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projectrecipe grilled fish
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(208)
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If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.
4.4
(4.39)
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If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.
5.0
(4.9)
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Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.
5.0
(5)
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Grilling a whole fish doesn’t have to be daunting, we’re here to show you how it’s done (simply!).
5.0
(5)
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This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.
5.0
(4.83)
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Simply grilled fish in a foil packet. (Don’t worry if you can’t find turbot. You can use other flatfish such as Dover sole or flounder instead.)
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Just about the most approachable at-home fish cooking method there is.
4.6
(4.58)
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For this lemony grilled salmon recipe, the key is cooking fish that still has its skin on.
4.4
(4.44)
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Easy to make and super versatile, this simple grilled salmon goes with anything you want to serve alongside.
4.0
(3.8)
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Good fish and a clean, hot grill go a long way.
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There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.
5.0
(4.88)
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Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
4.6
(4.56)
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To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.
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When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
4.5
(4.5)
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This halibut recipe is perfect for warm weather. While the grill is fired up, throw on some asparagus or another quick-cooking vegetable for an easy dinner.
5.0
(5)
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Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.
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Why slap a whole fish on the grill? Because it tastes better, and this recipe from Hartwood proves it.
4.3
(4.34)
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This fish recipe is as healthy as it is easy—which is very!
5.0
(5)
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Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.
5.0
(5)
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Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.
5.0
(5)
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Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.
4.0
(4)
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In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
4.5
(4.5)
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Skip the sauté pan: You should really be cooking your fish on the grill. Let these recipes inspire you.
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4.0
(4.13)