Grilled Fish
Amber jack-Mahi Mahi -Grouper-Shark- Cobia-*King Mackerel*- *Snapper*-*Wahoo*
Teriyaki/Pineapple Grilled Fish
2-4 pounds of fillets –(1 to 1 ½ inch thick maximum)
1 Can of Pineapple Chunks
1 Bottle of Teriyaki Sauce
1 can of Pam or Great Value non stick spray(Olive oil spray works well)
Aluminum foil
Prep
Put fillets in a large zip lock baggie
Pour can of pineapple chunks and teriyaki in bag over fillets
(add water if needed to cover)
Zip bag and mix well then refrigerate for 1-12 hours.
Before grilling remove fillets from bag and season as desired;
Salt, pepper, garlic, garlic and herb, mesquite rub, etc. (Or none)
Heat grill to 400 and clean grates well. Spray Pam on grates before fillets are placed on grill. (You can spray fillets also to prevent sticking) Sear for 2 to 3 minutes first side then spray Pam on fillets before turning over. Once turned over sear 1 to 2 minutes then move onto foil on side of grill with burner turned off.
Cook with grill closed for 6-10+ minutes (depends on thickness) until thickest fillet is white all the way through or until there is a tiny bit of moisture still left on the tops of the fillets.
You can follow all of the above steps and replace the pineapple teriyaki with any of the following;
- Any store bought or homemade marinade.
- Any store bought or homemade dry rub.
-With a dry rub you can brush melted butter on throughout grilling for added flavor.
*For King Mackerel, Sea Bass, and Snapper, do not sear fish as it will fall apart. It is best to put fish inside foil and cook away from direct heat until fish is cooked through to skin. Skin will peel off Mackerel (like salmon) as you eat. Onions and peppers inside foil can also add flavor.