Recipes

Barbecued Sea Bass

Barbecued sea bass combines fresh whole fish with bright lemon flavor, olive oil, and simple seasoning for a light and elegant seafood barbecue recipe. The sea bass develops delicate smoky flavor on the grill while staying moist and flaky inside. Fresh lemon juice and bay leaf enhance the natural flavor of the fish without overpowering its clean taste.

What makes this sea bass recipe especially appealing is its simplicity. A few fresh ingredients allow the flavor of the fish itself to remain the focus. Olive oil keeps the fish moist while lemon juice adds freshness and balance during grilling.

Why barbecued sea bass tastes best on the grill

The popularity of barbecued sea bass continues to grow because grilling gives sea bass a light smoky flavor while preserving its delicate texture. Cooking whole fish on the barbecue also helps lock in moisture, keeping the flesh juicy and tender throughout cooking.

This seafood recipe also works beautifully for relaxed summer meals because preparation stays quick and uncomplicated. The seasoning requires only a few minutes while the grill handles the rest of the cooking.

Lemon and herbs enhance the fresh fish naturally

The lemon juice and bay leaf are two of the highlights of this barbecued sea bass recipe because they brighten the natural flavor of the fish without masking it. Lemon adds freshness while bay leaf contributes subtle herbal aroma during grilling.

If you enjoy light seafood barbecue recipes, you may also like our Barbecued Teriyaki Tuna Steaks, another grilled seafood recipe packed with fresh flavor and smoky barbecue character.

Texture plays a big role in this sea bass recipe. The outside develops gentle char from the grill while the inside stays flaky and moist. Proper grilling also helps the skin crisp slightly while preserving the delicate flesh underneath.

The olive oil also helps prevent the fish from sticking to the grill while adding subtle richness. Combined with salt and black pepper, the simple marinade creates balanced flavor without becoming heavy.

These barbecued sea bass fillets pair wonderfully with grilled vegetables, roasted potatoes, fresh salads, or rice dishes. The light flavor profile makes the recipe especially refreshing during warm summer evenings.

Proper food handling remains important whenever preparing fresh seafood. Sea bass should always stay refrigerated until cooking and should be cooked fully before serving. For additional seafood preparation and food safety guidance, visit the FDA.

Ultimately, barbecued sea bass delivers smoky grilled seafood flavor, flaky fish texture, and bright citrus freshness in a simple barbecue recipe perfect for summer dinners and outdoor cooking.

barbecued sea bass served on a rustic wooden table with lemon wedges and grilled fish

Barbecued Sea Bass

Fresh grilled sea bass with lemon, olive oil, and delicate smoky barbecue flavor.
Couverts4 servings
Total time 20 minutes
estimated costs pp $7.25 per person
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Equipment

  • Barbecue grill
  • Bowls
  • Fish spatula
  • Knife
  • Tongs

Ingredients

Instructions

  • Combine lemon juice, olive oil, salt, black pepper, and bay leaf in a bowl.
  • Rub the mixture inside and outside of the sea bass.
  • Preheat the barbecue grill.
  • Lightly oil the grill grates.
  • Place the sea bass onto the grill about 4 to 6 inches above the heat.
  • Cook for 8 to 10 minutes.
  • Turn the fish halfway through cooking.
  • Continue grilling until the fish flakes easily with a fork.
  • Remove from the grill and serve immediately.

Notes & Wine Advice

Notes

Fresh sea bass delivers the best flavor and texture when grilled over high barbecue heat.

Serve Tip

Serve this sea bass with grilled vegetables, lemon wedges, roasted potatoes, or fresh green salads.

Variations

Add garlic, rosemary, thyme, or chili flakes for deeper Mediterranean barbecue flavor.

Wine Advice

A crisp Sauvignon Blanc pairs beautifully with the fresh lemon and delicate sea bass flavor.

Nutrition values

Calories: 240 kcal | koolhydraten: 1 g | Eiwitten: 31 g | Vet: 12 g | Verzadigd vet: 2 g | Natrium: 210 mg | Suiker: 0 g
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Course; Barbecue / Fish / Grill / Main Course / Seafood
Cuisine; European / Mediterranean
Season: Summer
Diets; Dairy-Free / Gluten-Free / High-Protein / Low Carb
Occasions Summerpartys

Grilled Asian Style Catfish

Grilled Asian Style Catfish

This is one of the simplest recipes you can use to prepare catfish for cooking on a barbecue. Simply mix together the various ingredients that make up the marinade, place the fish in the marinade and allow it to remain in it for up to 8 hours.
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Ingredients

