Easy Thai Grilled Fish Fillets

Written by
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Darlene Schmidt
Updated 09/29/20
Easy Thai Grilled Fish Fillets on a white plate, lime wedges

The Spruce / Loren Runion
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
1069 Calories
52g Fat
22g Carbs
122g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 1069
% Daily Value*
Total Fat 52g 67%
Saturated Fat 9g 47%
Cholesterol 332mg 111%
Sodium 1963mg 85%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 5%
Protein 122g
Calcium 153mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Creating amazing-tasting grilled fish is easier than you think. All you need are a few expert tips, and you'll be eating perfectly grilled fish in less than 30 minutes. This recipe starts with a superb garlicky barbecue sauce that's delicious with all types of fish, whether fillet or steak, salmon or sole. Marinate your fish briefly in this sauce, heat up your grill, and follow the directions below. Bonus: if the weather doesn't cooperate, this dish can also be baked in the oven. 

Ingredients

  • For the Marinade/Sauce:
  • 4 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar, loosely packed
  • 4 to 5 garlic cloves, minced
  • 1 tablespoon lime juice
  • 1 red chili, minced
  • For the Fish:
  • 4 to 6 mild white fish fillets, such as snapper or cod
  • neutral oil such as vegetable or canola
  • Garnish: lime wedges (fresh or lemon)

Steps to Make It

  1. Gather the ingredients.

    Easy Thai Grilled Fish Fillets ingredients, white fish, oil, lime wedges, soy sauce, oyster sauce, fish sauce, brown sugar, garlic, chile

    The Spruce / Loren Runion

  2. Stir all marinade ingredients together until sugar dissolves.

    soy, fish, and oyster sauces mixed with brown sugar, garlic, lime juice, and chiles in a small white bowl, stirred with a metal spoon

    The Spruce / Loren Runion

  3. Place fish fillets in a flat-bottomed dish and pour half the sauce over. Turn the fillets in the sauce. (Reserve the rest for later.)

    white fish fillets in a marinade in a large casserole

    The Spruce / Loren Runion

  4. Allow fish to marinate for at least 10 minutes while you warm up the grill. It's best to make the grill hot not blazing, or it will burn the tender flesh of the fish. You should hear a nice sizzle when you place fish on the grill.

  5. Lightly brush the fish with a little cooking oil, such as vegetable oil.

    brush the fish with oil, fish in a casserole

    The Spruce / Loren Runion

  6. Grill the fish for 5 to 8 minutes per side. Once you place it on the grill, allow it to sear undisturbed for at least 2 minutes. Grill until the fish flakes easily and the inner flesh is no longer translucent. Avoid turning fish too soon. 

    white fish fillets on a grill

    The Spruce / Loren Runion

  7. Heat up remaining sauce and use as a dip, glaze, or to spoon over the fish. Finish with fresh lime wedges for garnish.

    sauce for white fish, made from fish sauce, oyster sauce, soy sauce, chiles, garlic and lime juice

    The Spruce / Loren Runion

Tips

  • For Indoor Cooking: Place marinated fish in a covered baking dish along with the marinade. Bake 20 minutes, or until fish flakes easily and the inner flesh is no longer translucent.
  • Fish too Thin or Delicate to Grill? If your fillets are very thin, you may want to use a "fish cage" which makes turning easier. Another method is to spread tin foil or banana leaves over the barbecue - again, oil the surface where the fish will be cooking to make turning easier.

Related Articles