BBQ Fish Recipe: How to Barbecue Halibut at Home

Barbecue fish refers to any type of fish cooked over high heat on a wood pellet, gas, charcoal, or electric grill. Grillers often coat fish with barbecue sauce towards the end of its cook time to infuse it with extra smoky flavor. Make BBQ fish for a quick weeknight dinner entrée, or add it to your cookout spread for an unexpectedly spicy, savory, and light protein.

Some of the best types of grilling fish include:

1. 1. Grouper: This lean, flaky fish is sturdy enough to withstand the high heat of a barbecue grill or the low-and-slow heat of a smoker. Additionally, grouper’s mild flavor complements a variety of BBQ side dishes, from coleslaw to pickled veggies.
2. 2. Halibut: Sold in thick, mildly sweet filets, this lean fish is one of the most popular choices for barbecuing. It holds up well on the grill, and its neutral taste absorbs the flavor of grills and sauces well.
3. 3. Mahi-mahi: Marinate and grill this flavorful white fish in a tropical-inspired pineapple barbecue sauce for a dish that will transport you to an island locale.
4. 4. Salmon: Thick salmon filets and steaks hold up well to the grill’s heat. Grilled salmon pairs well with many sauces (including barbecue sauce and lemon-garlic marinade) and side dishes (from grilled veggies to potato rolls).
5. 5. Sea bass: Cooking this flaky, mildly sweet fish on the grill will infuse it with a perfect charred flavor.
6. 6. Snapper: Red snapper and black snapper both have firm textures that hold up well against the heat of the grill.
7. 7. Swordfish: This firm, meaty fish is an excellent candidate for grilling. Cook whole swordfish steaks or add bite-sized pieces to skewers for tasty swordfish kebabs.
8. 8. Tuna: Mild-flavored, slightly marbled tuna will easily withstand high-heat cooking. Sear the surface of tuna steaks or filets on the grill, leaving the inside medium rare for a tender texture.

Whether you’re an experienced pitmaster or barbecue novice, follow these tips to make delicious BBQ fish every time:

1. 1. Choose the right type of fish. Choose firm, sturdy fish filets that will hold up well under the grill’s high heat. More delicate types of fish (like tilapia and mackerel) are likely to disintegrate under high heat.
2. 2. Use skin-on fish. It’s possible to barbecue a skinless fish filet, but this tender protein will hold up best with its skin intact. Keeping the skin on protects the fish from the grill’s heat throughout the cooking process, preventing it from sticking, burning, or breaking apart.
3. 3. Dry your fish thoroughly. For crispy fish that doesn’t stick to the grill grates, remove as much moisture from your filet as possible before seasoning and grilling it. Pat the filets thoroughly with paper towels, paying extra attention to the fish’s skin.
4. 4. Experiment with seasonings. Assemble a BBQ fish spice rub using your favorite spices, herbs, and condiments. Add additional spices and herbs (like paprika, cumin, mustard powder, rosemary, and thyme) for smoky and fresh notes. Brush the filets with your favorite BBQ sauce or condiment for a tasty finish. Top the grilled fish with lemon juice or serve it with brined ingredients, like capers, for some tangy notes.
5. 5. Switch up the wood chips. If you’re using a wood pellet grill to cook the fish, experiment with different wood chip varieties to infuse it with various smoky flavors. Fruitier woods, like applewood and cherrywood, will infuse the fish with a milder flavor. More intense options, like hickory, pecan, and mesquite, will result in a more distinct smoky taste. Learn more about smoking woods.