Why You’ll Love This Grilled Fish Recipe
Have you ever tasted a dish that makes your taste buds dance? That’s exactly how I feel about this grilled fish recipe. The moment I take a bite, the flavors burst in my mouth, creating a symphony of deliciousness.
The marinade infuses the fish with a perfect balance of savory and sweet, making it incredibly satisfying. Plus, grilling adds that irresistible smoky flavor that enhances everything.
It’s not just a meal; it’s an experience I look forward to. Whether it’s a casual dinner or a special occasion, this grilled fish always impresses and leaves my guests craving more.
Ingredients of Grilled Fish
When it comes to making a flavorful grilled fish dish, the right ingredients can make all the difference. This recipe is all about the balance of savory and sweet that brings out the best in your fish fillets. Plus, it’s simple! Let’s take a look at what you’ll need to create this culinary delight.
Trust me, once you have these ingredients in hand, you’ll be dreaming of that smoky, grilled goodness.
Ingredients:
- 1 1/4 lbs frozen fish fillets (halibut, swordfish, or orange roughy)
- 5 – 6 new potatoes (to bake with Thai fish sauce)
- 1/2 cup soy sauce
- 1/4 cup water
- 1 chicken bouillon cube
- 2 tablespoons olive oil
- 1 tablespoon light brown sugar
- 1 teaspoon garlic, crushed
- 1/2 teaspoon ground ginger
Now, let’s chat about those ingredients for a moment. The fish is the star of the show, and you really can’t go wrong with any of the options—halibut, swordfish, or orange roughy. Each has its own unique flavor, and they all grill beautifully.
As for the new potatoes, they’re not just a side; they soak up that Thai fish sauce like a sponge, which adds a delightful twist.
And don’t skimp on the marinade; the soy sauce, brown sugar, garlic, and ginger meld together to create a party in your mouth. It’s like inviting all your favorite flavors to hang out, and trust me, they get along fabulously.
Just make sure you have everything ready before you start marinating the fish so you can dive right into the cooking process without a hitch.
How to Make Grilled Fish
Alright, let’s plunge into the delicious process of making grilled fish, shall we? First, you’ll want to take your 1 1/4 lbs of frozen fish fillets—maybe halibut, swordfish, or orange roughy, whichever tickles your fancy—and get them ready.
If you’ve been smart and prepped ahead of time, you’ve got your fish fillets hanging out in the freezer, right next to the package of marinade you made earlier. If not, it’s time to whip that marinade up. In a bowl, whisk together 1/2 cup of soy sauce, 1/4 cup of water, 1 chicken bouillon cube, 2 tablespoons of olive oil, 1 tablespoon of light brown sugar, 1 teaspoon of crushed garlic, and 1/2 teaspoon of ground ginger. It’s like a little flavor party in a bowl.
Once it’s all mixed, you’ll want to pop the marinade into a 1-quart bag along with your fish fillets. Seal it up, and make sure to tape it to the package of fish—this is a clever way to keep everything organized in your freezer.
Now, when you’re ready to cook, pull your fish and marinade out of the freezer. Thaw both in the refrigerator, which should take a few hours, or you can speed things up by placing the bag in a bowl of cold water.
Once everything is thawed, it’s marinating time. Let the fish soak in that flavorful concoction for about 30 minutes. This is where the magic happens, folks. The fish absorbs all those savory and sweet notes, setting the stage for a truly tasty meal.
After the fish has marinated, it’s time to get grilling. Preheat your grill or broiler, and while it’s warming up, take the fish out of the marinade. If you’re feeling a bit adventurous, you can reserve some of that marinade for basting later—just make sure to boil it first for safety.
Grill or broil your fish for about 10 minutes per inch of thickness, flipping it halfway through. You’ll know it’s done when it flakes easily with a fork. And don’t forget to baste it with that marinade while it cooks; it keeps the fish moist and infuses even more flavor.
While the fish is sizzling away, you can bake your new potatoes with a drizzle of Thai fish sauce. Trust me, they’ll be the perfect sidekick to your grilled masterpiece. Enjoy the process, savor the aromas, and get ready to impress everyone at the dinner table.
Grilled Fish Substitutions & Variations
Once you’ve mastered the basics of grilling fish, it’s time to get creative with substitutions and variations. If you can’t find halibut or swordfish, try salmon or even tuna; both deliver great flavor.
Don’t hesitate to switch up the marinade, too. A citrus-based marinade with lime or orange can add a revitalizing twist. For a spicy kick, consider adding sriracha or chili flakes. You can also experiment with herbs like dill or basil for a different aroma.
Finally, if you’re feeling adventurous, try grilling fish in a banana leaf for a unique presentation and flavor infusion! Enjoy experimenting!
Additional Tips & Notes
To guarantee your grilled fish turns out perfectly every time, keep a few key tips in mind.
First, make sure your grill is preheated; a hot grill prevents sticking. I also recommend using a fish basket or foil if you’re worried about flaking.
Don’t forget to baste your fish with the marinade while it cooks; it adds moisture and flavor.
If you’re unsure about doneness, a fork should easily flake the fish.
Finally, let it rest for a few minutes after grilling; this enhances the flavor.
With these tips, you’ll achieve delicious, juicy grilled fish every time!