Summer Grilled Fish Recipes

A lot of people are going to be having barbecues this summer. Burgers and dogs will be thrown over hot coals, as will fresh fish, different cuts of meats, and there’s nothing like fresh grilled vegetables. 

It’s easy to get into a rut when cooking on the grill. The same old chicken and steaks can become boring, and if you have guests, you may want to spice things up a bit. So, what other options do you have? 

Fish:

Sea Bass:

Instead of salmon, try grilling a fresh piece of sea bass. While grilling, baste the fish with some melted butter infused with lemon and lime zest. The end result packs a serious flavor punch. Just remember not to over cook your fish.

Tuna:

Fresh tuna is abundant right now and available in most supermarkets. Make sure you start with a fresh piece of yellow fin tuna. Place a small amount of sesame oil over the fish, then season with some salt and pepper. Once your fish is seasoned, coat with black and regular sesame seeds. Place on a hot grill for two minutes a side, and remove. Your tuna should be rare at this point. Slice thin and serve with soy sauce and wasabi.

Halibut:

Halibut is a deliciously sweet, tender fish with white, flakey meat. It can be a bit on the costly side, so you may want to shop around. The best way to prepare halibut is with olive oil, salt and pepper. Halibut is tasty by itself or served with pineapple, mango, or kiwi salsa!

Swordfish:

Swordfish has a distinct flavor, but isn’t overly gamey tasting. It holds up well on the grill and is easy to cook. My favorite way to prepare swordfish is with spicy Thai peanut sauce. Grill the fish and place a few tablespoon of peanut sauce on top. Here’s the recipe:

Thai Peanut Sauce:

• 1 cup creamy peanut butter
• ½ cup sesame oil
• ¼ cup vegetable oil
• ½ cup honey
• ½ cup pineapple juice
• ¼ cup coconut milk
• 1 teaspoon fresh minced ginger
• 1 teaspoon red pepper flakes
• 1 teaspoon black and regular sesame seeds
• Salt and pepper to taste
• 1 tablespoon chives

Place all the ingredients except the chives in a bowl, mix with a whisk. Top with chives.

Red Snapper:

Red Snapper has a pink flesh, and a bit of a stronger taster. Don’t let that discourage you - it still has a slightly sweet, distinct flavor. A grilled corn and black bean salsa goes great with red snapper. Don’t forget the cilantro!

Trout:

Trout can be difficult to grill, but the end result is surely worth it. Once the trout is dressed, simply grill, remove and serve with some fresh lemon juice. If you really want to enhance the flavor, try browning some butter in a pan, add slivered almonds, fresh Italian parsley and place over the fish.

Grilled fruit is a nice accompaniment for your new creations. Pineapple, mango, fresh peaches, and even pears are delicious fresh off the grill drizzled with some honey or reduced balsamic vinegar!

Chef Kerber of Swissvale is the owner and executive chef of Chaz Catering LLC, and specializes in all types of gatherings as well as nutritional coaching. His clients include private individuals, professional sports figures, and corporate entities.

Check out his personal blog and website at www.pittsburghhotplate.com.