Grilling Medium and Large Fish - Πώς ψήνουμε μεσαία και μεγάλα ψάρια

Grilling medium and large fish to perfection requires careful attention to detail. Here’s how to ensure your fish is perfectly cooked every time.

Selecting the Right Medium and Large Fish

Best Choices:

  • Snapper, sea bream, grouper, red porgy, sea bass, bream, white seabream, and gilthead seabream.
  • Note: Leaner fish like red porgy and sea bass dry out quickly and need extra care.


  • Fish over 2 kg as they require longer cooking times and are harder to handle.

Grilling Times

  • 300g fish: 12-16 minutes
  • 500-600g fish: 20-22 minutes
  • 1kg fish: 25-35 minutes
  • 2kg fish: 45-60 minutes


  1. Preheat the Grill:
    • Prepare a strong, lively charcoal fire.
    • Coals should be grayish with a strong glow beneath.
    • Preheat the grill for at least 10 minutes.
  2. Scoring the Fish:
    • For fish over 300g, score along the spine for even cooking.
    • Salt the fish inside and out just before grilling.
  3. Oiling:
    • Oil the grill grate and the fish.

Grilling Process

  1. Grill Setup:
    • Place the coals along the length of the grill.
    • Set the grill grate about 10-12 cm above the coals.
  2. Cooking:
    • Grill fish until they release easily from the grill, typically 3-4 minutes per side.
    • Use wide spatulas to turn the fish.
    • Grill until the internal flesh is no longer pink and flakes easily.

Special Tips

  • Handling:
    • Use a double-sided grill basket for easy turning.
    • If fish are charring too quickly, move them to a cooler part of the grill or raise the grill grate.
  • Safety:
    • Fish should be thoroughly cooked with no pink near the bone.


By following these detailed steps, you can ensure your medium and large fish are grilled to perfection, offering a delicious and flavorful meal.