Favorite marinades for grilled fish...
Jul 1, 2021 | 12:32 am
#31
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Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,943
From my first attempt at grilling a whole fish and doing a fair bit of research to make sure it didn't stick, I'd say the 3 most important things are:
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.
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 14, 2021 | 10:25 pm
#32
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Join Date: Mar 2013
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I try to ignore the part under the skin (my wife scrapes it off -- especially with salmon where that portion is gray and the rest is orange).
My 2c, for small filet you might not even need to flip it and interact with the skin, I don't usually flip my salmon (my typical fish filet). I just let it cook for 5-7 minutes and when I take it off the grill the skin usually just falls away from the filet and you can throw it away easily (or dump it down the drain).
Jul 14, 2021 | 10:41 pm
#33
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,943
Missed out on responding but doesn't look like you needed any more input -- this looks delicious!
I try to ignore the part under the skin (my wife scrapes it off -- especially with salmon where that portion is gray and the rest is orange).
My 2c, for small filet you might not even need to flip it and interact with the skin, I don't usually flip my salmon (my typical fish filet). I just let it cook for 5-7 minutes and when I take it off the grill the skin usually just falls away from the filet and you can throw it away easily (or dump it down the drain).
I try to ignore the part under the skin (my wife scrapes it off -- especially with salmon where that portion is gray and the rest is orange).
My 2c, for small filet you might not even need to flip it and interact with the skin, I don't usually flip my salmon (my typical fish filet). I just let it cook for 5-7 minutes and when I take it off the grill the skin usually just falls away from the filet and you can throw it away easily (or dump it down the drain).
The only place that really gets rid of all of the salmon skin is Costco. Trader Joe and WF salmon filets both say skinless but that yucky gray stuff is there.
Jul 18, 2021 | 12:52 pm
#34
Join Date: Oct 2019
Location: PDX, OGG or between the two
Programs: AS Gold
Posts: 3,226
Years ago I worked as a broiler cook in a seafood restaurant and would stand and grill fish for hours at a time - probably a hundred+ pieces a night. Nothing like standing over a scorching hot grill for 8 hours with a sunburn and a hangover.... ah, to be young again
I've had the best luck with canned spray to lube the grill and the fish but be careful spraying on the grill as it will flame up.
Tender fish like Cod or Sea Bass is always a tough thing on a grill and I'll just put them foil, etc.. Salmon and Halibut are a bit more firm and hold up okay. All the tropical fish (Marlin, Tuna, Swordfish, etc.) has a nice firm texture and is generally the easiest to grill without sticking/damage.
Salmon and Halibut I tend to just go with dry rubs/spices - often Cajun of some type. But I mostly eat tropical fish with some kind of marinade. I'll generally use some combination of the following - minced garlic and/or onion, minced lemongrass, Asian fish sauce, oyster sauce, soy sauce, sesame oil, small amount of fruit juice.
One of the quick/easy ones I do a lot is chopped onion, oyster sauce, just a couple drops of sesame oil and a small amount of POG (passion fruit, orange, guava juice).
Unfortunately, my family doesn't care for fish or I'd eat it every night. I still get plenty though. I live part time on Maui and the Costco here has a great supply of local fish.
Jul 18, 2021 | 3:17 pm
#35
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,943
This is pretty much it - also, don't use any of those water/steam brushes (that you fill the handle with water). Water on the cast iron grates results in a need to season the cast iron. Until you do, everything will stick.
Years ago I worked as a broiler cook in a seafood restaurant and would stand and grill fish for hours at a time - probably a hundred+ pieces a night. Nothing like standing over a scorching hot grill for 8 hours with a sunburn and a hangover.... ah, to be young again
I've had the best luck with canned spray to lube the grill and the fish but be careful spraying on the grill as it will flame up.
Tender fish like Cod or Sea Bass is always a tough thing on a grill and I'll just put them foil, etc.. Salmon and Halibut are a bit more firm and hold up okay. All the tropical fish (Marlin, Tuna, Swordfish, etc.) has a nice firm texture and is generally the easiest to grill without sticking/damage.
Salmon and Halibut I tend to just go with dry rubs/spices - often Cajun of some type. But I mostly eat tropical fish with some kind of marinade. I'll generally use some combination of the following - minced garlic and/or onion, minced lemongrass, Asian fish sauce, oyster sauce, soy sauce, sesame oil, small amount of fruit juice.
One of the quick/easy ones I do a lot is chopped onion, oyster sauce, just a couple drops of sesame oil and a small amount of POG (passion fruit, orange, guava juice).
