Favorite marinades for grilled fish...
Apr 17, 2003 | 7:11 pm
#16
Moderator Communications Coordinator, Signatures
Join Date: Apr 2001
Location: deep within the Eskimo lair
Programs: TubWorld, Bar Alliance, Borratxo Legendarium
Posts: 16,970
Thanks Chuck 
I actually keep a small batch mixed up for just about anything. Over rice, steamed veggies, stir fry...
If you throw some of the lime zest into the mix, it tastes even better!
I actually keep a small batch mixed up for just about anything. Over rice, steamed veggies, stir fry...
If you throw some of the lime zest into the mix, it tastes even better!
Jun 28, 2021 | 11:03 am
#17
Original Poster
In Memoriam
Join Date: Jun 2000
Programs: Honors Diamond, Hertz Presidents Circle, National Exec Elite
Posts: 36,111
Yes, I know it's an oldy... 
Any new suggestions?
Going to cedar plank charcoal grill haddock filets tonight so something that might work for that would be welcome.
Toying with honey/orange juice/cilantro but very open to other ideas
Any new suggestions?
Going to cedar plank charcoal grill haddock filets tonight so something that might work for that would be welcome.
Toying with honey/orange juice/cilantro but very open to other ideas
Jun 28, 2021 | 11:50 am
#18
Join Date: Feb 2005
Location: Philly burbs
Programs: US,UA,AA,DL,hhonors
Posts: 2,966
Having said that, as you know haddock is a very neutral fish. Not unlike its cousins, the cod, whiting, ling and pollock. For your preparation style, Id suggest a marinade of Italian dressing, pineapple juice and a ginger rub beforehand. If you want a sweeter taste, go with teriyaki sauce, along with pineapple juice, a little olive oil.with the ginger rub.
Good luck!
Jun 28, 2021 | 12:26 pm
#19
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,944
I like to coat fish (and chicken) in a mix of dijon (or any flavored mustard) & mayo and smoked paprika. It doesn't taste like mayo...the mayo just adds the fat to keep it moist and from sticking.
Jun 28, 2021 | 1:23 pm
#20
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
Jun 30, 2021 | 11:54 am
#22
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,944
I am thawing a branzino filet. I never, ever buy fish with skin on it but I don't see this one any other way. It is not super thick and I would like to cook it on the grill. I understand that it should be cooked skin side down & hoping that it will be easy to remove the skin after cooking this way (and leave a big mess of fish skin on my grill-
) When I go to flip it should I try to flip it with the skin or get the spatula between the skin and flesh? Or maybe I should just do it on non-stick foil on the grill. I prefer not to have to turn the stove on or stink up my kitchen.
Any flavor/marinades/sauce suggestions are welcome.
) When I go to flip it should I try to flip it with the skin or get the spatula between the skin and flesh? Or maybe I should just do it on non-stick foil on the grill. I prefer not to have to turn the stove on or stink up my kitchen.Any flavor/marinades/sauce suggestions are welcome.
Jun 30, 2021 | 12:44 pm
#23
FlyerTalk Evangelist
Join Date: Mar 2013
Programs: DL PM, MR Titanium/LTP, Hilton Diamond
Posts: 10,318
I haven't grilled branzino filets (I always grill it whole) but the skin should release once it's cooked. A good tip I learned when I learned how to grill a whole fish -- best way to tell if it's ready to flip is whether the skin releases with minimal effort or if it sticks, if it sticks it needs more time. That tip applies to more than just fish too).
For the whole branzino, I typically stuff it with lemon and herbs (typically rosemary), I would think you could do something similar with a filet
For the whole branzino, I typically stuff it with lemon and herbs (typically rosemary), I would think you could do something similar with a filet
Jun 30, 2021 | 1:28 pm
#24
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,944
I haven't grilled branzino filets (I always grill it whole) but the skin should release once it's cooked. A good tip I learned when I learned how to grill a whole fish -- best way to tell if it's ready to flip is whether the skin releases with minimal effort or if it sticks, if it sticks it needs more time. That tip applies to more than just fish too).