Instructions

  • In to a resealable plastic bag place the catfish fillets.
  • In a small bowl now combine together the vegetable oil, soy sauce, garlic, rice wine vinegar, sesame seeds, sesame oil, black pepper and pepper flakes.
  • Then pour over the fillets in the bag and seal it.
  • Turn the bag over several times to ensure that the catfish fillets have been well coated in the marinade before then placing the bag in the refrigerator and leaving there for 1 to 8 hours.
  • The longer you let the fish remain in the marinade the more of its flavor will be absorbed by the fish.
  • As soon as you are ready to cook the fish then heat up the barbecue and make sure that you place the grill at a height that allows you to cook the catfish fillets on a medium to high heat.
  • Once the barbecue has heated up remove the catfish fillets from the marinade, which can now be discarded and place the fillets on the grill, which you have lightly oiled first and cook for between 12 and 13 minutes.
  • During this time you must turn the fillets over at least once.
  • The fish will be cooked when it easily flakes with a fork.
  • As soon as the fish is cooked remove from heat and serve to your guests.
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Course; Barbecue / Fish
Cuisine; Asia

Ginger Swordfish

Ginger Swordfish

An amazing marinade that really helps to bring some amazing flavors out of the swordfish.
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Ingredients

Instructions

  • Into a saucepan (large) place the teriyaki sauce, dry sherry, garlic, ginger and sesame oil, mix and bring up to the boil.
  • Once boiling remove the pan from the heat and set to one side to cool for 10 minutes.
  • In a shallow dish place the swordfish steaks and pour some of the marinade over the top that you made earlier.
  • Then turn the steaks over and pour the rest of the marinade over them.
  • Cover the dish up and place in the refrigerator for 1 ½ hours.
  • During this time you should make sure that you turn the Swordfish steaks over frequently.
  • About 15 minutes before you remove the fish from the refrigerator you should get the barbecue started and place the grill about 4 to 6 inches above the heat source.
  • This type of fish should be cooked on a medium to high heat.
  • Once the barbecue has heated up you can now place the steaks on the lightly oiled grill and cook them on each side for 4 minutes.
  • The best way of telling that the Swordfish steaks are cooked is that when prodded with a fork the meat should easily flake.
  • Serve to your guests immediately after removing from the barbecue.
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Course; Barbecue / Fish

Grilled Red Snapper

Grilled Red Snapper

You will need a whole red snapper for this recipe. But don’t worry grilling a whole fish isn’t as difficult as it sounds, especially if you have never done it before.
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Ingredients

Instructions

  • In a bowl mix together the achiote paste with the orange, lemon and lime juice and spread over all surfaces of the Red Snapper.
  • Place into a shallow dish which you then cover before putting in the refrigerator to rest for at least 2 hours.
  • Just before the fish comes out of the refrigerator start up the barbecue and place the grill about 6 inches above the heat source as you want to cook this fish on a medium heat.
  • Once the barbecue has heated up lightly oil the grill and then place the Red Snapper on it skin side down and leave it there for about 5 minutes.
  • Then after this time turning the fish over and let it cook for a further 3 minutes.
  • You will notice that the fish is done when the juices begin boiling and also you will find removing the central bone is easy because it simply lifts out when the fish is cooked.
  • If you would like to cook the fish in the same way that Mexican people do then try and get a banana leaf on which to place it when cooking.
  • If you can make sure that the leaf is still wet when you place it on the grill first before adding the fish.
  • Not only will this prevent the fish from sticking to the grill but also help to stop it from falling apart as you turn it over.
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Course; Barbecue / Fish

Citrus Marjoram Marinated Halibut Steak

marinated halibut steak combines delicate halibut, bright grapefruit juice, olive oil, and fresh marjoram into a light Mediterranean-inspired barbecue recipe packed with fresh citrus flavor. The marinade gently enhances the fish while preserving the naturally tender texture of the halibut steaks during grilling.

This grilled halibut recipe remains popular because the citrus marinade adds freshness without overpowering the mild flavor of the fish. Grapefruit juice, marjoram, olive oil, and black pepper create a clean balanced marinade that pairs beautifully with smoky grilled seafood.

Why marinated halibut steak stays tender and flavorful

The popularity of marinated halibut steak continues to grow because halibut holds together beautifully on the grill while absorbing light citrus flavor during marinating. Limiting the marinating time also helps preserve the delicate texture of the fish.

Another reason this seafood barbecue recipe works so well is the balance between fresh herbs and citrus acidity. Grapefruit juice brightens the flavor while marjoram adds gentle herbal warmth throughout the marinade.

