Grilled Fish Fillets or Steaks

By Mark Bittman

Grilled Fish Fillets or Steaks
William Brinson for The New York Times; Food stylist: Michaela Hayes. Prop stylist: Susan Brinson.
Total Time
20 minutes
Rating
4(206)
Comments
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Fish steaks are relatively foolproof — they’re practically designed for grilling. It always helps to make sure the grill is clean and well oiled just before you put the fish on. Just hold some paper towels in tongs and dip them in a small bowl of oil, then rub on the grates.

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Ingredients

Yield:4 servings
  • About 1½ pounds thick halibut fillets or steaks
  • 2tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper.
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

449 calories; 34 grams fat; 12 grams saturated fat; 2 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 34 grams protein; 412 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a charcoal or gas grill until quite hot, and put the rack 3 or 4 inches from the heat source. Drizzle the flesh of the fish with olive oil, and sprinkle it with salt and pepper.

  2. Step 2

    When the fire is ready, grill the fish for about 5 minutes, or until it’s firm enough to turn. Turn, and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with tomato salsa.

Ratings

4 out of 5
206 user ratings
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Comments

Marylou

A simple, delicious way to cook a great piece of fish. We overcooked it a bit, so watch it carefully. Ate it with Melissa Clark's eggplant salad for a perfect meal.
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BLUE SANDY

What a delightfully satisfying and easy meal. I grilled it on my little Weber with the coals fairly hot. I did add smoked Paprika to the basic salt and pepper. It was very moist and delicious.

Es

Simple and perfect. Good halibut is just so good! Per another cook's suggestion I served it with a variation of the eggplant salad and it went so well/

Neal Gordon

This salsa was fantastic with Copper River Salmon from Alaska.

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