Lately, we've been cooking a lot of fish in our rotisserie. Sure, you can grill your fish, but just like rotisserie chicken or turkey, it comes out more evenly cooked and beautifully browned. You don't have to worry about fish sticking to the grate, breaking, or burning. I find the whole cooking process in a rotisserie a lot easier to control and the results more consistent.
Best fish to cook in a rotisserie
The usual suspects are salmon and red snapper. I love these cooked in a rotisserie. Black grouper and halibut are great too. Sea bream is another fish I like cooked this way and is probably my favorite fish to cook in a rotisserie.
Many chefs consider Mediterranean sea bream the tastiest fish. Surprisingly, it's one of the cheaper varieties of fish. It's not as oily as Atlantic salmon, but it's oily enough to have a rich flavor and a buttery mouthfeel. It has a wonderfully clean taste and a satisfyingly meaty texture. The flesh is free of little bones and easy to enjoy. You can cook it whole or cut into steaks or fillets. I like to cook my fish cut into steaks or fillets to get more of that delicious, crispy, browned surface.
The rub
I often only use salt, pepper, and lemon juice to season fish that I will be grilling. Rotisserie cooking is more forgiving, so I can add more seasonings without them burning. In this recipe, I use salt, pepper, garlic powder, onion powder, oregano, cayenne pepper, lemon zest and paprika for color. This dry rub is delicious and easy to prepare, as I almost always have these simple ingredients in my kitchen.
Cooking
To cook fish in a rotisserie, you will need a flat rotisserie basket. There is no other way around it. Prepare the fish by cutting it into fillets or steaks, or leave whole if you desire, rub with melted butter and cover with the dry rub.
Next, place the fish pieces into the rotisserie basket and rotate directly over heat for 15-20 minutes or until just cooked through.
Serve hot with your favorite side dishes. I like serving my rotisserie fish with garlic mashed potatoes, a zesty salad, and garnished with lemon wedges, sliced green onions, and some freshly ground black pepper.
Enjoy!
Ingredients
- 4 Sea bream fish or red snapper or other fish of your choosing
- 4 Tbsp butter melted
For the dry rub
- 1 Tbsp granulated onion or onion powder
- 1 Tbsp granulated garlic or garlic powder
- 1 Tbsp Spanish paprika
- 1 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- Zest from one lemon
Instructions
To prepare the rub
- Combine all ingredients in a small bowl and set aside.
To prepare the fish
- Cut the fish into steaks or fillets. Large fillets may be cut into smaller pieces.
- Brush the fish with butter and dust evenly with the dry rub.
- Place the fish in a flat rotisserie basket.
- Rotate over medium direct heat for 15 to 20 minutes or until just cooked through.
- Serve with mashed potatoes, a side salad with a zesty vinaigrette, and garnish with sliced green onions, lemon wedges, and a few turns of black pepper.
Special Equipment
- rotisserie grill with a flat basket
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