Grilling, Tacos and Skewers
Cooking Skills: Fish and Shellfish 1
Chapter 7 · Grilling, Tacos and Skewers
Skill goal
Grill fish over high heat without sticking, and turn it into tacos and skewers.
Shopping list for this chapter
The basics
Grilling is the quickest, most flavourful way to cook oily fish, because the fat bastes the fish as it cooks and the heat blisters the skin. It also demands attention: a minute or two too long and thin fillets dry out. Three rules help. Start with a very hot, clean, lightly oiled grill (or a ridged grill pan). Oil the fish, not the grate. And do not turn it too soon: wait until it releases naturally.
Firm fish, such as salmon, mackerel and cod, grills well; thin, delicate fish like plaice break up. Wooden skewers must be soaked in water for 30 minutes first so they do not burn. For marinades see Cooking Skills: Sauces 2, chapter 7, for a fresh salsa to go in tacos Cooking Skills: Sauces 2, chapter 5, and for barbecue and grilling more generally Cooking Skills: Beef and Steak 2, chapter 6.
The method
- Marinate briefly: 20 minutes to 2 hours in oil, lemon and herbs; longer and the acid makes the fish mushy.
- Heat the grill fully and clean it, then oil the fish lightly rather than the grate.
- Lay the fish away from you, skin side down for oily fish, and leave it until it releases.
- Turn once, using a wide fish slice, and cook until opaque with blistered skin.
- Rest for 1 to 2 minutes and serve straight away with lemon or lime.
| Dish | Fish | Heat (approximate) | Time |
|---|---|---|---|
| Grilled mackerel | Whole fillets, skin on | Hot grill | 4 to 5 minutes, skin side up |
| Salmon skewers | 3 cm cubes | Hot grill or barbecue | 8 to 10 minutes, turning |
| Fish tacos | Strips of firm white fish | Hot pan or grill | 2 to 3 minutes a side |
| Grilled sardines | Whole, gutted | Very hot grill | 3 to 4 minutes a side |
Hot grill, flare-ups and bones
Hot grill and hot barbecue: a grill, grill pan or barbecue is extremely hot, and oily fish drips fat that flares. Stand back, use long tongs and oven gloves, keep the grill pan clear of loose items, and never leave it unattended. Use a barbecue outdoors only; it gives off carbon monoxide.Bones: even fillets can hide thin pin bones. Run a clean finger along the fillet and pull any bones out with tweezers, and warn children and anyone you serve. Whole sardines and mackerel have fine bones that are best taken out.
Is it cooked?: fish is done when the flesh turns opaque (no longer glassy) and flakes easily with a fork. A probe thermometer reads about 63°C in the thickest part (general guidance). Take it off the heat a minute early, because it keeps cooking as it rests.
Shellfish allergens: crustaceans (prawns) and molluscs (mussels, scallops, squid) are major allergens and can cause severe reactions. Cook them with their own board, pan and tools, tell guests clearly, and don't serve them to anyone who is allergic or unsure.
Try it
Level 1 · Start here
Grilled mackerel
Oily mackerel is made for the grill. Score the skin so it does not curl and the heat penetrates. The skin blisters and the flesh stays moist. Serve with lemon and a spoonful of horseradish or mustard.
Ingredients (2 portions)
- 4 mackerel fillets, skin on
- 1 tbsp olive oil
- ½ tsp flaked sea salt
- 1 lemon, in wedges
- Heat the grill to its highest setting. Pat the mackerel dry, score the skin 3 times, brush with oil and season with salt.
- Lay the fillets skin side up on a foil-lined grill tray, about 8 cm below the heat.
- Grill for 4 to 5 minutes until the skin is blistered and the flesh flakes; no need to turn. Serve with lemon.
Hot grill, bones and allergens
Hot grill and hot barbecue: a grill, grill pan or barbecue is extremely hot, and oily fish drips fat that flares. Stand back, use long tongs and oven gloves, keep the grill pan clear of loose items, and never leave it unattended. Use a barbecue outdoors only; it gives off carbon monoxide.Bones: even fillets can hide thin pin bones. Run a clean finger along the fillet and pull any bones out with tweezers, and warn children and anyone you serve. Whole sardines and mackerel have fine bones that are best taken out.
Smoked and oily fish for some people: pregnant women, young children, the elderly and people with weak immune systems are advised to limit oily fish and shark, swordfish and marlin, and to avoid raw or lightly cooked shellfish and, for some, cold-smoked fish. This is general guidance, not medical advice: check current health guidance if it applies to you.
