Grilling Fish???

[mrpologuy]

I am looking to grill some fish tomorrow for the first time. It will be on my new charcoal grill which I love. I was thinking about trying red snapper or swordfish. Are those good ones to try? What else can I serve with them? Do they need a marinade or glaze? Do you have any tips for cooking them? Thanks for the help!!!

 

[VMan]

Swordfish on the grill is awesome. I like mine with just salt and pepper, but I'm sure you could find some sort of marinade if that's your thing.

I recommend a basket for smaller or more delicate fish. Another thing that you can do with smaller, thinner fillets such as Tilapia is to wrap them up in a couple layers of aluminum foil with some sliced onions, red peppers, and lemon wedges - and of course salt, pepper, and herbs. Grill the packets for a few minutes on each side until the fish is done.

 

[aarghh]

Try grilling small whole fish as well - I do this 2 times a week on the average. Vman is right about the basket, but I use aluminium foil strips to give me similar control over the fish breaking up.

A nice variation is to try grilling the fish in banana leaf packets.

 

[lawyerdad]

+1 on everything those ^ guys said. Tuna steaks do well on the grill, too. But hell, what doesn't, right?

 

[VMan]

Grilled tuna is also fantastic. Try whole grilled rainbow trout - extra points if you catch them yourself.

There was a recent thread about grilled cedar plank salmon you might be interested in.

 

[Kai]

Use a plank to grill the fish on.

(Untreated maple, cedar, apple, or other wood.)

Soak the plank overnight in water.

A very simple glaze is maple syrup and soy sauce, with a dash of cayanne pepper.

 

[DNW]

+100 on the cedar plank salmon. It needs more preparation, but the result is absolutely delicious. Otherwise, I like my fish simply. Just some salt, pepper, and maybe a bit of dry fish seasoning is good enough for me. The key ingredient is fresh fresh fresh fish.

 

[saint]

Grill salmon filets with the skin on, you don't have to flip the fish and when its done your spatula will slide in between the skin and the meat and you can leave the skin behind. I definitely recommend either a marinade or at least putting some oil on the fish to keep it moist and prevent sticking. Teriyaki tuna on the grill is great and swordfish or marlin with mango salsa is also excellent. Grilled pineapple makes a nice side dish with most fish.

 

[mrpologuy]

The fish market was out of the red snapper, so I bought some swordfish. Thanks for the tips and I will let you know how it goes.

 

[mrpologuy]

The swordfish came out great. I grilled it with some mushrooms an dpineapple. I also tossed some corn on the coals and it was great. I appreciate all your tips.

 

[Eason]

smoked whole fish is also ******* awesome, try that if you can

 

[Qzar]

If you are cooking fish on the grill in an aluminum foil packet like some of the people have suggested... make sure to add some white wine, a little lemon juice, and rosemary. The results will blow you away. As for smoked fish... I highly recommend it but there are some rules you need to follow.... here is a transcript of a really good "Good Eats" show on the topic. Where there is smoke, there is fish

 

[Journeyman]

MrPoloGuy, my mouth is salivating at the thought of your grilled swordfish steaks.
I think swordfish is fantastic, and it's a very easy fish to grill as it tends to be firmer (ie more meatlike, if you see what I mean) than most fish fillets.

I don't think that it needs anything other than a little salt and pepper, as it has a pleasant taste of its own.

+1 on the tuna steak suggestion. I love to just sear both sides but leave the middle raw - you get an excellent smoky/grilled taste from the outside, but still have the fantastic taste and texture of the raw tuna in the centre. Once again, serve only with salt, pepper and perhaps a little lemon, and place on a bed of kipfler potatoes with some grilled vegetables as an accompaniment. Delicious!