How do I grill fish?
July 20, 2010 7:08 AM Subscribe
I know I'm going to barbecue some fish. I don't really know what fish or how. Any ideas?
I've never done this before, and I'm looking for reliable and tasty recipes. Ideas for sauces, marinades and sides would be greatly appreciated too.
Here's what I do know:
I'm going to be cooking over charcoal. I will be cooking for 6-8 people. Oh, and I won't have more than 2 hours to do prep and cooking, so speedy recipes would be brilliant.
Cheers guys!
I've never done this before, and I'm looking for reliable and tasty recipes. Ideas for sauces, marinades and sides would be greatly appreciated too.
Here's what I do know:
I'm going to be cooking over charcoal. I will be cooking for 6-8 people. Oh, and I won't have more than 2 hours to do prep and cooking, so speedy recipes would be brilliant.
Cheers guys!
Either a whole fish or a meaty fillet like Monkfish.
posted by fire&wings at 7:14 AM on July 20, 2010
posted by fire&wings at 7:14 AM on July 20, 2010
Use a fish tray when you barbecue the fish. Fish tend to fall apart easily and a tray will help prevent the loss of lots of fish through the grill. It will also minimize breakage if you leave the skin on and flip only once.
Fish cooks fast. Keep an eye on it.
I have had very good luck barbecuing salmon before. It is really easy.
posted by twblalock at 7:17 AM on July 20, 2010 [1 favorite]
Fish cooks fast. Keep an eye on it.
I have had very good luck barbecuing salmon before. It is really easy.
posted by twblalock at 7:17 AM on July 20, 2010 [1 favorite]
Best answer: For cooking fish on barbecues you can get a tool called a fish basket which is like tongs but with two flat metal grids, the fish goes in there and can be then turned over as necessary to get it cooked. I would suggest small fish such as mackerel, cut down the middle, gutted and spread flat. Personally I think this is delicious with nothing but fresh bread.
Some BBQ fish recipes here.
posted by biffa at 7:19 AM on July 20, 2010
Some BBQ fish recipes here.
posted by biffa at 7:19 AM on July 20, 2010
Fresh Sardines in fresh french bread always go down well at a barbecue. Just toss 'em on whole.
Enjoy.
posted by dirm at 7:20 AM on July 20, 2010 [1 favorite]
Enjoy.
posted by dirm at 7:20 AM on July 20, 2010 [1 favorite]
Here's what my dad makes a lot: salmon fillets, with a thick layer of rock salt under the skin, and a couple slices of lemon on top, cook skin-side down. Don't flip; if you cover the BBQ the salmon will cook all the way through.
Oh man it's 7:20 AM and I just woke up but damn do I wanted some BBQed rock salt lemon salmon right freakin now. Save some for the next day, too, because cold BBQed salmon on a sandwich or in a salad is like the best thing.
posted by ORthey at 7:24 AM on July 20, 2010
Oh man it's 7:20 AM and I just woke up but damn do I wanted some BBQed rock salt lemon salmon right freakin now. Save some for the next day, too, because cold BBQed salmon on a sandwich or in a salad is like the best thing.
posted by ORthey at 7:24 AM on July 20, 2010
Best answer: Stick with meaty, oily fish like tuna, salmon, chilean seabass, mahi, or monkfish. And are you actually barbequing it (smoking it?) or just grilling it? I'm from the south and really barbeque is a noun, not a verb and refers to 2 things- pig and smoke.
My suggestion would be to make sure the grill grates are well oiled, use a little bit of canola oil and add right before you put the fish on, and the grill is HOT. If you try to flip the fish before it is ready, it will break apart. It will release when it's ready to be flipped. If you have a fish with the skin on, salmon for instance, make sure you start it with the skin side down. If not, make sure you start the fish with the blood line side down.
Some good grilling accompaniments- citrus usually works pretty well on the grill (grilled lemons, limes, oranges). Some herbs do really well- thyme and rosemary. Garlic, as long as it doesn't burn is great in a marinade on the grill with fish.
