What are some great ways to cook a fish, say trout, on the grill?

Question

I know I have to buy one of those basket things to put the fish in but I need some advice for seasonings, batter, cooking times, etc.

Answer 1

With fish, make sure you wrap it in foil with slits for heat to enter and water vapor to escape. Otherwise, it might just cook and crumble into the grill.

For seasonings, try dill and parsley. Or try an herbed butter after cooking if you'd like.

Don't put batter on a fish on the grill; it's better if you're going to heat up some oil in a pan, in which case, I'd recommend a fish with a lighter texture and flavor (like tilapia) to dip in flour, egg, and panko (Japanese bread crumbs).

Grill it for 5 minues a side with cedar wood chips in the coals and you should be set.

Answer 2

In the Pacific Northwest we grill fish on a cedar plank. It keeps the fish moist and has a great cedar flavor. You can use an untreated, new cedar roofing shingle or some retail stores sell the planks particularly for this purpose. Soak it in warm water for at least 30 minutes...use a cup to weigh it down. Place the fish with the skin still on, on the surface of the cedar. Put the whole cedar plank on the grill. It will char the plank...that's part of the process. Occassionally baste the fish with something non-oily like lemon juice or just water or salt water. It will take a bit longer than normal to cook through the cedar plank, but no need to turn the fish. The fish will get a nice brown crust on it...it should be done then.

You can season the fish simply or more elaborately before you cook the fish with this method - but I probably would not bread it.

Good luck.

Answer 3

I actually wouldn't use one of those baskets. I would use aluminum foil folded into a bowl type shape. It keeps the fish much more moist and you won't get it stuck to the grill if it's a flaky fish.

Then I would simply add some lemon pepper and butter into the foil and cook it that way. It makes a very nice and fresh tasting fish.

Also try some of the blackening seasonings on the market. They can make a bolder taste if you so wish.

Answer 4

I line the grill with heavy duty alum foil. Works great. Make sure you spray the foil.

The best fish on the grill is Halibut. I marinade it in lemon and fresh dill for about an hour. Transfer to grill, high temp, until done. About 20 minutes. Of course it depends on your grill.
Good Luck !

Answer 5

Almond-Crusted Grilled Salmon with Garlic Sauce
Adapted from License to Grill by Chris Schlesinger and John Willoughby.

Here’s a simple but interesting new way to deal with salmon. In this Spanish-inspired dish, the fish is grilled and then sprinkled with toasted almonds and cumin, followed by a thick garlic-bread sauce. If you’re feeling adventurous, you can add some halved green grapes to the sauce after it’s been pureed. You can substitute trout or char for salmon in this recipe.

4 8-ounce salmon fillets
3 tablespoons vegetable oil
Salt and freshly cracked black pepper to taste
For the Sauce:

1 cup 1-inch cubes stale bread (crusts removed)
10 cloves garlic, peeled
1/3 cup red wine vinegar
1 cup extra virgin olive oil
Salt and freshly cracked black pepper to taste
1/2 cup blanched almonds, toasted in a 350-degree Fahrenheit oven until golden brown, about 5 minutes, then roughly chopped
1/4 cup cumin seeds, toasted if you want, or 2 tablespoons ground cumin
1. Rub the salmon fillets lightly with the oil and sprinkle with salt and pepper to taste. Place them on the grill over a medium-hot fire and cook for 6 to 8 minutes per side. To check for doneness: Cut into one of the fillets; it should be opaque all the way through.

2. While the salmon is cooking, make the garlic sauce: Put the bread cubes, garlic, and vinegar in a food processor or blender and puree until smooth. With the motor running, add the olive oil in a steady stream, processing just until incorporated. Season the sauce to taste with salt and pepper.

3. Remove the salmon from the grill. In a small bowl, combine the almonds and cumin and mix well. Sprinkle this mixture over the salmon, drizzle generously with the garlic sauce, and serve.

Answer 6

I've found that the best seasoning for fish can simply be a mix of freshly squeezed lemon juice, salt, black pepper, white pepper and some finely diced garlic. If you marinate the fish in this mix for an hour or so, it ends up tasting great.

Answer 7

1/2 cup dark soy
1/4 cup canola oil
blast of white pepper to taste
brown sugar until solution tastes almost sweet
2 large oranges thinly sliced
4 cloves crushed garlic
marinate PINK fleshed fish for about 30 mins then put on BBQ on high heat until it starts to flake. the brown sugar will caramelize and give a sweet almost crust to it and will keep the fish moist.

don't use on white fleshed fish. it will turn it almost black and does not look appetizing.

Answer 8

No basket needed. Take aluminum foil, chop sweet Vidalia onions and potatoes. Rub fish with butter (real butter) and lay across the veggies. Season well, wrap up and grill. AWESOME!

Answer 9

Check out allrecipes.com I get tons of fantastic recipes from this site!

Answer 10

go to allrecipes.com!