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 Steven
Raichlen's How to Grill Fish Fillets
It's a cruel irony. The boneless fillet
is America's favorite form of fish to eat, but it's also the
most difficult to grill. The reason is simple: the skin and
bones are what give fish its structure, so without them the
fillet tends to fall apart or stick to the grill--or both.
The secret is to use either a fish basket or fish grate. The
former is a hinged wire basket in which you sandwich the fillets,
the latter is a wire grid or flat metal plate with holes in
it. The rigidity of the plate keeps the fish fillet from breaking,
while the holes allow smoke and fire flavors to reach the
fish.
Step 1- Rinse the fish fillets under cold running water
and blot dry with paper towels. Arrange the fillets in a non-reactive
baking dish just large enough to hold them.
Pound the garlic, ginger, cilantro leaves and root, if using,
and sugar to a paste in a mortar with a pestle (start by pounding
the garlic) or purée in a mini-chopper or food processor.
Work in the fish sauce, sake, sesame oil, salt, and pepper.
Spoon the marinade on both sides of the fillets. Cover the
fish with plastic wrap and let marinate in the refrigerator
for 30 minutes to 1 hour, turning the fillets once or twice.
Tip for Step 1- If you live on the West Coast, halibut will
be easy to find. This may be more challenging in the East.
You could also make this recipe with fillets of salmon, bluefish,
or sea bass--not to mention a good steak fish, like marlin
or tuna.
Step 2 - Set up the
grill for direct grilling and preheat to high. When ready
to cook, oil the fish basket, if using, or brush and oil the
grill grate. Place the fillets in the basket. If grilling
directly on the grill grate, brush or spray the fillets themselves
with oil.
Step 3 - Place the fish or the fish basket on the hot
grate. Grill until each side of the fillets is browned and
cooked through, 4 to 6 minutes per side. Because fish fillets
tend to be fragile, I don't generally bother with rotating
them to apply a crosshatch of grill marks. If grilling directly
on the grate, brush the tops of the fillets with oil before
gently turning them with a spatula.
Tip for Step 3 - To test for doneness, press a fillet with
your finger: it should break into clean flakes when fully
cooked. Another test is to insert a metal skewer in the side
of a fillet. When it is done the skewer will come out very
hot to the touch after 20 seconds.
Step 4 - If you don't have a fish basket, you may consider
grilling a fish fillet on a fish grate: place the grate on
top of the regular grate and preheat to high. Oil the fish
grate with a folded paper towel dipped in oil or lift it with
tongs and spray with oil. As an added precaution against sticking,
brush or spray the fillets themselves with oil. Arrange them
on the hot fish grate. Grill the fillets as described in step
3, turning them with a spatula onto a spot on the fish grate
not previously occupied by a fillet. Continue grilling until
done.
How
to Grill: The Complete Illustrated Book
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