The boneless fillet is America's favorite form of fish to eat, but it's also the most difficult to grill. The skin and bones are what give fish its structure, so without them the fillet tends to fall apart or stick to the grill -- or both. The secret is to use either a fish basket or fish grate. The rigidity of these keep the fish fillet from breaking, while the holes allow smoke and fire flavors to reach the fish.
Fish basket or fish grate (optional); spray oil (optional)
4 halibut fillets (6 to 8 ounces each)
For the marinade:
6 cloves garlic, coarsely chopped
1 tablespoon peeled, grated ginger
1 tablespoon minced fresh cilantro leaves
1 teaspoon washed, chopped cilantro root or 1 additional tablespoon cilantro leaves
3 tablespoons sugar
1?4 cup Asian fish sauce or soy sauce, plus more for brushing
3 tablespoons sake, Chinese rice wine, or dry sherry
3 tablespoons Asian (dark) sesame oil, plus more for brushing (optional)
1 teaspoon coarse salt
1 teaspoon black pepper
Note: To grill a fish fillet on a fish grate, place the grate on top of the regular grate and preheat to high. Oil the fish grate with a folded paper towel dipped in oil or lift it with tongs and spray with oil. As an added precaution against sticking, brush or spray the fillets themselves with oil. Arrange them on the hot fish grate. Grill the fillets as described in Step 4, turning them with a spatula onto a spot on the fish grate not previously occupied by a fillet. Continue grilling until done.
Click here to find out more about the book this recipe came from, How To Grill, by Steven Raichlen.