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Grilling Fish is one of the easiest ways to achieve tender, flaky fillets with smoky flavor and crisp edges. With the right techniques and seasonings, grilled fish makes fast, healthy meals perfect for weeknights or outdoor cooking!
Quick Recipe Overview
WHAT: Perfectly grilled fish fillets seasoned simply with salt, pepper, olive oil, and fresh lemon juice.
WHY: Quick 20-minute meal that’s healthy, versatile, and pairs beautifully with any seasonal sides you have on hand.
HOW: Pat fish dry, season generously, grill over low heat with the lid closed for 7-10 minutes without flipping.
This delicious flaky fish can be paired with just about anything that you have on hand and want to use.
I like recipes like this because it’s easy to hit up the farmer’s market or my garden, pick gorgeous fruits and vegetables and use them for the sides to this really simple but delicious main dish fish recipe. It’s simple, it’s classic, and it’s always a hit in this house.
Table of Contents
- Quick Recipe Overview
- Why You’ll Love This Recipe
- Recipe Ingredients
- Featured Review
- Grilling Fish on the BBQ Recipe
- How to Grill Fish
- Substitutions &Variations
- Recipe FAQs for Grilling Fish
- Expert Tips
- Health Benefits of Fish
- How to Buy the Freshest Fish
- What to Serve With Grilled Fish
- More Easy Seafood Recipes to Consider
Why You’ll Love This Recipe
- Simple, easy, and fast recipe.
- Goes with nearly anything you have on hand as a side dish.
- Works well for various white fish, including cod, pollock, and tilapia.
Recipe Ingredients
- Fish fillets: Select a mild, firm white fish, such as Louisiana Drum, cod, pollock, or tilapia. Grilling fish works best with thin, flat fillets.
- Olive oil: Another light light oil can be substituted, such as canola, vegetable, or avocado. It’s best to use an oil with a high smoke point (400°F or above) to prevent the oil from breaking down and producing undesirable flavors at high temperatures.
- Lemon: A little lemon goes a long way to brighten the flavor.
- Parsley: Optional as a garnish.
- Salt and pepper: I prefer to use a nice Kosher salt and freshly ground black pepper.
See the recipe card below for full information on ingredients and quantities.
Featured Review
Kathy⭐️⭐️⭐️⭐️⭐️
July 11, 2023
So simple and soooo good! The fish come out light and flavorful – perfect for these hot summer days. We’ve used both catfish and lake bass with this recipe – delish!!
Grilling Fish on the BBQ
Equipment
- wire rack These fit nicely in baking sheets.
Ingredients
- 1 to 1 ½ lbs fish flllets from a firm white fish (4-6 fillets), such as Louisiana Drum, cod, pollock, tilapia, etc.
- 1 ½ teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup olive oil
- 1 or 2 lemons, cut into wedges
- ½ cup chopped parsley, optional
Instructions
- Turn on grill to high heat and allow it to heat for 5-10 minutes until very hot. (If using a charcoal grill, heat up the grill for around 10-15 minutes with the lid on. If the charcoal barbecue is not hot enough, make sure the lid vents are open fully.)
- Rinse the fish and lay it onto paper towels. Use the paper towels to pat the fish dry and place the fillets on a wire rack (a baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills).1 to 1 ½ lbs fish flllets from a firm white fish (4-6 fillets)
- Sprinkle half the salt and half the pepper over the fish. Carefully drizzle half of the olive oil over the seasoned fish. Using a pastry brush or your fingers, evenly distribute the oil all over that side of the fish.1 ½ teaspoons Kosher salt, 1 teaspoon freshly ground black pepper, ½ cup olive oil
- Flip the fish over on the rack and repeat with remaining salt, pepper, and oil. Let the fish rest and marinade until the grill is hot.
- Use a brush to scrape the grill grate clean and then lower the grill temperature to low. If using a charcoal grill, reduce the temperature by closing the air dampers to 1/4 open.
- Place the fish on the grill, close the lid, and leave the fish to cook with the lid closed, without turning for 7 to 10 minutes (chances are really good your fish will be done right at 7 minutes unless it is very thick, so check it at 7 minutes!).
- The fish should be white and flaky when tested with a paring knife and reach an internal temperature of 150°F. Using a metal spatula remove the fish fillets from the grill.
