skip to content

Summer 2009


Fish on the grill

Grilled Tuna Burgers

  • 1 to 1 lb. fresh tuna, ground
  • 4 to 5 cloves garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon Dijon mustard
  • teaspoon cayenne pepper
  • teaspoon dried parsley
  • teaspoon salt
  • Buns

Combine ground tuna with mustard, ginger, garlic, cayenne pepper, parsley, and salt in a medium mixing bowl. Form into 4 patties. Preheat grill for medium-high heat. Place tuna patties on a lightly oiled grill grate. Allow patties to cook for 3 to 4 minutes per side. They should remain slightly pink on the inside. Remove and serve on a bun with favorite condiments.

Blackened Fish

  • 1 cups unsalted butter, melted
  • 6 firm fish fillets (about -in. to -in. thick)
  • 3 tablespoons Cajun blackening spices

Preheat grill with heavy cast-iron skillet or griddle in the grill. Get it good and hot. Reserve 12 tablespoons of melted butter for serving and pour the rest into a shallow dish. Dip each fillet into butter and sprinkle Cajun blackening spices on both sides. Place in skillet. Cook about 2 minutes or until the bottom is almost black but not burned. Flip over. Pour about a teaspoon of butter on the cooked side and continue cooking about 2 minutes or until fillet is finished. Serve immediately with 2 tablespoons of butter for dipping. It's best to cook about 2 fillets at a time. Wipe the skillet clean between each batch of fillets and keep the temperature hot.

Recipes - Fish on the grill

Grilled-Fried Fish

  • 4 fish fillets (cod, red snapper, etc.)
  • 2 cups instant mashed potatoes uncooked
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced

Preheat grill. Combine melted butter, lemon juice, olive oil and garlic in a shallow dish. Dip fish fillets in butter mixture and roll in potato flakes to coat. Wrap each fillet in aluminum foil and place on medium-hot grill. Grill for 6 to 8 minutes, turning once. Remove when done.

Tangy Sole

  • 1 pound sole fillet, 1/8 in. to in. thick
  • cup balsamic vinegar
  • cup lemon juice
  • 2 teaspoons fresh parsley
  • 1 small yellow onion, chopped
  • 1 teaspoon dry mustard
  • Lemon slices

Rinse and dry fillets. Place fish in a shallow baking dish. Combine vinegar, lemon juice, mustard and onion in a small bowl. Mix and pour over fish. Cover and refrigerate for 1 hour. Preheat grill. Remove fish from marinade and place on grill. A grill basket might be a good idea here. Grill on high heat for about 4 to 6 minutes or until fish is white and flaky throughout. Remove from grill and garnish with lemon slices.