MENU

MENU

< Back to All Recipes

Gochujang-Glazed Grilled Fish (Rockfish)

Developed by Chef Rue Lindsay

Watch us cook up this dish and more on Catch and Cook Season 2, presented by Mossy Oak.

Stream Catch & Cook on YouTube:
Gochujang-Glazed Grilled Fish (Rockfish)

Prep ​Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Serves4 servings

Ingredients

  • 2 tablespoons gochujang (Korean hot pepper paste) 

  • 1 tablespoon sesame oil 

  • 1 tablespoon soy sauce 

  • 2 teaspoons rice vinegar 

  • 1 teaspoon grated fresh ginger 

  • 2 whole mackerel (about 1 ½ pounds each) or 4 whole rainbow trout (about 5 ounces each), cleaned and butterflied, tails left on (see Notes) 

Instructions

  1. Whisk gochujang, oil, soy sauce, vinegar and ginger in a small bowl until smooth. Transfer 2 tablespoons marinade to a small bowl and set aside. 

  1. Open each fish like a book, exposing the flesh. Place in a large pan or on a baking sheet and spread the remaining marinade over the flesh. Marinate in the refrigerator for 30 minutes to 1 hour. 

  1. About 20 minutes before you're ready to grill, preheat gas grill to high or prepare a charcoal fire. 

  1. Brush the grill grates clean and oil them well. To oil grill grates, oil a folded paper towel, hold it with tongs and rub it on the grates. Do not use cooking spray on a hot grill. 

  1. Grill the fish, flesh-side down, for 3 minutes. Flip with a large spatula, spread the reserved marinade over the fish and grill until opaque in the center, 3 to 4 minutes more. 

Louisiana Charter Boat Association Homepage

Copyright© 2024 Louisiana Charter Boat Association. All Rights Reserved. Site designed by Legnd.