I am lacking in the grilled fish game. I'm headed out to grab some fresh halibut (I hope) or shark, mahi mahi or maybe seabass. I know I can go super-simple. What tips or recipes does everyone like? I'm planning to cook on my Napoleon PP RSIG and do not have a skillet. Thanks!
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Sorry, even though I have the same gasser as you, I don't do fish on it as I have a griddle that I always use for fish. There is a post today wherein a cedar plank is used to cook some salmon on a gasser. I used to have one of those weber fish grill pans that are made for doing fish on a grill. Most folks I have seen post about using a gasser do use a griddle or skillet like a Lodge cast iron pan for this.
I should have noted that I think his approach would work for halibut.Last edited by GolfGeezer; August 8, 2024, 12:03 PM. -
Here is another bunch of ideas on another thread:
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A grill mat could help with cooking any type of fish. But, i have success grilling fish on my gasser by wiping down the grates with oil. Salmon, cod, mahi are the usual suspects with my fish grilling. I’ll also do a light brush of oil on the fish. Key for me is not trying to flip until the fish has released from the grate, but that is usually where the oil helps with not sticking.
So no recipe for you, but tips. I only use a simple rub when I grill fish.Comment
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Other than the obvious 'cook it until it's just done but not too long' which applies to any fish and I'm sure you well know, I enjoy using Heaven Made Products' Blackened Seasoning on fish, and also their Neau Bay (a better version of Old Bay, IMHO)...but I would be leery of using such rubs on halibut myself, to me that's a special fish. But as far as grilling fish that's all I've personally got. A slight kiss of smoke but definitely not much. The only time I've cooked halibut it was elevated over well-lit charcoal and a very quick cook with nothing but salt & pepper and I belive butter after. I wish I had more for you.Comment
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Fish and Veggies are my Waterloo. But tuna steaks are good to grill, firm meat.
Veggies, I wrap them foil with butter and SPG.
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I have been cooking fish on my grill and griddle for a very long time but I also quit trying to cooking them on the grates, it can be a recipe for disaster if it doesn't let go when you try to get under it. I have pretty much gone to the flat side of a GrillGrate or a cast iron pan/griddle to get a sear. My Blackstone works pretty good too. We enjoy blackened fish most of the time but have a couple of baked recipes that are really good too. You have to see what works for you and the family. Let me know if you have questions.Comment
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Grill it on some sliced lemon to keep it from sticking season with Henrik fish bait here https://hankstruebbq.com/hanks-rubs/Comment
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It's a pretty simple formula regardless of which fish you choose:
1. Clean grates are important
2. Oil the fish, not the grates
3. Season well ... but not TOO well. (and don't brine the fish pre-cook (fish is a sponge for salt))
4. Grill quickly over direct high heat. You want it to be done (just barely) very quickly and not just sit there over low heat until it's dry and rubbery.
5. Keep smoke to a minimum. Fish is not only a salt sponge but also a smoke sponge ... and not in a good way.
FWIW, I often grill fatty skin-on fish (like salmon fillets) over high heat on one side only (skin side down). When it's done, I'll slide a thin spatula between the skin and the meat, leaving the skin stuck to the grill. The fish is then served (minus the skin) and I crank up the heat for 10-20 minutes to totally incinerate that stuck-on skin. Delicious ... and clean-up problem solved ...Comment
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Excellent advice. And remember to use your temp probe as it is so easy to overcook fish. Cook to 135 on those tuna steaks and Salmon. I use that temp for all my fish and use the little thermopop hand held so I can go around quickly on the multiple fish we are grilling at once. They are thin and cook differently than our meats.
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I’m no expert but grilled halibut is one of the best things I’ve ever had. It is so simply done. Just a hint of seasoned salt and a light coat of oil are all I use. I grill to a 160 F internal. I’m sure some are comfortable with a lower temp.Comment
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If you get something meaty like shark or swordfish you might want to consider a quick marinade in some chimichurri. Those dense fish species also tend to hold up well on the grill even if you don't have a basket.Comment
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I find steaks easier than filets. Less prone to fall apart when you try to flip them. And cook longer before flipping than after - makes it easier to release.
And like others said oil the fish!Comment
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I think MBMorgan gave great advice. I like adding smoke in general, but only for fatty fish, like salmon or macquerel. Lean fish just doesn't take to smoke that well, so for those I just skip it. You can use smoke, but I find it doesn't turn out better. Just my personal opinion.
The most important thing ever, that took my fish game to the next level, is to use the Thermapen (of course). Checking temps on fish is absolutely crucial. I cannot stress this enough. So, what temps to use? Here are my recommendations:
Tuna and scallops: 37° C / 98.6° F
Almost every other fish: 48-52° C / 118-125° F
When doing bbq classes I had the class do salmon two ways: one took the salmon to 48° C, the other half to 52° C. Both turned out good, but some people prefer 48, others 52. I prefer the latter. Regardless, it's good fun trying both (I mean: how often do we do this at home?), and then you find what YOU like.
If you monitor temps you won't overcook it. Most fish I've had was overcooked (including the fish I was coking myself), until I started checking temps. And then: wow!
And as has been stated before: don't salt/brine before. Just add salt on the plate.
Rubs/seasoning
I tend to just cook the fish with salt, or some lemony/herbacious rub, but don't go crazy here. It's quite easy to overdo it and then you can't taste the fish at all.
I usually add a bunch of flavor with a sauce instead. Then you can go wild on flavors, but leave the fish "as-is". Then people can mix 'n match (or not) on their plate.
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Thanks all. I went super-simple. oil, salt, pepper. I always clean and oil (avocado oil) grates before cook. I cooked to 145 or just a bit higher (I ave several Thermapens Henrik .) They are great. My learning experiences were that if the fillets are huge (in this case they were quite thick) be careful to plan cook to only flip one time! I fooled with one of them until if started to come apart. It was done.
I chose the gasser (Napoleon) over the BGE. I feel like charcoal can overpower some seafood as others have noted regarding smoke. I know if it's super-clean burn that may not be the case, but I took no chances.
I appreciate all the input. I've cooked shark, swordfish and mahi in the past but it's been a long time. I try to grab what's relatively local and fresh and my seafood market (New England).
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I'm looking for the original CI Napoleon Griddle that replaces on grate. All they sell now is the enameled one. I'd like to track down the previous model if I can.Originally posted by GolfGeezer View PostSorry, even though I have the same gasser as you, I don't do fish on it as I have a griddle that I always use for fish. There is a post today wherein a cedar plank is used to cook some salmon on a gasser. I used to have one of those weber fish grill pans that are made for doing fish on a grill. Most folks I have seen post about using a gasser do use a griddle or skillet like a Lodge cast iron pan for this.
I should have noted that I think his approach would work for halibut.Comment
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Maybe Craigslist or FB marketplace (which I do not use). I have a full set of Grill Grates, but I only use them on one half and the other I use the delivered Napoleon SS grate. The GGs make a great, flat, griddle-like surface for searing, burgers, fish, bacon although I use my Pit Boss griddle for most of that type of cooking.
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