How to Cook Salmon or Mahi Mahi on the Grill
Mahi-mahi and salmon are two kinds of fish that are firm and hearty enough to stand up to grilling. You can add smoky flavor to the fish by scattering a few water-soaked wood chips, such a mesquite, on the hot coals before grilling. The same effect can be created by placing small bundles of dried rosemary or thyme sprigs on the coals. Does this Spark an idea?
Things You'll Need
- Grate or fish grilling basket
- Basting brush
- Fish spatula
- Grill
- Coal
- Mesquite wood chips (optional)
- Dried herbs (optional)
Instructions
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Soak the mesquite wood chips in water a half-hour before you plan to begin grilling. If you plan to flavor the fish using herbs, prepare one or two small bundles of dried thyme, rosemary or oregano that have been dried on the stem. The herbs do not need to be soaked prior to grilling, but should be doused quickly in water before they are placed on the grill.
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Purchase cross-cut steaks that are at least one-inch thick. If you are planning to use a filet, ask your fishmonger to cut portions from the center of the fish where the flesh is more uniformly thick. The fish steak should look moist, and there should be no strong fish odor. If your filet or cross-cut steak comes with skin on it, leave it on during cooking because it will add flavor and help the fish retain moisture; it can always be removed after grilling.
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Prepare a single layer of coals in a charcoal grill; they are ready when they turn white-hot. If you are using a gas grill, turn the burners to high heat.
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Preheat the metal grate or a long-handled fish basket on the grill, and brush the grate or basket with oil. Add a few water-soaked wood chips to the fire about five minutes before you are ready to grill the fish. (If you are using herbs, add them later, when you turn the fish.)
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Lay the fish across the grill using a fish spatula once the grate is hot. If you are using a basket, lay the fish in the center of the grill and use a potholder to secure the top of the basket according to the manufacturer's directions so that the fish is held firmly in place. Cook the skin side of the fish first.
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Close the cover of the grill and allow the fish to cook for five minutes before turning the fish. Re-cover the grill after turning the fish and cook for another two to three minutes. Begin testing the fish for doneness by using the tip of a knife to look at the interior of the steak at its thickest part. Mahi-mahi is done when the flesh is opaque. Salmon steak can be removed before it is entirely opaque, but do not to cook it once it becomes opaque.
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Continue to re-cover the grill and check for doneness every minute until the fish is cooked.
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Tips & Warnings
If you do not have a grate or fish basket, you may still grill firm, meaty fish but you should take extra care when turning the fish because the fish can break apart and drop into the fire (using a wide and flexible fish spatula can help prevent this situation). If you choose to grill without a grate or grilling basket, lay the fish carefully across the grill and do not move it until the first side has cooked.
Well-cooked fish needs no special sauces. A simple squeeze of lemon or lime will do. However if you want to add additional flavors, a topping of chopped fresh tomatoes, cilantro, kalamata olives, and cucumbers adds both texture and complementary flavors.
Flakiness is not a good test for the doneness of fish---once fish becomes flaky, it is overcooked.
