The best fish for grilling Many grill experts recommend only cooking thicker, fattier fish fillets, such as salmon, tuna, grouper and halibut.

Which fish are best for grilling? Our experts agree that firm, fatty fish take best to the grill—snapper, salmon, tuna, grouper, wahoo, hogfish, kanpachi and yellowtail, for example.

Blackening is a cooking method used for fish and other meats where it is coated in butter and a blend of spices and herbs.

Grouper is a Gulf fish which we do not see regularly on most area menus. Typically, it carries a higher price tag than cod, salmon or freshwater fish, but the rich-yet-mild flavor and buttery ...