spatula that you have on hand.
Preparing Your Grill
When grilling fish steaks, patience is key. It is important to take the time to prepare the grill properly. The first step is to set the grill to high heat to burn off any cooked-on food, then use a metal bristle brush to scrape the grates clean.
Fold a few squares of paper towel into a wad and hold together using a pair of long, metal tongs. Dip paper towel in vegetable oil so it’s saturated but not so much that it’s dripping. Rub paper towel all over the grates until grates are completely coated. Close the lid for 5 minutes. Repeat a few times until the grate is black and glossy.
The Grilling Process
- Fish steaks should be thawed and dried well.
- Just before grilling, brush both sides lightly with oil and season with salt and freshly cracked black pepper.
- Reduce the grill to medium-high heat. Place fish steaks directly on the grill, skin side down (for halibut).
- Close cover; cook for 4 to 6 minutes or until well-marked and skin is crisp (if applicable).
- The fish steak is ready to flip over when the flesh releases easily from the grill when gently loosened with a spatula. If there is resistance, close the lid and check at 30-second intervals.
- Continue to cook fish steaks for 3 to 5 minutes or until just opaque with the slightest hint of translucence in the center.
Why Our Fish Steaks are the Best
Our World Port Seafood Halibut Steaks are wild-caught in U.S. waters, cut by hand and frozen within hours of breaking water. They are firm fleshed and have a lovely, mild and delicate flavor. Our Yellow-Fin Tuna Steaks are sourced from the cold Pacific waters; they have a satisfying, meaty flavor and delectable flaky flesh. Thick-cut, World Port Seafood Swordfish Steaks full-flavored enough to appeal to even the most discerning palates.