In this week's class, we tried two ways to cook fish on the BBQ. We grilled Whole Striped Bass Stuffed with Lemon/Thyme/Ginger, and Miso Honey Glazed Atlantic Salmon. For the sides, we made Grilled Acorn Squash which I really liked, as well as Candied Sweet Potatoes that I didn't try due to my severe allergy.
Whole Striped Bass Stuffed with Lemon/Thyme/Ginger
1 whole striped bass
a large piece of ginger, chopped
1/2 bunch thyme
1 lemon, sliced
olive oil, salt/pepper to taste
1. Clean the fish, cut off the fins
2. Rub the inside of the fish with olive oil, salt and pepper
3. Stuff the cavity with ginger, thyme, and lemon slices
4. Use a skewer to go through the fish and secure the stuffing
5. Make a few cuts on the fish, to expose more surface area, grill on the BBQ
* Each side takes about ~10min to cook, but it depends on the heat of your BBQ. To check if the fish is done, poke it with a toothpick/skewer, if the stick comes in without any resistance and comes out clear (no meat attached), the fish is ready.
Miso Honey Glazed Atlantic Salmon
4 6oz salmon fillets
* We had to fillet the whole salmons ourselves. Maybe when I get some free time, I will do a sketch on how to fillet round fish. For now, just look at the whole fish photo below, and picture nicely cleaned fillet portions.
20g miso paste
40 mL rice wine mirin
20 mL honey
salt/white pepper to taste
1. Mix the ingredients in the glaze in a bowl, whisk everything to a homogeneous mixture
2. Marinade the fillets in the glaze mixture for a couple hours, or you can leave it overnight. Save some uncontaminated glaze for basting later.
3. Grill the fillets on the BBQ, at 45 degrees angle to the grill bars for 3min, then move them 90 degrees (perpendicular to the initial position) for another 3min. This is how you get good looking crossed grill marks on the fish. Baste the fillets with the saved glaze from time to time.
4. Turn the fish to the other side, grill the same way for about 6min.
Grilled Acorn Squash