Top 5 Fish You Should Try Grilling This Summer

Guys, it’s summertime and that means three things: sun, sand, and grilling. And you know what? Grilling can be a great opportunity to enjoy some new fish recipes! If you’re looking for the best fish to grill this summer, check out this list of five delicious options.

This blog post will give you an idea of which fishes are good to grill in order to create a healthy meal for your family during these hot months. You’ll also find tips on how to prepare them so that they taste their best when served up with all your favorite sides like grilled corn or mango salsa.

 

How to Make Sure Your Fish Doesn’t Stick On the Grill

Before you start grilling fish, you’ll want to make sure that the grates of your grill are really clean and well-seasoned. If your fish is going to stick, it’s probably because the grates aren’t properly cleaned and prepped or because the oil hasn’t sufficiently been heated up before adding your fish.

So make sure that your grates are really clean and well-oiled. Be sure to oil them up generously before adding your fish just as you would with any other meat or vegetable that you’re cooking.

Also, don’t salt your fish right before placing it on the grill. Salt can pull moisture from the surface of the fish into the air, which can in turn erode the quality of flavor. Salting right before cooking is also not a good idea because it will drip off into the flames rather than being absorbed by the crusty exterior of your delicious fillet.

If you have a smoker, be sure to smoke your catches beforehand for a great smoky finish to your grilled main course!

 

Top 5 Fish You Should Grill

Before I get into the list of fish you should grill, let’s first talk about the important things you should consider when choosing the fish. It is important that they are firm and not too fragile. If you go for fish like tilapia, sole, or flounder which are delicate and soft fish, they can easily break up if they go on the grill.

So what you want to do is choose something that’s got some firmness to it. Fishes like mahi-mahi, salmon, and cod (to name a few) are good selections. Additionally, you want to choose fish that have milder flavors.

And obviously, you should be checking the sourcing of the fish and whether it is in season or not before you buy it.

 

1. Salmon

Salmon is a tender, flaky fish that is also very versatile. You can grill it as a fillet or a steak because it is able to withstand the high heat of the grill without falling apart.

Not just that, you can also marinate it and use any spice that you like. Salmon is a nutritious fish as well, brimming with omega-3 fatty acids and protein.

It is great served alongside grilled vegetables like zucchini, eggplant, and red onion. Garnish your salmon with fresh herbs such as dill or basil or use lemon wedges for a citrus touch.

Make sure you choose the freshest salmon available at your local market and you will never be disappointed with this fish cooked on a grill.

A little bit of lemon juice can also make a big difference in how much your guests like this fish as it is served. If you are using fresh salmon, squeeze a small amount of lemon juice on it before grilling. You can also marinate the salmon in lemon juice for an hour to get more flavor out of it.

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Related: A Beginner’s Guide to the 7 Different Types of Salmon You Can Buy

Related #2: 7 Best Salmon For Smoking

 

2. Tuna

Tuna is the closest thing to a steak you can get in the sea. It is thick, tough, and takes on flavors well.

It needs to be cooked quickly while it’s still rare inside so that when you cut it open you see just a hint of pink. Grilling tuna steaks is best done with a marinade because grilling alone will dry out the fish as it has no natural fat content. Marinades are made with oil, soy sauce or teriyaki sauce, and lemon juice; baste fillets with this mixture during cooking for ultimate flavor.

When choosing your tuna purchase look for wild albacore tuna because it tastes better and is more sustainable than its farm-raised counterpart. Because of its large size, sometimes weighing as much as 1,000 pounds, the Pacific Bluefin Tuna is now on the list of endangered species.

If your tuna has been frozen then thaw it first before cooking to prevent overcooking and toughness which happens very easily when there are ice crystals present in the flesh.

Tuna fillets should be grilled on an aluminum foil-lined grill as fat from the fish can cause flare-ups. Use a spatula for flipping so that you don’t lose any of the precious juices inside. Cook tuna steaks for about three minutes per side, depending on thickness, or when they reach an internal temperature of 145 degrees Fahrenheit. This is considered medium rare for tuna and ensures a moist piece of meat.

