Rockfish, red snapper, striped bass or sea bass are firm-fleshed fish commonly found in the Pacific Ocean and are easily grilled on an outdoor barbecue. You can keep seasoning simple for the mild tasting fish or you can experiment with a variety of sauces. Experienced chef and author Deborah Schneider recommends heating a container of fresh salsa on the stove to pour over the grilled fish for some added South American flare.
Preheat the grill with all the burners on high for 10 minutes and the lid down.
Coat the fish fillets lightly with oil, then dust with paprika and pepper. Coat a hinged wire grill basket with nonstick cooking spray and place the fish inside.
Turn off the center burner and turn the others down to medium. Position the rock fish over the center burner, close the lid, and cook until it just begins to flake when probed with a fork. Cook a 1-inch thick fillet for six to 10 minutes, turning once.
Remove the rock fish from the grill and serve with lemon wedges.
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- “Fish Grilled & Smoked: 150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smoker”; John Manikowski; 2004
- “¡Baja! Cooking on the Edge”; Deborah M. Schneider and Maren Caruso; 2006
- “The Complete Fish on the Grill”; Barbara Grunes; 1994
- FoodSafety.gov: Safe Minimum Cooking Temperatures
- ChooseMyPlate.gov: Eat Seafood Twice a Week
- Eating fish twice a week give your family important nutrients, and gives you a lean protein option, says ChooseMyPlate.gov.
- Buy fresh fish. Fillets should look moist, with no discoloration toward the edges and no bad odor. Fresh fish should not stink.
- Keep the fish refrigerated until about 30 minutes before grilling. It should be near room temperature when it goes on the grill.
- To keep fish from sticking to the grill grates, always preheat the grill and make sure to oil the fish just before putting it on the fire.
- Use a meat thermometer to test the internal temperature of your fish. The USDA recommends not eating this type of fish until it reaches approximately 145 degrees F to prevent food-borne illness.
Brian Lewis began writing in 1998. His published works appear in the "Ellensburg Daily Record," "South County Journal," "Seattle Times" and "Northwest Anglers" as well as on ESPN.com. Lewis has written concert and travel reviews and poetry and short stories. He has a Bachelor of Arts in communications from the University of Washington.
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