We asked a chef at a beloved seafood restaurant for tips on taming the flames to turn your fresh catches into delicious dishes this summer
Summer is the high season for grilling. And, while we love classic burgers and dogs, chicken and steaks, kebabs and corn cobs, we decided to hit up a local chef for tips on grilling perhaps the most coastal ingredient of all: fresh fish.
The number one rule, says Chef Chris Reynolds of Coastal Grill in Virginia Beach, is the simpler the better: “Just try to keep it fresh, and you can’t go wrong. You don’t want to take away from the fish itself by adding a bunch of extra stuff.”
Now, that doesn’t mean you can’t go big on flavor. But, like most seafood, fresh fish tends to have a delicate texture and naturally delectable, yet mild flavor. Think “less is more” to avoid overcooking or overpowering the fish with seasonings. It’s all about balance.
We recently sat down with the chef—who also grilled up some beautiful whole fish and filets along with delicious accompaniments to sample—to get some tricks of the trade and get you thinking beyond supermarket staples such as salmon and tuna.
Whole Fish for the Win
Don’t fear the whole fish! Cooking whole fish is very common in cuisines around the world and for good reason. Like any protein cooked bone-in, it can be the most flavorful and retain its texture and moisture the longest. Whole fish should be scaled, gutted and cleaned before grilling.
If you can’t catch it yourself, visit your local seafood stand, farm market or friend with a boat for the freshest fish. Asian and other international grocery stores also often have a good quality selection of whole fish you won’t find at mainstream chains.
Look for fish that appear as fresh as possible. “The redder the gills, the fresher the fish,” says Reynolds. The fish’s eyes should also be clear and glassy, not cloudy. When in doubt about freshness, trust your nose. If it smells fishy (and not in a good way), it probably is.
Here are two types of fish that are great for grilling whole:
Branzino
Branzino is a mild, flaky white fish prized in Mediterranean cuisine for its delicate texture and sweet, buttery flavor that shines when roasted whole with herbs and citrus.
Black Sea Bass
Black Sea Bass offers a firmer texture and a slightly richer, nutty flavor, making it ideal for pan-searing or grilling, where its crisped skin and moist flesh truly shine.
Tips for Grilling Whole Fish
Use a Fish Basket
Fish baskets for grilling are relatively inexpensive, open like a waffle iron and have long handles for easy turning. The whole body of the fish (some baskets accommodate multiple fish) is held tightly within the basket
when closed.
Score the Skin
Use a sharp knife to create three diagonal scores from the spine to the belly of the fish before cooking. This allows you to see a bit of the flesh as it’s cooking. When the flesh begins to turn opaque, you’ll know the fish is becoming done.
Add Some Flavor
“I like to put some citrus in the bellies,” says Reynolds, “and some fresh herbs.” From there, add some salt and pepper and squeeze on some fresh lemon. Spray down the basket or brush it with a neutral tasting cooking oil.
Keep It Turning
“You’re going for that perfect caramelized char,” Reynolds explains, “but not burnt.” To achieve that, you are going to want to keep a watchful eye on the fish as it cooks, turning occasionally to get a nice, crispy skin and tender cooked flesh.
Serve with Style
Whole fish practically begs for a dramatic (yet simple) presentation. Serve it family-style on a board or large platter surrounded by sides, sauces, grilled veggies, fruits, fresh herbs and whatever garden goodness you can dream up.
At Coastal Grill, the chef served whole Black Sea Bass and Branzino beautifully displayed on a wooden cutting board with roasted corn on the cob, pickled red onions, charred lemons and jalapeño, fresh cilantro, cherry tomatoes, mango and ponzu sauce (see sidebar for more on sauces).
Flavorful Filets for Days
Skinless filets are probably the most popular way to cook and serve fresh fish. They’re easy to work with and relatively simple to cook, with overcooking being the most likely pitfall—whether you are frying, broiling, poaching or grilling. Again, less is more on the cook times and seasoning.
When shopping or filets to grill, look at the texture. Meat shouldn’t be separating; it should look firm, fresh and intact. Flaky white fish are not the best choice for grilling because they have a tendency to fall apart and/or overcook quickly. Fish like grouper, cobia and swordfish are great choices. Avoid fish such as flounder or tilapia.
