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Good Fish For Grilling ?

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  • Chris Jul 17, 2003 02:17 PM
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Hi. I am going out to Fire Island this weekend and would like to try grilling some fish. Can anyone recommend good types of fish and/or marinades I can try?

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  1. pretty much any of the firmer fish are good on the grill. my favorites are salmon and swordfish, but tuna and mahi mahi are great too. The salmon is great if you just spread a pat of shallot herb butter on at the end, and try making a fresh mango salsa to spoon over the swordfish.

    1. Though the fish may not be to everyone's taste, I think bluefish are best when marinaded in a zesty vinaigrette of your choice, stuffed with a bread-base stuffing of choice, grilled and served with lots of lemon, though that is just a favorite childhood memory of mine. Sigh.

      4 Replies
      1. re: Karl S.

        I'd second the bluefish which is probably best grilled since the oils that make it too fishy for many people drain out a bit. No worries about it becoming too dry, either, with all that fish oil.

        I like it grilled with salt, pepper, lemon and a dash of tobasco, though I haven't had it since leaving the East Coast a decade ago. Simple but tasty and perfect after a day of surf-casting.

        1. re: Karl S.

          Bluefish is a real memory-jogging food, indeed. When we were kids my father and his buds used to fish in the ocean on summer Sundays, and when the bluefish were running that is what we ate. As you say, it might not be to everyone's taste, with its own forthright character, but a friend caught some a few summers ago and grilled them in foil packets with onions, veg, and seasonings and mmmmmmm, I was right back where I came from with mosquito bitten legs and sand in the tuna salad sandwichies.

          My ever-thrifty mom froze the blues, too, for midwinter use, but the oils in the fish don't hold up and made them, well, blech. I stopped liking it then, but have gotten over it.

          1. re: Deb Van D

            I completely agree; I hated blues when frozen and cooked in the oven during the winter. But absolutely loved them grilled fresh for Sunday supper after fishing in the morning. My mom did the foil packet thing, too, and made a yummy bread-herb stuffing that really complemented the fish.

            "Forthright": good choice of word.

            But, for those who hate bluefish, this treatment can be a real eye-opener.

          2. re: Karl S.

            I like bluefish best baked with a thin layer of anchovy paste-mayonnaise spread on top. Run it under the broiler for the last minute or so to produce a glaze.

          3. Ditto on the salmon; if your grill has a cover try grilling on a cedar plank that has been soaked in water for 2-3 hours. I also have been doing quite a bit of trout and monkfish recently. I usually use just an olive oil rub and S&P and whatever herbs jump out at me.

            1. Ditto the salmon on cedar plank but I've been branching out and trying different fish as well. I bought a cheap folding basket for grilling and have been lining it with either fresh grape leaves, big old fig leaves, or clean fresh corn husks to flavor the fish and keep it from sticking. Around here we are seeing more tilapia in the markets and it holds up quite well and is tastier than I would have guessed. I've only tried fillets but would guess a whole fish would taste even better.

              1. a
                abdul alhazred

                i never tried grilling it before, but i just had fried whole talapia and it is awesome!

                1. especially with a mild, firm white fish, i baste with a mixture of chopped garlic, salt, lime juice, and ev olive oil....to your taste.

                  yum. jill

                  1. If you aren't used to grilling fish, I recommend steaks of halibut, haddock, swordfish, tuna, marlin. Those are the easiest to begin with. When you get the hang of it you can attempt filets of bluefish, snapper or sea trout. And when you get really good at it you can try your hand at small whole fishes such as sardines, porgies, mullet and blowfish tails.

                    1 Reply
                    1. re: christina z

                      I don't recall seeing shark around for the past few years so maybe it has all become contaminated or something---I don't know. But if shark is still safe to eat and is still sold, it is superior for grilling because it has the consistency of a beefsteak and has no fishy taste at all. It is bland in flavor so takes up the flavor of the marinade---think I used lime juice, garlic, and olive oil.

                    2. Trout are fantastic in foil with slices of lemon and onion.

                      1. Fire Island. I am enviuos. I would track down LOCAL fish, like a Black Sea Bass, probably the BEST grilling fish around, if not the best all around fish for grilling, baking, broiling, stuffing, Chowder, etc, etc.

                        If you can not find a Black Sea Bass then another LOCAL fish is Scup, aka porgie. Although most people do not know how to prepare a fish for eating and instead fight with the bones that can and should come all off in one sweep of a fork or spoon or even fingers, a simple thing to do is enjoy it.

                        Lightly oiled and sprinkled with salt grill until done to your liking. Spoon a mixture of olive oil, lemon, salt and pepper with some parsley and scallion chopped in. I do not know of another definition of nirvana. Enjoy!

                        1. Doesn't make sense to go to your local seashore and eat something shipped in from Chile or New Zealand.

                          The US has three main seashores and subdivisions of the shores, plus Hawaii, plus the Great Lakes, so your question probably belongs on a local board. Here in the SF Bay Area they're mainly catching salmon, so that would be our candidate. With maybe some BBQ oysters to go with it. Folks getting lucky fishing on the bay might be catching bass - another cookout candidate.

                          1. Cris: I've just returned from a visit to my daughters home in the Hampton's where we grilled a variety of fish we caught, same types at Fire Island. We grilled Seabass, Blackfish, Fluke, Porgies [Tai in Japanese] and Kingfish, plus the most popular[but you must know how to clean] Blowfish Filets. We caught and released Bluefish because we were cooking the next day, and in my opinion if not cleaned and bleed imediately after catching loss flavor to quickly. Only If eaten sameday are very good. Don't recommend buying from store. Another fish available on Long Island fresh are Tuna and Striped Bass all are tasty grilled, simply with butter, olive oil and lemon.