As for sides, I guess it will depend on the fish you choose. You could always throw some corn, on the cob, on the grill with some scallions and potatoes and cut them up to add to a warm new potato salad.
posted by TheBones at 7:26 AM on July 20, 2010 [1 favorite]
My suggestion would be to make sure the grill grates are well oiled, use a little bit of canola oil and add right before you put the fish on, and the grill is HOT. If you try to flip the fish before it is ready, it will break apart. It will release when it's ready to be flipped. If you have a fish with the skin on, salmon for instance, make sure you start it with the skin side down. If not, make sure you start the fish with the blood line side down.
Some good grilling accompaniments- citrus usually works pretty well on the grill (grilled lemons, limes, oranges). Some herbs do really well- thyme and rosemary. Garlic, as long as it doesn't burn is great in a marinade on the grill with fish.
As for sides, I guess it will depend on the fish you choose. You could always throw some corn, on the cob, on the grill with some scallions and potatoes and cut them up to add to a warm new potato salad.
posted by TheBones at 7:26 AM on July 20, 2010 [1 favorite]
I take either some Sole or Cod or some other white fish and I wrap it in foil with some olive oil, lemon, you can throw some cutup grape tomatoes or an orange if you're feeling citrusy. Typically when you buy white fish like this just tell them how many people you're cooking for and the fish guy will hook you up.
Stir fry baskets are a great way to cook scallops and shrimp over the grill so that it gets charred but not burned. I like to grill up some peaches or nectarines with that, then do some corn on the cob and shave it off onto a couscous with some tomato and vinaigrette.
posted by modoriculous at 7:27 AM on July 20, 2010
Stir fry baskets are a great way to cook scallops and shrimp over the grill so that it gets charred but not burned. I like to grill up some peaches or nectarines with that, then do some corn on the cob and shave it off onto a couscous with some tomato and vinaigrette.
posted by modoriculous at 7:27 AM on July 20, 2010
if you're not using big skin-on fillets or whole fishies, you can do the foil-packet thing, too, on a grill. i'm pretty sure you could stick anything edible (herbs, veg, lemon, butter) in there with it and it would be tasty.
posted by sarelicar at 7:28 AM on July 20, 2010
posted by sarelicar at 7:28 AM on July 20, 2010
Make sure to oil the grill/tray/foil. Fish sticks like you couldn't believe and then it will fall apart.
You can do this without harm to yourself by using a folded rag dipped in oil and then, using your tongs, grasp the rag and brush over the hot surface. There might be some flare ups.. but your hands should be well out of the way.
posted by royalsong at 7:29 AM on July 20, 2010
You can do this without harm to yourself by using a folded rag dipped in oil and then, using your tongs, grasp the rag and brush over the hot surface. There might be some flare ups.. but your hands should be well out of the way.
posted by royalsong at 7:29 AM on July 20, 2010
Best answer: Definitely get the fish basket that biffa mentioned, it will make your life a lot easier. For whole fish, red snapper is perfect for grilling. I had grilled snapper in Bali and it changed my worldview about fish (namely that it could be good). A really, really rough recipe:
Get two or three medium sized snapper, have the fish monger gut them and scale them for you. Rinse them when you get them ready to grill. Pat them dry with paper towel inside and out. With a sharp knife, make an x on each side of the fish in the middle.
Mince/grind into a paste three stalks lemongrass, three or four shallots, four cloves garlic, three or four thai chilis (membranes and seeds removed), sea salt, fresh ground pepper, lime juice, and olive oil. Stuff the fish with the 3/4 of the paste, then smear the rest of the paste on the outside of the fish.
Grill over a medium heat, about 10 minutes a side (or so?). Serve with rice and a dipping sauce of minced shallot, lemongrass, and chili, mixed with neutral oil, fish sauce, and lime juice.
