Popular grilled fish recipes

Let’s take a look at some cracking popular grilled fish recipes.

Mahi Mahi can be grilled and eaten many different ways. This is a grilled Mahi Mahi sandwich recipe – it’s delicious!

INGREDIENTS:

1 cup light mayonnaise

1/4 cup water

1/2 teaspoon sugar

1/2 teaspoon kosher salt

1/2 teaspoon garlic, minced

2 teaspoons ketchup

1/2 teaspoon ground ginger

2 dashes hot sauce

1/2 teaspoon dry mustard

1/2 teaspoon paprika

1/4 teaspoon black pepper

4 tablespoons paprika

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cayenne pepper

1 teaspoon ground black pepper

2 teaspoons kosher salt

4 Mahi Mahi fillets

4 ciabatta rolls

Romaine lettuce

1 large tomato, sliced

DIRECTIONS:

  1. In a small bowl whisk together the mayonnaise, water, sugar, salt, garlic, ketchup, ginger, hot sauce, dry mustard, 1/2 tsp paprika and 1/4 tsp black pepper. Refrigerate until needed.
  2. In a small bowl mix together the next eight ingredients. Coat both sides of the fish with the spice mixture and set aside.
  3. Heat grill to medium-high heat. lightly oil the grate.  Grill fish until done, about 5 to 7 minutes per side.
  4. Slice rolls in half length-wise. Spread the sweet mayo on the inside of both halves. On the bottom half place lettuce and tomato. Top with the grilled fish and the other half of the bun. Serve immediately.

This is an amazing grilled monkfish and salsa recipe. Try it with this fresh salsa recipe.

 

INGREDIENTS:

2 cups chopped cherry tomatoes

2 shallots, minced

1 jalapeno, seeded and minced

3 garlic cloves, minced

1 lime, juiced

3 tablespoons cilantro, chopped

1/4 teaspoon kosher salt

1 pound monkfish fillets

1 teaspoon cumin

1 teaspoon chilli powder

1 teaspoon smoked paprika

1/4 teaspoon kosher salt

DIRECTIONS:

  1. In a medium bowl, mix together the tomatoes, shallots, jalapeno, garlic, lime juice, cilantro and 1/4 teaspoon of salt. Set aside to let the flavours come together.
  2. Remove the dark membrane from the monkfish using a sharp knife. Place the fish in a glass dish and pour a splash of olive oil turning fish to coat.
  3. In a small bowl mix together cumin, chilli powder, paprika and salt. Sprinkle over both sides of the fish and rub. Refrigerate for 30 minutes to 2 hours.
  4. Grill fish over medium-high heat, 5 to 7 minutes per side, depending on the thickness of the fish. Turn only once.  Let the fish rest for 5 minutes, top with salsa and serve.

Try this Grilled Salmon recipe – you’ll love it!

 

INGREDIENTS:

cedar plank

1/3 cup soy sauce

1/3 cup olive oil

3 tablespoons honey

1 tablespoon fresh ginger, minced

1 tablespoon garlic, minced

fresh ground pepper

1/4 cup cilantro, chopped

1/4 cup green onion, chopped

1 tablespoon fresh lime juice.

2 salmon fillets

DIRECTIONS:

  1. Soak your plank for 24 hours clean water.
  2. Combine soy sauce, olive oil, honey, ginger, garlic, pepper, cilantro, green onion and lime juice in a mixing bowl. Put salmon fillets into a resealable zip top bag and pour marinade over them.  Marinade the filets in the refridgerator for at least 2 hours or up to 8 hours.
  3. Oil the pre-soaked plank. Place oil side up on gas grill. Set salmon on top of plank skin side down. Grill on medium high heat for 20 minutes.

This is an amazing Grilled Ahi Tuna recipe.

INGREDIENTS:

2 limes, juiced

1/4 cup olive oil

2 tablespoons rice vinegar

2 garlic cloves, minced

1 teaspoon dried ground ginger

1/4 teaspoon crushed red pepper flakes

4 (6 ounce) Ahi tuna fillets

Kosher salt

freshly ground black pepper

1/4 cup honey

DIRECTIONS:

  1. Whisk together lime juice, oil, vinegar, garlic, ginger and red pepper flakes in a small bowl. Reserve half of the marinade, in the other half marinate the fillets in a zip top bag for 30 minutes to 2 hours in the refrigerator. Discard marinade when done.
  2. To the reserved marinade add the honey and mix well.
  3. Heat an outdoor grill on high. Lightly oil the grates and place tuna on grill. Cook for 2 to 4 minutes per side, brushing with the glaze.  Serve immediately with any reserved glaze.

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