By Kent Whitaker
Don’t shy away from using your pellet grill to cook seafood! Selections such as delicate fish fillets, marinated hearty seafood steaks, shellfish, and more are all perfect for grilling and adding a touch of smoke too. The trick is to use a light hand when cooking seafood in a covered grill as you don’t want the smoke to overwhelm the natural flavors.
Speaking of flavor, that’s exactly why I love using Creole seasoning on grilled seafood. Creole cooking is related to Cajun cooking but with a slight difference – less heat! There’s more than just a heat difference but for a short article, my generic categorization serves the purpose. So, for this grilled fish fillet recipe I’m choosing to lightly season and for a short period of time.
Don’t Season Delicate Fillets Too Long
Fish fillets and lots of other seafood items lend themselves to all types of seasoning. The trick is to limit the time the seasoning stays on the fillet before grilling because seafood absorbs seasoning quicker than beef! Butter, pepper and a squeeze of lemon or lime juice work perfectly. Or you can go the Cajun route with a blackening seasoning or Creole as mentioned above. Don’t forget Italian, Mediterranean, Cuban, and other culinary flavorings. Sprinkle with seasoning, cover and chill the fillets while your grill is preheating, then grill and serve!
The Big Tips on Buying Fresh Fish
Here are a few things to be aware of when buying fresh seafood. The USDA recommends that whole fish packed in ice should have eyes that are crisp and clear, the gills should be red or pink, not white which is an indicator that all blood has drained away because the fish has sat too long. In addition, scales should be shiny and crisp not dull. But smell is the biggest tip!
“Fish should smell fresh and mild, not fishy, sour, or ammonia-like.” – USDA
Pellet Grilled Creole Fish Fillets
I prefer using cod of swai filets for this recipe but pick the fish you and your family enjoy. And, you can use my Creole seasoning recipe below or pick some up at the grocery store.
2 1/2 teaspoons garlic powder
2 1/2 teaspoons onion powder
2 teaspoons smoked paprika
2 teaspoons Italian seasoning
1 teaspoon cayenne pepper
Salt and pepper dashes
Double if needed. Mix, grind if needed, set aside.
4 fillets
Melted butter, about a tablespoon
Lemon juice
Place the fillets in a baking dish and lightly drizzle with melted butter or olive oil – use a light touch. Sprinkle evenly with the Creole seasoning. Chill while your covered grill is heating. If using a pellet grill, I suggest using apple or oak. Remove fillets from baking dish and grill over medium-high heat for 3-4 minutes per side with the lid closed. Cooking time will vary depending on fillet thickness. Additional cooking time may be needed if you are using a pellet grill/smoker without a direct grilling feature. Using a grilling basket makes this an easy task! Serve hot when fillets flake easily with a fork.
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at thedeckchef.com, Facebook, Instagram, and Twitter.