# Fish on the barbie **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [July 29, 2023, 12:58am UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765 "2023-07-29T00:58:33Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 29, 2023, 12:58am UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/1 "2023-07-29T00:58:33Z")
This is my go-to fish recipe: - Oil the skin-side of two salmon filets. - Sprinkle with kosher salt. - Add a couple of sprigs of freshly-cut rosemary. - Top with lemon slices. I say salmon, but I make this with white fish too. Tonight it was salmon. Also tonight, it’s pretty warm so I decided to grill the fish on the barbie instead of 25 minutes in a 400ºF oven. I’ve done this before, but tonight it tasted especially good. The skin was nice and crispy, and it and the flesh had a nice ‘grilled’ flavour. Every time I eat fish, I think ‘I could eat fish every night!’ (SWMBO doesn’t want fish every night, even though she always compliments me on it.) So what other fishes can I cook on the barbie? We’re pretty limited up here. We have salmon, halibut, cod, and rockfish. Anything else comes in bags in the frozen section. Oh, whole tilapia is easy to get too. But let’s pretend the fish selection is not so sparse. What other fishes are nice to grill, and how do you like to grill them? ---
**Author:** ![snowthx](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snowthx/32/10660_2.png) [@snowthx](https://boards.straightdope.com/u/snowthx)\ **Post date:** [July 29, 2023, 1:22am UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/2 "2023-07-29T01:22:33Z")
If you can get a tropical fish like mahi-mahi, I like to “grill” it like this: put small filet on a foil square that has been greased/sprayed. Top with thinly sliced sweet onion, crushed garlic, crushed fresh ginger, and a thin slice of fresh pineapple. Add a tablespoon of your favorite teriaki or Korean BBQ sauce, seal tightly into a pouch, place on hot grill for about 7-10 min. Do not flip, it will spill all the sauce. When done remove from grill and foil, serve the fish and toppings over rice. This also works with cold water fish like cod and rockfish, as well as salmon. ---
**Author:** ![Elmer\_J.Fudd](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/elmer_j.fudd/32/1211_2.png) [@Elmer\_J.Fudd](https://boards.straightdope.com/u/Elmer_J.Fudd)\ **Post date:** [July 29, 2023, 1:30am UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/3 "2023-07-29T01:30:54Z")
If you can get a hold of a whole red snapper or something similar, you can splay it skin side down on a piece of aluminum foil and put it on the grill at high heat with the hood down. I usually season it with some garlic-infused olive oil and kosher salt. When it’s done, the skeleton will pull right off. There’s even some tasty bits in the head. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [July 29, 2023, 10:12am UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/4 "2023-07-29T10:12:41Z")
[Braaied](https://en.wikipedia.org/wiki/Regional_variations_of_barbecue#South_Africa) [snoek](https://en.wikipedia.org/wiki/Thyrsites): First, pat your cleaned snoek down with paper towels to dry. Place skin-side down on foil and season with salt and pepper. Then prepare your glaze: In a saucepan, sauté about a bulb’s worth of finely-chopped garlic in butter. Then add another 100g or so of butter, lower the heat, and when the butter has melted, add 1 finely-chopped chili, 1/2 cup apricot jam (the tarter, the better), 2 tbs [Mrs Balls Hot Chutney](https://www.mrsballs.com/our-products) ([recipe for an imitation](https://www.foodleclub.com/mrs-balls-chutney-copycat-recipe/)), and 100 ml dry white wine or verjuice. Simmer for 5 minutes, then add a handful of chopped dhania leaves (coriander, or cilantro to Americans.) When your coals are ready, place your fish (still on the foil) down on the grill and brush the glaze over it. Cook for 8 minutes (flesh will turn white) basting all the while. Then turn the fish and cook for a further 5 minutes or so, basting the other side as well. Serve with [_roesterkoek_](https://www.cooksister.com/2010/05/roosterkoek-a-south-african-braai-essential-1.html) and grilled pineapple rings dusted with spice powder. ---
**Author:** ![LVBoPeep](https://avatars.discourse-cdn.com/v4/letter/l/858c86/32.png) [@LVBoPeep](https://boards.straightdope.com/u/LVBoPeep)\ **Post date:** [July 29, 2023, 1:01pm UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/5 "2023-07-29T13:01:55Z")
I got this recipe from someone (can’t remember who, sorry!) here on the Dope many, many years ago and it’s always been a hit. Salmon filets, Zesty Italian dry mix (comes in little packets, reg. Italian is fine too, just the Zesty is extra good) & soy sauce. Put a little soy sauce on a plate , just enough to that you can put the salmon, flesh side down, in the soy sauce for about 5 min. Remove from soy sauce, blot dry and rub on the Zesty Italian. I like to use one of those non-stick fish grill plates so I can grill on both sides , the flesh side gets a nice, flavorful crust. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [July 29, 2023, 1:25pm UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/6 "2023-07-29T13:25:16Z")
Swordfish steaks grill beautifully. They are the one fish I can get nice grill marks. For salmon fillets I grill skin side down and no turning. We leave the skin on our plates for inclusion in the dog’s dinner. I’ve done shish-kabobs using chunked cod (or scallops). A whole snapper seasoned and thrown on the grill is one of my absolute favorites. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 29, 2023, 1:33pm UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/7 "2023-07-29T13:33:54Z")
