Actually again I just wanted another excuse to use my electric grill and really I have been enjoying it very much since I first got it. First we need this teriyaki sauce for this recipe because it wouldn’t be complete without it. I used a pink fleshed fish called salmon. If it is on sale then I snap it up and it can be expensive. Other types of fish is great for this recipe too.
Fish has very soft and fragile meat so I suggest taking a sheet of aluminum foil for each fish you are going to put on that grill. Be sure you spray that aluminum foil with cooking spray so the fish doesn’t stick. this would keep the fish in tact and the grill cleanup to a minimum. I had 3 huge salmon fillets that I had to cut in to 4 sections and they must be equal. If using whole fish besure the scales and the gills and guts are removed.
Some do not clean the whole fish they just freeze it. Take the front end of the spoon and worj from tail all the way to head to remove all of the scales. Cut the belly open and remove all of the entrails. Cut off all of the fins and remove the gills. Wash and add 2 cloves of garlic crushed in a mortar and pestle then rubbed all over the fish inside and outside along with 1 pinch of pink salt. Wrap your fish in the foil and place it on the grill. They should be like foil packets and this would help cook the fish with very minimum mess.
Cook the fish for 5 minutes per side and turn in between until the fish turns opaque. Carfully take the foil packet seam up and gently open. Spoon by the tablespoon fulls of the teriyaki sauce on to the fish until it is covered and close and seal the foil packet again and cook for another 5 minutes per side. Gentily with pair of tongs at one end of the packet and flip. This helps set the sauce and gives it a great flavor.
Enjoy.
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