Locally Carei: Some fish are better for grilling than others
For years, before the internet explosion, I would receive daily phone calls for cooking advice. I should have really slowed down and started a website and made millions. But, alas.
One of the top questions involved the grilling of fish. After spending this summer with most of the time behind the grill, I am going to slow down and at least tell some of you my grilling fish advice.
Not all fish are created equal when grilling. You can try to grill all fish, but some are better for grilling than others. For direct grilling you are looking for a firm fleshed fish that is higher in fat. It is a good fat that usually has Omega 3 properties. The firmer fish include salmon, swordfish, tuna, mahi-mahi and halibut. But with experience you can also grill trout, sea bass, snapper, cod, walleye and striped bass, but do so carefully.
The temperature and cleanliness of the grill is very important to a successful meal. Make sure you brush it very well and wipe some oil on the grates. You do not want your fish to stick, especially the flakier ones.
Get your grill to the right temperature. If using a gas grill with thermometer, get it up to at least 375 degrees. If using charcoal, utilize your vents and create a briquette chimney to get your temperature up. Once you reach your desired temperature, let it catch on for 10 minutes and then start grilling.
Fish cook better when starting at room temperature. Cooking fish directly from the fridge will make it stick easier. It will also tend to cook unevenly. Let it sit for 20 minutes or so at room temperature.
The rule of thumb is each 1 inch of thickness (ironically thickness of thumb) of fish takes about 8 to 10 minutes to cook on the grill. I usually put flesh down first and grill for two-thirds of the time and flip over to skin side or other side. Then cook for the other third. Some chefs say cook until it flakes, but remember your fish will cook a couple of minutes more after pulling off the grill. I like to keep the skin on, as that will help keep your fish together during grilling. It also seems to give it another dimension with flavor. Score the skin with a knife a couple of times to prevent curling of the fish.
Your top tool for grilling fish would be a fish spatula; it is thin and is the size and shape of most fish fillets. If you do not have one, a spatula that is longer than wide is a good second tool.
There are options for grilling thinner, flakier fish such as sole, flounder, catfish and tilapia. One is the use of foil packets on the grill that keep fish together and is like a steamer. Fold up the fish in foil with herbs and a little lemon juice, and then throw on the grill for a few minutes.
Another method for flaky fish, and all fish for that matter, is to grill your fish on a plank. A plank is a thin slab of wood a little bigger than the fish. The most popular wood is cedar, but you can use oak, cherry or apple and even maple. Make your own or you can find them at specialty kitchen stores and online. Soak the plank in water for an hour or two. Lay it on the hot grill grate for a few minutes until it starts to char a little and place the fish on top. It will take a little longer to cook, but the charring of the plank will also add a smoky flavor. You can reuse planks for later use. To clean, sand them.
You may want to marinate your fillets before grilling. Keep it to a minimum, probably 20 minutes to an hour at most. Past that time, the liquids and acids tend to affect the integrity of the texture of the fish. Marinades should contain an acid such as wine, vinegar, lemon or any citrus juice along with a mild-flavored cooking oil, herbs and your choice of other flavoring agents to create tangy marinades for your seafood. Use herbs that match the fish: the milder the fish, the milder the herb.
So with still a month to go until Labor Day, keep firing up the grill. Don’t be afraid if things get a little fishy.
Simple fish marinade
Ingredients
Clove garlic, minced
1/3 cup olive oil
Zest of lemon
Juice of lemon
1 tablespoon chopped fresh herbs (if using dry herbs, cut in third and let sit in marinade for a couple of hours before marinating fish)
1/2 teaspoon salt
1/2 teaspoon pepper
Makes enough marinade for 1 pound of fish or four fillets. You can adapt it to make it your own.
Chef Joe Carei has been an award-winning chef in Fayette County nearly half of his life. The former PA Restaurateur of the Year now operates Ellie Mae’s Catering and Food Clubs. He can be reached at joe@elliemaescatering.com.