Related: 10 Best Fish Spatulas To Help You Cook That Perfect Filet

To add some flair, mix soy sauce with honey before brushing onto tuna steaks during grilling, or after cooking and slice into strips to make cool shish kebabs.

Another great way to enjoy tuna is as steak tartare. This dish originated in the 1700s from French and Italian fishermen who would chop up raw fish and season it with salt, pepper, capers, or herbs. There are many variations to the classic recipe today but most include some type of chopped seafood, such as tuna or salmon, along with onions, lemon juice, parsley, and garlic.

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3. Snapper

This is one of the best white fish for grilling because it grills up so quickly and has a light, delicate flavor. To grill the perfect snapper, you should grill it whole or portioned fillets.

For the best flavor and texture, season it just before grilling because once it is cooked it will be harder to taste the seasoning. You want to cure your snapper in a mixture of salt, sugar, black pepper, spices such as ground ginger, and fresh herbs like parsley or dill.

To grill the snapper whole, first, make three diagonal cuts into each side of the fish; this will help the fish cook more evenly by exposing more surface area for the heat to penetrate. Marinate your whole snapper for one hour in a ziplock bag with marinade then remove from bag and drain excess liquid. Place skin-side down on a hot grill and close lid for about five minutes. Turn the fish over, cook on the skin-side down for two minutes then turn again to finish cooking a few more minutes on skin-side up.

To portion your snapper fillets, first, make diagonal cuts into each side of the fish just as you would do when grilling whole. Then grill skin-side down until cooked through (about three or four minutes) and serve with your choice of fresh herbs such as parsley and lemon wedges on the side.

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Related: Top 8 Best Tasting Fish For Someone Who Doesn’t Like Fish

 

4. Mahi-Mahi

Mahi-Mahi is one of the most popular fish to grill. It is often called dolphinfish or dorado, but do not confuse it with the mammal dolphin because they are two very different animals. One of the best things about this fish is that it is a healthy source of Omega-3 fatty acids. It’s also low in fat and calories: 7 oz. of mahi-mahi has about 130 calories, 2 grams fat, 1 gram saturated fat, 6 grams protein, 20 grams carbohydrate, and 220 mg sodium.

Related: 7 Best & Healthy Fish To Eat For Weight Loss

That said, use caution when grilling as high heat can cause the fish to stick or dry out. I recommend using butterflied fillets with skin removed because they don’t stick and they also have less fat than breaded ones; (most mahi-mahis are sold frozen).

Mahi-Mahi should be served rare to medium so that it remains moist inside but doesn’t risk becoming too tough outside–it cooks very quickly. The general rule is, the thinner your fillets, the faster they cook. So you will want to keep a close eye on it while grilling so that you don’t overcook it.

This fish tastes great when cooked on a grill or barbeque because of its firm texture which allows for even cooking throughout. Because it cooks quickly on an open flame, be sure to have non-stick cooking spray on hand for your convenience.

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5. Swordfish

This fish has a delicious, mild taste and a firm texture. Because it is a meaty fish that holds up well to the fire, swordfish is often grilled whole or cut into steaks if you do not have a large grill available. It can also be skewered with smaller pieces of other seafood such as prawns or scallops for an easy seafood kebab recipe.

This might sound like too much work but trust me; once you try your hand at cooking swordfish on the grill, you’ll never cook another way again!

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Conclusion

When the summer weather heats up, nothing can be more refreshing than grilling fish on a hot day. Making sure that your fish is firm and not delicate helps ensure it doesn’t fall apart on the grill. Consider these factors when choosing which type of fish to buy for grilling this season.

Fishes like salmon, tuna, snapper, or mahi-mahi are perfect choices because they’re hearty and won’t break apart easily. Give them a try!