BBQ fish help!!!

[bman90278]

When cook fish on the bbq, I use a cooking tray over the grill and put on an aluminum foil sheet with olive oil on it. Seems to work great even with small filets.

brian

[Marley]

.... the main thing is when the fish has cooked enough on the one side it should be easy to flip over. if it sticks it usually is not ready to be flipped over. also, use a spatula upside down using a quick motion to loosen the fish so it can be flipped over.

X2. Treat yourself to a restaurant-quality spat with an 18" wooden handle and a stainless blade. Short, quick motions when you flip it.
Also, if you're BBQ'ing trout or salmon, do not remove the skin. Instead, use it as a sacrafice and cook the fish without turning it or at the very least, a quick flip at the end to toast the top. Cook it until it's done and simply slip your spat between the meat and the skin (unless, of course, you like the skin.) The skin comes off when you brush your grill.

[Which Way Out]

Grilled Tuna or Yellowtail

Cut into chunks about 4" square by 2" thick.
Place chunks in plastic bag with Teriyaki marinade, enough to coat all the chunks. Add a small spoon of Ponzu sauce and a table spoon of freshly ground ginger.
Mix it around and place in fridge for an hour
Start you charcoal grill and let coals get gray.
Before setting the grill on, spray with Pam or use a paper towel with Olive oil on it and wipe the grill.
Give the grill a little time to heat up and then place fish chunks on. Do not use a spatula, use tongs to twist and lift the fish after a few seconds of cooking. I like to do it for 2 reasons. One it keeps them from sticking and it gives them a nice cris cross pattern.
Cook for only a couple minutes on each side. You will see the meat turn a light tan color.
Serve hot off the grill with lemon on the side.
The fish should not be cooked 100 % of the way through. So adjust you timing with the chef's samples as needed if you know what I mean....

Enjoy