Mastering fish on the BBQ – Six tips for food lovers
Grilling fish over the fire is one of the simplest pleasures of summer cooking – smoky, fast and full of flavour. These six top tips will help you elevate your BBQ fish game:
1. Pick fish that can take the heat
Opt for firm varieties that holds their shape on the grill – think monkfish, swordfish, tuna, or whole mackerel. Oily fish also love a BBQ, as the fat keep things juicy and amps up the flavour. For softer fillets like sole or plaice, try cooking in foil packets. And don’t forget kebabs – salmon and scallops are a great combination.
2. Preheat like you mean it
High, consistent heat is your best friend for even cooking. Let the grill heat up fully then brush the grates clean and oil them just before cooking to prevent sticking.
3. Embrace the skin
Skin-on fillets not only stay intact better on the grill, the skins crisp up beautifully. Place skin side down first, and don’t move it until it naturally releases – usually after 3-4 minutes.
4. Keep things simple
Fish doesn’t need much. A marinade of olive oil, lemon zest, herbs and garlic does wonders – just 20-30 minutes beforehand is enough. For whole fish, just tuck a few herbs and lemon inside the cavity. Finally, for post grill finishes, try a drizzle of herby salsa or a garlic butter.
5. Know when to flip (and when not to)
Fish is delicate. Turn just once if possible using a wide fish spatula for control.
6. Don’t overcook it
Fish cooks quickly on the BBQ – around 3-5 minutes per side, depending on the thickness. It’s done when it flakes with a fork and is just opaque in the centre.
Gastro Nicks is one of just a few fishmongers in the whole of Wiltshire.
You can pop in to see what's available, or sign up for a weekly email, typically sent out on Wednesday afternoons, listing the fish that is planned for the fish counter on Thursday, Friday and Saturday. You can then place your order by phone or email and pick up your fish at a time that suits you.
Take a look at what’s available.
You can also pick up some wonderful wines from our deli. Great pairing suggestions for fish are:
For grilled oily fish like mackerel or sardines: Try a chilled (Spanish Albariño), or an Italian Viognier - bright, citrusy and a perfect match for the grill’s smoky edge.
For firmer, meatier fish like tuna or swordfish: Go for a lightly chilled Pinot Noir from the Cape or a rosé from Bergerac - enough structure to hold up, but still refreshing.
