How to Grill Fish

Skipper Otto dug deep to answer that question and met up with good ol‘ Uncle Neptune. He came back with a net full of fresh tips and ideas for grilling fish and seafood – yes, fish on the grill! Otto dives deep into the sea of fish grilling and tells you everything you need to know about seafood and fish on the grill.

Types of Fish and Seafood on the Otto Grill?

Well, a whole whale could be a little too heavy, but as long as the food fits on the 12.8 x 10.4 inch. grill grate, you’re good to cook any fish on the grill. From a juicy salmon steak  to a lean prawn skewer, the Otto Grill will grill every succulent sea creature to perfection. Because of the high temperatures, the Otto Grill delivers a crispy crust while the meat stays tender and buttery. Otto will get to that in a bit…

grilling fish, prawns and crawfish on the otto grill
Fish on the Grill – The Supplies

Before you set sail, you obviously need the right equipment on board. What kind of instruments you need is depending upon the catch you made. They can help you to turn your seafood or fish on the grill without ripping it apart.

Wooden skewers: Ideal for prawns and smaller seafood.

Fish tongs: These are needed for grilling a whole fish as they prevent the fish from falling apart while turning.

Grill tray: A good idea for tender fillets without skin which tend to fall apart. The grill tray won’t let the tiniest scale drop and waste away!

Aluminum foil: Forget it. Use a grill tray.

Spatula: Supports the grill tongs while turning the fish over.

Grill tongs: For a more solid fish like salmon or tuna, the good ol’ grill tongs are sufficient for flipping without ruining your beautiful filet.


salmon fillet seasoning
Grilling salmon steaks to juicy perfection

Prepare the Otto Grill

With Otto’s high temperature grill, you can get started in no time. Preheat the Otto Grill to 1500°F / 900°C for three minutes and you’re good to go! Due to the extremely quick preparation time the Otto Grill is perfect for spontaneous grilling sessions or for some on-the-go tailgating.

Preparing Fish: What am I supposed to do with the skin?

If the skin is scaled, you don’t have to remove it. It gives the fish a more aromatic and juicy flavor. The Maillard reaction will also give it a nice crust, loaded with finest roast aromas.

Otto’s tip for a whole fish on the grill: slightly cut crosswise slits in the skin one inch apart prior to the grilling. This creates vents and ensures the filet is cooked evenly. Bonus points: it also looks nice.

Fish Seasonings and Marinade

For marinade-lovers

Marinades and seasonings give grilled seafood mouth-watering aroma. In contrast to pickled fish, marinated fish only needs to sit a maximum of three hours. Especially tender fish needs even less time to marinate. The delicate texture of the fish on the grill will crumble with a longer marinating time. Typical fish marinade ingredients are oil, soy sauce, white wine and citrus, usually lemon and lime juice. Garlic, onions, particular herbs, mustard and ginger also compliment a fish marinade.

For herb-lovers

Alternatively, you can scratch the skin of the fish and season it with only fresh herbs and spices. If you have a large whole fish, you can cut it open and stuff it with herbs and lemon slices. This brings an intense flavor from the inside to the outside of the fish as well as looking like a professional seaside dish.

For purists

If you want to emphasize the taste of the fish itself, you can also do without marinades. Just a few splashes of lemon juice, salt and pepper will do the job right.

seafood, prawns and fish on the grill

Fish on the Grill: Temperature and Cooking Level

Top-down heat for fish and seafood

Otto’s answer to the crucial question: “how do you grill fish?” is “with a lot of heat and the Otto Grill!” That may sound surprising since seafood is easily burned and very sensitive. But, hear us out. High temperatures deliver delicious roast aromas and prevent the fish or seafood from sticking to the grill grate. Thus, Otto recommends temperatures between 1300°F / 800°C and 1500°F / 900°C. The Meat-O-Meter should be set between stage 5 and 3, so the seafood is not too close to the burners. As soon as a golden-brown crust is visible, the fish should sit for a little while longer at a low temperature. This is obviously depending on your desired cooking level. Due to the extremely short grilling time on the Otto Grill, fish and seafood stay tender on the inside, keep their structure without falling apart and retain a delicious super crispy outside. Make sure to turn the fish on the grill only once so as not to move it around too much. This will prevent the fish on the grill from falling apart and it will retain its perfect filet shape.

When has the fish on the grill reached your desired cooking level?

The perfect cooking level is up to you. If you are unsure, use a knife to cut open the fish and check the color on the inside. If you have a more solid fish like tuna or salmon, the inside is supposed to be translucent and slightly pink. This means it is still juicy. If the color has already turned consistently pink or even brownish, the fish has been cooked all the way through. If you have a white fish, make sure that the color is consistently white. You should also be able to easily pull out the back fin.

Otto’s recipes for seafood and fish on the grill:

Use your newly acquired knowledge and grill one of these delicious fish dishes:

Grilled Prawns in spicy marinade

Seared Salmon Steak with Lamb’s Lettuce

Oysters Rockefeller

Grilled Sardines with Gremolata

Grilled Sea Bass with Cauliflower

Fresh Tacos with whole grilled fish

Grilled Salmon with spicy Baharat butter

Grilled Prawns with lemongrass and papaya salad