Also, for a less fussy fish, salmon fillets cooked on a wooden plank are pretty easy. Different kinds of wood infuse flavor into the fish, like apple, hickory, or cherry.
posted by Ghidorah at 7:31 AM on July 20, 2010
Get two or three medium sized snapper, have the fish monger gut them and scale them for you. Rinse them when you get them ready to grill. Pat them dry with paper towel inside and out. With a sharp knife, make an x on each side of the fish in the middle.
Mince/grind into a paste three stalks lemongrass, three or four shallots, four cloves garlic, three or four thai chilis (membranes and seeds removed), sea salt, fresh ground pepper, lime juice, and olive oil. Stuff the fish with the 3/4 of the paste, then smear the rest of the paste on the outside of the fish.
Grill over a medium heat, about 10 minutes a side (or so?). Serve with rice and a dipping sauce of minced shallot, lemongrass, and chili, mixed with neutral oil, fish sauce, and lime juice.
Also, for a less fussy fish, salmon fillets cooked on a wooden plank are pretty easy. Different kinds of wood infuse flavor into the fish, like apple, hickory, or cherry.
posted by Ghidorah at 7:31 AM on July 20, 2010
Best answer: Sounds like it's time for planking.
Go get some UNTREATED cedar planks from your local hardware store. (This is very important, as treated wood contains lots of fun chemicals like arsenic that will ruin the flavor and, uh, kill you.)
Soak the planks in water for at least 2 hours - just throw them in a bucket or cooler with some water on your drive out to wherever you're going.
Salmon is the best fish to use for this. If you can't get salmon, look for a meaty filet that will take a marinade well.
Mix up the following:
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
~3 tablespoons of water (you want enough water to make it the spices into a liquid, but not so much that you water down the flavor)
You may also want to adjust the spices if you're using a different fish. Lemon, soy sauce, whatever.
Put the filets skin side down on the soaked planks, then spoon or brush on the sauce. You want to get a good coating on all sides.
Put the planks on the grill (medium heat if you're using a gas grill, or grill indirectly if using charcoal) and cover for about 20-25 minutes. You want to be able to flake the fish with a fork. Remove from the grill and serve!
If that doesn't strike your fancy, try grabbing a whole fish, opening it up, removing the guts, stuffing with slices of lemon, cloves of garlic, and herbs, and grilling it that way? Just make sure your grill is well cleaned and oiled, then plop that bad boy right onto the grate. When the side of the fish facing you has changed color, flip it over to the other side and cook until you see the same results - depending on the size of the fish it'll be anywhere from 4-10 minutes a side. Just keep an eye on it.
If you go to turn the fish and it tries to stick, give it more time rather than forcing it. Once the fish moves with no resistance, it's ready to be turned.
posted by BZArcher at 7:32 AM on July 20, 2010 [5 favorites]
Go get some UNTREATED cedar planks from your local hardware store. (This is very important, as treated wood contains lots of fun chemicals like arsenic that will ruin the flavor and, uh, kill you.)
Soak the planks in water for at least 2 hours - just throw them in a bucket or cooler with some water on your drive out to wherever you're going.
Salmon is the best fish to use for this. If you can't get salmon, look for a meaty filet that will take a marinade well.
Mix up the following:
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
~3 tablespoons of water (you want enough water to make it the spices into a liquid, but not so much that you water down the flavor)
You may also want to adjust the spices if you're using a different fish. Lemon, soy sauce, whatever.
Put the filets skin side down on the soaked planks, then spoon or brush on the sauce. You want to get a good coating on all sides.
Put the planks on the grill (medium heat if you're using a gas grill, or grill indirectly if using charcoal) and cover for about 20-25 minutes. You want to be able to flake the fish with a fork. Remove from the grill and serve!
If that doesn't strike your fancy, try grabbing a whole fish, opening it up, removing the guts, stuffing with slices of lemon, cloves of garlic, and herbs, and grilling it that way? Just make sure your grill is well cleaned and oiled, then plop that bad boy right onto the grate. When the side of the fish facing you has changed color, flip it over to the other side and cook until you see the same results - depending on the size of the fish it'll be anywhere from 4-10 minutes a side. Just keep an eye on it.
