Grilling adds smoky flavor fast. Follow our Expert Advice to flip fillets effortlessly.

Recipe by Southern Living May 2015


Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

10 mins
20 mins
MAKES 4 servings


Ingredient Checklist


Instructions Checklist
  • Pat fillets dry with paper towels, and let stand at room temperature 10 minutes. Meanwhile, coat cold cooking grate of grill with cooking spray, and preheat grill to 400° (medium high) heat.

  • Brush both sides of fish with oil; sprinkle with salt and pepper. Place fish on grate, and grill, covered with grill lid, 4 minutes or until grill marks appear and fish no longer sticks to grate.

  • Carefully turn fish over, using a metal spatula, and grill, without grill lid, 2 minutes or just until fish separates into moist chunks when gently pressed. Serve with Strawberry-Blueberry Relish.

  • GRILLING IS BEST FOR: Thin fillets or steaks that are 1/2 to 1 inch thick, such as triggerfish, tilapia, mahi mahi, tuna, swordfish, and trout.

  • EXPERT ADVICE: First, make sure your grill is clean and hot. Flip once, and don't rush. The fish is ready to turn when it releases easily from the grate without tugging or tearing.