What’s the Best Fish for a Barbecue?

There are a number of different options when it comes to fish for the barbecue. You can marinate it, dice it, and even make burgers. If you want a truly impressive main course, try a whole sea bass. The bones in the flesh add a rich flavour, while the skin provides a juicy surface for grilling. The best fish for barbecuing is sardines, mackerel, trout, and red mullet. All of these types of fish are available in most supermarkets and are affordable.

Some of the best fish to grill are those that are firm and not prone to breaking apart while cooking. The top tier for grilling is usually swordfish, mahi-mahi, tuna, and salmon. If you’re not into large fish, try tilefish instead. This type of fish cooks easily produces great grill marks and tastes great regardless of how it’s prepared.

If you’re looking for something that cooks well on the grill, try Mahi. This plump, white fish has a meaty texture that pairs well with lemon butter and fresh herbs. You can even make a fish taco with Mahi and diced pineapple for a fun spin on fish tacos! You can also try black seabass, which can be very moist. Another option is to make a fish rub and add it to the Mahi.

Why Not Try Swordfish?

Swordfish is a tasty and versatile choice for the grill. In the US, it is available in fresh form only for a few months in the summer. This tough fish holds up well to high heat and can be grilled with minimal effort and with little mess. It is one of the best fishes for grilling and will produce nice char lines. It can also be stuffed with spices, making it even tastier. Its firm skin is also great for grilled fish. When grilled, swordfish is the best choice.

While it might be hard to find, it will provide excellent results. All you need for this dish is a little olive oil and a generous squeeze of lemon. Swordfish is best when it is grilled on the barbecue without marinating it. The reason for this is that the tin foil helps keep the fish moist and gives it a nice charring.

If you’re looking for a healthy protein alternative, you can try grilled fish. Although it’s more difficult than grilling steak, fish is a tasty option. If you’re cooking for a crowd, try to keep it tender, and use a hot pan. A good method for preparing fish for barbecue is to put it in a basket with two metal racks. When a barbecue is hot, the metal racks will produce a nice char line. It’s better to avoid the use of tin foil, which will add moisture and prevent the skin from getting crispy.

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Misty Gibbs