A recent survey in Chile Pepper Magazine indicates that most cooks believe seafood is the most challenging stuff to grill. While it’s true you can’t just dump fish on the grate, turn the heat to high and wait for the fire department to let you know it’s time to eat, grilling fish is easier than you think.
I don’t even like fish, and I find it easy to grill. But you heed to watch it closely! Overcooking is the Number One No-No for grilled fish. And all fish cook quickly.
Try something simple for starters, like these kebabs:
- 2 lb halibut (or cod, or turbot) fillet, skin removed, cut into 1-1/2 inch cubes
- 3 Tbsp chile oil
- 1/4 cup dark brown sugar
- 1 teaspoon miso paste
- 1 tablespoon minced fresh ginger
- 1 tablespoon white balsamic vinegar
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon red pepper flakes
Set the grill for medium-high direct heat. Put four cubes of fish on each skewer. Brush the oil over all surfaces of the fish. Place fish on grill and cook 3-4 minutes on a side. Meanwhile, place remaining ingredients in a small saucepan over low heat and stir to combine flavors and dissolve sugar. When fish is done, brush liberally with warm miso glaze and serve.
See how easy? You can kick up the heat with some chile oil in the glaze, or minced fresh peppers. The oil used in the beginning will mostly cook off during grilling.
Next installment we’ll talk about grilling trout…
Enjoy the Heat!
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