Unfortunately, my family doesn't care for fish or I'd eat it every night. I still get plenty though. I live part time on Maui and the Costco here has a great supply of local fish.
Years ago I worked as a broiler cook in a seafood restaurant and would stand and grill fish for hours at a time - probably a hundred+ pieces a night. Nothing like standing over a scorching hot grill for 8 hours with a sunburn and a hangover.... ah, to be young again
I've had the best luck with canned spray to lube the grill and the fish but be careful spraying on the grill as it will flame up.
Tender fish like Cod or Sea Bass is always a tough thing on a grill and I'll just put them foil, etc.. Salmon and Halibut are a bit more firm and hold up okay. All the tropical fish (Marlin, Tuna, Swordfish, etc.) has a nice firm texture and is generally the easiest to grill without sticking/damage.
Salmon and Halibut I tend to just go with dry rubs/spices - often Cajun of some type. But I mostly eat tropical fish with some kind of marinade. I'll generally use some combination of the following - minced garlic and/or onion, minced lemongrass, Asian fish sauce, oyster sauce, soy sauce, sesame oil, small amount of fruit juice.
One of the quick/easy ones I do a lot is chopped onion, oyster sauce, just a couple drops of sesame oil and a small amount of POG (passion fruit, orange, guava juice).
Unfortunately, my family doesn't care for fish or I'd eat it every night. I still get plenty though. I live part time on Maui and the Costco here has a great supply of local fish.
I just put some oil in a little prep bowl and with tongs, dip some folded up paper towel in the oil and go back and forth over the grates...it cleans, seasons and oils them at the same time.
Feb 15, 2023 | 5:05 pm
#36
Original Poster
In Memoriam
Join Date: Jun 2000
Programs: Honors Diamond, Hertz Presidents Circle, National Exec Elite
Posts: 36,111
Lemon ginger grilled rockfish & coho salmon
2 Tbsp olive oil
2 Tbsp soy sauce
1 Tbsp lemon juice
1 Tbsp lemon zest
1 Tbsp ginger, grated
1 tsp garlic, minced
tsp kosher salt
3 (6 oz each) rockfish fillets; one coho fillet
2 Tbsp soy sauce
1 Tbsp lemon juice
1 Tbsp lemon zest
1 Tbsp ginger, grated
1 tsp garlic, minced
tsp kosher salt
3 (6 oz each) rockfish fillets; one coho fillet
DIRECTIONS
- In a large zip-top food storage bag, mix together oil, soy sauce, lemon juice, lemongrass, ginger, garlic, and salt.
- Add fish; refrigerate and allow to marinate for about 1 hour.
- Heat gas grill to medium-high heat or charcoal until ashes are white.
- Oil grill grate; grill fish 3-4 minutes, flip and continue cooking 3-4 minutes until internal temperature reaches 145F.
Feb 16, 2023 | 4:43 pm
#37
Join Date: Feb 2005
Location: Philly burbs
Programs: US,UA,AA,DL,hhonors
Posts: 2,966
2 Tbsp olive oil
2 Tbsp soy sauce
1 Tbsp lemon juice
1 Tbsp lemon zest
1 Tbsp ginger, grated
1 tsp garlic, minced
tsp kosher salt
3 (6 oz each) rockfish fillets; one coho fillet
2 Tbsp soy sauce
1 Tbsp lemon juice
1 Tbsp lemon zest
1 Tbsp ginger, grated
1 tsp garlic, minced
tsp kosher salt
3 (6 oz each) rockfish fillets; one coho fillet
DIRECTIONS
- In a large zip-top food storage bag, mix together oil, soy sauce, lemon juice, lemongrass, ginger, garlic, and salt.
- Add fish; refrigerate and allow to marinate for about 1 hour.
- Heat gas grill to medium-high heat or charcoal until ashes are white.
- Oil grill grate; grill fish 3-4 minutes, flip and continue cooking 3-4 minutes until internal temperature reaches 145F.
Sep 14, 2023 | 4:58 pm
#38
Original Poster
In Memoriam
Join Date: Jun 2000
Programs: Honors Diamond, Hertz Presidents Circle, National Exec Elite
Posts: 36,111
Sep 16, 2023 | 10:34 am
#39
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,696
I've used this here and there for beef, but it really shines with salmon. 1-3 hours in a ziplock bag. I rarely grill salmon without it now.
https://bellasunluci.com/products/ba...ail-pack-48-oz
https://bellasunluci.com/products/ba...ail-pack-48-oz