Although we are landlocked in Kansas City, and much of the Midwest, that doesn’t mean we can’t grill up a mean fish dish. Mike McGonigle shared with us his favorite tips and techniques for grilling up fish, particularly salmon. But, Mike says this technique can be applied for almost any fish on the grill. Just make sure you take into account the thickness of the fish, because that will make a difference in the amount of time it cooks.
What You’ll Need:
Fish of your choice
Olive oil spray
Step 1: Prep the Fish
First things first. Make sure to only cut the skin off of one side. Leave the skin on one side of the fish for easier handling on the grill. Mike then likes to start by patting the flesh of the fish a bit. This will soak up excess water and liquid that could keep the flesh from soaking in any seasoning, leaving the dish quite bland. Then, spray olive oil on both sides of the fish. This will give the spices something to hold onto, and keep the fish from sticking to the grill. Next, start seasoning your fish. Mike recommends using lemon pepper, sea salt, dill, and powdered ginger. This combination of spices really enhances salmon.
Step 2: Get to Grilling
Before you start up the grill, make sure to take the grate off. You can put the grate and the fish back on the grill after it’s been started. This technique lessens the likelihood that the fish will stick to the grate, making it difficult to flip. Mike likes using a charcoal grill with charcoal briquettes. These coals create a more even heat that is perfect for grilling fish. Use a charcoal chimney to get the coals started instead of using lighter fluid. Lighter fluid can leave your food tasting a little off. Open the damper on your grill halfway so the temperature is medium to high. You’ll know when to put the fish on, when the coals are an even gray color. Leave the flesh side on the grill for about three minutes, then flip. While it’s cooking on the skin side, put the grill lid on to cook for about seven more minutes.
Step 3: Serve to Family & Friends
Make sure to remove the fish from the grill carefully, as it can get flaky and stick to the grate of the grill occasionally. Then, let the fish cool enough to eat, and serve to your guests. Viola! You’re done.
You can pick up all the ingredients and seafood you need for this dish at McGonigle’s Market. We’re located on the corner of Ward Parkway and 79th street. Come on in and say hi!