Allergens: fish is one of the 14 major allergens, and cross-contact is easy: it can pass on boards, oil, tongs and pans. Crustaceans (prawns), molluscs (mussels, scallops), gluten, milk and egg also appear in fish recipes. Always tell guests what is in a dish.
Level 2 · Skewers
Salmon skewers
Cubes of salmon on a skewer, alternating with peppers and onion, marinated briefly in lemon and herbs. Cut the cubes the same size so they cook together, and turn the skewers a quarter turn every 2 minutes.
Ingredients (4 skewers)
- 400 g skinless salmon, in 3 cm cubes
- 2 tbsp olive oil
- 1 lemon, zest and juice
- 1 tsp chopped fresh thyme
- 1 red pepper, in 3 cm pieces
- 1 red onion, in wedges
- 4 wooden skewers, soaked in water for 30 minutes
- Mix the oil, lemon zest and juice, thyme and a pinch of salt. Coat the salmon and leave for 20 minutes (no more than 2 hours).
- Thread the salmon, pepper and onion onto the skewers. Heat the grill or barbecue until very hot.
- Grill for 8 to 10 minutes, turning every 2 minutes, until the salmon is opaque and charred in places.
Hot grill, wooden skewers and allergens
Hot grill and hot barbecue: a grill, grill pan or barbecue is extremely hot, and oily fish drips fat that flares. Stand back, use long tongs and oven gloves, keep the grill pan clear of loose items, and never leave it unattended. Use a barbecue outdoors only; it gives off carbon monoxide.Raw fish: keep raw fish on its own board and plate, away from food that won't be cooked. Wash your hands, boards and knives in hot soapy water afterwards, and store raw fish on a plate on the bottom shelf of the fridge so it can't drip onto other food.
Is it cooked?: fish is done when the flesh turns opaque (no longer glassy) and flakes easily with a fork. A probe thermometer reads about 63°C in the thickest part (general guidance). Take it off the heat a minute early, because it keeps cooking as it rests.
Allergens: fish is one of the 14 major allergens, and cross-contact is easy: it can pass on boards, oil, tongs and pans. Crustaceans (prawns), molluscs (mussels, scallops), gluten, milk and egg also appear in fish recipes. Always tell guests what is in a dish.
Level 2 · Tacos
Fish tacos with salsa
Strips of firm white fish rubbed with cumin and paprika, seared quickly, and piled into warm tortillas with crunchy cabbage, salsa and yogurt. Keep the fish chunky so it doesn't fall apart. A fresh tomato salsa recipe is in Cooking Skills: Sauces 2, chapter 5.
Ingredients (4 portions)
- 400 g skinless firm white fish (cod or hake), in strips
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp rapeseed or sunflower oil
- 8 small flour tortillas, warmed
- 150 g white cabbage, finely shredded
- 150 g tomato salsa
- 100 g natural yogurt
- 1 lime, juiced
- Toss the fish with the paprika, cumin and a pinch of salt. Mix the cabbage with the lime juice and a pinch of salt.
- Heat the oil in a pan over a high heat and sear the fish for 2 to 3 minutes a side until golden and just cooked through.
- Fill the warm tortillas with cabbage, fish, salsa and a spoonful of yogurt, and serve at once.
Hot pan and allergens
Hot pan and hot oil: frying fish uses a hot pan and spitting oil. Dry the fish well, lay it down away from you, use a splash guard if you have one, keep the handle turned in and keep children well back.Is it cooked?: fish is done when the flesh turns opaque (no longer glassy) and flakes easily with a fork. A probe thermometer reads about 63°C in the thickest part (general guidance). Take it off the heat a minute early, because it keeps cooking as it rests.
Allergens: contains fish, gluten and milk.
Level 3 · Whole
Grilled sardines
Fresh sardines are cheap and delicious grilled whole. Ask your fishmonger to gut them. Oil them and season with salt, grill on a hot grill or barbecue, and eat with lemon and bread, picking out the bones. Sardines can fall apart, so turn them once with a wide slice.
Ingredients (2 portions)
- 8 fresh sardines, gutted and scaled
- 2 tbsp olive oil
- 1 tsp flaked sea salt
- 1 lemon, in wedges
- 1 tbsp chopped parsley
- Heat the grill or barbecue until very hot. Pat the sardines dry, brush with oil and sprinkle with salt.
- Grill for 3 to 4 minutes on one side without moving, until the skin blisters and releases. Turn once and cook for 3 minutes.
