Raúl Musibay: This recipe works great with just about any type of fish fillet. Make sure to leave the skin on the fish.
Jorge Castillo: The skin will keep the fillets from shrinking and will keep the fish from sticking to the grill.
Glenn Lindgren: Once you have cooked the fish, you can easily remove the skin before serving. Or leave it on if you like it that way.
Flaky, tender fish that is perfect for outdoor grilling.
INGREDIENTS:
Fish Fillets:
3 pounds salmon, snapper, swordfish, yellowtail ? anything you like with the skin on. We love to make this with a large 2 to 3-pound salmon filet. If you use smaller fish, consider grilling an individual filet for each of your guests.Marinade
1/2 cup olive oilPlace fish in a shallow non-metallic pan and cover with the marinade. Cover pan with plastic wrap and refrigerate for no more than 2 hours. Remove fish from marinade.
Make sure your grill surface is clean and well oiled. Set up your gas or charcoal grill so that you have a section of grill surface with no source of direct heat beneath it. (Bank the coals to the side of a charcoal grill, or turn off the middle or end burners on a gas grill.)
Drizzle a little olive oil on the fillet and place it on the hot side of the grill skin side up just long enough to put some nice grill marks on the flesh.
Then carefully use a steel spatula to flip the fillet skin-side down on the cooler section of the grill. Try to cook the fish at a low heat -- "low and slow" is definitely the way to go!
Cover your grill and continue cooking until the fish flakes with a fork. Keep an eye on the fish so it doesn't burn. Salt and pepper to taste.
Allow approximately 1/2 to 3/4 pound per person depending on your side dishes. The marinade recipe makes enough for approximately three pounds of fish fillets.
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