Basic Grilling - Fish. Fillets and 'steaks'

* This is the best and most simple way to cook a variety of different fish throughout the year, summer or winter. Follow our tips and suggestions for the best grilled fish you have ever had!
* I prefer to grill over real charcoal started with a charcoal chimney. I love my chimney, just fill the bottom with newspaper and the top with charcoal. Light the paper and in about 10 minutes the coal will be hot. Dump into waiting grill and add more coals as needed. Grilling works best with plenty of charcoal and a hot fire. Always use caution when using/handling hot coals!
* Gas grills work great also, just make sure your fire is hot.
* Leave the skin on your fillets whenever possible, bass, halibut, salmon,etc. The exception to this rule is when cooking on a wood plank, then I like to take the skin off.
* Marlin, tuna, and swordfish are cut into "steaks". These have little to no skin but still grill fine since they are firmer than a regular fillet.
* Always use some type of marinade.
* A hot and clean grill surface is all that is required for cooking your fish. The marinade or rub keep the fish from sticking. You can grill on a bed of lemon slices or use a salt solution to coat the grill grate but these are more involved methods of grilling. I like it simple and quick!

Ingredients

HARDWARE

* Grill, charcoal or gas
* Real wood charcoal
* No briquettes, self starting charcoal and above all, NO LIGHTER FLUID!
* Charcoal chimney or electric starter
* Large broad spatula
* Pair of long tongs
* Long handled grill brush
* Serving platter or metal pan (I prefer a "Tony's Broiler Pan")

SOFTWARE

* Grill mitt (one a little longer than your average oven mitt)
* Towel for wiping and cleaning
* Ziplock bags for marinating the fish

FISH

* A serving of fish is somewhere between 6 and 8 ounces
* Fish fillets with the skin on: Bass, corvina, grouper, halibut,salmon, snapper, are just a few great grilling fish.
* Thicker fish fillets: marlin, ono,swordfish and tuna, "steaks" are also excellent choices.

MARINADES and RUBS

* It can be as simple as olive oil, salt and pepper or any number of different types and flavors of marinades. Figure about 4 ounces of marinade per pound of fish. Of course, I suggest you use one of our fresh homemade marinades! Terry-aki, Ginger-garlic,Thai and Te-kil-ya-chili are some of my favorites! Do not marinate fish in a lemon or lime juice base mixture for very long as the citric acid in the fruit will start to cook the fish. Use plastic bags for marinating. Fish should be marinated at room temperature for 20 to 35 minutes. This allows ample time to flavor your fish and take the chill out of it. It will cook much quicker and more evenly if it is not ice cold. This is especially important if you like your tuna, for instance, rare but seared on the outside. An exception to this rule is our Miso marinade. I like to leave my fish in this marinade for up to six hours in the fridge.
* Rubs are also a great option for fish on the grill. Just brush olive oil on your fish first and apply the rub generously, coating the entire fillet. Be sure to let the fish warm up a little bit. A blackening spice or cajun seasoning makes a great quick rub

Directions

ON THE GRILL...

* Charcoal or gas, the grill should be hot.
* The skin on fillets should go on the grill flesh side first for about 2 to 3 minutes, just enough to sear the fillet and start the cooking process. Flip over with the skin side down on the grill. Cook between 5 to 8 minutes (depending on the thickness of the fish) with the grill uncovered. The skin will protect the flesh from burning. Fish should flake moistly when done. When the fish is ready, slide the fillet off the skin with a spatula. Just leave the skin behind. Most of our fresh fish can be eaten raw so it is better to undercook it as opposed to overcooking it. If the fish is not quick cooked to your taste when you remove it from the grill, just let it set on the plate for a couple of minutes. The residual heat will cook it through. Our fish is "sushi quality", so it's better a little underdone than overdone!
* For thick, skinless fillets (steaks) of fish, grill on each side of the fillet for about the same amount of time, about 4 to 5 minutes per side. These thicker "steaks" hold up better to flipping.This is generally leaner fish so be sure not to overcook it. Tuna and marlin are best done on the rare side.

PLANKED FISH ON THE GRILL

* A popular option for the grill is cooking on a cedar plank. This imparts a smokey, woodsy outdoor flavor. It's a great way to get more flavor on a gas grill and much more convenient than wood chips. Submerge the plank in water for a couple of hour until it is fully waterlogged. Marinate your fish as usual, though it should be skinned first. Place your fish on the wet plank and then place the plank on a hot grill. Cover and cook for about 15 minutes. I peek about halfway through to be sure the plank is only smoldering and not burning. Slide the fish off the plank with a spatula, it will never stick. Either burn the plank up on the grill or drop it into a bucket of water when you are finished. Be sure the plank is cold when you throw it out.
* We want you to enjoy your grilling adventures so if you have any other questions that we can help you with please let us know. Check out our other grill recipes. Enjoy!

*Many larger fish, marlin, tuna, swordfish, are cut into very large fillets, which are then portioned into "steaks". These are really just filleted portions.

A real fish steak will be a crosscut of the fish with the center bone left intact.