Why Grilled Fish Deserves the Spotlight This Summer
Justin’s making the case for grilled branzino, blackened tilapia, and chimichurri-topped swordfish (plus, his hack for no-stick success on the grates).
ByJustin Sullivan
Published On
Photo by Julia Gartland
Welcome to Sunday Reset, where we share how we’re unwinding and what we’re cooking in the week ahead. This time, Justin is walking us through his best tips for perfectly grilled fish (no sticking, no overcooking).
Memorial Day is traditionally the start of the summer, but to me, grilling season doesn't start in earnest until Father's Day. Every year on that Sunday, Grill Dads everywhere (for better and for worse) spark up their grills and lock in for months of cooking on patios, decks, public parks, and driveways.
While I love a good burger and dog, each June I look forward to cooking fish on the grill. Thinner, white fish like trout, branzino, and snapper are, in my humble opinion, the best proteins to sear over an open flame. They cook quickly over high heat for that perfect balance of a crispy hard sear and flakey tenderness. Plus, their subtler, sweeter flavors compliment the smokiness imparted by a charcoal flame. Here are some tips for achieving fish grilling nirvana:
• Some folks rightfully worry about fish sticking to the grates or completely falling apart. If you're in this boat, check out my recent video where I share a hack that involves using two wire racks and some paper clips to create a makeshift grill basket. It is the only method of grilling whole fish and fillets that I have found to be foolproof.
• Chimichurri isn't just for steak! The bright sauce made with oregano, olive oil, and red wine vin is perfect to spoon over a big piece of swordfish. It is also very easy to make.
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• I also love blackened seafood. While the term blackening refers to how dark the cajun-ish spice mix gets as you cook it, I think you can double down on this sensation with actual grill marks!
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What are your favorite grilled fish recipes and tricks?