Grilling fish is an art that, when done correctly, can create a tender, juicy, and flavorful dish that is hard to resist. However, cooking fish can be tricky, especially if you’re using high-heat methods like grilling, where it can easily dry out if not monitored carefully. One solution to this problem is cooking fish in a Caja China, a traditional Cuban roasting box that uses indirect heat to cook food slowly and evenly, keeping the moisture locked in.

In this article, we will share the best techniques and tips for grilling fish in a Caja China without ending up with a dry, tough fillet. Whether you’re cooking a whole fish, fillets, or even fish steaks, the Caja China can help you achieve perfectly cooked fish with a tender texture and rich flavor. Read on to discover how you can master grilling fish in this unique roasting box.

1. Understanding the Caja China

The Caja China, also known as a Cuban roasting box, is a traditional cooking tool that uses charcoal as its heat source, placed on top of the food rather than beneath it. The food is placed in a roasting tray, and heat is radiated down on it, which results in even cooking. This slow and indirect cooking method is ideal for large cuts of meat, like whole pigs, but it’s also excellent for delicate items such as fish.

The key to success when cooking in the Caja China is its ability to create a consistent, indirect heat environment. This method prevents direct contact between the food and the charcoal, which would otherwise cause the food to burn or dry out. It allows the fish to cook evenly while keeping it moist, as the heat surrounds the fish and locks in its natural juices.

2. Choosing the Right Type of Fish

The type of fish you choose will have a significant impact on the final result. Some fish are better suited for grilling than others due to their fat content, texture, and ability to hold up to heat. For grilling in a Caja China, you’ll want to select fish that will retain moisture during the cooking process and have enough fat to keep them from drying out.

Best Fish for Caja China Grilling:

• Salmon: Rich in fat, salmon is a perfect candidate for Caja China grilling. The natural oils in salmon help keep the fish moist and tender while it cooks.
• Trout: Another fatty fish, trout holds moisture well and has a mild, delicate flavor that shines when grilled.
• Snapper: With its firm texture and slightly sweet flavor, snapper works well in the Caja China, especially when cooked whole.
• Mackerel: Known for its oiliness, mackerel is another great choice for grilling in the Caja China. It stays moist and flavorful throughout the cooking process.
• Sea Bass: This fish has a tender texture and mild flavor, making it a good choice for cooking in the Caja China.
• Tuna: If you like your fish with a bit of a sear, tuna steaks can also work well in the Caja China.

While these fish types are excellent choices, you can also grill other fish varieties, but be mindful of their fat content and texture. Lean fish like cod or haddock may dry out more quickly and require extra attention during cooking.

3. Preparing the Fish

Before placing your fish in the Caja China, it’s essential to prepare it properly to ensure it stays moist and flavorful throughout the cooking process.

Steps for Preparing Fish for Caja China Grilling:

1. Clean and Gut the Fish: If you’re cooking a whole fish, be sure to clean and gut it first. Remove any scales and rinse the fish under cold water. You may want to leave the skin on, as it helps protect the fish and keep moisture in while cooking.
2. Fillets or Steaks: If you are grilling fish fillets or steaks, ensure they are of uniform thickness. If they are too thick in some places, they may cook unevenly. For even cooking, consider using fish that has similar thickness throughout.
3. Score the Fish (Optional): For whole fish, you can make shallow diagonal cuts across the skin to help it cook evenly. This will also allow the seasonings to penetrate the flesh.
4. Seasoning: Fish has a delicate flavor, so it’s important to season it properly without overpowering its natural taste. A simple seasoning blend of salt, pepper, garlic, and herbs works wonderfully. You can also use citrus, such as lemon or lime, to add brightness and acidity. For a more complex flavor, a marinade can be used.

Fish Marinade Idea:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Mix the ingredients together, rub the marinade onto the fish, and let it sit for about 30 minutes to an hour. Don’t over-marinade, as this can make the fish too soft. If you’re grilling a whole fish, you can also stuff it with fresh herbs, lemon slices, and garlic for extra flavor.

4. Preparing the Caja China for Fish

The Caja China should be prepared carefully to ensure that the fish cooks evenly and doesn’t dry out. Unlike larger cuts of meat, fish can cook much more quickly, so maintaining a gentle and controlled cooking environment is crucial.

Steps for Preparing the Caja China:

1. Preheat the Caja China: Light the charcoal in the Caja China’s charcoal tray, ensuring that it is burning evenly. The coals should be at a moderate temperature—around 250-300°F (121-149°C)—to allow the fish to cook slowly and evenly without drying out.
2. Place the Fish on the Roasting Tray: Once the Caja China is preheated, place the fish in the roasting tray. If you are grilling whole fish, place them on their side. For fillets or steaks, arrange them in a single layer, ensuring they don’t overlap.
3. Add Wood Chips for Extra Flavor: If you want to enhance the flavor with a smoky touch, add some wood chips to the charcoal. Soak the chips for about 30 minutes beforehand, then place them on top of the coals. This will infuse the fish with a subtle smokiness.
4. Cover the Caja China: Once the fish is in the Caja China, close the lid and allow the cooking process to begin. Keep the lid closed as much as possible to trap heat and moisture inside.

5. Cooking the Fish

Now that the Caja China is prepared and the fish is in place, it’s time to focus on cooking it to perfection. Cooking times will vary based on the type of fish and its thickness, but in general, fish cooks faster than larger cuts of meat, so keep an eye on it.

Tips for Cooking Fish in the Caja China:

1. Monitor the Temperature: Keep the temperature inside the Caja China between 250°F and 300°F (121-149°C). If the temperature is too high, the fish will dry out before it has a chance to cook through. If it’s too low, the fish may overcook, resulting in a mushy texture.
2. Baste the Fish: To keep the fish moist, consider basting it halfway through the cooking process with olive oil, melted butter, or a marinade. This helps preserve the moisture while also adding flavor to the fish.
3. Cooking Time: Fish cooks quickly, so expect it to take around 20-30 minutes depending on the size and thickness of the fillets or whole fish. A general rule of thumb is to cook fish for about 10 minutes per inch of thickness. Use a meat thermometer or check for doneness by gently pressing the fish with a fork. If it flakes easily, it’s ready.
4. Rotate the Fish (Optional): If you are cooking a whole fish, you may want to rotate it halfway through the cooking time to ensure even heat distribution.

6. Finishing the Fish

Once the fish has reached the desired doneness, carefully remove it from the Caja China. Allow it to rest for a few minutes to allow the juices to redistribute throughout the flesh.

For whole fish, you can garnish it with fresh herbs, lemon slices, and a drizzle of olive oil. For fillets or steaks, serve them with a light side like a fresh salad, grilled vegetables, or rice.

7. Serving Suggestions

• Citrus and Herb Sauce: Drizzle a simple citrus and herb sauce over the fish for extra flavor. Combine olive oil, lemon or lime juice, fresh herbs, and a pinch of salt.
• Grilled Vegetables: Pair your fish with grilled vegetables like zucchini, bell peppers, or asparagus for a healthy and delicious meal.
• Rice or Couscous: A side of rice or couscous makes for a perfect complement to the tender fish, soaking up any juices.

Conclusion

Grilling fish in a Caja China can result in a moist, tender, and flavorful meal when done correctly. By choosing the right fish, marinating it, and carefully monitoring the cooking process, you can avoid the common mistake of drying out the fish. The Caja China’s gentle heat creates an ideal environment for slow-cooked fish, retaining moisture and infusing it with smoky flavors. With the right techniques, you can create the perfect fish every time, making your grilling experience even more enjoyable.