If grilling, only use skin-on fillets at least 1 inch thick. If grilling or broiling fillets of oily fish such as bluefish or black cod (sablefish), no oil is needed. Please read About Grilling and Broiling Fish.

Prepare a hot, two-zone grill fire, or preheat the broiler (with an oven rack 3 inches from the heating element if the fish is 1 inch thick or less, and 6 inches from the heat if the fish is over 1 inch thick). Oil a baking sheet or shallow roasting pan. Brush:

with:

Sprinkle with:

To grill, place the fish skin side down over direct heat and grill undisturbed for 4 minutes. Fillets that are ½ inch thick or less are done as soon as the exterior turns opaque. If they are thicker, check after 6 minutes. Fish up to 1 inch thick will probably be done at this point; thicker fillets will need another couple of minutes. Those over 1 ½ inches thick should be turned and cooked another 5 or 6 minutes until firm and opaque throughout. If needed, move the fish to the cooler part of the grill or lower the broiler rack to finish cooking.

To broil, place the fish skin side down on the oiled baking sheet and under the broiler. Broil for 4 minutes. The internal temperature should be 125° to 130°F.

Sprinkle with:

Serve with: