How to Grill 6 Different Types of Fish—Plus 7 Sides to Serve With Them

Grilled fish with a couple of sides is a dreamy summer meal—delicious, light, and healthful. For many of us, fish isn't our first thought for grilling, but there's no reason why it shouldn't be! Once you learn how to grill fish, you'll find it's a quick, easy process with stellar results.

Grilling imparts a rich, smoky flavor to fish and a crackling finish to its skin. It's best to keep the skin on your fish to preserve moisture and because it's a crispy treat when cooked correctly. If you don't have a fish spatula in your kitchen, consider buying one ($8; Amazon) because it makes flipping fillets a breeze.

Whether you catch them yourself or buy fish from your fishmonger or grocery store, we have the lowdown on how to grill your fillets to perfection. It starts with a well-prepped, clean grill and ends with a tender, flaky, flavorful, good-for-you protein. Keep reading for tips for grilling cod, salmon, tuna, snapper, mahi-mahi, and tilapia, as well as what to serve alongside them.

What You Need:

• Grill (gas, pellet, charcoal, or electric)
• Fish
• Aluminum foil (optional)
• Fish spatula (recommended) or flipper
• Meat thermometer (recommended)
• Serving platter

How to Grill Cod

Cod's mild flavor makes it a great option for those who don't like a fishy taste. Its dense, flaky flesh tastes great off the grill, though it's prone to fall apart if you're not careful. Make sure to place the fish on a hot, well-oiled grill rack, skin-side down.

Step 1: Preheat

Preheat the grill to medium-high. Bring cod fillets to room temperature by the time you're ready to grill, and drain excess marinade.

Step 2: Foil the Grill

Place a layer of nonstick aluminum foil on the grill grates, making sure the foil doesn't completely cover the grill (to allow for air flow). Poke several holes in the foil with a grilling fork so excess marinade can drain.

Step 3: Cook

Place fillets on the foil, spaced apart a bit, and cook, 10 to 12 minutes, flipping halfway through. The fish is done when it starts to flake when pulled with a fork or an instant-read thermometer in the thickest part reads 130 to 140 degrees.

How to Grill Salmon

Salmon is a hearty, robust fish that stands up to high heat, which makes it a great option for the grill. It's tasty on its own, but if you want to pack a punch, try a marinade with orange zest, lemon zest, finely chopped cilantro, and grated garlic.

Step 1: Preheat

Preheat a clean, seasoned grill, and establish two zones: hot for searing and a cooler side to finish cooking. Bring salmon fillets to room temperature by the time you're ready to grill, and drain excess marinade.

Step 2: Cook in the Hot Zone

Set the salmon skin-side down in the hot zone for around 6 minutes, or until it releases easily when you flip it.

Step 3: Cook in the Cool Zone

After flipping, move salmon to the lower-heat area and cook, 2 to 4 minutes, until it reaches your ideal doneness or an instant-read thermometer in the thickest part reads 120 degrees (for medium-rare).

How to Grill Tuna

On the meatier side, tuna is a winner on the grill. One key to grilling success is buying high-quality tuna, because it's best cooked no more than medium-rare with a somewhat-raw center, and tends to dry out when overcooked.

A second key is a good marinade, which adds moisture and flavor to tuna, which is relatively lean. We recommend an Asian-inspired marinade with soy sauce, sesame oil, grated ginger, and lime juice.

Step 1: Preheat

Preheat a clean, seasoned grill to high. Bring tuna steaks to room temperature by the time you're ready to grill, and drain excess marinade.

Step 2: Cook

Set tuna on the grill and sear for about 2 to 3 minutes on each side. Keep in mind that cooking all the way through toughens the fish!

Step 3: Rest

Let the tuna rest for about 5 minutes before serving.

How to Grill Snapper

Snapper's white flesh with a mild, clean flavor is perfect for those who are on the fence about fish. We suggest treating it simply, with lemon and olive oil. The final product should be opaque, tender, and flaky.

Step 1: Preheat

Preheat a clean, seasoned grill, and establish two zones: hot for searing and a cooler side to finish cooking. Bring snapper fillets to room temperature by the time you're ready to grill, and drain excess marinade.

Step 2: Cook in the Hot Zone

Once preheated, set the snapper skin-side down in the hot zone, 3 to 4 minutes or until it releases easily when you flip it.

Step 3: Cook in the Cool Zone

After flipping, cook in the lower-heat area, 3 to 4 minutes, until it's cooked through or an instant-read thermometer into the thickest part reads 130 to 140 degrees.

How to Grill Mahi-Mahi

Mahi-mahi is a white fish with a firm but juicy texture when cooked. It's fantastic prepared simply with lemon and olive oil, and also good rubbed with spices like paprika, oregano, and a dash of cayenne.

Step 1: Preheat

Preheat a clean, seasoned grill, establishing two zones: hot for searing and a cooler side to finish cooking. Bring mahi-mahi fillets to room temperature by the time you're ready to grill, and drain excess marinade.

Step 2: Cook in the Hot Zone

Once preheated, cook the mahi-mahi skin-side down in the hot zone, 4 to 5 minutes or until it releases easily when you flip it.

Step 3: Cook in the Cool Zone

After flipping, cook mahi-mahi in the lower-heat area, 4 to 5 minutes, until it's cooked through or an instant-read thermometer into the thickest part reads 130 to 140 degrees.

How to Grill Tilapia

Grilled tilapia has a mild flavor, cooks quickly, and is the perfect lean protein for a light, flavorful dinner. Farm-raised tilapia are widely available at affordable prices, making this fish one of the fasting growing in popularity. While fresh fillets are optimal for grilling, frozen is a convenient option.

A marinade can boost the flavor of this mild-tasting fish, like an Asian-inspired one of soy sauce with brown sugar and Chinese five-spice powder. Tilapia can be fragile on the grill, so partially covering the grate with well-oiled aluminum foil can help to prevent fillets from breaking apart when flipping.

Step 1: Preheat

Preheat the grill to medium. Bring tilapia fillets to room temperature by the time you're ready to grill, and drain excess marinade.

Step 2: Oil and Season

Just before cooking, lightly apply olive oil to both sides of each filet, and then season with salt and pepper. A popular seasoning combination is lemon juice with melted butter (or olive oil) and garlic (fresh or powdered). For something zingier, try a mix of cumin, garlic, and lime zest with a dash of chili powder.

Step 3: Cook

Cook tilapia, 3 to 5 minutes on each side, monitoring carefully to ensure flames don't touch the fish. Gently flip only once, because more frequent flipping may cause the tender meat to fall apart. Fillets are done when the white meat turns opaque and juices run clear, or an instant-read thermometer into the thickest part reads 120 to 125 degrees.

Sides to Serve With Grilled Fish

One of our favorite things about grilled fish is that it goes well with just about any side dish—from something hearty like couscous or pasta, to a dish on the lighter side like salad or a vegetable. Consider veggies you can grill, like potatoes or corn, that keep you out of a hot kitchen altogether.

Still drawing a blank? Try one of our favorite recipes.