The Absolute Best Type Of Fish To Grill, According To An Expert

Most fish and seafood can be grilled in some capacity, but certain varieties fare better than others. So, we ask: Redfish? Bluefish? Which fish is the best to throw on a hot grill this summer? We turned to Michelin-starred executive chef and restaurateur Akira Back for guidance. 

When selecting a fish to grill, Back stresses looking for a meatier fish first and foremost. His favorites include tuna, salmon, snapper, sardines, and yellowtail amberjack since they all have skin that will crisp up while the meat stays moist and tender. Finding good grilling fish can be tricky, especially if landlocked, but we previously vetted a few of the best places to order seafood online to help bring some fresh catch to you.

If your fish has skin, Back suggests grilling the fillet skin-side down and cooking it until the skin appears crispy. Flip it once more on the grates to finish cooking the fish through or to your desired doneness. To eliminate any overly fishy smell or taste, Back advises briefly soaking the fish in cold, salt-vinegar water with lots of ice before grilling, then drying it off well before putting it over hot flames. For seasoning grilled fish, a citrus marinade, blackened seasoning, or a simple dusting of salt and pepper with a squeeze of lemon is generally plenty for a fresh fillet. For extra firepower, Back sometimes marinades his in homemade Korean bulgogi sauce. 

Tuna comes in many forms, but a fresh fillet of fatty tuna is one of the best fish to grill. Tuna has tons of rich flavor, so a squeeze of lemon, a dollop of wasabi, or a sprinkling of salt and pepper is all it needs to work. However, the worst crime you can commit is overcooking it, so be careful. It only takes a minute or two on each side, depending on the thickness of your fillet. 

Salmon, while not quite as meaty as swordfish and tuna, does well on the grill. Some prefer to wrap salmon fillets in foil or grill them over cedar planks to be safe. Grilling salmon brings out its sweet taste. Plus, it takes well to several flavor companions, including peanut sauce, lemon pepper, paprika rub, or chile and lime. 

Swordfish is as meaty as it gets and has a mild, clean, and buttery flavor. Blackened grilled swordfish served with citrus tartar sauce is true summer bliss. Swordfish also takes well to herbaceous marinades, or you can slice grilled swordfish and serve it in tacos with avocado and crema. Finally, red snapper is another excellent fish for grilling, especially when done whole. It may sound daunting, but you can stuff the cavity with lemon slices and cook it on the grill over low heat, and the skin will do a great job of keeping the meat from drying out.