I read about three ways to barbecue fish. Which do you think is best?

Question

According to Reader's Digest, I can:

a. sprinkle the inside of the whole fish with salt, pepper and lemon juice, then place on a greased grill and brown carefully on both sides. Baste with melted butter and white wine.

b. sprinkle inside with same mixture as above and then place in a special hinged grill. Baste with a soya sauce basting mix or lemon juice, oil and tarragon. Flip sides after browning on each.

c. Baste with oil mixed with lemon juice, sugar and white wine and salt and pepper on the inside. Wrap carefully in greased aluminum foil, two layers, and place over the coals to cook.

I also thought of the rotisserie but it seems impractical and I'm afraid I may burn it or dry it out. What do you recommend?

Answer 1

I would use the ingredients with b. but put it in aluminum foil. It will help it stay moist. Good luck, fish is great on the grill.

Answer 2

I like b and c for their ease of handling when the fish is cooked or when you have to turn the fish over.

Also consider getting an untreated cedar plank and soaking it in water for an hour. Then, place the fish on the plank and grill it that way. You don't have to worry about the fish sticking to the grill and the plank imparts a nice smoky cedar flavor.

Answer 3

Depends on how health conscious you are. "B" would be the healthiest, as there's no oil or grease involved. The hinged grill, such as the George Foreman drains any grease that would accumulate.

AllRecipes.com also has tons of recipes from users, that you can search according to ingredients on hand.

Answer 4

Alfredos Barbecue Fish Marinade
Servings [Reset]
Keys : Sauces Seasonings Seafood Bbq
Ingredients :

1cupSoy sauce
1cupLime juice
1cupVinegar
1cupOil
2tspPepper
2tspSalt
1tspGarlic powder
1tspLawrys season salt
1/4cupSesame seeds
1xClove garlic -- minced

Method :

* Marinate fish for at least one hour before cooking.
* Serves 30.

Answer 5

no brainer..c as this will retain the moisture i assume they are talking about trout.......or some other fish as not to large.that have to be fileted...as i bbq fish i use the foil packets to serve the fish in as it gives that real bbq affect.....the smell of the charcoal on the foil..and burnt appearance...

Answer 6

"C"- il malino's restaurant in New York City is famous for cooking their sea bass in aluminum foil! i'm sure all 3 methods will do but i like "C"!

Answer 7

Of the three..I prefer your "B" plan.. It appears as if it would be or could be less fattening... YES.. you mentioned drying out.. that is always a problem that I have to be careful of.

Answer 8

c

Answer 9

Campfire Style Rainbow Trout with Roast Potato Salad, Homemade Ketchup and Pickled Rhubarb
[Reset]
Keys : Fish Tubers Root Vegetable
Ingredients :

4lbripe tomato
1lbchopped onion
2cupcider vinegar
1/2cupextra virgin olive oil
1/2cuptomato paste
1cupsugar
1tspsalt
1/2tspdry mustard powder
1/2tsppaprika
1/2tspground allspice
1/2tspground cloves
1/2tspground cinnamon
1/2tspfreshly grated nutmeg
2xbay leaf
The Roast Potato Salad
8slcbacon, chopped
1/2cupwater
1lbnew potato, cut into halves
1lrgonion, sliced
2ozred wine vinegar
1tspsugar
1tblwhole grain mustard
2tblminced parsley
salt
pepper
The Pickled Rhubarb
2cupwhite wine vinegar
1cupsugar
1tblground star anise
1lrgstalk rhubarb, cut into 4-inch pieces, then halved lengthwise
The Trout
2xrainbow trout, about 3 pounds each, dressed and cleaned
1cupyellow cornmeal
salt
pepper

Method :

