Grilling fish

Les Prêts-à-cuire du Poissonnier

PAC brochette thon
A wide variety of marinated, ready-to-cook fish for grilling that will simplify your life this summer.
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Fish and Seafood Marinade Ideas

Marinated fish and seafood grilled on the barbecue is melt-in-your-mouth delicious. Not only does the marinade add flavour, but it also keeps the fish and seafood from getting too dry.

Three basic rules

  • With delicately flavoured white fish like sole, avoid strong-tasting marinades. 
  • For firmer fish with a more pronounced taste like the pink-fleshed varieties, it’s possible to use more piquant marinades. 
  • Be sure not to marinate fish for more than two hours, or the marinade will “cook” the fish!

Indian style

Ingredient combinations
Olive oil, curry, cumin, pepper

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Italian style

Cajun style

Ingredient combinations
Olive oil, lemon juice, minced garlic, cayenne pepper, paprika

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Greek style

Ingredient combinations
Yogurt, chopped fresh mint, garlic

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Mexican style

Ingredient combinations
Olive oil, diced fresh tomatoes, chopped fresh coriander, hot peppers

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Thai style

Ingredient combinations
Nut oil, soy sauce, grated fresh ginger

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Flaky fish

For flaky fish like sole, perch, cod, or tilapia, opt for barbecuing in a papillote.

  • Place some garnishes, the fish, and condiments on a double layer of aluminum foil. Close tightly and cook on the barbecue.

Garnishes and Condiments

  1. Julienned carrots, thinly sliced onion and celerys A splash of lemon juice, white wine, fresh dill
  2. Thinly sliced fennel and onion A dash of orange juice, white wine, and fresh thyme
  3. Sweet pepper strips of all colours A bit of pesto

Firm Fish

Cook firm fish like salmon, halibut, mahi-mahi, or swordfish directly on the barbecue grill.

  • Don’t forget to oil the grill before placing the fish on it. For easier barbecuing, use a fish-grilling basket..
  • Marinate fillets or fish steaks for even more flavour, but for less time than you would marinate meat.

Approximate Cooking Time

  1. Fresh or thawed fish: from 5 to 7 minutes per cm thickness (from 10 to 12 minutes per inch)
  2. Remember to measure the fish at the thickest part!
  3. Fish is cooked when it’s opaque and flakes easily with a fork.