The backyard BBQ season is behind us, but if you still light the grill you may be wondering what fish is best to cook. We took a deep dive with the help of Steak and Seafood Master Akira Back to help you make the absolute best choice. I would never turn down a grilled burger, marinated chicken thigh, or a rib, so don't expect it from me, but if you really want to get my heart racing, it's grilled fish that does it. Most of the fish and seafood can be grilled in some ways, but certain varieties certainly do a little better than others. So we ask: redfish? Blue fish? What fish is that very best Fish to grill now?
We reached out to Michelin-starred chef and restaurateur Akira Back for instructions on how to grill fish. Akira, born in Seoul, South Korea and raised in the United States, now runs 16 restaurants around the world, including the seafood-focused Yellowtail at Bellagio in Las Vegas.
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We're going to get into Akira's picks for grilling the best fish in a minute, but first some helpful tips and techniques. Akira suggests Grill your fresh fillet skin down - if so, your fish Has Skin - and cook until the skin appears crispy. Then turn it on the wire rack again to finish cooking or to cook the fish to the desired degree. To get rid of an excessively fishy smell or taste Akira recommends placing the fish briefly in cold salt water with plenty of ice before grilling. Dry it well before placing it over the hot flames.
For seasoning grilled fish, A citrus marinade, a blackened spice, or simple salt and pepper with a squeeze of lemon is generally enough for a nice, fresh fillet. If you want to add some firepower, Akira loves marinating his fish in a flavorful Korean bulgogi sauce before grilling and was kind enough to give us his recipe.
The best fish to grill
When choosing the best fish to grill, Back's primary focus is on finding a firm, meaty fish. Some of his favorites are tuna, salmon, snapper, sardines, and yellowtail amberjack as they all have crispy skin while the meat stays moist and tender. Finding good grilled fish can be difficult, especially when you are inland. However, we previously checked out some of the best places to order seafood online to bring you fresh catch.
To get to the heart of your seafood, here are some of Chef Akira Back's top tips for the absolute best fish to grill.
tuna
You know it. They love it. Tuna comes in many forms, but a fresh tuna fillet is one of the best fish to grill. Tuna has tons of flavor, so a splash of lemon, a dash of wasabi, or a pinch of salt and pepper is all you really need to sing. The worst tuna crime you can commit is boiling over. So be careful. Depending on the thickness, no more than 2 minutes per side.
salmon
Salmon isn't quite as meaty as swordfish and tuna, but it's good on the grill. Some still prefer to wrap salmon fillets in foil or grill the fillets over cedar boards for safety reasons. Grilling salmon really brings out the sweet taste, and salmon goes well with a number of flavor companions, including peanut sauce, lemon pepper, paprika rub, or chilli and lime. Arctic char is another fish from the same family that cooks and eats like regular salmon. It will also work wonderfully on the grill.
Read more about Chowhound: Chef Akira Beck's favorite marinade for grilled fish
Swordfish
Swordfish is as meaty as it gets and has a mild, clean, yet buttery taste. Blackened grilled swordfish, served with a citrus tartar sauce, is a real delight. Swordfish also goes well with a herb marinade, or you can slice grilled swordfish and serve in tacos with avocado and crema. Swordfish can be expensive, so find it to sell at your local fish market or at one of these great online seafood suppliers.
Yellowtail Amberjack
You may know this fish best from its award-winning role on sushi menus, but it also makes great fish grill right away. It will probably be harder to find in fish markets than some of the others on the list, but if you snap up some it will hold shape on the grill well with a texture similar to mahi mahi and a taste similar to tuna but milder.
Red snapper
This meaty white fish is an especially good fish to grill, especially when cooked whole. It may sound daunting, but you can fill the cavity with lemon wheels and cook it on the grill over low heat. The skin is excellent at preventing the fish meat from drying out.
Sardines
These salty little fish aren't just for pizza. The best part is that you hardly need to prepare them. Simply wash your sardines and pat them dry to grill them skin down over the grill flames. Then serve with olive oil, lemon, salt and pepper for a perfect (and healthy) snack or main course.
Mahi mahi
This plump white fish is probably the most flaky of the lot, but still has a lot of meatiness to deal with the scorching grills. Mahi Mahi goes well with lemon butter and capers, fresh herbs or as fish tacos with diced pineapple, mango, fresh lime and a little Mexican spice. You can also consider marinating this fish and make sure you get these sexy characters for bonus points and likes on Instagram.
Mako
Mako (shark) is also a great candidate for your next grilled seafood festival. While it's not as easy to find as some of the others on the list, many good fish markets carry mako, and it can also be ordered online. Mako has a sweet taste and a firm, meaty texture, similar to swordfish, which is particularly good at handling a Cajun crust (my personal favorite preparation). You can always just do it with salt and pepper and some fresh citrus fruit or a spicy fruit salsa.
