DIY Network

Cooking a Whole Fish on the Grill Grilled Red Snapper and Caribbean Salad From "Ask DIY Cooking & Entertaining" episode DADC-112

Grilled, whole red-snapper seasoned with Caribbean spices.

Q: What type of fish is easily prepared on the grill?

A: (from gourmet chef Paul Sturkey) You can cook just about any kind of fish on the grill. But some lend themselves to grilling better than others. Some fish like Tuna have strong muscles and stick together on the grill. Other fish like salmon are oily and won’t dry out. If you go with sole, you’ll likely need to grill it in a basket. Many people like to grill fish because they won't end up with that fishy odor inside their kitchen. Plus, the smoky fire brings out the natural sweet flavors of the fish.

But today we're grilling snapper. In this segment, we season a whole fish with some Caribbean spices, grill it, and serve it with a papaya and avocado salad.

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Fish Grilling Tips

• When purchasing fresh fish whole, there are some things you can look for to help ensure that the fish you take home is fresh. Look at the eyes to ensure that they are clear in appearance (figure A) rather than cloudy or milky.

• Check underneath the grill plate and make sure that the gills are bright red in appearance (figure B). Bright red gills indicate that the fish is fresh; grayish-colored gills means that it's a little old.

  Figure A

  Figure B

  
  

  	Figure C
  	Figure D

• Press on the surface of the skin. The fish should feel firm to the touch (figure C). If your fingerprint springs back after pressing, the fish is probably fresh. If it leaves an indentation, that means the fish is probably old.

• Rinse the fish well under cold, running water, and pat it dry.

• Using a sharp knife, cut diagonal 1/4-inch deep slits on each side of the fish. Cut slightly deeper toward the back fin of the fish. The slits will help the fish to cook more evenly throughout.

• Spray the inside of the fish with olive oil and season the fish, inside and out, with salt and pepper and Caribbean spices.

• Lay the fish directly on the grill, and cook for 5 to 7 minutes.

• After the fish is close to done on one side, flip it over. A tip for flipping fish on the grill is to flip it onto a non-used portion of the grill (figure D) to help ensure that the surface of the fish sears to seal in the flavors.

• Cook on each side with the lid closed. You may have to cook it next to (not directly over) the flame so it doesn't burn. Or, you can reduce the heat for the last 5 minutes, or place it on foil to keep the outside from becoming too dark.

Mango and avocado salad with Caribbean-spice dressing.

RESOURCES :
Grilling (Williams-Sonoma Collection)
Model: 0743226429
Author: Denis Kelly
(June, 2002)

To order this title from Amazon, click here.

Scribner Book Co./Simon and Schuster
New York, NY 10020
Phone: 212-698-7000

Fish and Shellfish: Grilled and Smoked
Model: 1558321810
Author: Karen Adler and Judith M. Fertig
(April, 2002)

To order this title from Amazon, click here.

Harvard Common Press
Boston, MA 02118-2500
Phone: 617-423-5803
Fax: 617-423-0679

On the Grill : A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish, and Game
Model: 1558218068
Author: A.D. Livingston