10 Grilled Fish Recipes

Great Ideas for Easy Summer Entertaining!

 


Summer is the time of grilling, but it's also the time lot's of our fishing friends get out on the water and bring home the bounty of the sea. With so many easy ways to make delicious grilled whole fish we thought we'ld have to put together our favorties and get you inspired for the weekend!

You can pair this recipes with just about any white wine. Just check out the recipes and pick your favoites. Just remember Sauvignon Blanc goes with herbs, Resiling with spicy dishes, Chardonnay with grilled dishes, and Gruner Veltliner with just about anything

Make sure to check out our Wine of the Week and Cocktail of the Week!

Grilled Whole Fish with Roasted Tomato-Chile Sauce

1 ½ teaspoons sea salt
¼ cup canola oil
2 pounds ripe tomatoes
3 garlic cloves
1 teaspoon dried Mexican oregano
¼ cup white onion
12 5- to 6-inch-diameter warm corn tortillas
2 teaspoons fresh lime juice
1 3- to 3 1/2-pound whole red snapper, head and scales removed, fish cleaned, butterflied
3 serrano chiles
¼ cup fresh cilantro
1 tablespoon parsley
 

Grilled Fish with Tangerine and Marjoram

2 1-1 1/4-pound or whole porgy, gray snapper, branzino, cleaned
 
2 tablespoons olive oil
 
8 sprigs fresh marjoram
 
Kosher salt and freshly ground black pepper
 
2 tangerines or small oranges
 

Whole Grilled Fish with Lime

½ bunch cilantro
 
½ bunch basil
 
¼ cup olive oil
 
Kosher salt
 
¼ cup fresh lime juice
 
2 limes
 
1 5-pound, head-on fish such as gray or pink snapper, black sea bass, or branzino, scaled, gutted
 

Grilled Striped Bass with Orange-Saffron Butter

½ cup butter
½ teaspoon Champagne vinegar or white wine vinegar
6 whole farm-raised striped bass or trout (about 1 pound each)
Coarse kosher salt or coarse sea salt
2 large oranges
Nonstick vegetable oil spray
Large pinch of saffron threads
3 tablespoons frozen orange juice concentrate
 

Tuscan Grilled Trout

1 clove garlic, cut into thin slices
½ teaspoon dried sage
½ teaspoon dried rosemary, crumbled
2 tablespoons wine vinegar
¼ teaspoon fresh-ground black pepper
½ teaspoon salt
¼ cup olive oil
8 trout fillets (about 2 pounds in all)
 
 

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