Those friendly Australians. Remember when they said they would toss some shrimp on the barbie if we came on down? Well, a side of cooking tips would have been nice incentive.
As many of us travel to the great wilds of the back yard, we’re tossing burgers and chicken above the coals, to be sure. But many of us flinch when it comes to flinging fish.
Simple dry rubs and marinades step up to the plate to make grilling fish as flavorful as possible.
“People just aren’t as familiar with fish as they are with chicken and meat,” says Marisa Neal, marketing director for Santa Monica Seafood, which has stores in Costa Mesa and Orange, Calif. A much-asked question of employees is how to grill fish.
A quickly mixed marinade spiked with fresh herbs takes but 20 minutes of soaking–then it’s onto the grill.
Stir together some spices, garlic and salt, and a dry rub is ready to be sprinkled on a piece of fish in a bright coating, giving it a bold crustiness when it returns from the grill.
Ingredients can become more exotic, from pureed papaya to chopped shallots. A marinade, though, can be as simple as your favorite bottled Italian dressing, Neal says, or squirts of lemon and lime before the fish hits the grill.
For the easiest, already-in-a-bottle route, she suggests Italian dressing for fish such as halibut, sea bass and swordfish; teriyaki sauce for mahi-mahi and salmon. Prepared rubs also are sold.
Watch marinating times. For most recipes, allow fish no more than 30 minutes in the marinade, because fish can become mushy when proteins break down from the acid in the marinade.
Also, take food safety seriously: Pop the marinating fish in the refrigerator rather than leave it on the counter.
Use mild marinades on milder fish, stronger rubs on full-flavored fish such as salmon.
“A lot of fish is mild-tasting, so citrus with fresh herbs complements it well,” Neal says.
Remember, not all fish grills well; more delicate fish can flake and fall through the grill. Before cooking, start with a well-scrubbed grill, then, away from the fire, lightly coat it with cooking spray. The grill should be 4 to 6 inches from the heat.
The best fish for grilling are firm and have a higher oil content, such as halibut, salmon, sea bass, swordfish, shark and tuna. Most shellfish grills wonderfully; simply thread shrimp and scallops on skewers. With halibut, take care in turning it as it’s a more delicate fish; use a wide spatula designed for grilling seafood. You can also buy a wire basket or grill rack designed for fish.
Grilling can be made easier, too, by keeping the skin on the fish. The fish will retain its shape and stay more moist. Grill fish skin-side down for half the cooking time, then cover with foil to complete the cooking process instead of turning the fish.
Rob Sands, executive chef at Scott’s Seafood Grill & Bar in Costa Mesa, Calif., suggests keeping recipes simple for the grill. “You want that smoky, fresh-caught taste, almost like you’ve been fishing,” says Sands, who has concocted several recipes for the seafood restaurant in which fish is rubbed with seasonings, then grilled.
Garlic and salt are good ingredients for rubs, but don’t overdo the salt.
The California Seafood Council recommends cooking fish about 10 minutes per inch of thickness over a moderately hot fire. At the halfway point, check the interior by separating the flesh gently with a fork or knife tip. Then turn the fish and continue to cook. Check for doneness by using a fork or knife tip; fish is done when it flakes in the thickest area and the flesh is slightly translucent and looks very moist. Keep in mind that fire temperature, the kind of grill you use, and wind and air temperature all affect cooking time.
Grill the freshest fish you can buy. Try to buy seafood the day it arrives in the store, Neal says: A call to your market can reveal what day it receives deliveries. Prepare fish that same day, or no later than two days after purchase.
ROASTED GARLIC AND PAPAYA BARBECUE GLAZE
Preparation time: 20 minutes
Cooking time: 34 minutes
Yield: About 3 cups
This sauce works well as a coating for most kinds of fish, especially salmon and sea bass, as well as shellfish such as scallops and shrimp. Lightly coat the fish with the sauce before cooking, and continue to baste while grilling. From Rob Sands, Scott’s Seafood Grill & Bar in Costa Mesa, Calif.
2 tablespoons butter
1 shallot, chopped
6 cloves roasted garlic, see note
2 papayas, peeled, seeded, pureed in food processor or blender
1 1/2 cups ketchup
1/4 cup sherry
2 teaspoons honey
1 teaspoon barbecue spice or rotisserie spice
2 dashes hot pepper sauce
1. Melt butter in large skillet over medium heat; add shallot and saute until softened, about 3 to 4 minutes. Squeeze garlic from skin. Mash together shallot and garlic with fork.
2. Add papaya, ketchup, sherry, honey, barbecue spice and hot pepper sauce to skillet and stir well. Heat to simmer; cook about 10 minutes, stirring occasionally. (Sauce can be stored covered in refrigerator for another use.)
Note: To roast garlic, heat oven to 350 degrees. Pull cloves free from garlic head. Slice tips so cloves are exposed. Rub unpeeled cloves with olive oil and place them, cut side up, on baking sheet. Bake 15 to 20 minutes, or until cloves are soft. Allow to cool slightly before handling.
Nutrition information per tablespoon:
Calories ………… 120 Fat ……….. 11 g Saturated fat .. 1.5 g
% calories from fat .. 83 Cholesterol … 0 mg Sodium …… 1,645 mg
SALT AND HERB RUB
Preparation time: 10 minutes
Yield: About 1/4 cup, enough for 4 servings
From “Grill by the Book Weekday Meals.”
1 tablespoon each, minced: fresh oregano, fresh rosemary, fresh thyme
2 teaspoons coarse salt
1 1/2 teaspoons freshly ground pepper
2 tablespoons fresh lemon juice
Combine oregano, rosemary, thyme, salt and pepper in small bowl. Brush fish or chicken with lemon juice; pat herb mixture over food before cooking.
Nutrition information per serving:
Calories …. 5 Fat …. 0 g Cholesterol …. 0 mg Sodium …. 740 mg
TERIYAKI MARINADE AND SAUCE
Preparation time: 5 minutes
Yield: About 1 1/4 cups
From “Paul Kirk’s Championship Barbecue Sauces,” by Paul Kirk.
1/2 cup each: soy sauce, fresh lemon juice
1/4 cup vegetable oil
1 clove garlic, pressed or minced
1/2 teaspoon ground ginger
Combine all ingredients in non-reactive bowl; blend well. Use mixture to marinate seafood such as tuna, shark or swordfish, 1 to 2 hours. (Can be stored up to 1 week in airtight jar in refrigerator. Allow mixture to come to room temperature before using.)
Variations: To create a marinade with lower acidity, replace 1/4 cup of the lemon juice with orange juice. For a more complex flavor marinade, use 2 tablespoons sesame oil and 2 tablespoons canola or peanut oil in place of the vegetable oil.
Nutrition information per 1/4 cup:
Calories …………. 20 Fat ………. 0.5 g Saturated fat .. 0.3 g
% calories from fat .. 24 Cholesterol … 1 mg Sodium ……… 90 mg
FRAGRANT OIL FOR BASTING
Preparation time: 5 minutes
Yield: About 1/4 cup, enough for 4 servings
From “Grill by the Book Weekday Meals.”
1 tablespoon each: olive oil, soy sauce, rice wine vinegar
1 teaspoon each: chili oil, Asian sesame oil
Lemon wedges
Combine olive oil, soy sauce, vinegar, chili oil and sesame oil in small bowl. Brush mixture over fish or poultry before cooking. Serve lemon wedges to squeeze over hot cooked food.
Nutrition information per serving:
Calories ……… 55 Fat …….. 6 g Sat. fat …….. 1 g
% cal. from fat .. 94 Chol. ….. 0 mg Sodium ……. 255 mg
