Grilling on the water or by the water with friends and family creates memories that last a lifetime. But which would you prefer grilling on the water, or by the water? Either way will work just fine with the right equipment and a good recipe.

Grilling on the Water Options

Grilling on the water
Magma Kettle Series Grills with rod holder mounts make grilling onboard easy.

On Board

Enjoy a grilled delight, filleted fresh-caught fish. PartsVu offers grills that mount into a rod holder on your boat or are rail mounted depending on your configuration.

Seaside

Grilling on the Water - Seaside
Seaside grill options.

Compact, easy to use grills that allow you to land like a conquistador and set up camp complete with a grill for cooking up your catch of the day.

Grilled Fish Recipe & Preparation

Whatever option you choose, don’t miss out on a crowning jewel moment with family and friends. To get you started, PartsVu has included an easy-to-use recipe that allows you to enjoy the flavors of the fish.

We introduce our recipe to cook Spanish Mackerel and other similar types of fish: shark, swordfish, grouper, and bass.

Ingredients

  • Fish of Choice
  • A healthy chef spoon of butter
  • Small bag of lemons
  • Honey
  • Olive oil – Cooking olive oil vs. virgin olive oil is preferred
  • Spices – We enjoy spices designed for fish, check your local supermarket and keep it simple. Garlic is always a great seasoning.

Preparation Instructions

-Marinate the freshly caught fish with lemon juice and light spices.

  • If you do not have time to marinate the fish, apply spices directly to the fillet and during grilling. The lemon juice can be applied after grilling to the fish.

-After marinating, place the fish skin side down into a frying pan with a light amount of olive oil. Note: you do not want the fish to be swimming in olive oil. Its swimming days ended after “fish on!” was bellowed from the decks.

  • If you are grilling and not frying, olive oil is not necessary.
  • If you do not have a pan but still want to fry the fish, create a shallow boat for each fillet pouring the correct amount of olive oil into the fashioned pan from aluminum foil.

-The flesh will turn white and become flakey telling you that the fish is ready to be served. Caution – do not overcook. Fry the fish for the majority of the time on the skin side of the filet and then flip the fish momentarily to finish off the cooking process.

-The Sauce, The Sauce, The Sauce! If you are going to add a nice sauce instead of simply squeezing lemon juice onto the fillet let us recommend melting a healthy chef spoon of butter in a saucepan, or aluminum foil fashioned boat pan. Add 1 lemon (squeeze all of the juice from the lemon into the saucepan. Add honey to taste stirring frequently the tri-combo in the saucepan. The butter serves as the base with the lemon bringing tartness and honey softening with a sweet touch. Texture can be added to the sauce by grating the lemon skin to the sauce. Only add a touch so the sauce is not overpowered. Want a stronger touch of lemon, try adding grated lemon skin directly onto the fillet after the sauce has been applied.

-We recommend fresh vegetables be prepared with the fillet. It is healthy and adds balance to your pallet in combination with the fish, notwithstanding a great pop of color to the plate.