Fish Recipes

[Jackofalltrades]

I just grill salmon with a little oil, salt and pepper and do a balsamic reduction.

[bleys]

damn, now this is what I'm talking about.. especially Panthro's bacon idea, had never tried that..

g5jamz, I'm not sure where he caught them, but he usually prefers a big filleted steak so the skin shouldn't be an issue. definitely good advice, also I only usually keep the skin on Tuna since it comes right off after grilling.. just lay it skin side down on a grill and good to go.

[Kettle]

bacon wrapped is also a good way to do many different types of fish. you can't go wrong with bacon you know.

[davos]

Salmon & lemon pepper on the grill w/ asparagus, then you got the onions/mushroom/green pepper saute mix...rice on the side

+++Hot Sauce

[Davidson Deac II]

There are some good honey pepper sauce recipes on the web. They are good with salmon. Here is the one I use.

3/4 cup honey

1/3 cup soy sauce

1/4 cup dark brown sugar, packed

1/4 cup pineapple juice

1 lemon, juice of

2 tablespoons apple cider vinegar

2 teaspoons olive oil

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon paprika

1/4 teaspoon garlic powder

Mix and cook it for a few minutes, then use as a dipping sauce.

[davos]

http://www.coastalliving.com/food/kitchen-assistant/ten-must-try-exotic-recipes-00400000065489/

[SorthNarolina]

The fish you are grilling with are pretty durable but just make sure to put them on the grill with the grain perpendicular to the grates so it won't fall apart.

I would never take the skin off of any fish before grilling. If you don't want it to curl up then you can score the skin so it will have no pull. One of the best things about the grill is crispy skin!

Use a lot of fresh herbs with the foil as dried herbs sometimes don't work out if there isn't enough time and moisture for them to "bloom" i guess you could say.

The foil sounds like a good idea if you don't want to have to micromanage so much. KISS is the best for grilling when you want to have fun.

[SorthNarolina]

damn, now this is what I'm talking about.. especially Panthro's bacon idea, had never tried that..

g5jamz, I'm not sure where he caught them, but he usually prefers a big filleted steak so the skin shouldn't be an issue. definitely good advice, also I only usually keep the skin on Tuna since it comes right off after grilling.. just lay it skin side down on a grill and good to go.

Whitefish Steaks are dangerous on the grill they can fall apart very, very easy.

[cookinbrak]

King mackerel steaks with Italian dressing.

Tuna with butter and lemon.

[SorthNarolina]

bacon, onion, peas, and white wine is really, really good. Oh and butter. :cam:

[LifeisaGarden]

I like Chimichurri Sauce on just about every kind of fish, it works great for beef as well as other kinds of meat & poultry too.

[thefuzz]

Don't put the strippers or the tilapia directly on the grates....use foil.

[Happy Panther]

Tuna. EVOO, ground pepper, sea salt and rosemary.

Keep it rare...

[The Saltman]

Meat's ex girlfriend.