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I like to put tilapia in a fish basket, sprinkle with lemon pepper, cover with coarsely chopped cilantro, and then top with sliced limes and put them on the grill. YUM!!
A lot of times I grill a whole fish (saba, tilapia, catfish) that has been gutted and clean directly on the rack. I don't want the grill too hot and always make sure the rack is clean. I take the fish and lightly rub it with a vegetable oil and sea salt. I'm careful not to move the fish around when it's grilling. If the fish sticks to the grill, it means it's not ready to be turned over. I just love the taste of fish when the skin is a bit crispy.
Make a foil boat for the fish. Add Russian or Catalina dressing, fresh lemon juice, Lawry's salt and pepper. Loosely close the foil and cook over a smokey fire.
Shrimp on a skewer, or blue fish fillets in a foil pack with white wine and lemon slices, or whole fish or steaks off set-away from direct coals, on the grill.
The only fish I have ever grilled was Shrimp. I have never tried anything else. Usually when I make hubby salmon or artic char I do it in the pan for 2 minutes a side on medium high heat. He likes it rare in the middle.
Tuna steak in a cast iron skillet on the grill. (I have been banned from cooking fish inside) Just heat up the cast iron skillet, add olive oil, place the tuna steak on the skillet, season with black pepper and oregano, rosemary pinch of lemon juice, sear for about 2 or 3 minutes, and flip for a few minutes then serve.
I like to make a sauce to go along with it My favorite is to cook down mango with rum, brown sugar, and cinnamon BUT raspberry, when available, cooks down to a good sauce as well.
I rarely eat fish, but the George Foreman grill has done a good job the few times I did.
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