If you go to turn the fish and it tries to stick, give it more time rather than forcing it. Once the fish moves with no resistance, it's ready to be turned.
posted by BZArcher at 7:32 AM on July 20, 2010 [5 favorites]
I just made this recipe last night on a charcoal grill and I'm a pretty novice fish griller. It was easy (4 ingredient marinade that only sits for 10 minutes while the grill heats up), fast, and tasted AMAZING. (note the 420 reviews that are mostly very positive).
I did it with some baked potatoes that I put in the oven as soon as I got home and some grilled asparagus with a little olive oil, garlic, salt and pepper.
posted by jasbet07 at 7:35 AM on July 20, 2010
I did it with some baked potatoes that I put in the oven as soon as I got home and some grilled asparagus with a little olive oil, garlic, salt and pepper.
posted by jasbet07 at 7:35 AM on July 20, 2010
For an absolutely special, more time than you've got (maybe for the future) you can cold-smoke scallops over cherry wood (basically, no flame, just get the woodchips smoldering, maybe have a metal bowl full of ice on the grill to keep the temp down). Smoke the scallops for about an hour, then sautee shallots in butter and olive oil, add the scallops, getting them nice and seared on each side, then add some fresh minced basil, and some white wine to let the scallops finish cooking. Remove the scallops, add cream to the pan, cook down a little, then add the scallops back, and serve over linguine or fettucine. Possibly with mushrooms.
posted by Ghidorah at 7:36 AM on July 20, 2010
posted by Ghidorah at 7:36 AM on July 20, 2010
These marinades and planking ideas sound great, but if you want simplicity, drizzle olive oil over salmon or swordfish till evenly coated. Generously salt and pepper both sides. Heat grill till very hot. Slide fish onto grill. Once fish no longer sticks to the grill, turn once with a large barbecue spatula. Remove when meat is flaky. Eat.
posted by hhc5 at 7:43 AM on July 20, 2010
posted by hhc5 at 7:43 AM on July 20, 2010
Salmon, to me, is the food of the gods. I usually plan for ~6-8 oz per person. One simple and very reliable grilling recipe I use is grilled teriyaki salmon
1. Marinate salmon fillets in a Ziplock bag with enough teriyaki sauce to cover it for 20+ minutes. I like SoyVey Veri Teriyaki, but any teriyaki sauce or glaze will do.
2. Remove fish from bag and grill over medium-high to high heat, skin side down, for 5 minutes.
3. Flip, remove skin (it will slide off with only a little help, but it's hot, so be careful), and grill on opposite side for another 4-5 minutes.
4. Flip one final time and finish on the original side for 1 or 2 minutes, or until the fish is somewhat firm in the middle.
You want the fish to be cooked thoroughly, but just barely. When finished, grilled salmon will flake apart very easily. Do not cook it to death!!!
Serve with rice (brown, jasmine, or pilaf) and a Cooked Green Vegetable (broccoli, string beans, asparagus, etc.)
posted by mosk at 7:46 AM on July 20, 2010
1. Marinate salmon fillets in a Ziplock bag with enough teriyaki sauce to cover it for 20+ minutes. I like SoyVey Veri Teriyaki, but any teriyaki sauce or glaze will do.
2. Remove fish from bag and grill over medium-high to high heat, skin side down, for 5 minutes.
3. Flip, remove skin (it will slide off with only a little help, but it's hot, so be careful), and grill on opposite side for another 4-5 minutes.
4. Flip one final time and finish on the original side for 1 or 2 minutes, or until the fish is somewhat firm in the middle.
You want the fish to be cooked thoroughly, but just barely. When finished, grilled salmon will flake apart very easily. Do not cook it to death!!!
Serve with rice (brown, jasmine, or pilaf) and a Cooked Green Vegetable (broccoli, string beans, asparagus, etc.)
posted by mosk at 7:46 AM on July 20, 2010
Fish is pretty easy, because it's quick-cooking. If you want to do filets or whole small fish, cook them in a pan on the grill, or a perforated sheet pan, so the fish doesn't fall through the grates.
