| | Directions | | Put all the ingredients in a zip-close bag and shake well to mix. Add fish. This works well for salmon, tuna steaks, sea bass, shark steaks, swordfish steaks, etc. Marinate until you are ready to grill the fish. Remember- fish cooks very quickly and you do NOT want to overcook it. Depending on the thickness of the fish and the heat of the grill, it will probably take 5 min. or less per side. I have found with fish fillets with skin on one side (like mahi-mahi) that grilling the fish while it is still mostly frozen keeps the fish from falling apart on the grill. I grill the fish skin side up first, then turn it over so the skin holds the fillet together to cook the other side. A fish grill basket may also be used. Spray the inside of the grills on the fish basket with cooking spray before putting the fish into it to make clean ups easier. |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 1 tablespoon brown sugar |
| - | | 1 tablespoon Italian Seasoning |
| - | | 1 tablespoon vermouth, dry white wine, or cooking wine |
| - | | 1 teaspoon salmon rub |
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