What Goes on the Grill When It's Fish, Not Meat

The morning after a grigliata mista, the same grill often gets used again — but this time for fish, which asks for a shorter cook, a lighter hand, and almost nothing beyond oil, lemon, and salt. Whole mackerel, fillets, tentacles, steaks: the fish changes by the day, but the approach barely does.

Grilled Swordfish starts with thick steaks marinated for 30 minutes in lemon juice, lemon zest, and fresh oregano, then grilled just a few minutes per side until a crust forms. It's the most direct of the five — barely dressed, meant to taste like nothing but the fish and the char.

Pro tip: don't overcook it — swordfish turns dry and tough fast, and two minutes a side on a hot grill is usually enough.

Grilled Octopus is boiled first until tender, then marinated in lemon, garlic, and parsley before a quick trip to the grill for a crisp, charred crust. It's served alongside a bright salad of arugula, chickpeas, cucumber, and tomato — a full plate, not just a garnish.

Pro tip: don't skip the boiling step before grilling — octopus needs to be tenderized in water first, or it turns rubbery no matter how well it's marinated afterward.

Grilled Mackerel with Citrus Sauce takes a fish most people overlook and pairs it with a sauce built from grapefruit, orange, and lemon juice, thickened with a little cornstarch and honey. Sautéed radicchio wedges on the side add a bitter edge that cuts through the citrus.

Pro tip: grill the mackerel skin-side down first, and don't move it until it releases naturally from the grill — that's what keeps the skin intact instead of tearing.

Grilled Croaker Fillet marinates briefly in olive oil, thyme, salt, and pepper before hitting the grill, then gets served over a quick sauté of cherry tomatoes and black olives finished with oregano. It's the simplest of the five, built to let a mild fish speak for itself.

Pro tip: wait until the grill is fully hot before adding the fillets — placing fish on a grill that hasn't come up to temperature is what causes it to stick and tear when you try to flip it.

Grilled Prawns need only a few minutes over high heat before they turn a bright golden orange, then get brushed with a dressing of olive oil, lemon juice, garlic, and parsley. Of everything here, they're the fastest from grill to plate.

Pro tip: thaw frozen prawns completely before grilling — starting from frozen means uneven cooking, even though the grill time itself stays the same.

Nothing here needs a marinade longer than half an hour or a sauce more complicated than citrus and oil. The grill stays exactly where it was the night before — it's only what goes on it that's different.