Published on June 29, 2026
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Grilling fish properly can feel intimidating for even experienced home cooks, but one of the world’s great chefs has some tips on how to prepare this delicate protein over fire.
Chef Michael Cimarusti is the driving force behind Michelin three-star Providence in Los Angeles, one of the great seafood-focused restaurants in America. His spot has been a proving ground for talented chefs and a beacon of sustainability in fine dining, so he’s a great person to learn from when it comes to cooking better fish.
“People just convince themselves that they’re not good fish cooks, but the truth is that it’s not that hard—if you learn a few simple techniques, you can become a really proficient fish cook in a short time,” Cimarusti says in a video he made with Positively Groundfish. “What you should take for this as a home cook is the idea that to cook fish well it takes attention—you don’t just throw it on the grill and walk away. You throw it on the grill, and you watch it, and you care for it, and you nurture it until it is perfectly done.”
