This marinade also works well with whole body fish or large fillets. If your fish tends to stick to grill, you’re not alone. To avoid fish stickage, make sure that your grill is clean, well-oiled and hot before placing any fish on the grates. If you rub your fish with some decent olive oil, it’ll improve the flavor and help keep it from sticking.
Marinated Grilled Fish
- 4 - 6 to 8 ounce fish fillets cleaned, rinsed and patted dry
- 1/3 cup red wine vinegar
- 1/3 cup orange juice
- 3 garlic cloves minced
- 3 green onions minced
- 1/3 cup tomato seeded and finely diced
- 1 tablespoon capers rinsed and chopped
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 cup olive oil
- fresh vegetables for grilling – squash pepper, asparagus, etc.
- In a medium bowl, combine vinegar and next 7 ingredients. Add olive oil in a thin stream while whisking vigorously to emulsify. Place fish in a plastic or glass container and pour half of the mixture over. Reserve remaining half to baste fish and vegetables during grilling. Cover fish and refrigerate for 2 hours, turning every 30 minutes.
- Prepare vegetables for grilling – slice squash into 1/4-inch slices, trim ends of asparagus. Remove fish from marinade and pat dry to avoid flare-ups from marinade while grilling.
- On a hot, well-lubricated grill, brown fish on one side, about 5 minutes, depending on the size of the fish. While cooking fish, place vegetables on grill and brown evenly. Vegetables should have grill marks, but should still be firm. Baste vegetables and fish with reserved marinade while cooking, saving a few tablespoons of the marinade to drizzle over cooked fish when served.
- Arrange vegetables on plates, top with cooked fish and drizzle reserved marinade over.