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Why You Shouldn’t Be Afraid to Grill Seafood


Don’t be afraid to grill seafood! The stories you’ve heard about sticking and overcooking are all completely avoidable, and grilled fish fillets of all types are a great and healthy way to feed the family. Just follow these tips from the Omaha Steaks experts and you’ll be ready to make seafood on the grill perfectly.

Choose the Right (Firm) Fish

Choose a fish fillet that’s going to hold together on the grill — something relatively firm and meaty, and not overly flaky. Stay away from tilapia or sole over the open flame… they’re just too delicate for this type of cooking. Our favorite four fish for the grill are Salmon, Tuna, Mahi Mahi, and Swordfish.

How to Grill Fish Fillets


Salmon fillets of all types have great flavor, solid texture that you can cook on the grates, and are pretty difficult mess up. Whether you go skin-on or skinless is up to you, but the skin adds extra flavor and nutrients.

Get the guide: How to Grill Salmon


We love tuna steaks because, well, they’re steaks! You can treat thick-cut tuna steaks just like beef on the grill — sear the outside and leave the inside medium-rare or cook them all the way through.

Get the guide: How to Grill Ahi Tuna Steaks

Mahi Mahi

It’s probably the flakiest fish on this shortlist, but Mahi Mahi will stay together on the grill. It’s loaded with flavor and great topped with butter and herbs.

Get the guide: How to Grill Mahi Mahi


Swordfish steaks are really cool! You want to cook them all the way through, but swordfish is so meaty the steaks will stand up to just about any seasoning or skewering you can dream up.

Get the guide: How to Grill Swordfish

Oil Your Grates & Make it Hot

One of the best things you can do for your grilled fish doesn’t involve the fish at all — it’s about your grill. Make sure you’re starting with CLEAN grill grates — scrape well to remove any crusted-on carbon from your last cook.

Then, preheat your grill to medium-high. Before you add a single fish fillet or steak, rub the grates where they’ll go with a well-oiled paper towel. You’ve just greatly increased your odds of success.

Don’t Flip Out

This is the most important thing: DON’T flip your fish too early! This is how fillets fall apart. If you have to work/scrape/nudge/pry at all to get your spatula underneath the fish, its. Not. Ready.

With nicely oiled, hot grill grates, your fish fillets or steaks will release when they’re ready to be flipped. That’s it!

To try your hand at these and other fish fillets, shop the Omaha Steaks seafood selection.

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Editor’s Note: This post was originally published in July 2017 and has been updated for freshness and comprehensiveness.

Why You Shouldn’t Be Afraid to Grill Seafood

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