If you ever wondered how to grill fish without it falling apart on the grill….or you have a fish basket and you get sick of cleaning it after use, then I have just the solution for you. You can use this technique for cooking many things on the grill, but it works extra nice for this Butter Citrus Tilapia.
Ooops! I mean Shrimp n Peppers. This is a variation on Shrimp on the Barbie and a little bit spicier.
I usually prepare too much food when grilling, which ends up being economical in the long run…if you like leftovers. Check out the Tilapia with Chipotle Sauce posting for the recipe that makes up most of this leftovers dish.
I have to say that the roasted corn husk gives this a unique flavor. My picky 7 year old even likes this salmon (albeit without the capers and red peppers). This recipe was derived from the book “Fish & Shellfish Grilled & Smoked”.
Grilling Clams  Clams are so easy to make on the grill. My wife and I decided to do a seafood appetizer platter with Grilled Shrimp and Clams. Check out my Shrimp on the Barbie blog for the shrimp recipe. Below is how to make Grilled Clams and Spicy Butter Sauce.
I am finding more and more grilled fish recipes that I really like. Orange roughy is great since it is not too fishy tasting, is light and flakey, and you don’t really have to mess with the bones.
I got on this seared ahi kick, and have been wanting to prepare it on the grill for a while. There are two places in Phoenix where I love their seared ahi. The first is at Steamers in the Biltmore Fashion Park. Their Dinner menu has an Ahi Au-Poivre, Pepper-seared Ahi served with wasabi mashed potatoes, spring rolls and Ponzu sauce. The wasabi mashed potatoes have the perfect amount of zing to your nose….Delicious! They also have a seared ahi on the lunch menu, but it does not compare to the Ahi Au-Poivre.
This dish usually ends up being an appetizer or side dish with something else. But I have also eaten over noodles.
We went to Sedona for a few days and stopped at the Rainbow Trout Farm in Oak Creek Canyon the final day to catch our dinner fresh. The Trout Farm has become a tradition when we spend time in Sedona. The fish is kind of pricey if you want them to clean the fish and put on ice, but it is delicious with my favorite trout recipe below. It was about $10 per small trout. Even though my dad tought me how to clean a fish, I haven’t done it since I was 14. I think this is a call for help from my sister-in-law Stacy to give me a lesson. The following recipe is from Fish & Shellfish, Grilled & Smoked: 300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptous Sides
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by Karen Adler & Judith M. Fertig.