Get Grilling With These Fish Recipes

Fresh whole trout are stuffed with lemon slices and fennel fronds before a quick turn on the grill, yielding the flakiest, most flavorful fish.

Skewers of fish rubbed with a citrusy achiote-and-tomato-based marinade and grilled.

Whole mackerel is threaded onto skewers and grilled for chef Esther Sanchez’s pescado embarazado. Get the recipe for Grilled Fish Skewers (Pescado Embarazado) »

Whole Grilled Sea Bass

Fish stuffed with loads of herbs and rubbed with a simple garlic butter are grilled whole, which leaves them with a smoky, charred flavor and tender meat.

Grilled Stuffed Trout with Pebre Sauce

Grilled Fish with Cumin and Jalapeños (Xīnjiāng kăoyú)

During Western China’s desert summers, freshwater fish from the Tarim River are barbecued, butterflied, and splayed across long, thin salt-cedar branches. The skewers are then stuck, stake-like, into the ground around a burning fire, which roasts them slowly and evenly. In this version, a hot oven or a traditional western grill will work similarly, roasting the cumin-, garlic-, and pepper-rubbed fish to a fragrant burnish. Get the recipe for Grilled Fish with Cumin and Jalapeños (Xīnjiāng kăoyú) »

Fish Ssäm with Spicy Chile Sauce

Ssäm, which is Korean for “wrapped,” refers to the lettuce wraps that enclose spicy grilled fish in this recipe from Matthew Rudofker, executive chef at New York City’s Momofuku Ssäm Bar. Get the recipe for Fish Ssäm with Spicy Chile Sauce »

Grilled Gremolata-Stuffed Sardines

Stuffing sardines with fresh herbs, garlic, and lemon before grilling suffuses them with zesty flavor.

Koji-Cured Grilled Salmon

There are two types used for cooking: Ama-koji and Shio-koji. Ama-koji, called for here, has no salt, so you can control the seasoning yourself. In this simple recipe, it’s added to salmon fillets before they hit the grill, which lightly cures them and adds an umami kick. Get the recipe for Koji-Cured Grilled Salmon »

Soy-and-Honey-Glazed Fluke Steaks

Chef Chris Fischer fell in love with the simple, robust marinades common to many Japanese dishes after traveling to Japan for work. Here he marinates fluke steaks—have your butcher cut them for you, or substitute flounder or sea bass steaks—in a sticky mixture of soy sauce, mirin, and honey. Get the recipe for Soy-and-Honey-Glazed Fluke Steaks »