Fish on the Grill

Spring/Early Summer is my favorite time of year, especially from spring equinox to summer solstice. Winter is still lingering, but just the thought of warmer weather on the horizon and spring bloom brings a new beginning. Farmers are gearing up for a new season, spring vegetables are not far behind, and some of my favorite fish are in season, halibut and king salmon. Both of these fish pair extremely well with springtime vegetables like peas, asparagus, carrots and a small variety of mushrooms (depending on where you live) like the prized morel.

Salmon and halibut are prepared slightly different, but the cooking process is the same. Both are cooked on one side only with minimal turning and flipping. Salmon should be kept with the skin on and halibut skinless, as the skin on halibut is not super palatable.

Preparations for all these ingredients are quite versatile, but grilling brings another depth and layer of flavor, especially if you’re using wood or charcoal. The best is when you can cook the entire meal on the grill. It’s a great way to keep cooking simple and easy, and enjoy the sunshine at the same time. As with most meals, the investment comes in the preparation. Cleaning all the ingredients just so and planning the timing/sequence of putting them on the grill is essential.

Begin with a very hot and clean (grate should be free of carbon/residuals from previous cooking) grill. Prior to cooking, lightly season your fish with kosher salt, finely ground black pepper and olive oil. Before you put the fish on the grill, lightly spray of brush grill grates with a high-heat oil such as grapeseed of sunflower oil, let burn off. At either the 11:00 or 1:00 position, gently place the fish on the grill, do not move or touch. Place grill cover back on if you have one and let fish cook on grill for approximately, 3-4 minutes. With a fish spatula or tongs, carefully quarter turn the fish to the opposite time position you place the fish (11-1 or 1-11). This gives you your diamond markings for presentation. Allow fish to cook another 3-4 minutes or until the fish is cooked to desired temperature. Note: Halibut should just be cooked until just cooked all the way through. Any further, it will be dried out. Salmon can be cooked and served medium rare/medium if desired.