* Puree the tomatoes, onions, vinegar and oil together in a blender. If necessary do so in batches. Pour the puree into a large sauce pot.
* Add the remaining ingredients and bring the mixture to a boil. Reduce the heat and let the mixture simmer and reduce in volume. Continue simmering until it has cooked down by three-quarters. This may take an hour or more, stir frequently so that the mixture doesn't scorch on the bottom.
* Remove the bay leaves and puree again in a blender until very smooth.
* Pour into a squeeze bottle and reserve for garnishing the plate. Any extra ketchup will keep for several weeks in your refrigerator.
* The Roast Potato Salad:
Render the chopped bacon. Place it with the water in a pan and bring to a simmer. Continue simmering until the water evaporates and the bacon begins to crisp. When it is fully crisp, strain off the fat into a roasting pan. Reserve the crisp bacon.
* Add the cut potatoes and the onion slices to the bacon fat in the roasting pan. Toss them, coating them well with the fat.
* Place the pan in a preheated 400 degree oven and roast the potatoes until they are golden brown. This will take about half an hour, every few minutes stir the potatoes so they cook evenly.
* Mix the vinegar, sugar and mustard together.
* When the potatoes are done toss them with the vinegar dressing, the crisp bacon and the parsley.
* Season them to taste with salt and freshly ground pepper. If you prefer the salad may rest and cool to room temperature before you serve it.
* The Pickled Rhubarb:
Combine the vinegar, sugar and star anise in a sauce pot. Bring the mixture to a simmer.
* When you are ready to plate add the rhubarb pieces to the vinegar syrup and let them simmer until soft. This will take one to two minutes.
* Serve immediately.
* The Trout:
Filet the trout by first removing the head then the two filets. Trim off the belly bones of each filet. Do not remove the skin.
* Smoke the trout filets by fashioning a smoker as follows: Soak a large handful of hard-wood chips in water for a few minutes. Take two pans of equal size and invert one over the other with a screen in between. Place the wood chips in the bottom pan and place the assembly over a medium flame until the wood chips begin to smoke. Place the trout filets on the screen and smoke for sixty seconds. Make sure you have good ventilation or do this outdoors, it will generate a lot of smoke.
* Season the cornmeal with salt and pepper. Dredge the skin of the trout filets in the cornmeal by pressing them lightly into the mixture, skin side down.
* Melt some butter in a cast iron skillet or saute pan over a medium flame. When it begins to foam add the trout filets, skin side down, and pan fry them until they are done. This will take 3-4 minutes per side.
* Serve immediately.
* The Plate:
Make the potato salad in advance. At the last minute toss it with the bacon, dressing and parsley.
* Start cooking the trout filets, as they cook begin poaching the rhubarb.
* On a hot dinner plate squeeze some of the ketchup. Add a pile of the potato salad then a filet of trout, cut in half, one piece on top of the other. Arrange the trout so that the bottom piece's skin faces down and the top piece's skin faces up.
* Add some just poached rhubarb and garnish with a parsley sprig. Serve with a flourish.




Grilled Rainbow Trout with Asian Flavors
Servings [Reset]
Keys : Fish
Ingredients :

4x6-oz rainbow trout fillets
1tblGinger root
1tspGrated lime peel
1/4cupSafflower oil
1tspCrushed red pepper
2tblLime juice
Salt, to taste

Method :

* In a medium bowl, saute ginger in oil just lightly browned and aromatic.
* Remove pan from heat; stir in red pepper. When oil cools completely, whisk gradually into lime juice and peel. Set aside. Heat grill and brush with oil. Grill trout flesh side down 2 minutes. Gently turn. Grill for 2 more minutes, or until trout turns opaque. Serve immediately with lime-ginger mixture.
* Serves 4.


Rainbow Trout with Roasted Garlic Mayonnaise
Servings [Reset]
Keys : Seafood Fish
Ingredients :

4xRainbow Trout Fillets (about 4 oz. each)
MARINADE
1/4cupFresh Lime Juice
1tblVegetable Oil
1/4tspCumin
MAYONNAISE
1xBulb Garlic
2tblRegular or Light Mayonnaise
1/2tspFresh Lemon Juice
1/8tspCumin

Method :

* Marinate trout. Meanwhile,break garlic bulb into cloves, leaving skins intact. Place on cookie sheet in 350 F. degree oven for about 15 minutes, until tender. Remove skins and mash garlic with fork: blend with mayonnaise ingredients. Refrigerate. Cook trout. Serve immediately with mayonnaise.
* Makes 2 to 4 servings


Sauteed Rainbow Trout by Chef Mike Reeh
servings [Reset]
Keys : Fish
Ingredients :

1whltrout, (8-10 oz)
1tblButter
Chef salt to season
Flour
2tblAlmonds
1/2xLemon juice only
1ozSweet white wine
1tblFresh chopped parsley
2tblWhipped or stick butter

Method :

* Melt butter in skillet. Dredge trout in flour. Saute trout for 2 to 3 mnutes and flip. Remove to a warm place. Saute almonds until light brown; add white wine, lemon juice, parsley and butter. Shake the pan until butter is melted and serve over fish.