The New Intimacy

Grilling Fish

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Contributor: charmedtomeetyou charmedtomeetyou
(Review Program Mentor)
Talk to me about grilling fish! Do you use a plank? Do you wrap it in foil? We've been eating a lot of fish, and I'd like to keep up with it, but I really love grilling and cooking over our fire ring. Tell me some tips and tricks for grilling fish!

We love salmon, sea bass or any fish that isn't too "fishy" or mushy. Thanks for the help!
05/08/2013
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Contributor: Rossie Rossie
The last fish we've grilled was a huge Rainbow Trout fresh from the lake, we grilled it wrapped in foil and seasoned with lemon slices, mixed fresh cracked peppers, and sea salt. On those lazy days when we don't want to mess with the barbecue grill, I'll broil salmon fillets seasoned with fresh cracked pepper and Ponzu (a Japanese citrus-based soy sauce sauce) in the oven.
05/08/2013
Contributor: Kitka Kitka
We have a funny story about grilling fish. The hubby and I decided to get some awesome salmon pieces, I can't really call them fillets, they were huge! We also grabbed some cedar planks which we soaked overnight in water and then oiled with olive oil before placing the fish on them and attempting to grill them. Well, the hubby got a new grill last year and it gets damn hot, like 600 degrees or so, and the cedar planks still caught on fire even though they had been prepped.

So there he is freaking out about the expensive fish just disintegrating in flames but there was so much smoke you couldn't really see them, so you couldn't be sure. Once he got the flames to calm down he assessed the damage and found that the fish had actually cooked perfectly, the skins stuck to the planks and the meat just slid right off onto the platter he had ready. Omg, amazingly tasty salmon!

We love fish and grilling, just maybe not so much together lol. I'm sure we'll try again but use a different method.
05/08/2013
Contributor: Jaimes Jaimes
Quote:
Originally posted by Kitka
We have a funny story about grilling fish. The hubby and I decided to get some awesome salmon pieces, I can't really call them fillets, they were huge! We also grabbed some cedar planks which we soaked overnight in water and then oiled with olive ... more
Olive oil has a smoke point around 385 degrees. For that temp, try using peanut oil or something you would use for deep frying, since it can handle the heat without bursting into flames. This is speaking from my own flaming experience.

If I know I'm using a "crumbly" fish, like salmon, I use foil packets to make it easy to flip over, and they are very convenient for keeping lemons in place.

However, for firmer fish, like swordfish and tuna, I can apply directly to a lightly greased grill. I go simple. Lemon and dill for swordfish, and usually a pineapple brine for tuna.

I've not tried the planks, but totally want to!
05/08/2013
Contributor: charmedtomeetyou charmedtomeetyou
(Review Program Mentor)
hahah...that's what I'm afraid will happen if I use planks! Thanks for suggesting the peanut oil...good tip!

pineapple brine? tell me more!
05/08/2013
Contributor: PeaceToTheMiddleEast PeaceToTheMiddleEast
When we grill fish we wrap it in foil. I have not had any in a long time I can't wait for summer to hit.
05/08/2013
Contributor: married with children married with children
I just use the BBQ. You need to make sure the grill is hot, and keep adding oil to the grates until you get a nice layer built up. The fish never sticks. I season with salt and pepper, and then finish it off with a nice herb butter.
05/08/2013
Contributor: Jaimes Jaimes
Quote:
Originally posted by charmedtomeetyou
hahah...that's what I'm afraid will happen if I use planks! Thanks for suggesting the peanut oil...good tip!

pineapple brine? tell me more!
Nice and simple. I marinate in a pineapple juice and soy sauce brine. I add a touch of sesame oil to balance out the sweetness. If I have the time to be patient, I toss the brine in a saucepan and do a reduction, so I have a really nice glaze to brush on as I'm grilling. That part I have to do in pretty quick bursts if I want it to caramelize on the fish and give me that awesome bbq flair.

But I'm like Bill Nye in the kitchen. I just grab ingredients and experiment!
05/09/2013
Contributor: Jaimes Jaimes
Oh! I have to share a salad I messed around with yesterday. It was fabulous.

Asian Spinach Salad with Shrimp:

Bosc Pear, thinly sliced
Orange Bell Pepper, diced
Drunken Goat Cheese, grated (or something salty and slightly creamy, like feta or goat cheese)
Tortilla salad crisps (just adds texture, but not necessary)
SHRIMP
- raw shrimp, tossed in lime juice, kosher salt, fresh ground black pepper and dried orange zest (skip precooked shrimp if you can. they end up much more tender, and cooking them was not nearly as tricky as I thought it would be.)
- saute med. heat in a touch of olive oil, just until pink and opaque.
- cool to room temp. Then dice if you want more even distribution, or butterfly before cooking if you want centerpiece.

The dressing:
I cheat, I buy store brought stuff, because who has time to make dressing after work?
Basically, a 1 to 2 mixture of Thai Peanut Sauce (something spicy to balance your sweet) and Mandarin Orange and Sesame dressing, respectively.

It was so good, I almost forgot about the steak I made. And I don't forget about steak.
05/09/2013
Contributor: SourAppleMartini SourAppleMartini
I love grilled mackerel, Japanese style (shioyaki).
05/25/2013
Contributor: dancingduo dancingduo
Depends on the fish. I normally do low heat with it directly on the grill so it seers the sides and has a more medium rare flavor.
05/25/2013