What fish works best cooked on the grill? And..

Question

what fish do you prefer to use?How do you usually cook your fish on the grill? Do you use foil? Put it straight on the grill? Or a fish basket? What do you do for seasonings/marinades?

Answer 1

Salmon cooked on a cedar plank.

I use a bit of lemon pepper and some dill.

Answer 2

I like to grill fish over Charcoal.. Make sure the to use a small amount of charcoal so that the fire isn't so intense. I like to cook Dorado for tacos.

First oven roast come garlic in olive oil to soften the garlic and mellow out the power. Mash it into a cream, rub a little into the fish. Sprinkle on some Cayenne pepper, salt. Just before you toss the fish on the fire rub about a table spoon of good olive oil on the fish.

Grill directly over the fire. If you have the right temperature going it should take about 3 minutes per side.

Hold your hand 6 inches over the coals and count slow, if you can hold your hand over the fire for about 8 seconds the temp is good to go. or use a reliable thermometer for 380 degrees.

Ultimately cooking over charcoal will provide a flavor and dry environment that a gas grill cannot provide. If you have the time to burn some raw alder wood (seasoned of course) down to a charcoal state. before cooking it will add a flower like flavor that pares well with the light texture of the fish.

All cooked to perfection with some thin sliced cabbage, lime, salsa this will be the most Dank tacos you ever had.

Enjoy.

Answer 3

Most any fish can be cooked on the grill, however only a solid firm fish like salmon, tuna or swordfish will hold up directly on the grill. Others need to be done on or in foil.  Just a sprinkle of olive oil, salt & pepper is best.

Answer 4

Salmon, I put a layer of Mayo in top and a lot of Lemon juice...comes out wonderful.

Answer 5

Any fish wrapped in foil with Italian dressing, 1/2'd onions, bell pepper, tomato, and lemon.

Answer 6

Any dense fleshed fish works well on the grill. Swordfish, Marlin or fresh tuna all work very well. Salmon steaks are another good choice. If you put less dense fish on foil and poke holes in the foil, it too, is a good way to go. Butter, lemon or lime, salt and pepper is enough seasoning.. Lemon pepper is great!