also with not too many bones!!
2007-02-19 18:03:54 · 17 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
The best fish for me to grill is salman, if it's cut sort of thick. That keeps the juicies from drying out the meat and plus it tastes excellent hot off the grill. (Just try not to over cook it and add some lemon juice while its cooking. When you taste it, it'll make you slap yo momma! LOL)
2007-02-19 18:57:24 · answer #1 · answered by B. Gregory 2 · 0⤊ 0⤋
Your best bet would be a yellowfin tuna. Especially if you are using an open fire grill. On many kinds of fish: salmon and swordfish, the smoke of an open fire grill will completely famish the fish taste. Plus, they are some of the firmest of the fish, allowing you to rotate their cooking cycle better. Other kinds like sole and halibut, are a very flaky fish, and can fall apart upon the grill grates if not handled very carefully. I would try a sesame encrusted yellowfin tuna, it would be great.
2007-02-19 18:23:12 · answer #2 · answered by Bologna God 2 · 0⤊ 0⤋
I like to grill snapper fish. I find red snapper has a ton of bones. But if you can get a yellow tail it's beautiful. The meat is very white, tasty, not a strong fish taste to it, and not so bony.
2007-02-19 18:10:56 · answer #3 · answered by JOJO 1 · 0⤊ 0⤋
I prefer a fish that is firmer to the touch and thicker for grilling, such as swordfish, ahi tuna, or even a thick halibut fillet. Salmon is also a choice, and you can get a nice somewhat thick fillet and grill it skin side to the flame. For thinner and flakier fish, you can get a grill basket or make one out of foil.
2007-02-19 18:08:50 · answer #4 · answered by Anonymous · 0⤊ 0⤋
My favorite is a sword fish steak, smoked on a ceder shingle, on a grill with hardwood charcoal
2007-02-21 07:22:51 · answer #5 · answered by GunShow 1 · 0⤊ 0⤋
I would recommend "horse mackerel" cos the meat is suitable for grilling. I would recommend to fill the fish's cavity with something spicy.
2007-02-19 18:27:23 · answer #6 · answered by paulchen 3 · 0⤊ 0⤋
Skates have cartilage that can add crunch to a very tasty flesh. Easy to clean after removing the head and tail. Try it!
2007-02-20 00:19:53 · answer #7 · answered by Scent of Nutmeg 3 · 0⤊ 0⤋
My favorite is normally yellowtail (hamachi at the sushi bar) or whatever I caught that day. The best tasting fish is usually the one that is the freshest.
2007-02-19 18:09:26 · answer #8 · answered by hebb 6 · 1⤊ 0⤋
I'm a big fan of trout. probably because I grew up on it, but it's just so good. some parsley, thyme, lemon, olive oil, little garlic, salt and pepper, and a little white wine. leave the skin on, but make sure to scale it. god, so good.
2007-02-19 18:07:57 · answer #9 · answered by Chef Nasty 4 · 0⤊ 0⤋
believe it or not shark is quite good and no bones, its what a lot of fish n chip shops sell ... or used to sell
2007-02-19 18:35:14 · answer #10 · answered by da rinse mode 4 · 1⤊ 0⤋