Otto – the real god of the seven seas
How to grill fish on the Otto Grill
Skipper Otto dug deep to answer that question and met up with good ol‘ uncle Neptun. He came back with a net full of fresh tips and ideas for fish and seafood on your grill. Otto tells you everything you need to know about grilling seafood.
What kind of fish and seafood can you grill on the Otto Grill?
Well, a whole sperm whale could be a little too heavy, but as long as the food fits on the grill grate, you’re good. From the juicy salmon steak up to a lean prawn skewer, the Otto Grill will grill everything to perfection. Because of the high temperatures, the Otto Grill delivers a crispy crust while the meat stays tender as butter. Otto will get back to it in a bit.
Grill fish – the supplies
Before you set sail, you obviously need the right equipment on board. What kind of instruments you need is depending upon the catch you made. They can help you to turn your fish or seafood on the grill without ripping it apart.
Wooden skewers: ideal for prawns and smaller seafood.
Fish tongs: qualify for grilling a whole fish – they prevent the tattering of the fish while turning.
Grill tray: perfect for tender fillets without skin, which would otherwise fall apart.
Aluminium foil: forget it, use a grill tray.
Spatula: supports the turning of the fish together with the grill tongs.
Grill tongs: for more solid fish like salmon or tuna the good ol’ grill tongs are sufficient
Prepare the Otto Grill
With Otto’s high temperature grill, you can get started in no time. Preheat the Otto Grill onto 900°C for three minutes and you’re good to go! Due to the extremely quick preparation time the Otto Grill is perfect for spontaneous grilling sessions or for example tailgating.
Preparing fish: What am I supposed to do with the skin?
If the skin is scaled, you don’t have to remove it. It gives the fish a more aromatic and juicy flavor. The Maillard reaction will also give it a nice crust, loaded with finest roast aromas.
Otto’s tip for whole fish on the grill: scratch the skin crosswise with a distance of one inch prior to the grilling. This ensures an even cooking and it also looks nice.
Marinate and season fish
Marinades and seasoning give grilled seafood a special aroma boost. In contrast to pickled fish, marinated fish only needs to steep for three hours maximum. Especially tender fish even less. The delicate texture of the fish would get crumbly with a longer seeping time. Typical basis ingredients for fish marinades are oil, soy sauce, white wine as well as lemon and lime juice. Garlic, onions, chosen herbs, mustard and ginger also compliment the fish taste.
Alternatively, you can scratch the skin of the fish and season it with fresh herbs and spices. If you have a bigger specimen you can cut it open and stuff it with herbs and lemon slices. This brings an intense flavor from the inside-out and is also an eye-catcher.
If you want to emphasize the taste of the fish itself, you can also just do wihtout marinades. Just a few splashes of lemon juice, salt and pepper will do the job.
Fish on the grill: temperature and cooking level
Top-down heat for fish and seafood
Otto’s answer to the crucial question: “How do you grill fish?”, is: “With a lot of heat and the Otto Grill!” That may sound surprising since seafood gets easily burned and is very sensitive. But, high temperatures deliver delicious roast aromas and prevent the fish or seafood from sticking to the grill grate. Thus, Otto recommends temperatures between 800°C and 900°C. The Meat-O-Meter should be set between stage 5 and 3, so the seafood is not too close to the burners. As soon as a golden-brown crust is visible, the fish should sit for a little while longer at low temperature. This is obviously depending on your desired cooking level. Due to the extremely short grilling time on the Otto Grill, fish and seafood stay tender on the inside, keep their structure without tattering and get super crispy. Make sure to turn the fish only once, so it stays solid.
When has the fish on the grill reached your desired cooking level?
The perfect cooking level is upon you. Use a knife to cut open the fish and check the color on the inside. If you have a more solid fish like tuna or salmon, the inside is supposed to be translucent and slightly pink. This means it is still juicy. If the color has already turned consistently pink or even brownish, you cooked the fish all the way through. If you have a white fish, make sure that the color is consistently white. You should also be able to easily pull out the back fin.