Fresh marjoram and grapefruit create light citrus flavor

The combination of grapefruit juice and fresh marjoram gives this marinated halibut steak its signature freshness. Olive oil helps coat the fish evenly while black pepper and salt add subtle savory depth.

If you enjoy grilled seafood recipes, you may also like our Barbecued Halibut Steaks, another flavorful barbecue fish recipe packed with smoky grilled flavor.

Texture plays an important role in this recipe. The outside of the halibut develops light grill marks while the inside remains moist, flaky, and tender. Cooking the fish inside a lightly oiled fish basket also helps prevent sticking and breaking.

Allowing the fish to come closer to room temperature before grilling also helps the halibut cook more evenly while preserving moisture and delicate texture throughout the steaks.

Perfect seafood recipe for light summer grilling

This marinated halibut steak recipe works perfectly for outdoor dinners, summer cookouts, and elegant seafood meals because the fresh citrus marinade keeps the dish light while still delivering rich grilled flavor.

The halibut pairs wonderfully with rice, grilled vegetables, roasted potatoes, salads, or fresh crusty bread. Fresh grapefruit slices and herbs also add beautiful presentation before serving.

Proper food handling remains important whenever preparing seafood and citrus marinades. Fish should always stay refrigerated during marinating and should be cooked safely before serving. For additional seafood preparation and grilling safety guidance, visit the FDA.

Ultimately, marinated halibut steak delivers fresh citrus flavor, delicate grilled seafood texture, and elegant Mediterranean barbecue character in a light recipe perfect for summer grilling.

marinated halibut steak served on a rustic wooden table with citrus grilled halibut and fresh marjoram

Citrus Marjoram Marinated Halibut Steak

Fresh grilled halibut steaks with grapefruit marinade and aromatic marjoram.
Couverts4 servings
Total time 2 hours 27 minutes
estimated costs pp $11.50 per person
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Equipment

  • Barbecue grill
  • Fish basket
  • Shallow dish
  • Tongs

Ingredients

Instructions

  • Combine grapefruit juice, olive oil, chopped marjoram, salt, and black pepper in a shallow dish.
  • Add the halibut steaks and coat both sides evenly with the marinade.
  • Cover and refrigerate for 1 to 2 hours while turning occasionally.
  • Preheat the barbecue grill with the rack positioned above medium heat.
  • Remove the halibut from the refrigerator and allow it to come closer to room temperature.
  • Lightly oil a fish basket.
  • Place the halibut steaks into the fish basket.
  • Grill for 10 to 12 minutes while turning once and brushing with leftover marinade.
  • Cook until the fish becomes barely opaque in the thickest part.
  • Serve garnished with fresh marjoram sprigs.

Notes & Wine Advice

Notes

Do not marinate the halibut longer than 2 hours because the citrus can affect the texture of the fish.

Serve Tip

Serve these halibut steaks with grilled vegetables, rice, roasted potatoes, or fresh salads.

Variations

Add lemon zest, fresh thyme, garlic, or smoked paprika for extra Mediterranean barbecue flavor.

Wine Advice

A crisp Sauvignon Blanc pairs beautifully with the citrus marinade and delicate grilled halibut.

Nutrition values

Calories: 320 kcal | koolhydraten: 3 g | Eiwitten: 34 g | Vet: 18 g | Verzadigd vet: 3 g | Natrium: 360 mg | Suiker: 2 g
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Course; Barbecue / Fish / Grill / Main Course / Seafood
Cuisine; European / Mediterranean
Season: Summer
Diets; Dairy-Free / Gluten-Free / High-Protein / Low Carb
Occasions Family Dinner

Blackened Fish

Blackened fish combines flaky grilled fish, rich melted butter, and bold Cajun spices into a smoky barbecue recipe packed with Southern flavor. Cooking the fish over high heat creates a lightly charred crust while keeping the inside moist and tender. The buttery blackening spices create deep savory flavor with gentle heat and smoky barbecue character.

This fish recipe remains popular because it delivers restaurant-style Cajun flavor using simple ingredients and very fast cooking. The barbecue grill creates smoky char without filling the kitchen with smoke, making this recipe ideal for outdoor cooking during warmer months.

Why blackened fish develops bold smoky flavor

The popularity of blackened fish continues to grow because the high grill heat helps toast the Cajun spices quickly while preserving the tenderness of the fish fillets. Dipping the fish into melted butter before seasoning also helps the spice coating stick evenly during grilling.

Another reason this grilled fish recipe works so well is the contrast between smoky spices and buttery richness. The fish develops a flavorful crust while remaining soft and flaky inside.