> [@snowthx](#): > > If you can get a tropical fish like mahi-mahi Those are available, frozen in bags. > [@MrDibble](#): > > [Braaied](https://en.wikipedia.org/wiki/Regional_variations_of_barbecue#South_Africa) [snoek](https://en.wikipedia.org/wiki/Thyrsites): So it’s a type of mackerel. I’ve seen whole mackerel down at Pike Place Market. But since our office moved from Belltown to (eventually) Burien, it’s extremely inconvenient to go there. > [@kayaker](#): > > Swordfish steaks grill beautifully. Trader Joe’s has swordfish steaks, Almost bought a couple Tuesday, but didn’t think of how to cook them. > [@kayaker](#): > > We leave the skin on our plates for inclusion in the dog’s dinner. I like to eat the skin, especially when it’s crispy like last night. I did give Goo some flesh, but I atea all of the skin. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [July 29, 2023, 1:47pm UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/8 "2023-07-29T13:47:58Z")
> [@Johnny\_L.A](#): > > So it’s a type of mackerel. Not exactly - it’s bigger than most mackerel, and has a very distinct flavour. ---
**Author:** ![Bosda\_Di\_Chi\_of\_Tricor](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bosda_di_chi_of_tricor/32/16845_2.png) [@Bosda\_Di\_Chi\_of\_Tricor](https://boards.straightdope.com/u/Bosda_Di_Chi_of_Tricor)\ **Post date:** [July 29, 2023, 11:08pm UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/9 "2023-07-29T23:08:53Z")
[Yes? Yes? Correct?(LINK)](https://www.youtube.com/watch?reload=9&v=0VLPd3WXwg0&ab_channel=ovaminyu) ---
**Author:** ![Velocity](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/velocity/32/18006_2.png) [@Velocity](https://boards.straightdope.com/u/Velocity)\ **Post date:** [July 29, 2023, 11:12pm UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/10 "2023-07-29T23:12:32Z")
I am a huge fan of orange juice in cooking fish. Get something like tilapia - or most fishes, really - start grilling it, then baste the fish continuously with a sauce made of orange juice + seasoning, like the kind you find in ramen-noodle packs or whatnot. Eventually you get a slightly blackened, sour, sweet, salty delectable fish. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [July 29, 2023, 11:36pm UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/11 "2023-07-29T23:36:19Z")
Grouper is quite good on the grill. IMHO salmon is the best fish for the grill, just the way you described in the OP. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [July 29, 2023, 11:39pm UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/12 "2023-07-29T23:39:05Z")
Who on the What Now? ---
**Author:** ![WildaBeast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wildabeast/32/6_2.png) [@WildaBeast](https://boards.straightdope.com/u/WildaBeast)\ **Post date:** [July 30, 2023, 12:02am UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/13 "2023-07-30T00:02:56Z")
> [@Johnny\_L.A](#): > > This is my go-to fish recipe: > > - Oil the skin-side of two salmon filets. > - Sprinkle with kosher salt. > - Add a couple of sprigs of freshly-cut rosemary. > - Top with lemon slices. That is essentially my go-to recipe as well, except I use dill instead of rosemary, and maybe add a little fresh ground pepper. But to take it up a notch, try grilling it on a cedar plank. The cedar adds a smoky flavor to the fish that you don’t get with normal grilling. Just follow the instructions that come with the plank to prepare it for grilling. They should be available in the grilling section of most home improvement stores. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 30, 2023, 12:09am UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/14 "2023-07-30T00:09:37Z")
> [@WildaBeast](#): > > But to take it up a notch, try grilling it on a cedar plank. I’ve considered it, but I really like skin touched by fire. I’m going to get some swordfish next time I go to TJ’s. I reckon I’ll make a marinade of olive oil, lemon juice, crushed garlic, oregano, thyme, and kosher salt. (Unsure if I should include parsley.) What’s a good side-dish for it? (No rice, no potatoes.) ---
**Author:** ![Dallas\_Jones](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dallas_jones/32/3277_2.png) [@Dallas\_Jones](https://boards.straightdope.com/u/Dallas_Jones)\ **Post date:** [July 30, 2023, 12:30am UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/15 "2023-07-30T00:30:25Z")
> [@Johnny\_L.A](#): > > We have salmon, halibut, cod, and rockfish. You should be able to get a fresh albacore tuna this time of year. Tastes nothing like the stuff in a can. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [July 30, 2023, 10:55am UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/16 "2023-07-30T10:55:43Z")
> [@Johnny\_L.A](#): > > What’s a good side-dish for it? (No rice, no potatoes.) Asparagus. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [July 30, 2023, 11:08am UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/17 "2023-07-30T11:08:04Z")
Maybe cold asparagus. ---
**Author:** ![John\_DiFool](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_difool/32/19543_2.png) [@John\_DiFool](https://boards.straightdope.com/u/John_DiFool)\ **Post date:** [July 30, 2023, 11:27am UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/18 "2023-07-30T11:27:45Z")
> [@Gatopescado](#): > > Who on the What Now? Just wait until you sample Ken on the Barbie. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 30, 2023, 1:20pm UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/19 "2023-07-30T13:20:56Z")
> [@kayaker](#): > > Asparagus. > [@TriPolar](#): > > Maybe cold asparagus. **\*L\*** Asparagus is pretty much our default veg when we have fish. (So is steamed yellow squash, but we seem to have asparagus more often.) Not sure about eating it cold, though. When I was a kid, dad and mom would have cold, canned asparagus topped with Miracle Whip. I’m not sure I would make cold asparagus for myself with those memories. And I don’t think The Wife would care for it. (She makes me over-cook it as it is.) ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [July 30, 2023, 3:29pm UTC](https://boards.straightdope.com/t/fish-on-the-barbie/987765/20 "2023-07-30T15:29:58Z")
> [@Johnny\_L.A](#): > > When I was a kid, dad and mom would have cold, canned asparagus topped with Miracle Whip. I might not want it after that either.