Whether you’re a barbecue enthusiast or just getting started with alfresco cooking, adding seafood to your grilling line-up is a delicious way to elevate your outdoor dining experience.
Grilling fish isn’t quite the same as throwing burgers or sausages on the grill—it requires a bit more finesse. One method gaining popularity across gardens and patios alike is electric grilling. Thanks to new technology offering higher heat, more precise control, and even smartphone app-guided cooking, grilling seafood has never been easier or more convenient.
Want to master the art of grilled fish? These handy tips will help you get it just right every time.
1. Choose the Right Fish
Not all fish are suited for the grill. A common mistake is assuming you can grill anything from the fish counter. Flaky varieties like trout are prone to falling apart over direct heat. Instead, opt for firm-fleshed fish like branzino, salmon, or tuna, which can hold their shape and develop those perfect charred grill marks.
2. Keep It Dry
Moisture might sound like a good thing when it comes to fish, but not on the grill. Before placing your fillets or whole fish on the grates, pat them completely dry with kitchen paper. This step is key to achieving crisp skin and those lovely golden sear lines.
3. Watch Your Temperature
When it comes to fish, precision is everything. For thinner cuts, 200°C (400°F) works well, while thicker pieces may need slightly higher heat. Electric grills are gaining popularity because they allow for more accurate temperature control—some even monitor heat at the grate level, so you know exactly how your fish is cooking.
Electric grills also offer the bonus of easy setup—no faffing with gas bottles or charcoal, just plug in and go. Plus, they’re typically safer, cleaner, and quicker to tidy up.
4. Cook Skin Side Down First
If you’re cooking fish with the skin on, always start with the skin side facing down. The skin acts as a natural barrier against the heat, helping the fish hold together and preventing it from sticking or tearing. Once the skin is crisp and golden, flip it over to finish cooking the flesh side.
5. Keep an Eye on Sugar
Sweet marinades can add delicious flavour, but they come with a caveat—sugar burns quickly. If your marinade includes honey, maple syrup or brown sugar, make sure to monitor the grill closely. When done right, these ingredients help create a delicious caramelised crust through the Maillard reaction, adding both flavour and texture.
Try This: Grilled Whole Branzino with Fresh Herb Sauce
A light, flavour-packed recipe ideal for summer gatherings
Recipe courtesy of chef Alton Brown
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 4
✦ Fresh Herb Sauce:
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2 tablespoons chopped dill
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¼ cup chopped parsley
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2 tablespoons chopped chives
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1 small garlic clove, minced
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½ teaspoon kosher salt
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¼ teaspoon red pepper flakes
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1 tablespoon lemon zest
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1 tablespoon lemon juice
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¾ cup extra-virgin olive oil
✦ Branzino:
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2 head-on whole branzino (about 450g each), cleaned and scaled
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2 teaspoons kosher salt
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1 lemon, sliced into six rounds
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6–8 sprigs fresh dill
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6–8 sprigs fresh parsley
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2 teaspoons extra-virgin olive oil
Method:
1. Make the herb sauce:
In a small bowl, combine the dill, parsley, chives, garlic, salt, red pepper flakes, lemon zest, lemon juice, and olive oil. Set aside.
2. Prep the grill:
Preheat both sides of the grill to 340°C (650°F) and close the lid.
3. Prepare the branzino:
Season the fish inside and out with kosher salt. Stuff the cavity of each fish with lemon slices, dill, and parsley. Tie with kitchen twine to secure and refrigerate until ready to cook.
4. Grill the fish:
Lightly coat the skin of each fish with olive oil. Insert a temperature probe into the thickest part of the flesh, then place the fish on the grill with the belly side facing you. Close the lid and cook for 5 minutes.
Open the lid, gently flip the fish using a thin metal spatula or two forks, close the lid again, and cook for another 5 minutes or until the internal temperature reaches 63°C (145°F).
5. Serve:
Transfer the fish to a platter, remove the twine, and top with the fresh herb sauce. Serve immediately.