For the whole branzino, I typically stuff it with lemon and herbs (typically rosemary), I would think you could do something similar with a filet
For the whole branzino, I typically stuff it with lemon and herbs (typically rosemary), I would think you could do something similar with a filet
Jun 30, 2021 | 1:35 pm
#25
Join Date: Feb 2005
Location: Philly burbs
Programs: US,UA,AA,DL,hhonors
Posts: 2,966
I treat branzino, (a Mediterranean Sea bass), much like an American Black Sea bass. I also grill or broil whole. In the cavity I also add rosemary, plus garlic and butter. To prepare the skin, score very well. Rub with olive oil, then coat in kosher salt. (No worries, the fish will not come out salty). Don’t overcook!
Jun 30, 2021 | 1:41 pm
#26
Join Date: Feb 2005
Location: Philly burbs
Programs: US,UA,AA,DL,hhonors
Posts: 2,966
Yes, flip the skin with your fillet. The layer of fat beneath the skin meltsproviding natural juices to the flesh. (And from a health standpoint, the beneficial Omega 3s are there).
Jun 30, 2021 | 5:28 pm
#27
Join Date: Dec 2006
Location: Enroute to ? & likely flying in ' A ':)
Programs: TPPS, UA, EK ...; Marriott BONVOY , HH, GP, GC..
Posts: 4,373
We enjoy Tom DOUGLAS s first rub flavours - Salmon Rub - the best salmon in Seattle at Etta s restaurant . The rub is a combination of paprika , thyme , and brown sugar .
Think his restaurants are temporarily closed but one can purchase jars online ?
We usually dine here when popping by Pike s Place Market ( usually a few meals at various cafes / restaurants ) .
Think his restaurants are temporarily closed but one can purchase jars online ?
We usually dine here when popping by Pike s Place Market ( usually a few meals at various cafes / restaurants ) .
Jun 30, 2021 | 9:10 pm
#28
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,944
I made a rub of smoked paprika, lemon zest and dill.
Sauce is brown butter with dill and lemon.
It tasted very good but I still don't like dealing with the skin. The part under the skin looks anemic.
Jun 30, 2021 | 10:56 pm
#29
FlyerTalk Evangelist
Join Date: Feb 2005
Location: RSE
Programs: AA Exp|VA Platinum
Posts: 15,914
I am thawing a branzino filet. I never, ever buy fish with skin on it but I don't see this one any other way. It is not super thick and I would like to cook it on the grill. I understand that it should be cooked skin side down & hoping that it will be easy to remove the skin after cooking this way (and leave a big mess of fish skin on my grill-) When I go to flip it should I try to flip it with the skin or get the spatula between the skin and flesh? Or maybe I should just do it on non-stick foil on the grill. I prefer not to have to turn the stove on or stink up my kitchen.
Any flavor/marinades/sauce suggestions are welcome.
) When I go to flip it should I try to flip it with the skin or get the spatula between the skin and flesh? Or maybe I should just do it on non-stick foil on the grill. I prefer not to have to turn the stove on or stink up my kitchen.Any flavor/marinades/sauce suggestions are welcome.
1. Very clean grill grates.
2. Very, very hot grill grates
3. Well oiled grill grates and well oiled fish.
To accomplish 2 I set up the fire then let put the lid on for 10 minutes. That got the grill really hot but also meant I wasn't dealing with a really hot fire. I also cooked direct with the lid on – which I hardly ever do for meat. I also let the fish sit out of the fridge for 20 minutes or so before I put it on.
Once you put the fish on don't touch it. Leave it for 5-6 minutes and when you're ready to turn it will come away.
Jul 1, 2021 | 12:16 am
#30
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,696
The only seafood I normally marinate is salmon and occasionally shrimp.