To get best results for stuffed fish, you need a firmer fish, like swordfish, yellowtail, tuna, shark or wahoo. The fish pictured here is actually a dog fish – which most people never eat. But we do on the show Dead Meat. You can watch Dead Meat on MyOutdoorTV, or Sportsman Channel or Outdoor Channel.
Play around with the stuffing ingredients and create your own signature dish. In the picture, the entire fish is stuffed, and then grilled. You can do it that way or fillet it first and stuff the fillets.
Grilled Stuffed Fish
- 4 6 – 8 ounce fish fillets
- 1/4 cup low-sodium soy sauce
- 1 teaspoon fresh ginger peeled and minced
- 3 garlic cloves minced
- 1 teaspoon sesame oil
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 3 cups fresh spinach; washed dried and chopped
- 1/2 cup fresh basil leaves chopped
- 2 green onions chopped
- 1 cup fresh tomato diced
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- pinch or two salt and pepper
- Combine marinade ingredients. Pour over fish, cover and marinade for 1 to 4 hours. Remove fish from marinade and pour marinade into a saucepan. Simmer marinade over medium heat until liquid reduced by one-half.
- Combine stuffing ingredients in a bowl and toss to combine. Cut a pocket into the fillets and stuff mixture into pockets. If desired, you can seal the pockets with toothpicks or you can be extra careful when grilling.
- Rub stuffed fillets with olive oil and place on a medium-hot well-oiled barbecue grill. Cook for about 4 minutes per side or until just cooked. To serve, place fillets on plates and drizzle reduced marinade over.