The use of fish for barbecuing is frowned upon by many because the meat is delicate and can easily become stuck on the grate, resulting in a broken grill. In spite of the fact that this is true, there are some tricks you can use to prepare fish on your grill, just as there are some tricks to catch fish in the winter.
Get more information about a good fish finder or an ice fishing suit that is perfect for cold weather. You won’t have to worry about anything because we have prepared a few recipes that you will definitely want to try out. Simply replace your fishing shirt with a BBQ apron and you will be ready to go.
Before we get started, there are a few pointers we’d like to share with you in order to achieve the best possible results. In the case of fillets, for example, start by cooking them skin-side down and only turning them over when the skin is crisp and golden in color, as in the picture.
Another example is wrapping a whole fish in newspaper to keep it soft and juicy while it is being cooked. You’ll need to pack everything in with a few layers of paper and then soak it all in water.
Finally, but certainly not least, never cook fish at temperatures that are too high. Fish that is to be grilled must be prepared over a medium heat source. If you don’t, you run the risk of burning your skin before the middle is completed.
Ginger-Lime Swordfish
When cooked on the grill, swordfish is absolutely delicious. A good steak can be compared to this meat because of its thick texture and consistency. This recipe calls for a sweet and sour Asian-inspired marinade, which brings out delicious flavors while also creating a perfect crust on the grill when cooked.
Before we get started with the cooking, here’s a tip to ensure that you get a high-quality fish. Swordfish meat should be firm and meaty in texture, and it should be cooked thoroughly. If you want to use a bright color, choose white or pink. A light red color indicates freshness, just as seeing a bloodline through a steak indicates that the meat is fresh. If you come across a swordfish that is gray in color with brown bloodlines, you might want to consider cooking something else instead of that swordfish.
Place the fish in a bowl and combine the marinade ingredients in a separate container: honey, soy sauce, vegetable oil, minced garlic, grated fresh ginger, lime zest, lime juice, and white pepper. Place the fish in the marinade and combine well. Afterwards, carefully pour the mixture over the fish, making certain that it is coated on both sides. Wrap it tightly in plastic wrap and place it in the refrigerator for an hour to chill.
Next, preheat your grill to medium-high heat and lightly oil the cooking grate on the outside of the grill. When you remove the fish from the marinade, make sure that some of the marinade mixture remains in the bowl after you remove the fish. It will come in handy later.
Grill the swordfish on a hot grill, brushing it with the remaining marinade as it cooks. Bake for three to four minutes, then turn the fish over, cover the other side, and grill for another five minutes or until the fish is cooked through.
When the meat becomes opaque in the center, transfer it to a serving plate and keep it warm until serving time.
Salmon with Dill and Lemon
The combination of dill and lemon with salmon is extremely flavorful, and it is likely that this grilled dish will become a favorite of yours. If you are hesitant to cook fish on the grill due to the fact that flipping causes the meat to fall apart, we recommend that you use salmon steaks rather than fillets.
This recipe is quick and easy to prepare, and it is made with a delicate combination of lemon and thyme. Fresh herbs can be used in place of dried herbs to add flavor to dishes.
A large resealable bag filled with lemon juice and zest, garlic, thyme, and oil is the first step in preparing this dish. Turn the fish to coat it in the sauce. Place the bag in the refrigerator for one hour after sealing it.
After that, preheat your grill to medium-high heat and oil the grates with large tongs and paper towels before placing the salmon on them. Making sure to oil the grate just before you put the fish on it will keep it from sticking and breaking apart.
As soon as the salmon is finished cooking, brush it with the marinade from the bag. Grilling time should be between four and six minutes per side. Remove the fish from the oven when the internal temperature of the meat reaches 145 degrees. When the salmon is lightly colored and flakes easily through the thickest part, you will know it has been properly prepared.
Sea Bass with Garlic Butter
When thinking about the flavor of Sea Bass, imagine a black canvas on which to paint. When paired with a creamy garlic butter, it transforms into a delicious meal. This recipe is quick and easy to prepare, and it will be sure to please everyone’s palate.
You should prepare your bass fishing rod and reel combo so that you can bring the main attraction of this dish home with you.
To make the butter sauce, combine lemon juice, garlic, parsley, and, of course, butter in a saucepan over medium heat. Once the butter has melted, remove the pan from the heat and set it aside.
After that, preheat the grill to a medium-high setting. As soon as you place the fish on the grate, oil the grate to prevent sticking. To begin, place the garlic, pepper, paprika, onion powder, and salt in a small container and shake well. The condiment mixture should be used to season the bass.
Place the fish on your grill and cook it for seven minutes on each side. Cook for another seven minutes after turning it over and coating it with butter sauce.
When the bass’s internal temperature reaches 145 degrees, transfer it to a plate and drizzle some olive oil over it to finish cooking.
This is an excellent, but also simple, method of cooking sea bass on your barbecue grill. The delicate flavor of the fish is enhanced by the addition of garlic butter to the dish. Served with rice and grilled vegetables, this dish is a must-try!