Greek-Style Grilled Fish
I love the simplicity of grilled fish I've enjoyed in Greek restaurants, and I'd love to be able to replicate it at home, so I'm looking for some guidance. What's the best way to make it on a charcoal grill? Is there a particular kind of hardwood charcoal that's best? How should the fish be prepared? Should it be cooked over direct heat or indirect heat? Approximately how long on each side? Should the fish go right onto the grill or should I use a special grill basket that will let me turn it without destroying it? Are there certain varieties of fish that are better to use than others? How can I tell when it's done (should I use a meat thermometer)? Finally, can anyone recommend a cookbook that covers this type of Greek cooking? Thanks for your help!
In reality, any good hardwood (cherry, oak, apple) can be used for grilling fish. It depends on which of those smokey flavors you want to impart to the fish. I like apple and cherry. Whether its cooked over direct or indirect heat, (either will work) you want the heat to be somewhere above 350 degrees at the grill but below 500 degrees. How long you cook it on each side will depend on how thick the filets, steaks, or whole fish is and the grill temperature. Whole fish can go directly on the grill but I recommend a basket or other type of secondary grill for filets or steaks to prevent the fish from coming apart on the grill and dropping through the grids. You don't need to use a meat thermometer to determine when your fish is done. If the flesh of the fish flakes easily, it's done.
Selecting what type of fish to grill is a matter of personal choice. Salmon grills well, although I like to do Salmon on a cedar plank and not over hardwood coals. Tilapia, MahiMahi, Trout, are all possibilities. I believe, if you haven't grilled fish before, halibut is a good choice.
I found this recipe. Perhaps it will interest you.
Most Greek-style grilled fish use a whole fish (not fillets). Try red snapper, trout, bass or rockfish.
And the fish is usually stuffed with thyme, lemon, garlic, and seasoned with salt and pepper to taste. Cook over direct heat for 15 to 20 minutes, gently turning the fish halfway through cooking. Before serving, drizzle with EVOO and more salt if necessary.