Fish can quickly stick to the barbecue, break apart, and become dry and bland. Chefs here share easy methods and recipes to ensure you get perfectly cooked snapper, kanpachi, and sea bass in 10 minutes.
Many confident grillers of meats and vegetables are hesitant when grilling fish. We, therefore, asked three experts, including chef Robynne Maii of Fete Honolulu as well as chef Garrette Bowe of Marcus at Baha Mar Fish + Chop House in Nassau, Bahamas, and spear-fisher Valentine Thomas, author of “Good Catch: A Guide to Sustainable Fish and Seafood.” They offered valuable advice and tried-and-true recipes to ensure stress-free seafood enjoyment in the summer.
Which kind of fish is the most suitable for grilling?
Our experts think that firm, fatty fish are the best for the grill. This includes salmon, shark or tuna, hogfish, grouper, wahoo, yellowtail, and kanpachi, for example. Bowe loves grilling saltwater fish. “They have a natural seasoning from the ocean and tend to be durable on the grill.” If you’re grilling whole fish, think about the size. Thomas stated: “A fish that is too big is complicated to cook to the right temperature on a grill.”
How can I stop seafood from sticking to my grill?
“Scrape down your grill very well,” Maii suggested. “And grease it with cooking spray. Then, you give the fish a nice coat of oil and some seasoning. Once you’ve placed it in the grill make sure to keep it in place until the fish is beginning to come off of the grate.” Thomas added, “Keeping the skin in place is the best way to keep fish from sticking to the grill and falling into pieces.” Bowe said an extremely high temperature (400 degrees) grill is necessary to avoid sticking. “You can use a fish basket, too, which will keep the fish intact while grilling,” she explained.
How can I stop the drying of fish in the barbecue?
One of Maii’s favorite methods for salmon or other firm white fish like marlin or wahoo is to “Poach in olive oil for 8 minutes or so, depending on thickness, before finishing on the grill.” Drying the fish with an absorbent paper towel before seasoning keeps the moisture in the meat, Maii explained. Our experts say the most effective way to stop the fish from drying out is not overcooking it.
How can I tell if my fish isn’t contaminated?
You’ll want to have the internal temperature to be around 140 degrees. “Place an instant-read thermometer in the thickest part of the fish and take it off the grill when it registers at 130,” explained Bowe. The fish will continue to cook while resting and bring it up to 140 degrees. Our experts suggest piercing the flesh using an ice pick; if the flesh flakes, you’re finished.
What tools will I need to grill fish?
The most important thing is the fish spatula is essential, according to Bowe: “The flexibility and angle help you get right under the fish,” she said. “The slats allow for excess moisture to drip off.” Our experts all recommend tongs. Thomas stated, “Skewers are great to help cubes of very firm fish–salmon, cobia, cod–stay together and cook evenly.”
Which spices are the best to go with Grilled fish?
Maii suggests a simple seasoning with olive oil and a large amount of kosher salt; after cooking and serving, she recommends adding fresh lime or lemon. Bowe enjoys marinades, specifically the spicy Scotch bonnet pepper onion, oil, and lime mixture that’s her staple for cookouts with her family. A small amount of oil on the fish can add flavor and prevent stickiness. Make sure not to use too much fat, Thomas cautioned, or the fish could get burned. The most brilliant tip comes from Bowe: Grill half-cut peppers, herbs brushed with oil and wrapped in butcher’s twine, or citrus fruits like lime, pineapple, or any other citrus. Then cook the fish in the same area. Grill the fish on top of thinly-sliced citrus rings.
What do I need to know about what fish to purchase?
In your fishmonger’s shop, Check for clear eyes with red or pink gills and solid flesh. The fish should smelt like the ocean but not “fishy” or rotten. If you cannot buy fish in person, Try reputable online stores like E-fish.com or the CSA-like services Seatopia Collective.
Grilled Snapper With Scotch Bonnet Marinade
This recipe is a tribute to Chef Garrette Bowe’s family cookouts in the Bahamas. She seasoned the grill with citrus, pineapple, and thyme for a more flavorful take on her preferred fish snapper.
Ingredients
- For marinade:
- 3. Scotch Bonnet peppers, seeded and chopped roughly
- One white onion chopped roughly
- Two cloves garlic
- The juice of three limes
- 1 cup of salt
- 1/2 cup ground black pepper
- 1/4 cup vegetable oil
- For fish:
- Cooking spray
- 1. (2-pound) entire red snapper weighed and scrubbed
- To garnish the dish:
- 1/2 pineapple
- Two limes, half-cut
- One bunch of thyme, tied with twine
- Vegetable oil for brushing
Directions
- The grill should be heated to 400 degrees. Lightly spray the grates using cooking spray.
- Utilizing a processor for food, mix the marinade ingredients well.
- Pat fish dry. Cut three incisions 2 inches apart on both sides of the fish. Apply marinade all over the inside of the cavity and every incision.
- Brush the limes, pineapples, and thyme with olive oil. Place the pineapple on the grill for 7 mins and let it cook. Add limes and thyme and cook for 5 minutes more.
- Remove lime, pineapple, and thyme from the grill and place aside. Place seasoned fish in the same spot that the limes, pineapples, and thyme have cooked.
- Cook fish for eight minutes. Utilize a spatula or fish tools to flip the fish gently. Cook until an instant-read thermometer inserted into the thickest portion of the fish registers 130°, approximately 8 minutes longer.
- Serve grilled limes on fish, and serve it with the grilled pineapple.
