Sea bream, salmon or trout – you can prepare some fish perfectly on the grill. You are guaranteed to find the right recipe in our gallery. We have also given you a tip or two that will make the fish on the grill particularly juicy and tasty.
Which fish is best for grilling?
When choosing the right fish for the grill, the following applies: the fattier and firmer the meat, the easier it is to grill. Fish with a high fat content does not dry out as quickly over the embers, while firm flesh prevents the fish from falling apart when turned. The following fish are therefore particularly suitable for grilling recipes:
- Salmon: The ideal beginner fish. Its high fat content protects it from the heat.
- Trout & Char: These local fish are an ideal size for grilling whole.
- Mackerel: A classic male fish that harmonizes perfectly with smoke flavors thanks to its strong aroma.
- Sea bream & sea bass: Both have firm, white flesh. It’s best to grill them whole in a pair of fish tongs to make turning them easier.
- Monkfish: It has an almost meat-like consistency and is therefore ideal for fish skewers as it does not slip off the skewer.
- Tuna: It is usually grilled as a steak. Caution is advised here: it should only be seared briefly on both sides so that the core remains pink.
How do I know if the fish on the grill is cooked?
You can recognize the perfect cooking point by these three simple signs:
- The slat sample: Use a fork to gently press the thickest part of the meat aside. When it flakes apart easily and is no longer transparent on the inside but only slightly shiny (glassy), the fish is ready.
- The protein check: As soon as small white dots (coagulated protein) appear on the surface, the fish should be removed from the grill immediately – this is a sign that it will otherwise become dry.
- The fin test: With whole fish such as sea bream or trout, the dorsal fin can be pulled out easily and without resistance as soon as the meat is cooked.
The rule of thumb is: It’s better to take the fish off the grill a moment too early rather than too late, as it will continue to cook for a short time on the plate.
Which spices go best with grilled fish?
The basis for seasoning is almost always fresh herbs with a Mediterranean profile: lemon thyme, rosemary and oregano harmonize wonderfully with firm meat such as sea bream or sea bass, while dill and parsley are the classic companions for salmon and trout. For an aromatic filling for whole fish, it is recommended to place the herb sprigs together with crushed garlic cloves directly into the abdomen.
An indispensable component is acid, which counteracts the fat content of many types of fish. Instead of soaking the fish in acidic marinades before grilling, you should grill lemon or lime slices directly or drizzle the fish with fresh juice shortly before serving. Grated organic lemon peel in combination with coarse sea salt also ensures an elegant freshness.
Spices such as pink pepper berries, fennel seeds or a hint of chili provide a slight spiciness. If you like something more exotic, you can use ginger and lemongrass, which go particularly well with fish steaks.
