How to grill fish without foil: use sliced fruit and herbs as a grill bed

You can grill fish without foil by placing thin slices of fruit and a few sprigs of fresh herbs on the grates and laying the fillet on top. The fruit acts as a barrier so the fish doesn’t stick, and it caramelizes and flavours the fish as it cooks. Works with trout, salmon and Arctic char.

Summer grilling season is officially here — and we’ve been revisiting one of our favourite tricks for cooking fish on the BBQ without reaching for a roll of tin foil.

Instead of wrapping your fish, try placing sliced fruit and fresh herbs directly on the grill and laying the fish right on top. It creates a natural flavour-packed barrier that helps prevent sticking while gently infusing the fish with smoky, fresh summer flavour.

It’s simple, smells amazing, and honestly feels a little fancy with almost no extra effort. It’s our favourite way to scale back on tin foil when grilling fish.

How It Works

Start by preheating your grill to medium heat.

Then place ¼-inch (6 mm) slices of fruit directly on the grill grates along with a few sprigs of fresh herbs, and brush the fruit lightly with oil so it releases cleanly. There’s no need to oil the grates, since the fish never touches them. Lay your seasoned fish fillets on top and close the lid. Don’t flip the fish: the fruit stays underneath and the closed lid cooks the top.

Cooking time depends on the thickness of your fillet. At medium heat with the lid closed:

• ½ inch thick: 6 to 8 minutes
• ¾ inch thick: 8 to 10 minutes
• 1 inch thick: 10 to 12 minutes

Your fish is done when it flakes easily with a fork and reaches an internal temperature of 70°C (158°F), the safe cooking temperature for fish from Health Canada.

The fruit caramelizes slightly while the herbs release their aroma into the fish. The result is tender, flavourful fish with subtle citrus, sweetness, and fresh herb notes.

Our Favourite Flavour Combinations

We’ve tested a few combinations over the years, and these are some Springhills favourites:

• 🍊 Blood Orange + Rosemary
  Bright, aromatic, and perfect with trout or salmon.
• 🍎 Apple + Thyme + Cinnamon Stick
  A cozy sweet-and-savory combo that works beautifully with Arctic char.
• 🍋 Lemon or Lime + Dill
  Classic, fresh, and hard to beat.
• 🍑 Peach + Basil
  Slightly sweet, slightly smoky, and surprisingly delicious.
• 🍍 Pineapple + Cilantro
  A fun tropical option that pairs especially well with salmon.

Simple Seasoning Is Best

You don’t need much to make this work.

Before grilling, simply brush your fish with a little olive oil, squeeze over some fresh citrus juice, and season with salt, pepper, and your herbs of choice.

The grill and the fruit do the rest.

Why We Love This Method

Besides tasting incredible, this grilling method:

• Uses less tin foil
• Adds flavour naturally
• Keeps cleanup simple
• Looks beautiful when serving
• Makes your backyard BBQ feel a little more special

Whether you’re cooking for family dinner or hosting friends on the patio, this trick is an easy way to elevate your fish game this summer.

Frequently asked questions

Do I eat the fruit?

Yes, you can eat it, or serve it alongside the fish.

Can I do this on a gas or charcoal grill?

Yes, both work. On a gas grill, use medium heat. On charcoal, set the fruit over medium coals rather than the hottest spot so the fruit doesn’t burn before the fish is done. Keep the lid closed either way.

Can I use frozen fish?

We recommend thawing your fish first, in the fridge overnight or in cold water in the sink if you’re in a rush. Cooking from frozen can give the fish a rubbery texture. More thawing tips in our FAQs.

More grilled fish recipes

Try this method with our other grilling favourites: pineapple pickerel burgers and salsa verde trout or char.

Your guests will SHOREly be impressed 😉