Grilling fish?
Any good grilling recipes? Beyond wrapped in tinfoil w/ butter, lemon, garlic and the like. edit - Todd says just regular recipes too - not just grilling  |
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| Dawn, have you tried using the grilling planks? Josh and I used a cedar plank when we grilled some tuna steaks and boy was it good! |
| I am interested too. I bought a tray for the grill last year so that we could do fish without it falling through the grate. But I have only done the fish once. |
| I'm strange, I don't like talapia once I learned more about them (and we'll leave that alone). People look at me like I'm nuts. Make a fresh salsa...........vegetable or fruit and then put over the grilled fish......after it is cooked. Or greek style, after cooked pour over the lemon juice, olive oil, sprinkle a bit of oregano...actually this works better with a slightly more oily fish...still it works with swai. Lime and Basil Tilapia (comments were maybe too much lime) Quote: Prep Time: 15 minutes Cook Time: 8 minutes Total Time: 23 minutesIngredients: •4 tilapia fillets (about 1 pound) •1/4 cup olive oil •2 tablespoons lime juice •zest of 2 limes •1 tablespoon fresh basil, minced •2 teaspoons bourbon •1 teaspoon salt •pepper to taste Spicy Talapia with Aioli Sauce (sounds like one for Darcy) Quote: Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutesYield: Serves 4 Ingredients: •2 pounds tilapia fillets •2 tablespoon chili powder •1 teaspoon garlic powder •1 teaspoon onion powder •1 teaspoon cumin •For the Aioli: •1 1/2 cups mayonnaise •6 cloves of garlic, minced •1 1/2 tablespoon lemon juice •1 1/2 tablespoon Dijon mustard •3/4 teaspoon dried tarragon Preparation: Prepare aioli by combining all aioli ingredients in a bowl, mixing and then refrigerate until you are ready for it. Preheat grill. Combine spices for fish and sprinkle over both sides of the tilapia fillets. Place on hot grill and cook for about 4 to 5 minutes over a medium high heat. Turn once during grilling. Serve with Aioli. |
Quote: I bought a tray for the grill last year so that we could do fish without it falling through the grate. But I have only done the fish once. Are you grilling too long? Oil the fish first. On a clean grill, oil it just before the fish get put on. Grill only a few minutes.......2 minutes per side or so. Use a wide spatula to turn. Really flakey fish need to have their skin left on, trout for example. If you don't think the fish is quite done when you remove it, tent with foil for another few minutes. |
| i do this with scallops but would work really well with fillets... equal parts italian bread crumbs and flour zest of 2 lemons pinch of salt and pepper pinch of cayenne mix all together on a paper plate or bowl... lightly coat fish with some pam or evoo and then dredge thru flour mixture heat pan HOT without oil...add oil(not a lot, just barely coat bottom of pan)...bring heat up again it will only take a few minutes (if that) on each side..... |
| Thanks guys! Going to try some of these.... |
| If I have fillets that are large enough, I oil both sides, make a cornbread stuffing, spread the mixture on the fillets and roll them up. I bake them in a 375 degree oven until the fish is flakey. Sometimes I chop up shrimp in the mixture, or even scallops. ... Easy peasy and yummm-o. |
| Reporting back: Made Susan's Lime and Basil with the Swai fish. Had everything on hand except the bourbon, but it was great anyway! I used fresh herbs of my own, heavenly Even Todd was impressed, thanks!  |
| Glad you enjoyed it. Lime and basil are two of my fav flavors. Not so much bourbon as I rarely drink it anymore. Should have picked up some fish this a.m., suddenly that sounds good! |
| How about this one - Garlic Alfredo Tilapia 4 tilapia fillets 2 tablespoons olive oil 1 tablespoon Creole seasoning, or to taste 3 tablespoons butter 2 cloves garlic, minced 1 cup Alfredo sauce Directions 1.Preheat an oven to 425 degrees F (220 degrees C). 2.Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish. 3.Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes. 4.Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired. Instead of baking, I have prepared the fish with the creole seasoning & olive oil. Grilled until no longer translucent - then continue onto step #4. I generally serve with a "dirty rice." |
| ^^^^^ sounds yummy ^^^^^ I just need to get some alfredo sauce on my next shopping trip! |
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