Wood Grilled Fish Recipe

Prepare fish and marinade

Pat fish fillets dry with paper towels. In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp chopped thyme, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper. Place fillets in the marinade, flesh side down, and let sit at room temperature for 15–20 minutes (or refrigerate up to 30 minutes).

Prepare grill

Build a medium-high wood fire in a grill or use lump charcoal with a small handful of hardwood chips (pecan, apple or oak) for smoke. Aim for a grill grate temperature of about 425–475°F (220–245°C). Oil the grill grate well just before cooking to prevent sticking.

Grill the fish

Remove fillets from marinade and brush off excess. Place fish on the hot oiled grate skin-side down (if skin-on). Grill 3–5 minutes without moving until grill marks form and the fish releases easily. Flip carefully using a wide spatula and grill 2–4 minutes more, until the fish registers 125–130°F (52–54°C) for medium doneness and flakes easily. Thicker fillets may need extra time. Transfer to a warm platter and rest 3 minutes.

Toast popcorn and pecans

Heat a medium saucepan over medium heat and add 1.5 tbs popcorn kernels. Cover and shake occasionally until popping stops (about 2–3 minutes). Immediately transfer popped corn to a bowl and break any large clusters into bite-size pieces. In the same pan, melt 1 tbs of the butter and toast 1/2 cup chopped pecans 2–3 minutes until fragrant; remove and set aside.

Cook rice

In the same saucepan melt the remaining 1 tbs butter over medium heat. Add 1 tbs minced shallot and sauté 1 minute until softened. Add 1.5 cups rice and stir to coat grains with butter, toasting lightly for 1 minute. Add 3 cups water or stock and 3/4 tsp salt. Bring to a boil, reduce to a low simmer, cover tightly and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes.

Finish rice

Fluff rice with a fork. Gently fold in the popped popcorn, toasted pecans, 1/4 tsp black pepper and 1 tbsp chopped parsley (if using). Taste and adjust salt. Keep warm until serving.

Prep vegetables

Toss trimmed asparagus, baby carrots and zucchini slices with 2 tbs olive oil, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper in a bowl to coat evenly.

Cook vegetables

You can cook vegetables on the wood grill alongside the fish or roast in a 425°F (220°C) oven. For grilling: place vegetables on a grill pan or directly on the grate; cook 6–8 minutes, turning occasionally, until tender-crisp and slightly charred. For roasting: spread on a baking sheet and roast 12–15 minutes until tender and caramelized. Transfer to a warm dish.

Plate: spoon a portion of pecan popcorn rice in the center of each plate. Arrange a portion of grilled vegetables beside the rice. Place one grilled fish fillet on top or alongside the rice and vegetables.

Garnish: sprinkle chopped parsley and extra toasted pecans over the rice and vegetables, place a lemon wedge alongside the fish, and serve immediately.