How to Grill Fish
Learn how to prepare and grill fish in this video from EVERY DAY WITH RACHAEL RAY magazine, plus get tricks and tips on the best way to use your outdoor grill and barbecue. From our collection of Step by Step cooking videos.
-Hi, I'm Terry Singh, the food editor here at Every Day with Rachael Ray Magazine. And today, we're going to show you how to grill fish steaks. Personally, I like grilling fish steaks better than fish fillets. They are a little bit easier to manage. They're even across like they have an even thickness. You're not worrying about something cooking faster and it's easier in terms of dealing with it on the grill. And today, we're going to be grilling salmon steaks with a nice little chipotle lime vinaigrette as well as grilled tuna steaks. So, the first thing that we want to do is pre-heat the grill. I've had all the burners on high for about 15 minutes and this guy is smoking and it's about 500 degrees. And you want to keep the lid down because that traps all the heat. And right before I start grilling the steaks, I'm going to open it up. Let some of the heat out. It will lower the temperature naturally as I've already got the burners down to medium and then, we go. So first, I'm going to brush the salmon steaks with some of this vinaigrette. And one thing to keep in mind with fish which can be a little bit tricky on the grill is we're going to actually oil the fish steaks as well as the grill to hopefully help to keep it from sticking. I'm going to use some brush with some olive oil and season it with salt and pepper unto the great tuna at least. Brush this marinade or this vinaigrette on to the salmon steaks and then use thongs and a wad of paper towels dipped lightly in vegetable oil and brush it on the grates. And just brush this guy on. Season it with a little salt. And we're going to start with the salmon steaks. This will take roughly 6 minutes to 8 minutes to cook. For fish steaks, basically, for every inch of thickness, roughly it will take about 8 minutes to cook through. But for the tuna as well as the salmon, you don't need to cook it all the way through. I think most people actually prefer tuna roughly around medium rare so this will take about 4 minutes, so 2 minutes per side. So the grill here is nice and hot. And when you place things on the grill, be sure to remember what order you place them on. So that when you flip it, it just kind of comes not more naturally but more that you'll just be turning them in the order in which you place them down for more even cooking. And we're also going to put cross-hatch marks on the steaks. So what we're going to do is this streak that I call X marks the spot and sort of laying it down on an angle. And when it times to turn them for the cross-hatch marks, we'll be turning them to kind of form the X at the other half. So, we're going to brush a little bit more of the vinaigrette on top. Season it with a little bit more salt. And for the tuna, at least we're going to brush the grill. So we're going to close this back up. And about 2 minutes, we're going to turn them on the other direction. And so next, I'm going to brush the tuna steaks with olive oil. And these, I'll season with salt and paper. And again, this will take about 4 minutes total for medium rare. So after about 1 minute, I'm going to flip it over to the other X. And now, we're going to brush the grates. And I usually just use tongs with the wad of paper towels dipped in vegetable oil. And the side that I oiled and seasoned with salt and pepper, I'm going to put that side down first. And brush it with a little bit more oil and season with your salt and pepper. And it's good to season them from a distance when it's, you know, not as hot into that where you kind of get more of a surface area when you're sprinkling. And the salmon should be ready to turn. So, I'm going to gently work from that side and turn them over. And the tuna should be just about ready since it's probably been just under 1 minute. And again, I'm working from left to right because that's how I place them down. And these guys are releasing really well because, again, we oiled both the fish and the cooking grates. So, close the lid to let it sort of contain the heat. And then about in another 1 minute, we're going to flip the tuna steaks over. By that point, we should have nice cross-hatch marks on the tuna. Once you flipped it over, you don't need to sort of do the 90-degree twist again because at that point you're already-- you already have the presentation side up so it doesn't matter on the other side. And then in about another 2 minutes, we're going to flip the salmon steaks over. Open them up and they look great. So we're going to start with-- how about the tuna just because I don't want that to overcook. Flip it over. We've got beautiful cross-hatch marks on this guy. And we'll flip the salmon over. And I mentioned earlier that the average cooking time for about an inch of fish steaks that have an inch thickness is roughly about 8 minutes. So for meatier fishes like swordfish and Mahi-Mahi, you're going to probably want to cook it all the way through. And another way to sort of help add flavor to the meat is by using a marinade. And one of my favorite marinades is just simply soy sauce. And another thing that I like doing is just grilling the fish and when it comes off, just sprinkling it with lemon juice. You don't want to ever soak it in lemon juice because that will actually start cooking the fish. So just keep that in mind because I know that's also a summertime favorite. So these look lovely. And you can tell that for at least a tuna fish that you want medium rare that is translucent in the middle and opaque on the outside. And this is not your meatier steaks like swordfish again or Mahi-Mahi where you will want them to cook all the way through. Set this here. Now, we're going to take off the salmon steaks. They should be ready too, yeah. All right. And so, here we've got grilled salmon steaks and grilled tuna steaks. These look delicious. Thanks so much for watching and hopefully you'll go and try this yourself.