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Grilled fish is one of the fastest, freshest dinners you can make at home without the stress of sticking or breaking.
I like to brush skin-on white fish with olive oil, sprinkle it with Old Bay, and cook it skin-side down on a hot, greased grill pan without flipping. It comes out so tasty and I usually serve it with rice or grilled veggies. My favorites are Mexican green rice or cilantro lime rice.
For more seafood inspiration, check out Grilled Tuna Steak, Chilean Sea Bass, and my Grilled Salmon.
What you’ll need
- White fish fillets: Choose firm fillets like cod, halibut, sea bass, or snapper; skin‑on helps hold everything together.
- Olive oil: Brushing both sides adds moisture and helps the spices stick.
- Old Bay seasoning: The classic celery‑paprika blend that makes mild white fish sing; if you do not have it, use a simple mix of paprika, celery salt, and a pinch of cayenne.
- Fine salt: Season lightly since Old Bay already contains salt.
- Black pepper: A touch of heat and aroma.
- Lemon: Wedges for squeezing over at the end.
- Fresh parsley: A bright, fresh finish.
See printable recipe card below for the full ingredients list and quantities.
How to grill fish (no‑flip method)
Prepare the fish
Pat the fish very dry with paper towels. Stir together the salt, pepper, and Old Bay seasoning (or the quick paprika, celery salt, and cayenne blend noted in the FAQs). Brush both sides of the fish with olive oil, then sprinkle the seasoning evenly over both sides. Press lightly so it adheres.
Preheat the grill
Preheat a heavy grill pan over medium-high for about 5 minutes until hot. Lightly grease the pan with a little high-heat oil just before adding the fish. If using an outdoor grill, preheat to about 450°F and oil the grates generously.
Cook the fish
Place the fish skin-side down at a slight angle to the grill ridges. Cook without moving it. Reduce the heat to medium if the oil smokes. Let the fish cook only on the skin side until the flesh turns opaque about two-thirds of the way up and the skin releases easily, 6 to 8 minutes for 1-inch-thick fillets.
If the top needs help finishing, tent loosely with foil for the last minute. The fish is done when it flakes with a fork and reaches 140 to 145°F in the center.
Serve
Slide a thin fish spatula under the skin to lift the fillets in one piece. Transfer to plates, sprinkle with chopped parsley, and serve with lemon wedges. For a simple meal, add jasmine rice, grilled broccoli, or a green salad.
Alphafoodie tips
Dry the fillets really well: Moisture causes sticking and blocks browning.
Preheat and grease the surface: A hot, oiled grill pan or grate gives you release and light char.
Skin‑on is your friend: The skin protects delicate flesh so you can cook one side only.
Resist the urge to flip: One‑side cooking keeps fragile fillets from breaking apart.
Season smart: Old Bay is salty; go lighter on added salt and taste before serving.
Use a fish spatula: The thin, flexible edge slides cleanly between skin and pan.
Storage instructions
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water or olive oil, or enjoy cold flaked over salads. Freezing cooked fillets is not recommended because the texture becomes dry and crumbly.
FAQs
Firm, flaky white fish like cod, halibut, sea bass, snapper, or grouper hold up well and cook evenly. Skin‑on fillets are best for the no‑flip method.
No. Cooking skin‑side down the whole time keeps fillets intact and yields tender flesh.
For each teaspoon of Old Bay, combine 1/2 teaspoon paprika, 1/4 teaspoon celery salt, and a small pinch of cayenne. Or use 1 teaspoon Cajun seasoning, lemon pepper, or a simple garlic‑paprika blend and adjust added salt to taste.
Thaw completely in the refrigerator and pat very dry before seasoning. Excess moisture encourages sticking.
Scrub clean, preheat to 450°F, oil the grates generously, and place the fish skin‑side down. Do not move it until it releases easily.
More grilled fish recipes
If you try this recipe, I would love to hear how it went. Please leave a comment and a five‑star review so more readers can find it. Thank you!
Grilled Fish
Equipment
- Grill or
Ingredients
- 2 white fish fillets skin‑on (about 6 to 8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon fine salt
- ½ teaspoon ground black pepper
- 1 tablespoon oil high‑heat for greasing the pan or grill
- 2 tablespoons fresh parsley
- 1 lemon cut into wedges
Instructions
- Pat the fish very dry with paper towels.
- Brush both sides with olive oil, then season both sides with the Old Bay, salt, and black pepper. Press lightly so the spices adhere. If you do not have Old Bay, combine 1/2 teaspoon paprika, 1/4 teaspoon celery salt, and a pinch of cayenne and use the same amount.
- Preheat a grill pan over medium‑high heat for 5 minutes. Grease the pan with the high‑heat oil just before cooking. If using an outdoor grill, preheat to about 450°F and oil the grates well.
- Place the fish skin‑side down and cook without moving until the flesh is opaque about two‑thirds of the way up and releases easily from the pan, 6 to 8 minutes for 1‑inch‑thick fillets. Do not flip. The center should read 140 to 145°F.
- Transfer with a thin fish spatula. Sprinkle with parsley and serve with lemon wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I didn’t think fish would cook well on that grill, but it actually looks really good!
I’m glad I convinced you it can work! The no-flip method cooks it evenly and keeps it super tender.