Teriyaki Grilled Rockfish with Grilled Vegetables

Teriyaki Grilled Rockfish with Grilled Vegetables

Rockfish answers to quite a few names – redfish, Pacific red snapper, ocean perch and rougheye, to name a few, and all are delicious and perfect for grilling. I love how the grill can set the stage for a complete meal; tossing some veggies into a grill basket makes dinner super easy. I’ve given you a few ideas here for vegetables but feel free to sub out whatever looks good in the store or your garden. Finally, I want to share one of my “cheffy” tricks which consists of a bottle of Two Brothers Island Soy Sauce. It’s a tasty combination of soy, ginger, garlic and sesame and elevates this simple weeknight dinner to restaurant status. Really.

It’s that easy: When looking for a good grilling fish it’s important to consider how firm or sturdy it is. Delicate fish like tilapia are more likely to break apart and fall through the grates once you give them a flip. Look for fish that will hold up on the grill such as rockfish, salmon, swordfish, tuna, grouper or mahi-mahi.

Start to finish: 30 minutes
Hands on time: 30 minutes

Ingredients

  • 2 summer squash, cut into 1/2-inch slices
  • 2 zucchini, cut into 1/2-inch slices
  • 1 red pepper, cut into 1-inch strips
  • 1 red onion, cut into 1-inch slices
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil plus more for drizzling
  • Four 6 to 8-oz rockfish filets
  • 2 teaspoons Two Brothers Seafood Seasoning
  • 1/3 cup Two Brothers Island Soy Sauce

Method

  1. Prepare a grill to high heat.
  2. In a large bowl, combine the vegetables with salt, a few grinds of pepper and 1 tablespoon olive oil and toss to combine well. Transfer the vegetables to a grilling basket and grill for 20 minutes, tossing occasionally so they cook evenly.
  3. While the vegetables grill, season the fish with the seafood seasoning and a drizzle on both sides with oil (you don’t want it to stick on the grill). When the vegetables are about 6 minutes from being done, lay the fillets on the hot grill, skin side up and cook, covered for 4 minutes. Carefully turn the fillets with a wide spatula, brush with Island Soy Sauce and cook another 3 minutes or until cooked through.
  4. Transfer the fish and vegetables to serving plates and drizzle the fish and vegetables with more sauce if desired.

Extra Hungry Kids? How about corn on the cob? Just lay it on the grill when you start to cook the other vegetables, cover and cook for 15 to 20 minutes, turning every two minutes. Pull off the husks and serve with lots of butter.

Adult Taste Buds? Sprinkle thinly-sliced green onion over the adult portions.

In the Glass: The salty sweet soy sauce pairs beautifully with a rosé with a soft acidity such as Whispering Angel. Plus, it looks so pretty in the glass. For the kids: how about a Shirley Temple with a maraschino cherry skewered on top?

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Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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