Grilling Fish


Secrets and tips for grilling fish to perfection: a practical guide

Grilling fish is a culinary art that, when mastered, can lead to delicious and memorable dining experiences. In this complete guide, we'll walk you through everything you need to know about grilling fish to perfection, from preparation to the cooking best suited to your needs.

Hosting a fish barbecue can be a great idea to bring friends and family together to enjoy delicious seafood dishes. To make the event a success, it is important to consider a few key factors.

The seasonality of fish is a key aspect to consider. In fact, it is best to choose fresh and seasonal fish to ensure the best quality and flavor. In addition, during the warm season, you can take advantage of the nice weather to organize an outdoor grill and enjoy the warm weather.

Make sure you have a suitable, clean, working grill on hand, as well as the necessary cooking utensils, such as tongs, spatulas, and cleaning brushes.

Choose fresh, seasonal fish, and prepare them properly for grilling. You can opt for whole, filleted or sliced fish, depending on your preference and the size of the fish. Do not forget to marinate the fish, if desired, to enhance its flavor.

Which fish to grill

Grilling fish is a delicious and rewarding culinary experience. However, not all fish are suitable for grilling. Let's explore which are the best fish to grill and how to prepare them for amazing results.

  • Sea bass: Sea bass is a popular fish for its delicate flavor and lean meat. It is ideal for grilling, either whole or in fillets. Simply marinate it in a mixture of olive oil, lemon, garlic and herbs to enrich its flavor.
  • Sea bream: Similar to sea bass, sea bream is another lean fish with tender, flavorful flesh. It cooks quickly on the grill, making it an excellent choice for a quick barbecue. Again, clean and marinate the fish before cooking it.
  • Salmon: Salmon is an Omega-3 rich fatty fish whose tender and succulent flesh lends itself well to grilling. You can grill both fillets and slices of salmon, being careful not to overcook them to prevent them from becoming dry.
  • Tuna: Tuna is a fatty fish with firm, flavorful flesh that is perfect for grilling. Cook it quickly on both sides to keep it pink and moist inside. Accompany it with a soy, ginger and sesame-based sauce to enhance its flavor.
  • Mackerel: Mackerel is a fatty fish with a strong flavor, ideal for grilling whole or in slices. Marinate it with a mixture of olive oil, lemon, garlic and herbs to soften its taste and make it even more delicious.
  • Grouper: Grouper is a large fish with firm, flavorful flesh that is great for grilling in slices or fillets. Marinate it with ingredients such as olive oil, lemon juice, garlic, capers and parsley to make a rich and flavorful dish.

How to grill fish to perfection

Grilling fish may seem like a difficult task, but with a few simple steps and tips, you can achieve excellent results. Here is a step-by-step guide on how to grill fish to perfection.

First of all, it is essential to prepare the fish properly. Clean the fish by removing the scales, guts, fins and tail. Dry the fish with kitchen paper to remove excess moisture. If you prefer, you can fillet the fish or cut it into slices, especially if they are small fish.

Marinating the fish before grilling it can add flavor and tenderness. Prepare a marinade with ingredients such as olive oil, lemon, garlic, herbs and spices. Leave the fish in the marinade for at least 30 minutes, but no more than a couple of hours, to prevent it from falling apart during cooking.

Preheat the grill and make sure it is clean. If you are using a charcoal grill, light the fire in advance to allow the coals to reach a constant temperature. If you are using a gas grill, preheat the grill to medium temperature (180-200°C).

Now that the grill is ready, it is time to cook the fish. Lay the fish on the grill, preferably with the skin side down.

Cook the fish at an average temperature of 180-200°C. The cooking time will vary depending on the size and thickness of the fish. Be careful not to overcook the fish, otherwise it will become dry and lose flavor. Gently flip the fish over using a wide, thin spatula. To check if the fish is cooked, you can use one of the following methods: insert a fork into the fish and twist it slightly: if the flesh flakes easily, the fish is ready. If you have a kitchen thermometer, insert it into the thickest part of the fish: the internal temperature should be about 60-65°C for optimal cooking.

Best pairings for grilled fish

To serve with the fish once cooked, transfer it to a serving platter and you can use the remaining marinade as a sauce for the grilled fish. You can also make additional sauces and condiments, such as lemon and parsley sauce, yogurt and dill sauce, or white wine and garlic sauce. Accompany grilled fish with fresh and tasty side dishes, such as salads made with lettuce, arugula, cherry tomatoes, cucumbers, and olives; grilled vegetables such as bell peppers, zucchini, and eggplant; and baked potatoes seasoned with rosemary. As a side dish, you can also choose either white or brown rice, and to add flavor, you can cook the rice with fish stock, white wine and herbs.

As for drinks, choose options that pair well with the fish, such as white wine, light beer, or refreshing soft drinks. A fresh, fruity white wine, such as a Vermentino, Sauvignon Blanc or Pinot Grigio, pairs well with grilled fish. The wine helps balance the flavor of the fish and cleanse the palate between bites. A light, pale ale, such as a lager or pilsner, can be an excellent choice to achieve a refreshing contrast of flavors and quench your thirst during the meal. Some cool citrus-based cocktails, such as a mojito, margarita, or gin and tonic with a squeeze of lemon, can be a great refreshing alternative. Finally, if you prefer to avoid alcohol, you can opt for refreshing nonalcoholic drinks such as fruit juices, lemonade, iced tea, or a cool water flavored with cucumber and mint.

Choose which fish to grill

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