Everyone has their best way to cook fish, but grilled fish recipes tend to take the highest accolades. Here are five fish recipes from snapper to sea bass that will help you make the best grilled fish that you or your guests have ever tasted.
Blackened Red Snapper
Ingredients
Ingredients | Amount |
Red snapper filets, halved | 2 |
Margarine or butter | ½ cup |
Lemon juice | 2 tbsp. |
Parsley, minced | 1tbsp. |
Paprika | 1 tsp. |
Cayenne, salt, garlic salt, onion salt, oregano, thyme | 1/8 tsp. for each |
Black pepper | Dash |
Directions
Total Time: 20 minutes total Yield: 4 servings
Mix together all seasonings and sprinkle over the snapper, pressing to adhere.
Boil the lemon juice, remove from heat and add the butter, stirring to mix.
Grill the snapper for four minutes per side.
Add parsley to the lemon butter mixture. Spoon over each fish and serve hot.
Grilled Tilapia with Mango Salsa
Ingredients
Ingredient | Amount |
Extra-virgin olive oil | 1/3 cup |
Lemon juice | 1 tbsp. |
Fresh parsley, minced | 1 tbsp. |
Garlic clove, minced | 1 |
Dried basil and black pepper | 1 tsp. each |
Salt | ½ tsp. |
Tilapia filets | 2 |
Ripe mango, peeled, pitted and diced | 1 |
Red bell pepper, diced | 1 |
Red onion, minced | 1 tbsp. |
Fresh cilantro, chopped | 1 |
Jalapeno pepper, seeded and minced | 2 tbsp. |
Lime juice | 1 tbsp. |
Salt and pepper | To taste |
Directions
Total Time: 1 hour 55 minutes Yield: 2 servings
Blend first six ingredients and pour into a resealable plastic bag. Add the filets and turn to coat. Marinate for at least one hour.
Make the mango salsa. Blend the mango, red onion, cilantro, red bell pepper and jalapeno pepper with lime and lemon juice in a bowl. Season with salt and pepper. Refrigerate.
Preheat a grill to medium-high and oil the grate.
Remove tilapia from the marinade. Grill for 3 to 4 minutes each side, depending upon the thickness. Serve with mango salsa.
Grilled Halibut Steaks
Ingredients
Ingredients | Amount |
Fennel seeds | 2 tsp. |
Garlic cloves | 2 large |
Lemon | 1 |
Coarse salt | 1tsp. |
Olive oil | 2 tbsp. |
1-inch-thick halibut steaks | 4 |
Directions
Total Time: 45 minutes Yield: 4 servings
Preheat the grill.
Toast fennel seeds in a dry skillet, shaking them to brown thoroughly. Grind the seeds in an electric grinder. Mince the garlic. Add garlic, fennel, salt and soil in a bowl–squeeze the lemon over all.
Marinate the fish in the mixture for at least 10 minutes.
Grill the halibut on an oiled grate for five minutes on each side. Serve hot.
Firecracker Grilled Alaska Salmon
Ingredients
Ingredient | Amount |
4 ounce salmon filets | 8 |
Peanut oil | ½ cup |
Soy sauce | 4 tbsp. |
Balsamic vinegar | 4 tbsp. |
Green onions, chopped | 4 tbsp. |
Brown sugar | 3 tsp. |
Garlic, minced | 2 cloves |
Ground ginger | 1 ½ tsp. |
Red pepper flakes | 2 tsp. |
Sesame oil | 1 tsp. |
Salt | ½ tsp. |
Directions
Total Time: 6 hours 40 minutes Yield: 8 servings
Place salmon in a dish. Blend all other ingredients and pour over the fish. Allow to marinate for at least four hours.
Preheat a grill and oil the grate.
Grill the filets 10 minutes per inch of thickness, turning over halfway through cooking.
Grilled Sea Bass with Tropical Salsa
Ingredients
Ingredient | Amount |
Peeled, cored pineapple, cut into chunks | 1 cup |
Peeled, pitted mango | ¾ cup |
Red bell pepper, cut into pieces | ⅔ cup |
Seeded tomato, cut up | ½ cup |
English cucumber, seeded and chopped | ⅓ cup |
Red onion, chopped | ⅓ cup |
Minced fresh cilantro | 3 tbsp. |
Minced fresh mint | 2 tbsp. |
Minced jalapeno pepper | 2 tbsp. |
Fresh lime juice | 2 tbsp. |
6-ounce sea bass filets | 6 |
Olive oil | As needed |
Directions
Total Time: 4 hours 20 minutes Yield: 6 servings
Blend first ten ingredients together in a bowl, gently stirring with a spoon. Add salt if desired. Chill up to four hours, stirring occasionally.
Brush fish with oil and prepare grill on medium-high heat. Grill until opaque in center and flesh flakes easily with fork. Serve with salsa.
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