Grilling fish is equal parts cooking and swagger. No batters, no breadcrumb armour, no oil slicks and apologies. Just flame, smoke, salt and that tiny thrill you get when something delicate meets something ferocious and comes out better for it.
The grill doesn’t hide mistakes - but it rewards simplicity like nothing else. Here are five fish that love a grate, from pantry-hero sardines to a whole snapper that makes you feel like you live closer to the sea than you do.
Sardines: the loud little legends
Sardines are the fish equivalent of a great bar band: small, bold and impossible not to like once they get going. Fresh ones are best, but even decent market sardines turn magical over heat. Keep them whole. Rub with olive oil and salt, maybe a whisper of smoked paprika if you’re feeling flirtatious.
Grill hard and fast until the skin blisters and goes bronze. If they stick, don’t panic - sardines forgive you. Serve with lemon, parsley and bread to catch the drippy, smoky juices. This is snacky, messy joy.
Mackerel: the smoky sweetheart
Mackerel is rich, oily and born for fire. Think of it like the brisket of the ocean: it wants smoke and it wants to be kept simple. Fillets work, but butterflied whole mackerel is a show-off in the best way. Salt it well and let it sit 10 minutes - enough time to pour a drink and feel good about your life choices.
Grill skin-side down until crisp, then flip for just a kiss of heat. Eat with something sharp: lime, pickled onions, or a quick tomato salad. The fattiness plus acidity is a love story.
Salmon (or ocean trout): the reliable glow-up
Yes, salmon is common. That’s because it’s excellent. It’s also the fish that makes a grill cook feel competent even on a chaotic Tuesday. Choose thick fillets. Pat dry, oil lightly, salt confidently. Start skin-side down and don’t poke it; let the skin turn into a crackly raft.
When you see the flesh change colour about two-thirds up the side, it’s basically done. Flip briefly if you want grill marks, then straight off. A spoon of herby butter or miso glaze is optional, but not necessary. The grill does plenty.
Swordfish (or tuna steaks): the carnivore’s fish
This is for people who say "I don’t really like fish” and then accidentally fall in love. Swordfish is meaty, clean and holds itself together like it pays rent. Cut steaks thick. Oil, salt, maybe a few crushed fennel seeds.
Grill hot and quick, aiming for a caramelised crust and a just-cooked centre. Don’t overdo it - dryness is the only real crime here. Slice and serve with charred lemon and olive oil. Minimal effort, maximum "how did I make that?” energy.
Whole snapper: the main event
A whole snapper looks dramatic because it is dramatic. It’s also shockingly easy. Ask your fishmonger to scale and gut it, then you’re in control. Score the skin, salt inside and out, stuff the belly with lemon slices and herbs. Oil the fish and the grate.
Grill over medium heat with a lid if you’ve got one - think slow roast with occasional flirting from the flame. Turn once, carefully. When the flesh flakes near the backbone and the skin is crisp, you’re there. Lift it onto a platter, peel back the skin and let everyone pull off smoky, juicy pieces like it’s a feast from a better version of your life.
The secret across all five? Dry fish, hot grill, patient hands. Salt like you mean it. Flip less than you think. Trust the smoke - it knows what it’s doing.
