There is something deeply satisfying about hearing the sizzle of fish cooking on the grill. The aroma fills the warm summer air as friends and family gather around the table in the garden or under the pergola. Barbecued fish is an elegant, light and surprisingly convivial choice. But be careful: it doesn’t take much to ruin the result.
Here are five mistakes to avoid for flawless grilled fish.
1. Choosing the wrong fish to grill
Not all fish are suitable for grilling. Some, such as sole or trout, tend to flake and are too delicate for direct cooking. Others, however, are perfect for grilling: swordfish, salmon, tuna, sea bream and sea bass have firm flesh that can withstand the heat and turning on the grill.
Even sardines and red mullet, if cooked whole and with care, give excellent results thanks to their intense flavour and small size, which allows them to cook quickly. Cod, on the other hand, requires more attention: it is advisable to grill it only in thick slices or on skewers, as it tends to flake easily.
Shellfish, such as prawns and shrimp, are also perfect for the grill: they cook quickly, develop intense aromas and are best when marinated briefly and skewered for easier handling.
✅ Solution: go for fish with firm flesh or choose well-assembled fish skewers. Double grills help to maintain the integrity of the fillet during cooking.
2. Scaling the fish too much
Scaling fish is something that needs to be considered carefully. The scales and skin form a natural barrier that protects the flesh from direct heat, preventing it from sticking to the grill or drying out too much.
If you are cooking fillets or if you choose to use alternative accessories to the grill, such as the Bioplatt griddle, it may make sense to scale the fish: in this case, the skin does not protect against direct flames and a smooth surface allows for more even cooking.
✅ Solution: for whole cooking on the grill, it is best not to scale the fish: the skin protects it and retains moisture. However, if you want crispy, well-browned skin, scale it lightly, but do not overdo it.
3. Using a cold or dirty grill
One of the most common mistakes? Placing fish on a cold grill or one that is still encrusted with residue from the previous grill session. Doing so drastically increases the risk of the skin sticking or the flavour being compromised.
✅ Solution: always preheat the grill at least 10-15 minutes beforehand, bringing it to a medium temperature for fish. Clean it thoroughly before each use.
4. Marinating too much or in the wrong way
Fish is delicate and quickly absorbs flavours and acidity. Marinating it too intensely or for too long can “cook” it before it even reaches the grill. Be careful not to use too much oil or lemon, as these can alter the structure of the flesh.
✅ Solution: choose light marinades based on oil, aromatic herbs and a touch of citrus. Salmoriglio is perfect for flavouring fish without overpowering it. For grilled fish skewers, 15-20 minutes of marinating is sufficient.
5. Cooking it badly (too much or too little)
The cooking time is crucial. Overcooked fish becomes dry, while undercooked fish can remain raw in the centre. But how do you get it right? The ideal internal temperature varies between 60°C and 63°C, but you also need to use your eyes.
✅ Solution: observe the colour and texture: when the flesh flakes easily with a fork and the skin comes off without resistance, it is ready. Want to learn more about perfect timing on the barbecue? We discuss it here: Guide to perfect timing.
Cooking fish on the grill is a bit of a balancing act. It takes patience, care and a touch of technique, but the result is well worth the effort. If you want to complete the experience with the right accompaniments, discover 5 ideal side dishes for grilled fish or be inspired by more exotic ideas.
Find out more about the Palazzetti range of barbecues, designed to bring out every nuance of flavour. From fish to meat to the most creative side dishes, every barbecue is designed to transform your garden into a dream outdoor kitchen.
Frequently asked questions
Heat the grill well, clean it with a wire brush and grease it with a little oil before cooking. This is the best way to prevent fish from sticking.
It is better to scale it before cooking if you are cooking fillets. If you are cooking it whole on the grill, leaving the scales on protects the flesh better.
It depends on the size. A whole fish takes about 8-10 minutes per side. Fillets take less time. The important thing is to check that the flesh is opaque and flakes easily.
Swordfish, salmon, tuna, sea bream and sea bass are ideal: firm, tasty and perfect for direct cooking.
Cover photo: Alena Bonn | Freepik
