Last week, my brother Mike and I kicked off our little fishing season as usual by going fishing on the party boats that leave from Sheepshead Bay. But this trip was a little different, as my brother Mike actually caught a fish!
The next day, I went over to my brothers’ house to enjoy that beautiful 42-inch striped bass. He wanted to put it in the oven and prepare it oreganata, but I thought this fish deserved something better.
I raided his fridge to see what I could find, and came up with this great marinade that takes just minutes to make.
But first, a few tips: Grilling fish is a little tricky. Make sure that the grill is as hot as possible. And just before you put on the fish, brush the grill and wipe the grates with a lightly oiled rag. Also spray the grill with a little cooking spray (but make sure you have a shirt on because it will flame up and burn chest hair).
Yield four portions
1 tsp. minced ginger
2 tsp. minced fresh garlic
2 tsp. minced fresh rosemary
1 tbls. Dijon mustard
3 tbls. low sodium soy sauce
1 tbls. olive oil
1/2 tsp. course black pepper
1/2 tsp Kosher salt
4 pieces of wild striped bass or any other thick fish fillets 6-8 ounces each (flounder will not work)
2 heads baby bok choy, cut in half lengthwise
1 yellow squash, cut on a very long bias, 1/4-inch thick
2 heads red endive, cut in half lengthwise
1 medium Idaho potato, sliced lengthwise
4 lemons, cut in half
3 to 4 tbls. olive oil
Put the first eight ingredients in a stainless steel bowl and mix the with a wire whisk. Then add the fish to marinate and let sit in the fridge for about a half hour, no longer. Meanwhile, fire up the grill and slice your veggies.
Season with the juice of two lemons, olive oil and some salt and pepper.
Remember to clean the grill with a wire brush and “cure” it with the rag and oil. Spray the grill with cooking spray. Place the fish and the vegetables on the grill and close the cover. Let it go for about 3 to 4 minutes depending on your grill. Gently flip the fish and brush on the remaining marinate.
Take the other four lemon halves and place them on the grill to make them juicier and softer. Some of the vegetables will cook faster than others take them off as they become soft but not mush.
The fish is ready when it feels firm.
Joe Raiola is the executive chef at Morton’s The Steakhouse [339 Adams St. between Willoughby and Tillary streets in Downtown, (718) 596-2700].