1) The Fish – quality fish should “smell like the sea”
a) Cook the right fish; choose thicker, “meatier” fish like Halibut, Salmon, Swordfish, Ahi
Tuna and Grouper
-stay away from thin fillets like Sole or Snapper.
b) Seasoning- dry spice “rubs” or marinade?
-depends on the fish, but you never want to overpower the natural qualities and subtle flavors of the fish
-with fish, less is more, I prefer a dip for a quick marinade, or a light sprinkle vs a heavy “crust.”
-The result is to enhance rather than overpower
c) Heat – direct, or indirect, high heat vs low and slow
- again, depends on the fish, but generally sear over high heat. This encourages
the development of a nice outer “Crust” while maintaining a moist interior
2) The Grill
a) Keep it clean!!!
- Preheat the grill on high for at least 10 minutes. Scrape it clean with a Grill
Brush. A great “trick” is to spray the heated grates with (no stick)Grill Spray
before brushing- this both loosens any stuck on bits and “seasons” the grill,
which will help prevent sticking
b) Get it ready for cooking
- After it’s brushed clean, either wipe the grill grates with a lightly oiled cloth or
paper towel, or simply spray with a no stick Grill Spray
3) The Flavor- here we’ll cover both cooking method and “finishing”
a) Once you’ve seasoned or dipped the fish, spray it on the “flesh side” with non stick
Grill Spray
- Place the fish on the Grill, “flesh side” down.
b) BE PATIENT!!!
- resist the temptation to mess around with it- leave the fancy diamond patterned
cross marks for the restaurants- looks good, but won’t make your fish taste any
better (if you can’t resist, start with the fish at a 45 degree angle, after 2-3
minutes, turn ¼ turn and cook 3 minutes more)
c) Turn it over once - spay the fish before flipping it over
d) Finish the fish
- Once it’s done cooking - generally just opaque to be cooked through but not dry
it’s time to “finish the fish”
- This could be a light brush of a flavored, or “compound” butter or something as
simple as a drizzle of a quality Extra Virgin Olive oil with a squeeze of fresh
lemon or lime juice.
e) The “finish” depends on the seasoning or marinade along with the garnish. I like
serving grilled fish with salsas and vinaigrette
- don’t be afraid of spice, or heat here. As long as it is used to support the star
and not smother it, Grilled Fish works great with a variety of Bold Flavorswww.joes.net
1) The Fish – quality fish should “smell like the sea”
a) Cook the right fish; choose thicker, “meatier” fish like Halibut, Salmon, Swordfish, Ahi
Tuna and Grouper
-stay away from thin fillets like Sole or Snapper.
b) Seasoning- dry spice “rubs” or marinade?
-depends on the fish, but you never want to overpower the natural qualities and subtle flavors of the fish
-with fish, less is more, I prefer a dip for a quick marinade, or a light sprinkle vs a heavy “crust.”
-The result is to enhance rather than overpower
c) Heat – direct, or indirect, high heat vs low and slow
- again, depends on the fish, but generally sear over high heat. This encourages
the development of a nice outer “Crust” while maintaining a moist interior
2) The Grill
a) Keep it clean!!!
- Preheat the grill on high for at least 10 minutes. Scrape it clean with a Grill
Brush. A great “trick” is to spray the heated grates with (no stick)Grill Spray
before brushing- this both loosens any stuck on bits and “seasons” the grill,
which will help prevent sticking
b) Get it ready for cooking
- After it’s brushed clean, either wipe the grill grates with a lightly oiled cloth or
paper towel, or simply spray with a no stick Grill Spray
3) The Flavor- here we’ll cover both cooking method and “finishing”
a) Once you’ve seasoned or dipped the fish, spray it on the “flesh side” with non stick
Grill Spray
- Place the fish on the Grill, “flesh side” down.
b) BE PATIENT!!!
- resist the temptation to mess around with it- leave the fancy diamond patterned
cross marks for the restaurants- looks good, but won’t make your fish taste any
better (if you can’t resist, start with the fish at a 45 degree angle, after 2-3
minutes, turn ¼ turn and cook 3 minutes more)
c) Turn it over once - spay the fish before flipping it over
d) Finish the fish
- Once it’s done cooking - generally just opaque to be cooked through but not dry
it’s time to “finish the fish”
- This could be a light brush of a flavored, or “compound” butter or something as
simple as a drizzle of a quality Extra Virgin Olive oil with a squeeze of fresh
lemon or lime juice.
e) The “finish” depends on the seasoning or marinade along with the garnish. I like
serving grilled fish with salsas and vinaigrette
- don’t be afraid of spice, or heat here. As long as it is used to support the star
and not smother it, Grilled Fish works great with a variety of Bold Flavors