As with pan cooking, you’ll want the grill to be at medium high heat and well-seasoned with oil. Sticking can be a challenge, especially when you first start cooking. As the grill gets primed with oil and natural fats from the food being cooked, the stick factor should subside.
Fish Filets to Grill
Swordfish
Swordfish has a dense, meaty texture and mildly sweet flavor that holds up beautifully on the grill, making it a favorite for steak-style cuts that sear like beef.
Cobia
Cobia is prized for its rich, buttery flavor and firm flesh that adapts well to both raw preparations like crudo and bold, high-heat cooking methods like blackening or grilling.
Tips for Grilling Fish Filets
Keep It High and Dry
There is no need to marinate fresh fish filets, but even if you do, be sure to dry the filets thoroughly before grilling to remove excess moisture that may hinder browning.
Season for a Reason
Season each side of the filetwith a dry rub or seasoning of your choice, just enough to coat. With blackening seasoning, you can use as much as a tablespoon per side.
Turn but Don’t Burn
Grill filets over medium high heat on an oiled grill. Resist the urge turn the fish too early. Once they have nice, light char, they should release from the grill more naturally.
Go for the Grill Marks
If you want those picture-perfect grill marks, try the 10 and 2 technique, rotating the filets at a 45-degree angle to create a cross-hatch pattern before repeating on the other side.
At Coastal Grill, the chef served blackened cobia with mango salsa and swordfish with a ginger lime compound butter—a simple combination of softened butter, lime zest and fresh grated ginger. The fish was served with roasted new potatoes, grilled corn on the cob and garnished with citrus, tomatoes, olives and fresh herbs.
Sauce It Up
Even perfectly grilled fresh fish can benefit from a little extra zing courtesy of a good-quality store-bought or, better yet, homemade sauce.
Sauces can be well-known local favorites or internationally inspired, served alongside the fish or other seafood in a ramekin, drizzled (sparingly) on top or spooned or brushed on the serving dish before plating the fish and other accompaniments.
Here are a few saucy ideas:
Tartar
This creamy, tangy favorite is so simple to make at home, it’s practically a crime to buy it in the jar. Basic ingredients: mayo, dill pickle relish, mustard, fresh lemon juice. Combine to taste. Add some fresh dill, a little extra pickle juice (use sweet if you like), throw in some finely chopped onions, capers or parsley. Season with a little S & P.
Cocktail
Tartar’s tomato-y cousin is also a mainstay at seafooderies—and not just for shrimp. Ketchup is typically the base, combined with horseradish, Worcestershire, lemon juice and your favorite hot sauce. But try spicing things up from the start by including Heinz Chili Sauce and maybe even a dash or three of old faithful Old Bay.
Ponzu
“Just about anything is good with ponzu,” says Chef Chris Reynolds. This popular Japanese soy- and citrus-based sauce has that perfect umami punch combined with mirin, citrus juice, water, kombu and katsuobushi flakes. You can find recipes and variations online ranging in complexity or pick some up at an international grocery.
Salsa
A homemade mango salsa is just what the doctor ordered for freshly grilled fish in the summer. That magic marriage of sweet, luscious mango with tangy tomatoes, cucumber, cilantro, jalapeño, red onions, EVOO, a few squeezes of fresh lime juice (maybe some avocado) are the yin to the yang of a blackened filet fresh off the flames.
Chimichurri
Most often associated with grilled steak, this vibrant South American sauce is bursting with fresh herbs, garlic, olive oil and vinegar. It also happens to be delightful on fish. Finely chop a generous portion of parsley or other fresh herbs, combine with the other ingredients or punch it up with the addition of red pepper or smoked paprika.
Top two photos by Jacqui Renager, Performance Foodservice Virginia.
Leona Baker
Leona Baker is the former Editor-in-Chief of Coastal Virginia Magazine. She is a writer, creative, communications professional, food freak, news junkie, nature and travel lover and mom. She holds a degree in English from James Madison University and a degree in Dance & Choreography from Virginia Commonwealth University. She previously served as Senior Copywriter for Spark 451, Director of Marketing & Communications at Virginia Wesleyan University, and Senior Editor of Port Folio Weekly.
