any recommendations? i've not been to the grocery or fish market yet, so fishes or marinades are appreciated.

Your life will be a lot easier if you have one of those metal thingies that close around the fish (I also have a sort of pseudo baking pan with holes in it designed for grilling fish)

As for types of fish---it really is your preference; but post back on some of your ideas and i can probably throw up a recipe or 10.....I love to grill fish.

I'm having yellowfin tuna I picked up on sale. Probably with just a little olive oil, salt and lots of black pepper. Probably with some rice. I tend to like tuna or other firm fishes over flaky white fish, though.

i don't know, i was thinking of a tuna or swordfish steak. i was thinking about trying something with an olive oil/mustard theme sort of experiment.

I usually just marinate the fish in olive oil, with some garlic, and add some basil/italian seasoning and viola! Simple and easy to make.

Tuna is the greatest of the grilling fish. Mustard is a good call, as is wasabi/soy sauce.

yeah, i usually do that wasabi/soy combo with the swordfish, although the gf makes a wasabi butter that is horrible for you but delicious. i tried to re-create this appeal using yogurt instead of butter, bad idea.

I like tuna, pan-seared or grilled, quite rare in the middle.

just got back from a week in Maine, where I was able to indulge in east coast seafood on a nearly daily basis. awesome.

try pairing that yellowfin tuna with a syrah or cab sav.

I like swordfish too.

from Epicurious, which was used on salmon or seabass I think.

1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill

Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.

Swordfish tastes like steak to me.

yeah, how's seabass grilled (can you tell that i just got a new grill and, more importantly, a new porch to put it on?) anyway? i always see it in the store but i don't know that i've ever bought it. and does snapper ALWAYS curl up like it did when i sauteed some of it the other day? i had to cut the fillet into two chunks, it was weird.

I George Forman grill salmon all the time....

never really sure how or what to marinate it with, so i usually just do it afterwards....

Try marinating the tuna steaks in margarita mix, lime, and tequila, and serving it over black beans and rice.

Snapper hasn't curled on me.

honey and dijon mustard is pretty good no frills marinade

i also like to mix soy sauce w/ sesame oil and some garlic

i ended up doing some chilean sea bass with some fennel, sage, thyme, etc and some olive oil. that fish is fatty! i don't know if i grilled it long enough. tomorrow it's swordfish.

goddamn yuppies with their grills and tivo.

don't hate on at me because i'm a baller.

salmon is great on the grill. and not difficult at all. of course, this is a very late post.

it's never too late for salmon!

Obner needs a cooking forum..seriously...this place is a goldmine

As a contrast I had fish fingers last night. I prepared them by taking them out the freezer, putting them in the oven for half an hour or so and then taking them out the oven. For the side dish I microwaved some french fries and glupped it all down with tap water.

Cedar planked salmon

Soak a cedar grilling plank overnight in water

There's two good ways to prepare it after this

1. Fresh Lime Juice and Fresh Dill

2. Maple syrup thinned with whiskey or bourbon, and cracked black pepper.

Glaze a big fillet , put the skin side down on the board, direct heat, low to medium flame for a good hour.

Knock yourself out.

You are good people.

Here's one of my favorites:

"Talapia Ponchatrain" (not too "fishy")

Marinade:
-- lemon juice
-- a bit of allegro hot and spicy marinade
-- a little Tony Chachere (spicy as you like)

*I usually just spray some foil with non-stick pam or something and then raise the edges of the foil around the fish to keep the juices in while grilling.

While grilling, sautee 3 lbs. of crawfish tails
-- butter (c'mon, get fat with me)
-- mushrooms (finely sliced)
-- green onions (finely chopped)
-- add some cream of mushroom soup

After sautee'd, bread the crawfish tails (progresso "italian" works fine)

Pour the breaded crawfish tails and a little of the cream sauce from the sautee over the grilled fish.

Serve.

As a side dish, I like some steamed squash (cavander's greek seasoning is pretty good) and maybe an array of sliced raw peppers (green, yellow, red bell peppers) to add some color to your plate.

Damn, 6:45 in the morning and you have me going to the market to start getting supper prepped.

Trev