Grill Variety 4 Pack

We have put together a sample of our four most popular grilling fish (Salmon, Swordfish, Tuna & Mahi-Mahi)  for your greatest outdoor cooking recipes. Release your inner “grill-master” and enjoy what the ocean has to offer.

Swordfish: Thaw and Rinse fillets before cooking/pat dry
GRILLING OR BROILING: cook swordfish like you would a rare steak: Use high heat to sear the outside, and let it stay a little rare in the middle, about 5 minutes on one side, then 2 to 3 minutes on the other for an inch-thick steak. (Marinade fish prior to cooking for added flavor) Don’t overcook: Swordfish needs to be served medium well, to the point where it is just cooked through but still juicy.
       How can you tell when it’s done? Here's how to tell if fish is done: poke the tines of a fork into the thickest portion of the fish at a 45-degree angle. Then gently twist the fork and pull up some of the fish. Undercooked fish resists flaking and is translucent.
Cook until internal temperature is 145 degrees F.

Mahi-Mahi: Thaw and Rinse fillets before cooking/pat dry
PAN SEARED: (serves 2) 2 fillets of Mahi-mahi, 1/2 tsp Coconut Sugar (you can use brown sugar), 1 Tbsp Lemon juice, 1 Tbsp Soy sauce, 2 Tbsp Butter, 4-6 cloves garlic ,1 tbsp Dill, 3 Tbsp Oil, for searing the fish 1/2 tsp Salt, to season the fish 1/2 tsp Ground black pepper
Directions:
1. Make the sauce: In a bowl, stir in soy sauce, lemon juice, and sugar and stir until dissolved. Add dill, mix and set aside
2. Season both sides with salt and pepper, heat oil in pan over medium heat, when the pan is hot, place fish fillets in pan with the flesh side down(skin side up) and cook for 3 minutes(fish should become opaque in color) Turn fish over and continue to cook for 1 to 2 minutes
3. Add butter and garlic and cook for 1-2 minutes until fragrant but garlic is not burned. Add the sauce to the pan, baste the sauce over the fish and tilt the pan back and forth to get sauce all over the fish. Turn off the heat and let fish remain in pan for about 1 minute.

Salmon: Thaw and Rinse fillets before cooking/pat dry
BAKING: Lightly oil both sides of the fillets, season with salt and pepper, put in oven
(400 degrees F) bake for about 8 minutes (internal temp should reach 145 degrees F) *Cook longer if you prefer your salmon firmer, but be careful not to overcook. Fish should flake and turn opaque when done.
GRILLING: Oil grill grates and preheat grill to medium high heat. Lightly oil both sides of the fillets, season with salt and pepper or spices of your choice and cook on each side for 6 to 8 minutes turning halfway through.
 TIP: You can marinade fish before cooking (at least 2 hours) for additional flavor and variety.

Tuna: Thaw and Rinse fillets before cooking/pat dry…(optional) marinade for 10 minutes or overnight
MARINADE SUGGESTION: Mix soy sauce (2 tablespoons), toasted sesame oil (1
tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator
PAN SEARED: Rub oil on both sides of the fish and season fish with your desired seasonings if not marinating
prior to cooking... Heat a pan to medium high heat (seasoned cast iron is recommended), add a couple of Tablespoons of oil and heat oil. Next, cook each side for about 1 ½ to 3 minutes. Remove fish from pan,
(Optional: pour a little more oil onto fish and squeeze a little fresh lemon juice over fish and let sit for 3 to 5 minutes…this keeps the fish moist) *Don’t overcook: fish should be pink in the middle.
* (Cook on each side:1.5 min=RARE, 2 min=MEDIUM RARE, 3 min=MEDIUM)
GRILLING: Get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.