grilling fish for the first time

[hollis]

i've never done fish on the BBQ before but want to give it a shot tonight. any simple recipes and tips would be appreciated.

thanks

hollis brown

[mongo_jones]

i've never done fish on the BBQ before but want to give it a shot tonight. any simple recipes and tips would be appreciated.

thanks

hollis brown

there's two great sounding recipes in the "new grill" thread further down this forum.

[Malawry]

Well, what kind of fish do you have and how did you want to grill it? (Sometimes I do whole fish like trout, other times cut servings of salmon or tuna--they require different techniques)

[bentherebfor]

first, you will want to grill on a screen, if you have one that you use as a splatter gaurd, that would be good. If youdont have one then use some chicken wire wrapped around the fish, otherwise when you go to flip the fish/move it off the grill it will fall apart.

[Mayhaw Man]

What kind of fish?

Skin on?

Skin off?

Whole Fish?

What kind of grill are you going to be working with?

Details!

[hollis]

ok, i'm thinking probobly halibut. or maybe some other type of white fish. skin off.

thanks.

[fierydrunk]

The grill is a lil Weber charcoal grill.

We live in Portland and thus, I (the eater of the cooking by hollis) am sick of salmon. Please give suggestions for trout, sea bass, mahimahi, halibut, catfish...basically anything but salmon.

[Mabelline]

Lots of oil on your medium hot grill. Or, like already suggested, a grate or basket. Otherwise, you will end up with good ole shredded fish tacos!

Oh, yeah...swab the oil on your grill with a clean towel, after it's gotten hot. You can also put your coals on 1 half of the grill, and your fish on the other side.

[chappie]

I created a fantastic rub for some freshly caught striped bass filets a few weeks ago, cooked using a fish basket on a gas grill, then repeated the following day on a hardwood lump charcoal-fueled Weber.

Into the food processor went several handfuls of the mint that grows profusely at Dad's house, a bunch of lemongrass he grows (it tastes similar to but isn't the thick-stalked type found in Asian markets; you could interchange them or use lemon zest and a splash of juice in a pinch), olive oil, salt, pepper and a heaping tablespoon of Dijon mustard.

I rubbed the filets liberally, let them sit for about 20 minutes then grilled over high heat. Some of the best fish I've ever tasted...

Mint pesto is also easy to make and works well for grilling, both as a rub and as a sauce on the side.