Grilling Fish

Grilling fish is a tasty and healthy alternative to frying but can be a little frustrating. I can’t begin to tell you how much decent food I’ve messed up through trial and error, and a good share of that was fish on (and in!) the grill. Here are a few tricks I’ve learned from actually doing myself and from reading and watching others do it. The best chefs are the ones who learn from others and incorporate their own techniques.

• Steaks are much easier to grill than fillets because they are cut across the grain of the meat and hold together much better. One classic exception is redfish on the half-shell where you have the thick skin holding the fillet together. If you choose to grill fillets they are easier to handle in small pieces, say about the size of a spatula. A grill-basket is the best bet with fillets.
  
• Firm flesh fish such as tuna, shark, wahoo, cobia, dolphin and amberjack are the best choices for the grill. Softer fleshed fish such as speckled trout and snapper are better for frying in my opinion. Grilling whole smooth skinned fish such as pompano and Spanish mackerel can be spectacular if done correctly. There are some great recipes for redfish on the half-shell in the CCCF archives.
  
• Charcoal is my first choice but gas is clean and convenient. I do not use mesquite charcoal; the flavor is too strong for fish in my opinion.
  
• Use high heat to sear in the flavor and juices. DO NOT OVERCOOK!! This is the most common mistake when grilling fish. Most fish cook extremely fast over a hot fire. I’d say three minutes per side tops for a 1" thick steak…maybe two minutes for tuna, which I like rare. (Bring on the wasabi!) The old adage "until it flakes easily with a fork" is bunk. If it flakes easily with a fork it’s overcooked!

• Do not use butter on the grill. It will burn and give an unpleasant taste. Maybe a dollop on top as you are removing the steaks from the grill. Also, go easy on the salt and lemon juice, as they tend to dry things out.
  
• There are thousands of great recipes for marinades out there. Experiment and create your own. Good old bottled Italian dressing is always an easy reliable marinade. I’ve been experimenting with dry rubs lately. Below is a recipe for a dry rub and a simple marinade that is so good it should be illegal.

Spicy Dry Rub

This is almost like a curry. It’s really great on anything you might toss on the grill.

2 tablespoons each, coriander seed, mustard seed, cumin seed, crushed red pepper flakes, 1 tablespoon each salt, garlic powder, paprika.

Put all ingredients in a spice mill or coffee grinder and blend well. Rub lightly on fish steaks. Keeps forever in a spice jar.

Margarita’s Marinade

½ cup lime juice

½ cup olive oil

¼ cup tequila

¼ cup honey

1 teaspoon each seasoned salt and lemon pepper

Combine all and marinade fish at least 2 hours. Can be doubled, tripled…Take a shot of the tequila for good luck!