The summer grill is an invitation to gather, but it does not have to begin and end with the usual burgers and steaks. Firm fish takes beautifully to high heat, especially when the seasoning stays clear and the cooking is watched closely.
This trio follows one simple idea: match three fish preparations with three fresh herbs. Choose thick steaks or skin-on fillets, prepare the fire, and keep a cool platter nearby for the finished fish.
The grill plan
Use a clean, well-oiled grate and high heat. Pat fish dry before seasoning, turn it only when it releases easily, and serve promptly with something bright alongside.
Grilled swordfish with orange and thyme
Swordfish benefits from a short citrus marinade and a hot, attentive grill.
This preparation takes its cue from Mediterranean cooking, where swordfish is often paired with citrus, olive oil and herbs. The flesh is firm enough for the grill and flavorful enough to need little else.
Prep and cooking time: 1¼ hours · Yield: 2 servings
Ingredients
¼ cup extra-virgin olive oil
Juice of 2 oranges
1 crumbled bay leaf
1 finely chopped garlic clove
Two 5-ounce swordfish steaks, about ¾ inch thick
3 tablespoons fresh thyme, plus sprigs to finish
Salt and freshly ground black pepper
Directions
1. Heat a charcoal grill or a gas grill on high.
2. Stir the oil, orange juice, bay leaf and garlic together in a glass or ceramic dish. Add the swordfish, thyme, salt and pepper, turning to coat. Marinate for 1 to 2 hours.
3. Grill over the hottest part of the fire for 6 to 8 minutes total, turning once and brushing with the remaining marinade. Remove when the fish is almost springy to the touch.
Grilled fish with oregano, chile and olive oil
Dark-fleshed fish is especially rewarding over a hot fire. Bluefish, mackerel, bonito, yellowtail or another suitable skin-on fillet can all work here. Oregano, garlic and chile make a savory coating that stands up to the grill.
Prep and cooking time: 25 minutes · Yield: 4 servings
Ingredients
½ cup extra-virgin olive oil
3 garlic cloves, mashed to a paste
4 tablespoons finely chopped fresh oregano
1 dried red chile, crumbled
Salt and freshly ground black pepper
1½ pounds skin-on fish fillets, about ¾ inch thick
Directions
1. Heat the grill on high and lightly brush the grate with oil.
2. Stir the remaining oil with garlic, oregano, chile, salt and pepper. Coat the fish and place it skin-side down.
3. Grill for 5 to 6 minutes, basting occasionally. Turn carefully and cook for another 5 to 6 minutes, or until just done.
Grilled salmon with tomato relish and mint
A quick tomato, garlic and mint relish keeps grilled salmon bright.
The final preparation is built around a fresh sauce rather than a long marinade. Blend ripe tomatoes with mint, garlic and olive oil until just aerated, then spoon it over the salmon or serve it at the side.
Prep and cooking time: 30 minutes · Yield: 4 servings
Ingredients
6 ripe plum tomatoes, peeled, seeded and drained
½ cup loosely packed fresh mint leaves
2 garlic cloves
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
1½ pounds salmon fillet, cut into 4 pieces
Directions
1. Heat a gas grill on high, prepare a charcoal fire, or preheat a broiler.
2. Process the tomatoes, mint, garlic and oil for 30 to 45 seconds, until lightly frothy. Season with salt and pepper.
3. Season the salmon with oil, salt and pepper. Grill skin-side down for 4 to 5 minutes, turn carefully, and cook for another 3 to 5 minutes depending on thickness. Serve with the relish.
For the best result, bring the fish to the table as soon as it leaves the heat. A crisp salad, grilled bread or simply dressed greens will let the herbs and smoke remain the focus.