10 Best Types of Fish for Grilling According to Chefs and Seafood Lovers

Who says grilling is only for burgers and hot dogs? While meat is often the star of the grill, fish can be just as delicious (and sometimes even easier) to cook outdoors.

Fish cooks quickly, doesn’t need a lot of seasoning, and works beautifully with simple ingredients like lemon, herbs, and olive oil.

Now you might be wondering: what types of fish are best for grilling? Not all fish can handle the heat, and choosing the right one makes all the difference.

That’s why I put together this list of the 10 best types of fish for grilling, based on recommendations from chefs and seafood lovers who know their way around a grill.

10 Best Types of Fish for Grilling According to Chefs and Seafood Lovers

Chefs look for fish with firm flesh, a little natural fat, and mild flavors that pair well with smoke and char. Below are the top picks — plus why they work, how chefs like to grill them, and my favorite ways to serve each one.

1. Salmon

Salmon is one of the most widely recommended fish for grilling, and chefs like Gordon Ramsay praise it for its rich fat content and bold flavor. That natural oil helps keep the fish moist, even over high heat, which is why I usually suggest salmon to anyone nervous about grilling fish for the first time.

Grill salmon skin-side down to protect the flesh and create crisp skin. I love pairing it with lemon, dill, or a honey-mustard glaze. These are simple flavors that let the fish shine!

Related: How to Grill Salmon Perfectly Every Time – My 5 Secrets for Grilling Salmon

2. Cod

Cod doesn’t always get credit as a grill fish, but I would recommend using thicker cuts to make it work beautifully. Its mild flavor absorbs marinades extremely well, which is something I really appreciate when I want to experiment with seasoning.

Even Gwyneth Paltrow, a well-known seafood enthusiast, appreciates the versatility of cod in a well-prepared dish.

Gentle handling works best here, so grilling cod in a basket or foil helps keep the fish intact and tender. It pairs beautifully with smoked paprika, olive oil, and fresh tomatoes, creating a dish that feels light yet deeply satisfying.

3. Halibut

Halibut is a favorite among chefs because of its firm, steak-like texture. Bobby Flay has recommended halibut for grilling due to how well it holds together over open flames. 

When I grill halibut, I treat it almost like a piece of meat — minimal flipping and medium heat. If you’re wondering what sauces to pair with halibut, you can go bold with chimichurri or mango salsa, or keep it simple with salt, pepper, and lemon for a restaurant-worthy finish.

4. Tuna

Anthony Bourdain was very clear about how tuna should be cooked: fast, hot, and never overdone. In Kitchen Confidential, he criticized overcooking tuna and emphasized respecting its texture and flavor.

I follow that rule closely. I grill tuna just long enough to sear the outside and keep the center rare, then pair it with soy sauce, sesame, or ginger for balance.

5. Swordfish

Swordfish is commonly recommended by chefs like Ina Garten, who appreciates its thick, meaty texture. It’s one of those fish that feels familiar to people who usually grill steak or chicken.

I’ve learned that swordfish grills best when it’s not overcooked, since it can dry out quickly. Pair it with garlic, lemon, and fresh herbs, or try a citrus marinade to keep it juicy and bright.

6. Mahi Hahi

Mahi mahi is often featured in coastal and tropical grilling recipes, and chefs such as Emeril Lagasse point to its firm texture as a big reason it performs so well over high heat.

I like mahi mahi because it cooks evenly, holds together beautifully on the grill, and doesn’t flake apart the way more delicate fish can. Its mild sweetness makes it a great canvas for marinades, especially citrus- or spice-forward ones, without the fish losing its own character.

7. Snapper

Snapper is a chef‑endorsed favorite for grilling, especially because its firm, flavorful flesh holds up well over high heat.

Chef Rick Moonen, a renowned seafood chef, points out that “grilling is one of the best ways to bring out the natural sweetness in fish, especially delicate varieties like Yellowtail Snapper,” crediting the grill with boosting flavor through smoky char and simple preparation.

When you grill snapper, aim for medium heat and let it cook mostly undisturbed before flipping, then serve it with bright sides like a fresh salsa or herb‑citrus sauce for a complete, restaurant‑worthy meal.

8. Trout

Trout is another chef-approved option, recommended by Rick Bayless for its delicate flavor and suitability for grilling.

In his Grilled Whole Fish with Green and Red Chile Adobo recipe, he advises to oil the fish generously and “place the fish flesh side down on the hottest part of the grill for about 1 to 2 minutes,” before flipping it to cook on the skin side.

Pairing it with fresh herbs, brown butter, or a squeeze of lemon brings out its natural flavor beautifully, or you can follow Rick Bayless and serve it with his homemade red and green chile adobos for a bold, flavorful twist.

9. Panfish

Panfish like tilapia, bluegill, and perch aren’t always top of mind for grilling, but chefs say they can work surprisingly well. Because they’re smaller and thinner, you can grill them in foil packets or baskets.

Their mild flavor pairs perfectly with bold seasonings like Cajun spice or taco-style toppings. Turning grilled panfish into fish tacos is one of my favorite ways to serve them. It’s fun, casual, and full of flavor!

10. Mackerel

Mackerel is a flavorful, oily fish that shines on the grill. Its high fat content keeps it juicy, while its bold, rich taste stands up to simple seasonings like salt, lemon, or fresh herbs.

I pair it with something acidic, like pickled onions or mustard sauce, to balance the flavor. Even Chris Evans, who loves fish as part of his protein-packed diet, would approve of a perfectly grilled fillet.

Summary

Grilling fish doesn’t have to be intimidating. Once you know which types of fish hold up to the heat, you can create meals that are quick, flavorful, and restaurant-quality right in your own backyard.