Easy Ideas for Tasty Fish on Your Barbecue Grill

The barbecue can be a wonderful tool for cooking many varieties of fish. Imagine the tender flesh of the fish browned and seared, the flame-roasted aromas wafting through the air, the bubbling juices spilling from the meat of the fish as you break into it with a fork, and the sensuous flavors enhanced and absorbed by the grilling process.

Healthy and delicious, why not try grilling a nice piece of succulent salmon or mahi mahi, instead of the same, boring burgers and hot dogs? And for further enhancement of flavor and tasteful delight, try perusing the contents of your pantry and fridge for easy marinades and herb rubs. The combination of barbecue and herbs is a match made in culinary heaven.

Something to consider before grilling is how fish can stick to the grill and fall apart once cooked or when attempting to flip it. We certainly don't want to lose any tasty morsels to the flames. Make sure to spray the grill with non-stick spray first, and if you have one, use either a fish basket to hold and turn the fish, or a sheet of tin foil to lay the fish upon. Overly large spatulas are also available for easy lifting and turning of large pieces of fish.

For flavors of the Orient, try this marinade on either mahi mahi, or an even better selection, Chilean Sea Bass. Mix together 2 tablespoons soy sauce, 1 teaspoon lemon juice, 1 teaspoon ginger, 1 teaspoon minced garlic, and if you desire, red pepper flakes to taste. Marinate the fish for a half hour and then grill over medium heat about 3-4 minutes per side, until fish is opaque and breaks easily with a fork. Garnish with chopped scallions.

This spice rub lends a Mediterranean flair to your fish, and works best with white-colored fish, especially the sweet Chilean Sea Bass. Combine 1 tablespoon each of salt, rosemary, thyme, and 1 teaspoon each of minced garlic, parsley, and pepper. Brush the fish with olive oil and apply the spice rub. Grill the fish over medium heat for about 3-4 minutes on each side or until fish is opaque and breaks easily with a fork, then serve.

For a creative treat, how about fish kabobs? First, get yourself a thick piece of fish, such as swordfish or bass, and cut it into cubes. Marinate the fish in a mixture of a 1/2 cup of oil, a 1/4 cup of vinegar, a teaspoon each of mustard powder and cayenne pepper, and salt and pepper to taste. Put the fish onto metal skewers, alternating the cubes with vegetables of your choice, such as mushrooms, zucchini, green peppers, tomatoes, and onion slices.

Place the skewers above medium to medium-high heat, and cook about two minutes per side, turning 1/4 each way 4 times, until fish is just beginning to curl around edges. For another option, try using the soy marinade mentioned above, and add 1/4 cup orange juice to the mixture. Additionally, alternate the fish with pineapple chunks.

Of course, what barbecue would be complete without salmon, easily the most popular and one the healthiest fishes available. Common seasoning includes lemon juice or white wine, and salt and pepper. But here we will break the boundaries of flavor with a powerful Creole spice rub. Mix together 1 1/2 teaspoons each of garlic powder, onion powder, paprika, cayenne pepper, white and black pepper, and 1 tablespoon each of chopped or dried thyme, basil, and oregano.

Brush the salmon with olive oil and then sprinkle the spice rub spice rub onto both sides of the fish. Grill the salmon over medium heat for about 3-5 minutes per side, until the fish flakes easily with a fork.

Swordfish is an adaptable fish on the barbecue, handling a multitude of different flavors. Simply brush swordfish with your favorite barbecue sauce, use any of the spice rubs or a soy marinade, or my personal favorite, marinated in white wine, garlic, and rosemary, and then grilled until perfection.

Once you've taste the exquisite, exciting flavors of grilled and barbecued fish, you may put those burgers back in the freezer and reach for the salmon instead.