I asked a while back but forgot all the secrets and tips.......so what is your favorite way/seasonings/marinade for some good fish on a mesquite fire(snapper..tuna..ling..etc.)?? I have a gathering I have to cook for in a couple of weeks and need a refresher.....thanx!!
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We cook redfish on the halfshell by filleting out each side and leaving the scales on, then marinade in Italian salad dressing.
Rub on some butter and drizzle some lemon juice and sprinkle lightly with a little Tony's and over the coals it goes, once the meat starts to flake apart remove and enjoy.
The hardest part is to not overcook, if it is overcooked it won't matter that you used the marinade, lemon and butter as the meat will still be dry.
For a quick and easy sauce you can use a can of cream of shrimp soup, a little water, some green onion, and some salad shrimp or crawfish. This will also help in the event that the meat was a little too done. -
We too marinate with lemon juice, butter, and Tony's only I wrap mine in foil after a little smoke hits it. This whay there is no drying out. Plus it keeps the seasoning (lemon, butter and Tonys) on it a little longer. Usually the skin and scales (if left on) will stick to the foil leaving only the meat.Comment
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I rub my fillets in butter and coat in blackened seasoning. Cook in a little olive oil right on the coals in a cast iron skillet. Good stuff.Comment
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not all fish is the same.
Clean white fish, AJ, Mahi, and snapper, you can get away with grill and add garlic infused butter, and your good. you can marinate or add other spices to try something else but these need little prep to be good.
Tuna, lightly grill and good to go.
All of these are great blacked.
Kingfish, completly diff story. marinate, lemon, butter and anything else you can think of may be needed. there's some great recipes for kingfish balls, which is ground kingfish and other stuff, plus flour and cornmeal. roled into balls and fried, best kingfish ever. I can find the actual recipe if you need.Comment
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Offshore and inshore saltwater species, which steak up huge, are easy enough to grill with a slight smoke (smoke of your flavor) on a fire that has reached it's peak and is on the downward wane. Too much heat will sear it too fast but even then, semi cooked on the inside isn't too bad and the crusty edges are great.
When I'm on the coast, using driftwood or charcoal to fuel the fire without any good smoking chunks of wood, I typically skin a few onions and toss them into the fire for their added smoke flavor during the cook. I'll smoke with onions at home at times for variation with other meats as well.
Fish I've used have been Mahi Mahi, Mako, Blacktip shark, Bullredfish filets (when half-shell is out of the question), black drum, wahoo, Salmon and King mackerel.
Filet the skin away and cut out the blood line
Marinade in Viva Italian dressing and fresh lime juice for an hour on ice
Coat the filet with course ground black pepper
Grill the first side 7 minutes flip and finish up the 2nd side in 5 minutes. If you want a little more char on the thinner edges, go slightly longer with your grill
Easy and quick so you can get back to fishing after the fillComment
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