Grilling fish question - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-04-2009, 09:29 AM   #1
Pork Butt
 
Gomer's Avatar


 
Join Date: Jul 2007
Location: Seattle, WA
Posts: 187
Grilling fish question

Hey guys, as I cook more I am more willing to try things I didn't eat when I was younger, one of those things being fish. Since I haven't eaten fish more then 3 times in say the last 10 years or so I don't have much experience working with it especially on a grill. Friday night I bought a beautiful fresh piece of Halibut (I am in the seattle area so it is fresh daily here) and marinated it in some olive oil and lemon and then salt and peppered it. I put it on a medium grill (about 2 seconds till I took my hand away from the grate). Reading seemed to say that 5 minutes per side should do it but it still looked a little translucent after 5 min on the first side so I let it go a little longer then I flipped it and did the other side a little longer than 5 min. My first problem was that the fish stuck to my grate (it was clean). So instead of my 1 nice piece I had a couple pieces and some smaller pieces (which I happily ate myself). Also, the fish wasn't as brown on the outside as I would have liked, these brown pieces were some of the most delicious. Finally.. there is like skin on the bottom of the fish. Do you normally leave this on when you server and cook the fish?

Thanks for helping a newbie out! The fish still tasted delicious but the presentation could have been just a little nicer.
__________________

Gomer is offline   Reply With Quote
Old 05-04-2009, 10:48 AM   #2
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
With skin on filets (salmon, halibut, etc) I spray the hot grill with Pam, put the flesh side down for just a couple minutes, then flip once to the skin side down, and don't turn it again. This works best with a grill with a cover like a Weber kettle.
__________________

__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 05-04-2009, 10:50 AM   #3
Cooker
 
Chiles's Avatar


 
Join Date: Dec 2006
Location: Henrico, Virginia
Posts: 202
I cook a lot of fish and Halibut is one of my favorites. Fish sticking to the grill happens to me too. I am actually thinking of getting a grill basket to flip my fish in so I don't have to fight with it on the grill.

I have had more then one chef tell me that they spray PAM directly on their meet before it hits the grill. You certainly don't wabnt to spray the grill directly when its lit. A few hints for what a local chef does to their popular salmon dish...

1. Let the fish come up to room temp before it goes on the grill (no more then 2 hours). Its a lot easier to cook evenly when the center is not still at 32 degrees. They actually put their salmon filet's in the microwave for 30 seconds before it hits the grill.

2. Sear the top first and flip so the majority of cooking is done with the skin on the grates. The skin is great for transfering heat and most people do not eat it.

3. I think you had the heat a little too high if you could only hold your hand over it for 2 seconds. Try lower heat or maybe a little more indirect.

4. Toss some Alder wood chips and get them smoking before you start cooking the fish. Cook with the lid down so you get some smoking and baking. Talk about some good eating!!

5. Keep in mind that I'm still learning. There are those that are much better suited at giving this kind of advice.
__________________
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.
Chiles is offline   Reply With Quote
Old 05-04-2009, 05:05 PM   #4
Pope O'Que


 
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
I LOVE Halibut! I always do the "soak it in Italian dressing" thing then I Oil my grates real good right before putting it on. I take it pretty much from the fridge to the grill. I find it doesnt stick as bad as the room temp fish. (sorry chiles) Also LEAVE it on the grill for awhile until it's seared really, really good and that makes it easier to flip......sometimes you just cant avoid the sticking......but it WILL minimize if you oil the grill 30 seconds to a minute before throwin it down. hope that helps.
I used to get flash froze and flown here (colorado) Halibut in 24 hours. They were real nice too. About a solid inch to inch and 1/4. TASTY! I think I paid $12 lb. ( wich was a smokin deal). It was a my wife worked with his wife deal.
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Old 05-05-2009, 11:42 AM   #5
Pork Butt
 
Gomer's Avatar


 
Join Date: Jul 2007
Location: Seattle, WA
Posts: 187
Thanks for the tips guys,

db: That is a really good deal, I think I am paying closer to $18/lbs but the quality can't be beat. I think the piece I had was around 2" thick and it did turn out really great.

I need to make sure I oil up my grate and make sure it is hot before I start next time. I am predicting great success!

Thanks again.
Gomer is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 10:51 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×