Daily Dish the Sonoma Market blog
Grilling Fish Made Easy
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The best way to keep your house from smelling like fish is to cook it outside! Luckily, our Meat & Seafood Department offers a delicious selection of fantastic fish ideal for throwing on the grill. Here are our top three picks, along with recipes and pro tips to help you get started!
The best way to keep your house from smelling like fish is to cook it outside! Luckily, our Meat & Seafood Department offers a delicious selection of fantastic fish ideal for throwing on the grill. Here are our top three picks, along with recipes and pro tips to help you get started!
Salmon: On or off the grill, salmon is always a favorite. Not only does the firmness of the fish help it stay in one piece, the high fat content also makes it hard to overcook, yielding delicious, tender fillets that anyone can master.
Get cooking with our recipe for Sweet & Salty Grilled Salmon.
Kanpachi: If you’re looking for a great grilling fish you might not have tried before, we recommend Forever Oceans Kanpachi! This sustainable, mild and incredibly versatile fish has a higher fat content that lends itself to great grill marks and makes it very forgiving. Not only that, this premium fish is exclusively in fine restaurants and at your local Nugget Markets!
Get cooking with our recipe for Grilled Kanpachi with Summer Corn Salad.
Halibut: With a mild flavor and flaky texture, halibut is a popular lean protein, even for those who don’t usually like fish. It’s simple to prepare in foil pouches, in a pan or on the grill with these pro tips:
- Start with a nice, thick cut of halibut and a hot, clean and oiled grill.
- Brush or spray the halibut with avocado oil or another high-smoke point cooking oil.
- Season the fish as desired, then place on the grill at a 45-degree angle.
- After 2–3 minutes, rotate the fish 90 degrees to create a diamond pattern. If it’s sticking a bit, stick with a single set of grill marks instead of the diamond pattern.
- After about 2 more minutes, flip the fish with a spatula, using tongs to support the sides.
- After a few more minutes, your halibut should be ready to rest or serve. Internal temperature should reach 145°F at the thickest part of the fillet.
- Use the spatula and tongs combo again when transferring to a plate to prevent the fish from slipping off the spatula and becoming the one that got away.
Get cooking with our recipe for Simple Halibut Fillets.
Ready to grill? Drop by our Meat & Seafood Department to get started!
Selection may vary by store.
