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Grilling on the water or by the water with friends and family creates memories that last a lifetime. But which would you prefer grilling on the water, or by the water? Either way will work just fine with the right equipment and a good recipe.
Grilling on the Water Options
On Board
Enjoy a grilled delight, filleted fresh-caught fish. PartsVu offers grills that mount into a rod holder on your boat or are rail mounted depending on your configuration.
Seaside
Compact, easy-to-use grills that allow you to land like a conquistador and set up camp complete with a grill for cooking up your catch of the day.
Grilled Fish Recipe & Preparation
Whatever option you choose, don’t miss out on a crowning jewel moment with family and friends. To get you started, we have included an easy-to-use recipe that allows you to enjoy the flavors of the fish.
We introduce our recipe to cook Spanish Mackerel and other similar types of fish: shark, swordfish, grouper, and bass.
Ingredients
- • Fish of Choice
- • A healthy chef spoon of butter
- • Small bag of lemons
- • Honey
- • Olive oil – Cooking olive oil vs. virgin olive oil is preferred
- • Spices – We enjoy spices designed for fish, check your local supermarket and keep it simple. Garlic is always a great seasoning.
Preparation Instructions
– Marinate the freshly caught fish with lemon juice and light spices.
• If you do not have time to marinate the fish, apply spices directly to the fillet and during grilling. The lemon juice can be applied after grilling to the fish.
– After marinating, place the fish skin side down into a frying pan with a light amount of olive oil. Note: you do not want the fish to be swimming in olive oil. Its swimming days ended after “fish on!” was bellowed from the decks.
• If you are grilling and not frying, olive oil is not necessary.
• If you do not have a pan but still want to fry the fish, create a shallow boat for each fillet pouring the correct amount of olive oil into the fashioned pan from aluminum foil.
– The flesh will turn white and become flakey telling you that the fish is ready to be served. Caution – do not overcook. Fry the fish for the majority of the time on the skin side of the filet and then flip the fish momentarily to finish off the cooking process.
– The Sauce, The Sauce, The Sauce! If you are going to add a nice sauce instead of simply squeezing lemon juice onto the fillet let us recommend melting a healthy chef spoon of butter in a saucepan, or aluminum foil fashioned boat pan. Add 1 lemon (squeeze all of the juice from the lemon into the saucepan. Add honey to taste stirring frequently the tri-combo in the saucepan. The butter serves as the base with the lemon bringing tartness and honey softening with a sweet touch. Texture can be added to the sauce by grating the lemon skin to the sauce. Only add a touch so the sauce is not overpowered. Want a stronger touch of lemon, try adding grated lemon skin directly onto the fillet after the sauce has been applied.
– We recommend fresh vegetables be prepared with the fillet. It is healthy and adds balance to your pallet in combination with the fish, notwithstanding a great pop of color to the plate.
