I have a freezer full of fish and we do not eat it often enough. Rarely do I grill it. Just reading through this thread I feel like it's upped my fish game significantly. You've given me some great ideas and the condifance to try to execute them.
only thing I can add is if cooking flakey fish on a grill grate flip early. If you plan to cook 10 minutes, flip at 3-4 minutes while it still holds together well. I don’t cook a lot of fish on the grill grate, I prefer oven or CI pan. Unless it has skin that is. If it has skin, sear the flesh side first then finish with skin side down.
Preferred method is to bake in the oven for fish that are flakey. If I do it on the grill I flip the grill grates over for the flat surface. Sword fish works fine on the grill.
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.
#Henrik
I looked up your Fishbait seasoning rub for fish. Looks great. Can’t wait to try it.
thanks!
JD
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