I made this at a party recently and just about everybody asked me for the recipe, so here it is. Many people are intimidated by cooking fish on the grill, but if you follow this recipe and the tips I give you then you’ll want to grill fish all the time.
First of all, choose a fish that is thick enough to hold up on the grill, at least one inch thick. I like halibut, mahi and swordfish best for grilling. It doesn’t matter which of these you use, just pick whatever is fresh.
- Four 6-ounce halibut steaks
- 2 tablespoons mayonnaise (the real stuff)
- 2 garlic cloves minced
- 1 tablespoon lime juice
- 2 teaspoons sriracha sauce
- sea salt
- black pepper
- fresh cilantro or parsley
- olive oil for the grill grates
- Pat the fish dry and keep it in the refrigerator or in a cooler until right before you put it on the grill.
- Pre-heat the grill on high heat and then clean the grates a good as you can with a steel brush.
- Prepare the glaze: mix together mayonnaise, garlic, lime juice and sriracha.
- Spread a thin coat of the glaze on each side of the fish and then sprinkle with sea salt and pepper.
- Wipe grill grates with a paper towel soaked in olive oil to help prevent sticking.
- Grill the fish for about 5 minutes and flip only once. After the flip spread another layer of glaze on the cooked side of the fish and cook for another 5 minutes.
*A good rule of thumb is to cook fish about 5 minutes per side for a 1″ to 1.5″ thick fillet.
- Serve hot and garnish with chopped cilantro or parsley
Grilled fish can be served with rice, grilled vegetables or fresh greens. Enjoy with your favorite chilled chardonnay or hefeweizen.