- Sprinkle with additional kosher salt (to taste) and lemon juice, and then serve with additional lemon slices and chopped parsley to suit individual tastes.1 or 2 lemons, ½ cup chopped parsley
Notes
- Versatile cooking method: You can use this cooking method for just about any firm white fish, such as catfish, tilapia, pollock, and cod.
- The perfect technique: The trick for perfect grilled fish is to cook in a pre-heated grill at low heat, with the lid closed without turning until cooked.
- Lemon is essential: The first squeeze of lemon isn’t optional, but additional lemon and parsley can be served as optional garnishes.
- Use a wide spatula: A large, thin metal spatula (or two!) makes removing fish from the grill much easier and helps prevent breakage.
- Quality frozen fish: When looking for the highest-quality fish, search for FAS, Frozen at Sea, or Individually Quick-Frozen (IQF).
Nutrition
How to Grill Fish
Grilling fish is a delicious and healthy way to enjoy fresh seafood, but it can be a bit intimidating for beginners—but no worries! These step-by-step directions will help you master the art of grilling fish.
- Preheat the grill for 5-10 minutes.
- Rinse fillets and pat dry. Season the fish with salt and pepper, and then drizzle and spread olive oil over it.
- Let the fish rest and marinate while the grill heats up.
- Place the fish on the grill, close the lid, and cook without turning for 7-10 minutes, until white and flakes easily.
- Remove from grill, squeeze lemon juice over the fish, and season with salt before serving.
Substitutions &Variations
For the fish
Swap any firm white fish, or try salmon for a richer, fattier option. Adjust cooking time for thicker cuts.
Cooking method
Use foil packets for delicate fish or easier cleanup. Season as directed, wrap in foil, and grill for the same time.
Seasoning variations
Try lemon pepper seasoning, add garlic powder and paprika, or brush with melted butter mixed with fresh herbs.
Citrus options
Substitute lime or orange for lemon to change the flavor profile.
Add vegetables
Toss asparagus, zucchini, or bell peppers on the grill alongside your fish for a complete meal.
Recipe FAQs for Grilling Fish
Apply oil liberally on each side of the fish. You can use a pastry brush to evenly distribute the oil if needed. This will help seal in all of the natural flavors too. It’s also important not to overcook it. The fish is done when it turns white and flakes easily.
The best grilled fish fillet is lightly seasoned with salt, pepper, oil, and lemon juice. I also love to serve the fillet with additional lemon slices and chopped parsley. YUM! A classic lemon pepper seasoning goes well with fish, too. Garlic powder and paprika are also common seasonings.
Once your grill has heated for 5-10 minutes and is nice and hot, place the fish on the grill and close the lid. It will only take 7-10 minutes to grill. Check the fish right at 7 minutes, and it will likely be done. If it is a thicker fillet, it will take a bit longer, but not much.
Firm-fleshed fish work best for grilling. Try cod, pollock, tilapia, catfish, halibut, salmon, flounder, or sole. Look for thicker fillets that aren’t too thin or delicate.
The key is patting your fish completely dry with paper towels and using plenty of oil on both sides. I also wipe the hot grill grates with an oiled paper towel just before adding the fish. Using a wide spatula makes removal much easier too.
Yes! Foil is perfect for more delicate fish or when you’re nervous about sticking. Create a foil packet with your seasoned fish, seal it loosely, and grill for the same amount of time. You’ll miss the grill marks but gain peace of mind.
Expert Tips
- The secret to perfect grilled fish: Preheat your grill on high, then lower to low heat before adding the fish. This creates an oven-like environment with the lid closed, essentially baking the top while the grates cook the bottom—no flipping required!
- Squeeze lemon immediately: Add lemon juice the moment your fish comes off the grill. The hot fish will soak up that bright, citrusy flavor beautifully.
- Save money, eat well: Any firm white fish works in this recipe, so buy whatever’s on sale or looks freshest at your market.
- Use a wide spatula: A large, thin metal spatula (or two!) makes removing fish from the grill much easier and helps prevent breakage.
Health Benefits of Fish
A diet that includes fish has a myriad of health benefits. Eating fish can reduce the risk of heart disease. It is high in healthy omega-3 fatty acids, which help to reduce inflammation, protect your heart, and help your hair grow.
