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    Grilling Perfect Fish Fillets

    January 3, 2018

January 3, 2018

Grilling Perfect Fish Fillets

Your KoKoMo grill is not just for steaks, franks and burgers! Don’t shy away from tossing some seafood on the grill from time to time.  Fish, scallops, clams, lobsters, and many more types of seafood are perfect for grilling. There are a few things to keep in mind when grilling perfect fish fillets.

The main thing to realize is that seafood is seafood and not steak or pork. So, what does that mean? Simply put – grilling times are often much shorter than with meats such as pork or beef. And, since fish fillets can be delicate, use some foil, a grilling basket or grilling tray then you’re already set to go.

If you grill your fillets on hot grates just make sure they are clean, hot and oiled. But once you use a nice grilling basket with some non-stick spray you may never go back! If you’re using a hinged basket with two sides then turning your seafood can be grilled with ease!

A Couple of Fish Grilling Notes

  • Turn fish fillets as few times as possible to avoid breaking up delicate varieties.
  • Marinades for most seafood fillets should be used for an hour or less.
  • Always marinate seafood in a refrigerator just as you would any type of meat.
  • Citrus juice is a great seasoning for just about any fillet.
  • Citrus flavored Yogurt is a nice marinade for delicate fillets.
  • Use a fork or butter knife to gently lift the fillet away from grill grates. Then slide your spatula under the fish fillet to turn.
  • Fish, just like other foods, will continue to cook slightly after it is removed from the heat source.


Grilled Cajun Grouper Sandwich with Cheater’s Remoulade Sauce

Broken down it may look like a long list of ingredients but after you read it you’ll see how easy it will be to prepare. The Remoulade sauce is one of my quick-and-easy “almost like cheating” sauces that’s perfect for Po-Boy sandwiches. These recipes are featured in my new book – Great American Grilling.

  1. 4 large grouper fillets
  2. Olive oil
  3. 4 hoagie rolls

For the Cajun Blackening Seasoning

  1. 2 tablespoons smoked paprika or paprika
  2. 1/2 tablespoon Cajun seasoning
  3. 2 1/2 teaspoons Italian seasoning
  4. 1 teaspoon onion powder
  5. Dashes of salt and pepper
  6. Dashes of red pepper flakes


For the Cheater’s Remoulade Sauce

  1. A great Remoulade style recipe when you’re in a pinch for time and ingredients.
  2. 1/3 cup Thousand Island dressing
  3. 1/4 cup mayonnaise
  4. 2 tablespoons Dijon mustard
  5. 1 1/2 tablespoon relish
  6. 2 teaspoons chili powder


Prepare the blackening seasoning in a bowl. Next, season the grouper filets with olive oil and blackening seasoning. Grill the fillets over medium high heat. I use a grilling basket or grilling tray. Grill fish 4-5 minutes on each side or until opaque and flakes easily with a fork. While the filets are cooking you can combine the Remoulade ingredients in a bowl. Place grouper on the rolls, top with the sauce and your favorite toppings such as lettuce, sweet onion slices, and tomato slices.

Or, grab some grouper filets, drizzle with lemon or lime juice, sprinkle with a dash of seafood seasoning, and grill until it flakes! – Yes, grilling fish is that simple!


Kent “The Deck Chef” Whitaker is the former winner of the Emeril Live / Food Network barbecue contest. He’s a culinary writer and cookbook author – his newest title is Great American Grilling.


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