Thomas Point Light

I have tried these recipes using several kinds of fish filets. If you are one who does not like the somewhat strong taste of Bluefish, I suggest you try it like this.

The first two recipes require a wire basket for cooking the fish over a charcoal or gas grill. I purchased my basket from Walmart for less than $6. It is 12 inches wide by 9 inches deep. It has a top that is adjustable for the thickness of the fish or meat placed in the basket. The long handle assures that only the fish are cooked and not the chef. The advantage of the basket is being able to turn the fish over, without the completed filets looking as if they have been scrambled. Always coat the wire basket with olive oil to help prevent the fish from sticking.

Place the filets in a glass dish and marinade for 1-2 hours in Italian Salad Dressing. Place the filets in the refrigerator during this time. Remove the filets, place in the basket, and then pour additional marinade over the filets. This is best done outside, so you donít get in trouble with the boss for dripping it on her floors as you carry it to the grill! Cook the filets over a low to medium heat for 4-5 minutes per side for each one inch of thickness. Do not over cook, this will insure that the filets remain tender and juicy.

The second grilling recipe uses the same wire basket but this time instead of a marinade the filets are coated with olive oil and the sprinkled with McCormick, Lemon and Pepper Seasoning Salt, to suit your taste. Again, cook 4-5 minutes per side for each one inch of thickness.

I have tried fresh tuna cooked both of these ways and it is also delicious, but if a tuna wasnít in your catch, try any type of fish.

The thrid recipe is as follows: On a double layer of aluminum foil pour about 1 tablespoon of olive oil or some other type of vegetable oil. Add 1-3 filets. Cover the filets with a thin layer of margarine. Sprinkle on seasonings to suit your taste. I use garlic salt, onion salt, salt, and Old Bay Seasoning. Fold the aluminum foil around the filets and fold over on the ends to make a sealed packet. Place the foil packet on a preheated gas grill, over a low heat, and cook for approximately 15 minutes for filets that are Ĺ to ĺ inch thick. Remove the filets from the foil using a metal spatula. This recipe works best when used with any filets except tuna. This has become my favorite way to cook fish.

Bon Appetite!

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