Grilled Key West Fish Steaks

This Key West-style grilled fish combines Florida citrus attitude with a teriyaki backbone for a marinade that’s bright, savory, and ridiculously simple. Light teriyaki sauce, grated lime zest, lime juice, and orange juice go into a bag with thick fish steaks for 45 minutes to an hour.

Halibut, grouper, sea bass, or swordfish all work here. You want a firm, meaty fish that holds together on the grill and won’t flake apart when you flip it. ¾-inch thick steaks are the sweet spot: thick enough to stay juicy, thin enough to cook through in under 10 minutes.

Four minutes on the first side, flip, brush with the reserved marinade, and 3-4 minutes on the other side. That’s it. You’ll know the fish is done when it flakes easily at the thickest part when nudged with a fork. Don’t press down on it. Just let the grill do the work.

Pro Tips

• Don’t marinate longer than an hour. The citrus acid starts to “cook” the fish like ceviche, making the texture mushy.
• Oil the grill grates before cooking. Fish sticks badly to dry grates.
• Let the fish come to room temperature for 10 minutes before grilling for more even cooking.
• The broiler works just as well if grilling isn’t an option. Same timing, 4-5 inches from the heat.

Variations

• Mango salsa topping: Serve with diced mango, red onion, jalapeno, and cilantro for a tropical fish taco vibe.
• Coconut-lime: Add a tablespoon of coconut aminos to the marinade for a sweeter, gluten-free alternative.
• Grilled pineapple side: Grill thick pineapple slices alongside the fish for a caramelized, smoky-sweet side.