Coghlan's Grilled Fish Recipe
Here is a great recipe to grill fish over a fire. We recommend using our Deluxe Broiler to secure the fish while cooking. Read through the ingredients and cooking steps, and if you have any questions please let us know!
Coghlan's Deluxe Brolier
Ingredients for the marinade:
- Soy sauce 1/4 cup
- Vinegar ½ cup
- Bird's Eye chilies to taste
- Kalamansi or Lime juice 2 tbsp
- Pepper 1 tbsp
- 1 fresh lime
**Additional note – this marinade makes a great sauce for dipping the fish into once cooked as well as a great alternative to plain soy sauce on rice.
Make sure fish is fully thawed and not straight out of the fridge - close to room temperature is best - to ensure that it doesn't cook unevenly. Fish and other seafood cook very quickly compared to traditional western BBQ meats so unintentionally overcooking can happen very quickly.
Steps to grilling fish successfully
- Marinade the fish covered fully for at least 20 minutes – when removing to place in grill basket, soak up any excess with a paper towel to reduce flare-ups. Note: Leaving fish in acidic marinades (such as the lime juice in this one) longer than 20-30 minutes can cause it to toughen.
- Oiling the grill grate lightly will help prevent the fish from sticking.
- Lay the fish in the center of a hot, uncovered grill, directly above the heat source. Ensure the grate and fire are hot before placing fish over it as the fish benefits from high heat and shorter cooking times.
- Check it after 2‒3 minutes. Gently open the basket ensuring not to tear the skin away if it is stuck to the bars and check for grill marks.
- When grill marks form, turn the basket over and cook the other side.
- After another 2‒3 minutes, check for doneness. Use your utensils to open a section. When the interior is no longer translucent, the fish is cooked. For best results, remove fish from the fire when the center of the thickest part is just shy of being done, as it continues to cook for a few minutes after being taken away from the fire. This is especially important with lean fish which is more vulnerable to overcooking, compared with fattier varieties of fish.