Grill Your Fresh Catch

It’s time to fire up the grill again, if you haven’t already. If you’re like us, you grill everything when the weather warms up, including fish. The one fish I’ve never liked much, except from a restaurant, is salmon. So, I started reading recipes and decided to experiment a bit. I absolutely loved the outcome. The salmon was flavorful and not fishy tasting at all. It had just the right amount of sweetness and spice for me and avoided preservatives from packaged seasonings. You could use this marinade for any type fish. If you’re a fisherman, you can grill your own catch or check out Joe Patti’s Seafood and Maria’s Seafood Market for what’s fresh.

Marinade/glaze for one 4 to 6 oz steak:

1/4 cup low sodium soy sauce
3 tbsp  grapeseed oil
1 tsp ground ginger
2 tsp garlic salt or pressed garlic
1 tbsp fresh squeezed lemon
3 tbsp agave nectar
1-2 tsp crushed red peppers

Marinade fish for at least three hours and then use any extra marinade as a glaze between flips on the grill. Grill should be well heated for at least fifteen minutes before adding fish. Cook for three to five minutes on each side. Fish should be flaky. I topped my fish with spinach and a modified nondairy version of Bonefish Grill’s Lime Tomato Garlic sauce and served with fried red potatoes. Any leftover fish can be eaten the next day on a salad with feta garlic dressing.

Lime Tomato Garlic Sauce

  • 1/2 cup diced tomatoes
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 1/2 cup white wine
  • 5 tbsp agave nectar
  • 1/4 cup plain soy milk
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. grapeseed oil

Simmer all ingredients except milk on medium low heat while fish is cooking. Add milk last and simmer until sauce thickens.

Got a favorite fish seasoning or fish story? Let us know by leaving a comment.

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  1. Are there grills set up on the beach in a specific area that you can use?

    • Hi Tanya, Yes there are a couple areas with grills to use. They are Quietwater Beach (bay side), Fort Pickens has a few, and the public area just before Fort Pickens on the left.