About the Author
Time To Grill
Steve Grausam, August 20, 2012 | Edina Liquor
By Steve Grausam
Liquor Operations Director
With the weather getting cooler, it is a great time to grill.
I want to share a recipe that I use all the time when I grill fish. When I grill fish, it is usually Salmon. Sometimes when you grill Salmon, it can get dry if you leave it on too long, but with this marinade you lessen your chances of getting it too dry. I prefer to buy Salmon fillets with the skin on. I will then cut the big fillet into strips about 1.5 or 2 inches wide. This way, you get uniform cooking as all the pieces are about the same size.
ORIENTAL MARINADE FOR FISH
- ½ Cup Chicken Broth
- ¼ Cup Green Onions Sliced
- 2 T. each- Dry Sherry, Rice Vinegar, Soy Sauce
- 1 T. Vegetable Oil
- 2 tsp. Honey
- ½ tsp. Ground Ginger
- 1 tsp. Sesame Oil
- 2 Cloves Garlic (1/4 tsp. Minced)
Add all ingredients and mix well. (The honey needs to dissolve).
Pour the mixture in a 9 x13 pan and place the fish meat side down. Let the fish marinade for 2 to 3 hours.
I usually double the recipe depending on how many pieces I need to marinade.
You can bake or grill your fish. I prefer to grill. If you grill, it is best to use fish that has the skin on. Make sure you cook the fish with the skin side down.
I take the onions from the marinade and put them on top of the fish while cooking.
I use a gas grill and get the grill as hot as I can then I turn the heat down to medium. It only takes about ten minutes for the fish to cook. Time will vary, depending on how hot and how firm you want the fish to be when done.
When the fish is done how you want it, slide your spatula between the meat and the skin and the piece of fish will slide right off.
Now the best part! Grab your favorite bottle of wine and enjoy. I prefer a Pinot Noir from Oregon like Argyle or a California Sauvignon Blanc like Duckhorn or Sterling Napa Cellars.