Grilled fish recipes

[Auk1124]

Can't cook fish of any kind on a bbq grill and have it come out edible. Anyone have any good grilling recipes for fish? Salmon, tilapia, freshwater fish, anything would be nice.

[trust me]

Wrap your fillets in aluminum foil (what else?) and add some thin slices of potatoes and onions, maybe a bacon slice, add some butter and salt, wrap up tight and give it about 8 or 10 minutes to each side.

I've had it turn out great, and not so great. If you check it and the fish isn't flaky, give it a few minutes more. All the moisture in the veggies and the oil combine to steam everything real well. Sometimes I think I don't get the fire hot enough, not sure.

[C.L.Button]

If the fish is a flaky type, just set a Cast Iron skillet on the grill and get it red hot. Then spray your fish with oil, sprinkle on spices and lay it into the pan. To tell how done it is. Use your index finger and push on the flesh before you cook it. It will be very soft. As it cooks, it will become firmer to the touch. When it gets harder to push, the fish will be done. Most fish fillets will only take about 2 minutes on each side with a pan that hot. Good luck,,,

[deerhntr]

I agree with wrapping the fish in aluminum foil. Also if you either have a few lemons or lemon juice, put either a slice of lemon or some of the juice into the aluminum foil along with salt and pepper. Be creative with what you put into the foil with it, always good to try somthing new.

[the griz]

TRUST ME,

Do you own stock in reynolds wrap?:)
I use aluminum foil for my fish also, unless I am at home and I have a screen special made for fish which is non-stick.
My recipe:

any large fish filet ( I prefer striper or orange roughy)
foil large enough to cover grill, sprayed with PAM or other non-stick spray
spray the foil prior to putting it on the grill as it will flare up if sprayed on a hot grill
melt butter in microwave and dip whole filet in buter coating it well.
season both sides lightly with season salt
then with Paul Prudomes(sp) Blackened Redfish Seasoning
place filet on the hot foil over medium heat for about 10-12 minutes
remove from grill, let cool and enjoy.

[corndogggy]

You just need more practice on the grill. Also try to recognize which types of fish do the best. Try to stay away from the aluminum foil if possible. It's handy for camping, but if you're just going to wrap it up in foil there's not much point in grilling it.

The easiest fish to grill is salmon. Second easiest may be swordfish. Tuna does good too seems like. Stay away from things like catfish.

Hint: leave the skin on! Alot of people take the skin off and it turns into a mess. In the case of salmon, the skin can protect the meat so even if you're not too great of a griller, you should still be able to grill a mean salmon. Same with the swordfish, if you get steaks, then the outer skin can hold things together, although it doesn't protect the meat.

Try salmon first. Scrape anything and everything off of the cooking surface so that it's real clean. Heat up the grill pretty warm, keep the top closed, but don't crank it up to 800 degrees or anything. Open the lid, put your choice of non-stick goo on the surface or fish, then turn down the flames (if gas) or lower the charcoal bed for lower direct heat. Take the fish and put it meat side down (skin side up) to kind of sear it, get the taste in that side of the meat and get the pretty charred patterns on it. Leave the top up. You're just searing it at this point, so don't leave it down too long. Err on the side of caution because most of the cooking will be done when you flip it. Ok, so go ahead and flip it, put the skin on the grill. I do all this by sight and feel, but I'm guessing that this part will take maybe 6 minutes, no more than 10. The grill probably cooled by now so you can probably put the lid down, you're basically just baking the fish anyway, you don't want much direct heat. You can finish out the cooking right like it is.

Once you get enough practice, when you flip the fish over and it's seared on top, take some pumpkin butter and rub about 1/8" of it on top of the fish, it will evaporate a little and become pretty thick.

Another thing to try, and you have to have some coordination and timing, but once you figure out when the point is that the fish is almost finished when the skin side is down, take the fish up and scrape off the skin before it's finished and move it to a different part of the grill to kind of sear it a little too, but not really, you're just getting that charred taste more instead of a baked taste. HOWEVER, there is absolutley nothing wrong with eating the skin! Many people leave the skin on, it's crunchy, plus it's supposed to have some good stuff like flavinoids or antioxidants or some crap. Just be aware that if you slap the fish on the grill with the idea that you will let the skin protect the meat, that you're going to burn the crap out of the skin, so you have to go a little easier on the skin side if you expect it to be edible.

TIP: always buy whole slabs of wild pacific salmon. It does better on the grill, plus farmed salmon has more fat and is high in PCB's and other bad stuff.

As for swordfish and tuna steaks, well, you grill it very similar to a steak, just keep the oil or other non-stick goo going on and always keep the temperature fairly low to medium heat with fish. Remember that fish cooks pretty fast. As soon as the whole thing is a little flaky and has changed colors, it's done.

Anyway, happy grilling. :) Just go practice.