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Jul 17, 2003 02:17 PM

Good Fish For Grilling ?

  • c

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!