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Started By
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Favorite Grilled Fish Recipes?
Posted on 6/13/19 at 9:16 pm
Posted on 6/13/19 at 9:16 pm
Grilled fish is probably my all-time favorite thing to eat.
I would love to try my hand at some of the higher end fishes (grouper, snapper, and cobia (lemon/ling)) but these aren't being given away so before I go and spend a fortune on some, I'd like to know what I'm doing.
Two of my favorites (that I'm comfortable grilling 'cause they're simple):
Redfish (on the half-shell)
- olive oil, garlic salt, & pepper
- 30-40% meat side down and the rest skin side down
- baste with lemon butter about every two minutes after flipping to meat-side up.
YFT
olive oil, sea salt, and black pepper
grill on high for about 2 minutes ea. side
Both incredibly simple.
Any tips on grilling other types?
I would love to try my hand at some of the higher end fishes (grouper, snapper, and cobia (lemon/ling)) but these aren't being given away so before I go and spend a fortune on some, I'd like to know what I'm doing.
Two of my favorites (that I'm comfortable grilling 'cause they're simple):
Redfish (on the half-shell)
- olive oil, garlic salt, & pepper
- 30-40% meat side down and the rest skin side down
- baste with lemon butter about every two minutes after flipping to meat-side up.
YFT
olive oil, sea salt, and black pepper
grill on high for about 2 minutes ea. side
Both incredibly simple.
Any tips on grilling other types?
6
Posted on 6/13/19 at 9:21 pm to AlwysATgr
Had gone on a charter once and asked the capt how he cooked his snapper/grouper. He said his secret was Cavendar’s Greek seasoning. I’ve been using it ever since. Brush the filet with olive oil and then sprinkle very generously with Cavendar’s it will form a nice crust when you grill it.
Another good Cavendar’s option is to mix a generous amount into some breadcrumbs or Panko, then roll a moistened filet in the mixture. In a skillet, melt some butter and olive oil and heat to med high. Pan fry in each side for a few minutes depending on the thickness.
Another good Cavendar’s option is to mix a generous amount into some breadcrumbs or Panko, then roll a moistened filet in the mixture. In a skillet, melt some butter and olive oil and heat to med high. Pan fry in each side for a few minutes depending on the thickness.
Posted on 6/13/19 at 9:24 pm to AlwysATgr
Keep it simple, high heat short duration
Try some salmon , it is readily available , just season with your choice, and put it on a hot grill for 1-2 min per side, don’t overcook, it has a lot of carryover cooking after you take it off the grill, hit with lemon butter if you want
But most any fish will do good on the grill, be careful turning and don’t force it, it will release when it is ready
Try some salmon , it is readily available , just season with your choice, and put it on a hot grill for 1-2 min per side, don’t overcook, it has a lot of carryover cooking after you take it off the grill, hit with lemon butter if you want
But most any fish will do good on the grill, be careful turning and don’t force it, it will release when it is ready
This post was edited on 6/13/19 at 9:26 pm
Posted on 6/13/19 at 9:36 pm to AlwysATgr
If you want to try something different buy a whole snapper or if you are fishing keep a couple 16-18” Redfish whole. Scale, gut and remove gills.
Score each side a few times rub with olive oil, salt and pepper, put a bunch of herbs and lemon slices in the cavity and grill over a medium heat probably 8-10 minutes per side, depending on the fish.
Make some sort of herb salsa and serve over the top. Good way to do it.
Score each side a few times rub with olive oil, salt and pepper, put a bunch of herbs and lemon slices in the cavity and grill over a medium heat probably 8-10 minutes per side, depending on the fish.
Make some sort of herb salsa and serve over the top. Good way to do it.
Posted on 6/14/19 at 9:33 am to AlwysATgr
Redfish Creole is one of my favorites. But I can't find a recipe anywhere. I think the one we use is from an old Louisiana Sportsman magazine.
It's basically your standard grilled on the half shell redfish but you cook down onions, peppers, garlic, and tomatoes to put on top while it grills.
It's basically your standard grilled on the half shell redfish but you cook down onions, peppers, garlic, and tomatoes to put on top while it grills.
Posted on 6/14/19 at 10:00 am to dpd901
I'm a Cavendar's fan as well.
Posted on 6/14/19 at 10:03 am to AlwysATgr
Redfish Kyle Meyer (Venice guide)
On the half shell
Honey baste
Slap ya mama
Onion powder
Garlic powder
Pit 10-15 minutes
At 7 minutes melt butter and cover then 2 or 3 minutes before it's done, cover with Parmesan cheese
Tastes like crab meat
On the half shell
Honey baste
Slap ya mama
Onion powder
Garlic powder
Pit 10-15 minutes
At 7 minutes melt butter and cover then 2 or 3 minutes before it's done, cover with Parmesan cheese
Tastes like crab meat
Posted on 6/14/19 at 10:11 am to AlwysATgr
Like Martini, I like whole grilled fish, especially sardines but unfortunately the only thing I can get are frozen.
As far as the fish you mentioned, grouper and cobia are pretty forgiving on a grill. Do your self a favor and use an instaread thermometer or get one of these:
insert it into the center of the filet, when the fish is done, it should go in without much resistance, next touch it to your lip. If it is hot then the fish is cooked. Keep it simple!.
As far as the fish you mentioned, grouper and cobia are pretty forgiving on a grill. Do your self a favor and use an instaread thermometer or get one of these:
insert it into the center of the filet, when the fish is done, it should go in without much resistance, next touch it to your lip. If it is hot then the fish is cooked. Keep it simple!.
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