|This fish marinade is a recipe that used to be famous, at least with my Lake Powell friends!|
(Updated with new photos and better instructions July 2011) There was at time when this flavorful and versatile fish marinade was probably my most famous recipe, at least the recipe was certainly something that got requested often by the clients and friends I used to cook for at Utah's beautiful Lake Powell. That was back in the days when the South Beach Diet didn't exist, and no one had ever heard of sustainable seafood either, and at the lake I'd often use the marinade on Thresher Shark. Now I like this on Mahi Mahi, which is the fish shown in these photos. Do I dare say that this is a good marinade if you're cooking for people who are suspicious about fish? It's true that the flavors of the marinade make grilled fish a bit less "fishy" so if that's something that appeals to you, this may become your favorite way to cook fish on the grill.
This is the wild-caught Mahi Mahi I get at Costco, and it's a good fish for the grill because it's firmer than many other types of white fish.
Back in the days when I was packing food for Lake Powell I would have been thrilled with fish that came sealed in individual packages like this. Let the fish thaw in the refrigerator overnight (or in a pinch, thaw in cold water.)
Mix together the soy sauce, lemon juice, peanut oil, water, Liquid Smoke, seafood seasoning, pepper, onion powder, and garlic powder to make the marinade.
Bad blogger! I was cooking several dishes when I made this fish and I forgot to take photos of it on the grill so I'll have to use this photo from Grilled Halibut with Cumin and Lime to illustrate fish on the grill! Be sure to let fish come to room temperature, oil the grill, and get the grill hot before you put the fish on. The general rule for timing fish on the grill is to cook it about 10 minutes per inch of thickness.
(Makes enough marinade for 4-6 pieces of fish; this marinade is good for Soy Grilled Shark, Halibut, Mahi-Mahi, Swordfish or other types of mild white fish.)
4-6 pieces of fish, thawed if frozen
1/4 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup peanut oil
1/2 cup water
1/2 tsp. Liquid Smoke (measure carefully and don't use more)
1 tsp. Johnny's Seafood Seasoning or Bon Appetit
(You could substitute any seasoning that's good on fish.)
1/2 - 1 tsp. coarse ground black pepper
1 T onion powder (or 2 T grated fresh onion)
1 T garlic puree or garlic powder
If using frozen fish, thaw overnight in the refrigerator or in cold water. Place thawed fish filets in a single layer in large Ziploc bag or plastic container with a snap-tight lid.
Stir together the soy sauce, lemon juice, peanut oil, water, Liquid Smoke, seafood seasoning, pepper, onion powder, and garlic powder to make the marinade. Pour the marinade over the fish and marinate in the refrigerator for at least 2-3 hours. (I wouldn't marinate this longer than 4 hours at the most.)
When you're ready to cook the fish, remove it from the refrigerator and let it come to room temperature. Oil the grill grates thoroughly with non-stick grill spray or a paper towel dipped in oil. When fish is nearly room temperature, preheat the grill to high, or medium-high for charcoal grill. (You can only hold your hand there for 1-2 seconds at that heat.)
To get nice grill marks, lay the fish top-side down at an angle to the grill grates. As soon as you put the fish on, turn the grill down to medium-high if you can. (For a charcoal grill, I would just preheat to medium-high.) Cook fish about 2-3 minutes, or until the first grill marks appear. (I usually lift up a piece and check.) Then rotate fish going at the opposite angle to make the criss-cross marks and cook about 2-3 more minutes. When you have nice grill marks, turn the fish carefully and cook 4-5 minutes on the other side. Total cooking time for fish is about 10 minutes per inch of thickness and fish should feel firm but not hard to the touch when it's done.
Remove from the grill and serve hot. (The Liquid Smoke used in this recipe is VERY potent, so don't be tempted to increase the amount. If you use too much it will ruin whatever you are putting it in, but in small amounts, it adds a nice smoky flavor for barbecue sauce or grilled meats.)
South Beach Suggestions:
Grilled fish like this is not only delicious, it's the perfect South Beach Diet food. For phase one, you could serve it with Grilled Asparagus with Parmesan, and Arugula and Sweet Mini-Pepper Salad. For phase two or three I would add Georgette's Really Lemony Greek Pilafi or Lake Powell Spicy Rice.
More Delicious Fish on the Grill:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Grilled Halibut with Southwestern Rub and Tomatillo Salsa from Kalyn's Kitchen
Soy-Grilled Mahi Mahi with Korean Dipping Sauce from Kalyn's Kitchen
Herb Encrusted Grilled Salmon from Kalyn's Kitchen
Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto from Ezra Pound Cake
Grilled Mahi Mahi Kabobs from Home with Mandy
Cedar Plank Grilled Salmon from Leite's Culinaria
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)