12 Types Of Fish That Are Perfect For Grilling

Grilling fish is a fantastic way to enjoy seafood with that irresistible smoky flavor. When the weather warms up, there’s nothing quite like the sizzle of fresh fish on a hot grill.

Finding the right type of fish is key to grilling success, as some varieties hold up better to the heat while delivering amazing taste.

1. Salmon: The Crowd-Pleasing Classic

Salmon stands tall as the undisputed champion of the grilling world. Its natural oils and firm texture prevent it from falling apart on hot grates, while its rich flavor profile works beautifully with smoke and char.

You can grill salmon with the skin on for extra protection and flavor. A simple marinade of lemon, garlic, and herbs is all you need to make this omega-3 powerhouse shine on your plate.

2. Swordfish: The Steak of the Sea

Swordfish brings a meaty texture that handles high heat like a champion. The dense, firm flesh holds together beautifully on the grill and absorbs marinades wonderfully without becoming mushy.

Grill swordfish steaks as you would beef, about 5-6 minutes per side until just cooked through. The mild flavor pairs well with bold seasonings like Cajun spice or Mediterranean herbs for a truly satisfying meal.

3. Mahi-Mahi: The Tropical Delight

Mahi-mahi brings the taste of vacation to your backyard grill. This firm-fleshed fish has a sweet, mild flavor that’s incredibly versatile and holds up beautifully over flames.

Last summer, I grilled mahi-mahi for a neighborhood cookout, and even the pickiest eaters came back for seconds. The key is not to overcook it.

Just 3-4 minutes per side until it flakes easily but remains moist inside creates the perfect tropical treat.

4. Tuna: The Steak Lover’s Fish

Tuna steaks deliver a robust, meaty experience that satisfies even dedicated beef lovers. The dense, firm texture stands up to high heat without falling apart, making it perfect for quick grilling.

For best results, sear tuna over very hot flames for just 1-2 minutes per side, leaving the center rare or medium-rare. The mild flavor accepts marinades well, but even simple salt, pepper, and olive oil let the tuna’s natural goodness shine through.

5. Snapper: The Flavorful Favorite

Snapper brings a sweet, nutty flavor profile that really comes alive on the grill. Its moderate firmness and flaky texture make it suitable for direct grilling when handled with care.

Growing up in Florida, my grandfather taught me to grill snapper whole, stuffed with citrus and herbs. The skin crisps up beautifully while protecting the delicate flesh inside.

Try grilling snapper fillets on cedar planks for added smoky dimension without the worry of sticking.

6. Halibut: The Delicate Powerhouse

Halibut offers a clean, sweet taste with a firm yet flaky texture that grills beautifully. This lean fish absorbs flavors well while maintaining its distinctive mild character.

The trick to perfect grilled halibut is preparation. Brush the fish with oil before placing it on a well-cleaned, oiled grill.

Cook over medium-high heat for about 4-5 minutes per side until it flakes easily but remains moist at the center.

7. Trout: The Freshwater Champion

Trout delivers a delicate flavor that pairs wonderfully with the smokiness from grilling. Its tender flesh cooks quickly and absorbs flavors beautifully, making it a backyard grilling superstar.

I remember catching rainbow trout with my uncle in Montana, then grilling them whole right by the stream. Nothing beats that fresh-caught flavor.

For home grilling, butterfly the trout or cook it whole, stuffed with lemon slices and herbs for a foolproof outdoor meal.

8. Grouper: The Buttery Marvel

Grouper boasts a distinctive mild, sweet flavor with large flakes and a buttery texture that makes it a grilling favorite. This hearty fish holds its shape well over heat, resisting the tendency to fall apart.

Grilling grouper is straightforward. Season with salt, pepper, and a squeeze of citrus, then place on a medium-hot grill for about 4 minutes per side.

The natural oils in grouper help keep it moist, while its sturdy texture prevents it from sticking to the grates.

9. Mackerel: The Bold Contender

Mackerel brings strong, savory flavors and beneficial omega-3 oils that stand up beautifully to the intensity of grilling. Its naturally oily flesh prevents drying out and creates a wonderful contrast between crispy skin and tender meat.

The first time I grilled Spanish mackerel, the incredible aroma brought neighbors from three houses down wondering what was cooking. Keep preparation simple with salt, pepper, and lemon to let the distinctive flavor shine through.

Grill skin-side down first for about 3-4 minutes before flipping.

10. Tilapia: The Budget-Friendly Option

Tilapia offers a mild, versatile canvas that takes on flavors beautifully while remaining affordable. The lean, firm texture holds together well on the grill when handled properly.

Success with grilled tilapia comes from proper preparation. Make sure your grill is clean and well-oiled to prevent sticking. Cook fillets over medium heat for just 3-4 minutes per side.

Tilapia works wonderfully with bold marinades and spice rubs since its neutral flavor absorbs seasonings so well.

11. Cod: The Family-Friendly Fish

Cod brings a mild, clean taste and flaky texture that appeals to even reluctant seafood eaters. While more delicate than some options, with proper technique, cod transforms into a grilling superstar.

The secret to grilling cod without it falling apart is using a fish basket or foil packet. My family has a tradition of grilling cod with potatoes and summer vegetables in foil packets for an easy all-in-one meal.

The gentle steam inside the packet keeps the fish moist while still allowing smoky flavor to penetrate.

12. Barramundi: The Sustainable Superstar

Barramundi delivers a buttery, mild flavor similar to sea bass but with a fraction of the environmental impact. The firm, meaty texture holds up exceptionally well on the grill without falling apart.

This Australian native has a clean taste that pairs beautifully with both bold and subtle seasonings. Grill barramundi skin-side down first for about 4 minutes until crispy, then flip for just 2-3 minutes more.

The skin crisps up like a potato chip while the flesh remains moist and tender.