Set your coals off to one side, get them nice and hot, and then put some hardwood chips, soaked in water or beer, on top.
Grease the bottom of the pan with butter or olive oil (or sesame if you decide to do an asian-style thing), put the fish on the pan, rub with some simple seasoning - salt, pepper, and maybe one fresh herb like rosemary, sage leaves or tarragon - and place on the other side of the grill form the coals.
Close the lid, check in half an hour, go from there.
When fish is ready, squeeze a bit of lemon on.
mmmmm.
posted by Jon_Evil at 7:47 AM on July 20, 2010
Set your coals off to one side, get them nice and hot, and then put some hardwood chips, soaked in water or beer, on top.
Grease the bottom of the pan with butter or olive oil (or sesame if you decide to do an asian-style thing), put the fish on the pan, rub with some simple seasoning - salt, pepper, and maybe one fresh herb like rosemary, sage leaves or tarragon - and place on the other side of the grill form the coals.
Close the lid, check in half an hour, go from there.
When fish is ready, squeeze a bit of lemon on.
mmmmm.
posted by Jon_Evil at 7:47 AM on July 20, 2010
I live in fish country; salmon is your money barbecue fish. Go with fillets with the belly fat still on, it's a source of great flavour.
My general plan is to soak a cedar plank in water for ~ 12 hours (do this the day before if you like, it just needs to be wet enough not to burn), toss together a marinade of equal parts soy sauce and maple syrup, with brown sugar and lemon juice to taste. You can do this the night before too.
Heat your grill, slap the marinated salmon on to the plank and fire it on the grill with thin lemon slices coating the top of the salmon. The nice thing about salmon is that you can usually watch its doneness from the outside; I tend to leave 1/8" of pink on it.
The cedar plank will give it a great aroma; the maple syrup and soy will balance the flavour. You'll end up with mouthwatering salmon, and the majority of the work is done the night before, which gives you time to sit back and enjoy. Fire the grill up 25 minutes before you want to eat.
posted by Hiker at 7:49 AM on July 20, 2010
My general plan is to soak a cedar plank in water for ~ 12 hours (do this the day before if you like, it just needs to be wet enough not to burn), toss together a marinade of equal parts soy sauce and maple syrup, with brown sugar and lemon juice to taste. You can do this the night before too.
Heat your grill, slap the marinated salmon on to the plank and fire it on the grill with thin lemon slices coating the top of the salmon. The nice thing about salmon is that you can usually watch its doneness from the outside; I tend to leave 1/8" of pink on it.
The cedar plank will give it a great aroma; the maple syrup and soy will balance the flavour. You'll end up with mouthwatering salmon, and the majority of the work is done the night before, which gives you time to sit back and enjoy. Fire the grill up 25 minutes before you want to eat.
posted by Hiker at 7:49 AM on July 20, 2010
Best answer: BBQ whole salmon is the way to go for 6-8 people, as one fish can serve the group. The recipe is simple. Take one whole salmon. Slice lemons and onions, place in cavity (and on top of salmon if you have extra). Place some sprigs of fresh dill in the cavity as well. Wrap the whole thing in foil. Cook on low for 30-45 min, turning occasionally.
posted by crazycanuck at 8:00 AM on July 20, 2010
posted by crazycanuck at 8:00 AM on July 20, 2010
Best answer: 2nd a fish basket for thin white fishes. If you're gonna put the fish directly on the grill try this trick: cover part of the grill with a disposable aluminum pan for about 5 minutes. This "superheats" the grill, which should help you get a nice sear and less sticking. Definitely oil the grill right before your fish hits it. Use a paper towel dipped in oil, held with tongs.
posted by gnutron at 8:10 AM on July 20, 2010
posted by gnutron at 8:10 AM on July 20, 2010
I recently used the newspaper method for the first time and it worked really well. Get a whole, gutted fish (we used bream and seabass), stuff it with lemon and herbs, season, wrap in several layers of newspaper and then tie with string, stick it in a bucket of water so the paper is wet through and then just stick on the grill. The paper will dry and blacken but won't burn and the fish will stay moist inside.
