Here are some tips on how to grill fish. If you’re like me, you eat more fish in the summer, usually grilled. I love the caramelization and smoky flavor from the grill. Plus, grilled fish is perfect for an easy dinner with guests.
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If grilling fish makes you nervous because it sticks to the grate and falls apart, don't worry. Here are some tips to prevent that and ensure your fish turns out moist and beautiful. Instead of fillets, choose fish steaks. Fillets can be tricky to grill because they’re delicate and flaky.
Fish steaks, however, are sturdier and less likely to fall apart. Tuna, salmon, swordfish, and halibut are great choices for summer. If you find wild salmon, get it—it’s more flavorful and has a better texture than farmed.
The thickness of the fish matters. A fish steak should be at least 1 inch thick, ideally about 1 ¼ inches. This size cooks more slowly and evenly, keeping the fish moist. If you don’t see thick steaks at the store, ask the fishmonger to cut them for you. If you can’t find thick steaks, shorten the cooking time for thinner ones.
Tips for grilling fish:
Start with a clean, well-oiled grill, and let it heat up. Leftover debris on the grill can make fish stick. Clean and oil the grill for the best results. Hot grates help prevent sticking by making the fish proteins contract and release, so make sure your grates are hot before you start.
Don’t move the steaks for the first few minutes of cooking. Let the side facing down cook and contract before turning the fish.
Use tongs and a spatula to move the fish steaks. Tongs are great for turning sturdy fish steaks, but if the fish sticks to the grill, use a thin spatula to release it.
Check for doneness by cutting into the fish. Once you’ve grilled a lot of fish steaks, you’ll know when they’re done by feel. Until then, cut into the side of the fish with a paring knife to see inside. You can also poke it with your finger—the firmer the flesh, the more done it is.
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Grilled Fish Steaks with Cucumber-Lemon-Herb Topping
Ingredients
For the Topping
- 2 cups peeled and finely diced English cucumber
- 2 Tbs. fresh lemon juice
- ½ tsp. granulated sugar
- Kosher salt and fresh ground black pepper
- ¼ cup extra-virgin olive oil
- 3 Tbs. chopped fresh herbs, such as dill and mint
- 1 Tbs. minced shallot
For the Fish
- 2 Tbs. olive oil; more for brushing the grill
- 4 to 6 1 1⁄4-inch-thick fish steaks (6 to 8 oz. each), such as tuna, salmon, swordfish,or halibut
- 1 tsp. kosher salt
Instructions
- Make the topping: Put the cucumber in a medium bowl. Add the lemon juice and the sugar, toss to combine, and season with salt and pepper to taste. Stir in the olive oil, herbs, and shallot. Taste and add more salt and pepper if necessary. Let sit for 30 minutes to allow the flavors to develop.
- Clean and oil the grates on a gas grill and heat the grill to medium high or prepare a medium-hot charcoal fire.
- Grill the fish: Generously coat both sides of the fish with the oil and season both sides with salt. Let the fish sit at room temperature for 15 minutes (while the grill heats).
- Grill the fish steaks (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.)
- Serve the fish with the topping.
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