- Serve with lemon wedges and parsley. Warn eaters about the small bones.
Hot grill, bones and allergens
Hot grill and hot barbecue: a grill, grill pan or barbecue is extremely hot, and oily fish drips fat that flares. Stand back, use long tongs and oven gloves, keep the grill pan clear of loose items, and never leave it unattended. Use a barbecue outdoors only; it gives off carbon monoxide.Bones: even fillets can hide thin pin bones. Run a clean finger along the fillet and pull any bones out with tweezers, and warn children and anyone you serve. Whole sardines and mackerel have fine bones that are best taken out.
Smoked and oily fish for some people: pregnant women, young children, the elderly and people with weak immune systems are advised to limit oily fish and shark, swordfish and marlin, and to avoid raw or lightly cooked shellfish and, for some, cold-smoked fish. This is general guidance, not medical advice: check current health guidance if it applies to you.
Allergens: fish is one of the 14 major allergens, and cross-contact is easy: it can pass on boards, oil, tongs and pans. Crustaceans (prawns), molluscs (mussels, scallops), gluten, milk and egg also appear in fish recipes. Always tell guests what is in a dish.
Experiments
Experiment
Marinade for 20 minutes or 2 hours
Mushiness.
- Marinate two pieces of salmon, one for 20 minutes and one for 2 hours, in lemon and oil.
Look for: The 2-hour piece is paler on the outside, firmer and a little mushy; the short marinade keeps the texture.
Experiment
Oiled or dry grate
Sticking.
- Grill one fillet on a cleaned, oiled grate and one on a dry grate.
Look for: The dry grate sticks and tears the skin. Brushing oil on the fish and cleaning the grate fixes it.
Experiment
Skewers soaked or not
Burning.
- Grill two skewers, one soaked in water for 30 minutes and one dry.
Look for: The dry skewer burns and chars; the soaked one survives. Metal skewers need no soaking.
Experiment
Thin or thick pieces
Doneness.
- Grill 1 cm and 3 cm pieces of the same fish together.
Look for: The thin piece overcooks while the thick one is just done. Keep pieces the same size.
Tasting notes
| What I tried | Method or amount | What I saw | What I thought | Will I do it again? |
|---|---|---|---|---|
| Grilled mackerel | ||||
| Salmon skewers | ||||
| Fish tacos | ||||
| Grilled sardines | ||||
| Marinade for 20 minutes or 2 hours | ||||
| Oiled or dry grate | ||||
| Skewers soaked or not | ||||
| Thin or thick pieces |
Troubleshooting
| Problem | Likely cause | What to do |
|---|---|---|
| Fish sticks to the grill | Dirty or dry grate; turned too soon | Clean and oil lightly, oil the fish, and wait for it to release |
| Fish falls through the grate | Fish too delicate or pieces too small | Use skewers, a fish basket or foil |
| Burnt outside, raw inside | Heat too high or fish too thick | Lower the heat, or finish in the oven |
| Dry fish | Overcooked | Remove a minute early |
| Flare-ups | Dripping fat | Move the fish; keep a spray bottle of water ready |
| Tacos fall apart | Fish overcooked and flaking | Cook for the minimum and keep the pieces chunky |
Hot grill, barbecue safety and leftovers
Hot grill and hot barbecue: a grill, grill pan or barbecue is extremely hot, and oily fish drips fat that flares. Stand back, use long tongs and oven gloves, keep the grill pan clear of loose items, and never leave it unattended. Use a barbecue outdoors only; it gives off carbon monoxide.Barbecue safety: use a barbecue outdoors only, never in a tent, garage or indoors, because it gives off carbon monoxide, which you cannot see or smell. Never use petrol or extra lighter fluid on lit coals, keep children and pets away, and let the ash cool fully (often a full day) before putting it in a metal container. Charred, burnt meat is best kept to a minimum (general guidance).
Leftover fish: cool cooked fish quickly, refrigerate it within 1 to 2 hours, and eat it within about 1 day (2 at most). Reheat only once, until steaming hot all the way through. Do not refreeze fish that was frozen and thawed unless you cook it first.
Checkpoint: can you do this now?
- I can heat and clean a grill and oil the fish.
- I can wait for fish to release before turning.
- I can thread and turn skewers.
- I can build a fish taco.
- I can grill whole small fish.
Next chapter
Cooking Skills: Fish and Shellfish 1, chapter 8 is A Fish Supper: planning, buying and freezing.