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“Cooking Tips: How to Grill Fish”photo

Walk along the Maui shore at dusk and you’re guaranteed to see more than a dazzling sunset.  Fishing poles silhouetted against the brilliant skyline dot the shore, propped in their stands overlooking the sea.  The bell sounds to signal something’s been hooked and the fisherman, usually manning more than one pole, jumps into action to set the hook and begin the rhythmic dance of bowing and reeling until the fish is brought ashore.

For some, the fun is in catching the fish, but for others, it's in the cooking (and eating!).  So, in keeping with our Flavors of Fall promotion, we've gathered up a few grilling tips to share with you so you can plate the perfect catch:

Thick steaks like tuna, swordfish, salmon and one of Maui’s signature species – mahi-mahi all do well on the grill.  Tender fillets along the lines of tilapia and catfish need to be wrapped in foil or cooked in a wire basket so they don’t fall through the grate.

Get the grill as hot as you can and brush the grill with oil right before adding the fish.  If your fish has skin on it, grill that side first. 

The high heat will sear the fish as soon as it hits the grate, sealing in the juices and firming the flesh.    A simple marinade of oil, vinegar and spices or even just mayonnaise, salt and pepper can turn a dry fish into a juicy dish.   My favorite seasoning is the Thai Basil Sea Salt from Tutu’s Pantry.

Instead of flipping the fish in the air and back down on the same spot, gently turn it onto an empty grilling space.

The rule of thumb for cooking time for fish is generally 8 minutes per inch of thickness.  When it starts to flake off with a fork, it’s ready.

 

 

 




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