Besides salmon, what is the best fish to grill outdoors & how?

Question

Some easy recipes would be very helpful. Thanks ahead of time!

Answer 1

tilapia, shrimp, squid tentacles, halibut, sea bass, just add olive oil salt and pepper and grill.
you can always add honey mustard sauce....delicious.

Answer 2

Fresh sea trout is great on the BBQ - we just put a little lemon juice and butter, and some black pepper inside the fish, a couple icecubes, then wrap in foil and steam on the grill for about 10 mins. Then open the foil, remove fish and lay it directly on the grill, spray with a little olive oil (don't spray on the coals!!) and finish the fish off for a couple minutes to get that slightly smoky flavour.
Yum!!
Red Fish works well too, if you're in the Texas area that is!! but any kind of firm fish will do well on the grill
Shrimp too! marinate in anything you like, skewer, and go!

MMM goood!!

Answer 3

Swordfish is great on the grill, or any other "steak" fish, not fillets. A simple and tasty way to cook it is to marinate with Italian dressing and a little lemon juice for about 1/2 hour or longer and then place on a hot grill. You may baste during cooking (not necessary but tasty). Don't overcook! Fish does not have be cooked to a rubbery state as a lot of people believe to be done!
Serve with Italian-marinated grilled squash and zucchini, or grilled veggie kabobs. Mmmm!!

Answer 4

Fish is meant to be grilled. The direct heat cooks fish fast, easy and without removing moisture. Grilled fish is flavorful and juicy. The second rule about grilling fish is to make sure it doesn’t stick. Whether you oil the cooking surface or brush the fish with a little oil, make sure that you have a non-stick surface to work with.
Apart from that, fish is easy and fast. You can literally get fish off the grill in a matter of minutes, thus making fish the perfect after work meal. Pick up a couple of filets and lemon or two and light up the grill as soon as you get home. The hardest part of grilling fish is knowing when it's done. This is generally the hardest part of grilling, but don't worry. When fish is cooked the meat will flake easily with a fork and will appear opaque all the way through. If any part of the meat is still glossy and partially translucent then it's not done. Don't every serve undercooked fish. Not only is it not safe, but you might turn someone off fish for life. To make this easy, always start out with a steak or fillet that is evenly cut. If one part is much thicker than another it will be hard getting the thick part cooked before the thin part dries out. If you have a fillet that is uneven consider cutting it in two. Put the thick half on first and when it's about halfway done, put the thin half on. This way you will get the fish cooked to perfection without burning any.

Generally you buy fish either whole or in fillets or steaks. Fillets will give you the most trouble because they tend to fall apart a little easier. This takes us back to the two rules. With an oiled surface put the fish on the grill and leave it until you are ready to flip. Flip gently and leave it there until it is ready to leave the grill. With fillets you can tell it is ready to flip because the edges are flaky and opaque. Steaks and whole fish hold together better but take longer to grill. If you are grilling whole fish stuff it with something like lemon slices. This not only adds to the flavor but creates a space between the side to let the heat get in.

Also keep some fresh lemon juice and maybe some melted butter handy while you are grilling. You can brush this on while you grill to add flavor and keep the fish moist. But remember that butter will burn so be careful with it. I love dripping lemon juice over fish while I grill it. The steam and the sizzle add to the show and make everyone appreciate the meal just a little bit more.

This recipe works best with a whole fish because you will need to place all the herbs inside of it. This trout will make a delicious meal any day of the week.
INGREDIENTS:
2 1 pound trout
2 tablespoons fresh parsley, minced
2 tablespoons olive oil
2 tablespoons fresh basil, minced
1 tablespoon fresh rosemary, minced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
PREPARATION:
Mix together parsley, olive oil, basil, rosemary, and garlic. Spread evenly on the inside of the fish. Cover and refrigerate for 2 hours. Oil cooking grate and preheat grill. Sprinkle fish with salt and pepper and grill for 4-5 minutes on each side over a medium heat. Carefully remove fish from grill and serve.

This halibut has the simple, delicate flavors of lemon and basil. Serve with grilled vegetables or over rice.
INGREDIENTS:
4 halibut steaks
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons fresh basil, finely chopped
2 teaspoons capers
1 teaspoon lemon zest
salt and pepper
PREPARATION:
Preheat grill for medium-high heat. Season fish with salt and black pepper and place onto grill. Cook for 5 minutes per side. Combine remaining ingrendients in a small bowl. Let viniagrette sit while fish is cooking. When halibut is cooked, remove from heat and drizzle with viniagrette.

Answer 5

Most any fish works well on the grill. All you need to do is wrap it in aluminum foil, add salt and pepper and some lemon juice - maybe some herbs. Wrap is up tight and cook (basically it will steam on the grill) for about 10 minutes or untill flaky. You can vary your spices and herbs if you'd like.

Answer 6

I love to grill anything... but here are a few ideas

Grilled Catfish

Depending on how many you are cooking for

3 lbs of catfish cleaned and fileted
1 lemon sliced
1 tsp lemon pepper seasoning
olive oil spray
foil

Rinse off your filets to assure they are clean

season your fish with lemon pepper seasonings on both sides. Spray with olive oil spray and lay flat on your tin foil. Place on grill and grill for 10 minutes on each side

Squeeze your lemon juice on filets and serve with grilled corn on the cob and asparagus grilled as well.

Tastes great and feeds 5

Answer 7

red snapper is awesome on the grill first make foil pockets place fish in foil in a bowl mix 1/4 cup olive oil & 2 teaspoons of lemon pepper seasoning mix well brush both sides of fish fold foil into pocket on medium heat from grill grill for 20 mins its so good enjoy

Answer 8

My fave is ahi. Some of the more delicate fish tends to fall apart on the grill, but ahi is more akin to a steak. Just brush with some garlic, olive oil and pepper, and viola! Delicious! It is also great served with a wedge of lime (not lemon) - gives it that baja taste. :-)

Answer 9

We love catfish fillet or red snapper grilled on the George Foreman. But you can grill any fish on it as long as it's not too thin. BTW, I just love that grill!!

Answer 10

Trout - add butter, a little garlic, a little onion, a touch of lemon wrap in tinfoil and grill on low heat.

Answer 11

Tuna or swordfish are great. I like them coated in olive oil and sprinkled with salt and pepper and served with mango salsa and avocado and some lemon wedges. Or you could do some kabobs.