On my seasoned barbeque, i usually cook pork ribs or chicken wings or other delicious kind of meats but i have never cooked fish and i would like to try.
I'm searching for easy to cook and tasty fish to put on my barbeque.
What would you recommend?
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Salmon is very good when it's grilled on a cedar plank. The smoke from the cedar flavors the meat while it's cooking and gives it a great flavor. http://www.youtube.com/watch?v=Y4R90J5p_Yo You can buy cedar planks at many cooking stores. |
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Salmon, Tuna, Snapper, and Monkfish, as already mentioned. Swordfish is also great. Skin on Trout. Generally, what you want to avoid are very flaky fish as they will stick to the grill and fall apart when you try to take them up. A meaty fish is more likely to stay together. It helps greatly if you oil your grill well before putting the meat on and re-oil as you flip the meat. Skin can also help keep your fish together. Sear the flesh side first and then finish it skin side down. The skin may stick to the grill as you take it off, so be careful. Plank smoking is great for fish on a grill and by far the easiest method of smoking. That way, you can cook nice flaky fish too. |
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I tend to work with the fish that are readily available here in Minnesota and tend to BBQ/hot smoke* fish that other people don't. In particular, I end up hot smoking walleye, tilapia and catfish. Because they are less firm and more flaky than the typical suggestions for fish on a grill or smoker, I tend to cook them on greased foil to avoid sticking and usually pop a few holes in the foil so the fish doesn't end up getting poached in its own liquid. I think these fish turn out great when my smoker is right around 300F and I basically "bake" the seasoned fish in the smoky environment. I usually season with "BBQ" style seasonings and I'm happy with the results. *Hot smoking is when you both smoke AND cook the food at the same time. Cold smoking is the kind of smoking that bacon and other uncooked food (including lots of fish) goes through that doesn't cook the food, but does preserve it. |
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Sardines are lovely barbequed. You need to get a cage to put them in as they'll slip through the barbeque. Marinate in a little olive oil and lemon first, if you like. |
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Salmon, Tuna, Snapper Those are the three fish I stick to cooking on the grill. They're not as delicate as some of the other fish out there, and are very delicious when cooked properly. |
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Monkfish. It can be hard to find, but it is around. Very nice grilled. Like Tuna, it ends up with a very meaty texture. |
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definitely salmon, tuna, and swordfish. any firm-fleshed fish, really. |
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I grill salmon that I get with the skin on. I start with a lot of dill on the flesh side along with salt and pepper. Then a spray of olive oil and onto a hot grill for 5 minutes. I then use two spatulas to flip it over onto the skin side. At this point the skin helps to protect it and keep it from falling apart. Keep an eye on it at this point, sometimes the skin catches fire and things get a bit burnt. When I pull it off I use the same trick with the two spatulas. Works like a charm every time. Also, I use a gas grill and preheat it hot. |
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Most fish works, but fat fish are most suitable. Halibut, sardine and mackerel are my favorites. You could also bake in tin foil if you want to preserve the juice. |
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Salmon is a great choice and it's readily available pretty much everywhere. There are many recipes for salmon. |
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