posted by ninebelow at 8:46 AM on July 20, 2010
posted by ninebelow at 8:46 AM on July 20, 2010
I've had some amazing barbecued mackeral, but don't have a recipe. I think you basically rub it in salt and put it in foil.
posted by sully75 at 9:13 AM on July 20, 2010
posted by sully75 at 9:13 AM on July 20, 2010
I just made this the other night and it turned out great: Firecracker Grilled Alaska Salmon
posted by axismundi at 9:13 AM on July 20, 2010
posted by axismundi at 9:13 AM on July 20, 2010
If you go with salmon, don't wrap it in foil. That just blocks out the smoke flavor of the briquettes, and negates the point of grilling it. I season it with some garlic, lemon pepper, and brown sugar, and top it with caramelized onions. Cook it skin side down and then flip it. The skin will then pull off. Use a good spatula so it doesn't fall apart. Also, if you can't get wild salmon don't get any salmon at all.
posted by Beardsley Klamm at 10:39 AM on July 20, 2010
posted by Beardsley Klamm at 10:39 AM on July 20, 2010
Seared tuna steaks - they won't fall apart on the grill, and are meaty enough to gain favor even with people who don't like fish because it's too "fishy."
I have made Sesame Seared Tuna many times for guests, it always goes over well. I make twice as much sauce as the recipe calls for, I find that there isn't enough left over for dipping unless I double it. For sides, I serve white rice, grilled or marinated large mushrooms, edamame, an avocado & grapefruit salad.
I also have Tuna Steak with Avocado, Cilantro and Lime Dressing bookmarked to try.
posted by illenion at 11:28 AM on July 20, 2010
I have made Sesame Seared Tuna many times for guests, it always goes over well. I make twice as much sauce as the recipe calls for, I find that there isn't enough left over for dipping unless I double it. For sides, I serve white rice, grilled or marinated large mushrooms, edamame, an avocado & grapefruit salad.
I also have Tuna Steak with Avocado, Cilantro and Lime Dressing bookmarked to try.
posted by illenion at 11:28 AM on July 20, 2010
The recipes I mentioned above are intended to be cooked in a skillet, but they'll work just as well on the grill.
posted by illenion at 11:30 AM on July 20, 2010
posted by illenion at 11:30 AM on July 20, 2010
Another option, more grilled than BBQ, is swordfish. Trader Joes frozen is fine, just make some fresh salsa (or buy) as a topping, and grill some pineapple pieces and green/red peppers and carrots. You can also soak corn and grill, then you have the whole meal set.
posted by ejaned8 at 11:38 AM on July 20, 2010
posted by ejaned8 at 11:38 AM on July 20, 2010
I came here to recommend planked salmon, but I see it's already been mentioned. I'll just say that many cooking stores and even places like Target sell alder planks and cedar planks especially for this purpose.
posted by Knowyournuts at 12:55 PM on July 20, 2010
posted by Knowyournuts at 12:55 PM on July 20, 2010
Knowyournuts: "Pre-cut" cooking cedar or alder: $18-20 bucks for four planks.
At least around here, an untreated cedar board at Lowes or Home Despot is $8, and they'll even cut it down for free.
posted by BZArcher at 2:56 PM on July 20, 2010
At least around here, an untreated cedar board at Lowes or Home Despot is $8, and they'll even cut it down for free.
posted by BZArcher at 2:56 PM on July 20, 2010
I'm seeing this way late, but I have seriously wowed people by marinating thick, very fresh swordfish steaks in olive oil, lemon juice and rosemary for about a half hour before grilling over charcoal. I can't overstate how good this is with a salad and wine.
posted by CunningLinguist at 2:19 PM on August 11, 2010
posted by CunningLinguist at 2:19 PM on August 11, 2010
This thread is closed to new comments.
posted by Grither at 7:11 AM on July 20, 2010