Fish is good for your brain, as well. Studies have shown that eating seafood can lower the risk of Alzheimer’s disease and reduce brain shrinkage as people age.
Another health benefit of fish is that it is high in vitamin D. This is an essential nutrient that can keep bones strong. Eating fish is a great way to incorporate lean protein into your diet as well.
How to Buy the Freshest Fish
Just because you don’t live near water doesn’t mean you can’t find delicious, fresh fish. Here are some tips when deciding what fish to buy.
Fish that is sold as “fresh” can range from 1 day to two weeks out of the water. Fishing boats often stay at sea for a couple of weeks and put their catch on ice before they dock again.
When you are looking for the highest quality of fish, search for FAS or Frozen at Sea or Individually Quick-Frozen (IQF).
FAS means that once the fish was caught, it was filleted and flash frozen on board the ship within minutes of being caught. When it is thawed it tastes the closest to fresh caught fish.
Individually Quick-Frozen (IQF) is another good option when shopping for fish because this method of flash freezing occurs within hours of the fish being caught. Each fillet is individually packaged and inspected for quality. Check for freezer burn or ice crystals in the packaging of IQF-labeled fish because that could affect the flavor.
If the fish is packaged, look for clean and dry packaging. When buying fish I like to find wild-caught fish, and I prefer when they are individually sealed if frozen. That way I can take just the few I need out of the freezer while the rest stay frozen. I have great luck buying high-quality fish at Costco.
When buying fresh fish, there are a few things to look for. First of all, trust your nose! If there is a strong fishy smell, it could be a sign that the fish is old and starting to deteriorate.
Another aspect to look for is the fish’s skin. The skin should be shiny with some slime on the surface. That is a mark of quality and freshness. Fresh fish should also have clear and bright eyes. Steer clear of fish with cloudy or red eyes.
What to Serve With Grilled Fish
Anything you have on hand will go well with this delicious grilled fish recipe. Here are some of my family’s favorite dishes to serve with grilled fish:
More Easy Seafood Recipes to Consider
Seafood Recipes
How to Pan Sear Tilapia Like a Pro
Seafood Recipes
Crispy Halibut Fish And Chips
Condiments, Marinades & Spreads
Easy Tartar Sauce Recipe
Seafood Recipes
Tuna Patties Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
So simple and soooo good! The fish come out light and flavorful – perfect for these hot summer days. We’ve used both catfish and lake bass with this recipe – delish!!
Tasted really yummy with baby beans & broccoli & tomato & basil rice. Lovely thank you Melissa.🌈♥️
This was a super simple recipe and it turned out great. I used a griddle on my grill, heated to 650 degrees for about 5 minutes.
I put the fresh fish on paper towels to dry, as directed. I used paprika, salt, pepper, and olive oil on both sides. I went for 7 minutes 30 seconds (I had to pour a new bourbon for the cook) and flipped the fish for about 20 seconds after the 7′ 30″ mark. The non-skin side was a fantastic brown color, which impressed everyone.
Sides: white rice, spinach salad, chocolate fudge.
Did you put the fish right on the grill or leave it on the rack in the pan and put the pan with the fish on the grill. Stupid question I know sorry.
I put it right on the greased grill, sorry about that, the rack is just helping you dry and season it, I’ll try to make that more clear.
I live in Brisbane, Australia. We have different terms to the USA. I don’t know what a baking sheet is. I do have a baking tray that I cook leg of lamb, and beef etc. I would like to try this, so is your baking sheet the same as my baking tray?
Also, I can not buy “kosher salt” in Australia. Is rock salt a good substitute?
I bet a baking tray and sheet are the same, just something to hold the wire rack. And I probably wouldn’t use rock salt, just table salt will be fine. Happy grilled fish!
I live in Brisbane too. Go to The Fishmongers Wife in Hawthorne. Try the grilled snapper. OMG! Amazing. Trying to replicate it at home. Good luck.
Mmm! I love this simple, crispy fish!
Yummy, yummy, yummy! I absolutely loved this! Thank you.
my favorite seafood recipe is shrimp gumbo
My favorite seafood dish is Paella Just Love it!
Lobster Bisque is my favorite.