Grilling fish shouldn’t feel terrifying — but for many beginners, it absolutely is. Getting seafood to stay juicy, flavorful, and in one piece on a hot grill can feel like walking a culinary tightrope. But here's the part most people miss: success often has less to do with technique and more to do with the type of fish you choose. And according to Bobby Flay, that single choice can make or break your entire grilling experience.
During an appearance on The Tonight Show with Jimmy Fallon, Flay shared straightforward but game-changing advice for new grillers. He explained that delicate fish tends to fall apart easily — something every beginner has learned the hard way. His fix? Start with so-called “steak fish,” like tuna or swordfish, because their firm texture helps them hold up beautifully over open flames. “If you're not very experienced with grilling fish, it kind of breaks up,” he said. “Pick a steak fish … it will stay nice and firm.” Simple, but brilliant.
Tuna steaks are already a popular entry point for newcomers experimenting with seafood, thanks to their meaty texture and forgiving nature. Swordfish, on the other hand, tends to stir up more debate. Some chefs praise its rich, meaty flavor, while others — including the late Anthony Bourdain — warned people away from it due to its naturally high mercury content and the fact that swordfish can host dozens of different parasites. But before you panic, here’s the reassuring twist: those parasites die at 145°F, making swordfish perfectly safe as long as it's cooked properly. It’s a little controversial, sure, but also a great reminder that technique and temperature control matter.
How Bobby Flay grills tuna and swordfish to perfection
While his TV appearance didn’t dive into step-by-step seafood techniques, Flay’s long catalog of recipes offers plenty of insight into how he handles these two beginner-friendly fish.
For swordfish, he often creates a simple but aromatic coating: a layer of canola oil, salt, freshly cracked pepper, and sometimes a fragrant basil rub. You might wonder why he leans toward canola oil instead of the more commonly used olive oil. The reason comes down to science — canola oil has a much higher smoke point, making it far better suited for high-heat grilling. Olive oil can burn quickly, which not only affects flavor but can also ruin the texture of the fish.
Tuna, on the other hand, gets a similar seasoning approach — oil, salt, and pepper — but the cooking targets are completely different. While swordfish must hit 145°F for safety, tuna is best enjoyed medium-rare, around 130–140°F. Go higher, and you risk drying it out or losing that beautiful ruby-centered interior that tuna lovers rave about. This makes monitoring the internal temperature a must, especially for beginners.
Now here's the question for you:
Do you agree with Bobby Flay that tuna and swordfish are the best beginner-friendly options for grilling? Or do you think another fish deserves that top spot? Maybe salmon? Halibut? Something more adventurous?
Drop your take — whether bold, controversial, or completely unexpected — in the comments. Let's see which fish truly reigns supreme on the grill!
