How to grill fish
The short answer
Grill fish under a hot preheated grill, close to the element, for 4 to 6 minutes until the flesh is just opaque and flakes cleanly. Thin fillets rarely need turning. Oily fish such as mackerel, sardines and salmon suit the fierce dry heat of a grill.
Step by step
1. Preheat the grill to high for 5 minutes. The grill needs to be hot before the fish goes under it. 2. Line the grill pan with foil and oil it, or oil a shallow tray, so the fish does not stick. 3. Pat the fish dry, brush with oil and season. For fillets, place them skin-side up so the skin blisters and protects the flesh. 4. Sit the fish 8 to 10cm from the element and grill:
- Thin fillets: 4 to 5 minutes, usually with no turning.
- Medium fillets 2 to 3cm: 5 to 6 minutes, turning once if you like.
- Whole small fish, scored: 5 to 7 minutes a side, turning once.
5. Watch it closely. Grills run hot and fish colours fast. 6. Check for doneness. The flesh should be just opaque through the middle and flake cleanly, reading 55 to 60C on a probe. 7. Squeeze over lemon and serve straight away.
Which fish it suits
Oily fish take to grilling well because their fat keeps them moist under the dry heat: mackerel, sardines, herring, salmon and trout. Firm white fillets like cod and haddock grill well with a brush of oil. Whole small fish, scored on both sides, colour beautifully. Prawns and squid grill quickly.
Thin delicate flat fish fillets can break up and dry, so keep them near the element for the shortest time or bake them instead. Very lean fish needs a good coat of oil or a knob of butter so it does not dry.
Tips / common mistakes
- Preheat properly. A cold grill steams the fish and softens the surface.
- Keep the fish reasonably close to the element so it browns before it overcooks.
- Oil the fish and the pan to stop sticking.
- Score whole fish so the heat reaches the thickest part evenly.
- The usual mistake is walking away. Stay close and pull the fish the moment it flakes.
Frequently asked questions
How long does fish take under the grill? About 4 to 6 minutes for a fillet and 5 to 7 minutes a side for a whole small fish, under a hot preheated grill.
Do you turn fish under the grill? Thin fillets do not need turning. Turn thicker fillets and whole fish once, halfway through, so both sides colour.
How far should fish be from the grill element? Around 8 to 10cm. Close enough to brown quickly, far enough that the surface does not scorch before the middle cooks.
Can you grill fish from frozen? Defrost fillets first for even grilling, since the fierce dry heat can colour the outside before the middle thaws. Defrost overnight in the fridge.
Which fish is good for grilling? Oily fish such as mackerel, sardines and salmon suit the dry heat, along with firm white fillets and scored whole fish.
A good place to start is a tuna steak.