Cajun spices create the signature blackened crust

The Cajun seasoning gives this blackened fish recipe its signature flavor and appearance. The spices toast rapidly on the grill, creating rich smoky depth and gentle heat around the fish fillets while the butter adds extra richness.

If you enjoy smoky seafood barbecue recipes, you may also like our Barbecued Sea Bass, another flavorful grilled fish recipe packed with barbecue flavor.

Texture plays an important role in this recipe. The outside develops a lightly charred coating while the fish stays moist, flaky, and tender inside. The extra melted butter served alongside the fish also creates additional richness when dipping.

Cooking the fish for only a few minutes per side helps preserve the delicate texture while still creating bold barbecue flavor around the exterior. Firm fish fillets work especially well because they hold together during grilling.

Perfect seafood recipe for quick outdoor grilling

This blackened fish recipe works perfectly for quick summer dinners, outdoor cookouts, and seafood barbecues because the fillets cook extremely fast once the grill becomes hot. The simple preparation also makes this recipe ideal for busy evenings.

The fish pairs wonderfully with rice, grilled vegetables, roasted potatoes, corn on the cob, salads, or fresh bread. Lemon wedges and cooling sauces also complement the smoky Cajun spices beautifully.

Proper food handling remains important whenever preparing seafood and melted butter sauces. Fish should always stay refrigerated before cooking and should be cooked safely before serving. For additional seafood preparation and grilling safety guidance, visit the FDA.

Ultimately, blackened fish delivers smoky Cajun flavor, flaky grilled seafood texture, and rich buttery barbecue character in a quick recipe perfect for outdoor grilling and summer dinners.

blackened fish served on a rustic wooden table with Cajun grilled fish and melted butter

Blackened Fish

Flaky grilled fish fillets with Cajun spices, melted butter, and smoky barbecue flavor.
Couverts4 servings
Total time 14 minutes
estimated costs pp $7.25 per person
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Preheat the barbecue grill over high heat.
  • Reserve a small amount of melted butter for serving.
  • Pour the remaining butter into a shallow dish.
  • Dip each fish fillet into the melted butter on both sides.
  • Sprinkle Cajun blackening spices evenly over the fillets.
  • Lightly oil the grill grates.
  • Place the fish fillets onto the grill.
  • Cook for 2 minutes per side.
  • Continue cooking until the fish flakes easily.
  • Remove the fish from the grill.
  • Serve with the reserved melted butter for dipping.

Notes & Wine Advice

Notes

Use firm fish fillets such as snapper, halibut, mahi-mahi, or cod for easier grilling.

Serve Tip

Serve this fish with rice, grilled vegetables, salads, lemon wedges, or roasted potatoes.

Variations

Add garlic powder, smoked paprika, cayenne pepper, or fresh herbs for extra smoky Cajun flavor.

Wine Advice

A crisp Sauvignon Blanc pairs beautifully with the buttery Cajun spices and grilled fish.

Nutrition values

Calories: 430 kcal | koolhydraten: 2 g | Eiwitten: 34 g | Vet: 31 g | Verzadigd vet: 19 g | Natrium: 760 mg | Suiker: 0 g
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Course; Barbecue / Fish / Grill / Main Course / Seafood
Cuisine; Cajun / North America
Season: Summer
Diets; Gluten-Free / High-Protein / Low Carb
Occasions Family Dinner

Barbecued Tuna With Honey Glaze

Barbecued tuna combines meaty grilled tuna fillets with a bright lime marinade and sweet honey glaze for a rich seafood recipe packed with fresh barbecue flavor. The tuna develops lightly charred edges on the grill while remaining tender and juicy inside. Combined with coriander, ginger, garlic, and honey, this recipe creates a perfect balance of smoky, sweet, and citrusy flavors.

What makes this tuna recipe especially appealing is the contrast between the savory marinade and the glossy honey glaze brushed onto the fish during the final moments of grilling. Lime juice brightens the rich tuna naturally while ginger and garlic add warmth and depth without overpowering the seafood.

Why barbecued tuna works perfectly on the grill

The popularity of barbecued tuna continues to grow because tuna has a firm, meaty texture that holds together beautifully over high grill heat. Quick cooking preserves moisture inside the fish while creating smoky grilled flavor on the outside. This combination makes tuna ideal for fast summer grilling.

Another reason this seafood recipe works so well is the balance of freshness and richness. Coriander and lime juice keep the flavors vibrant while the honey glaze creates light caramelization that complements the grilled tuna naturally.

Honey glaze adds sweetness and smoky depth

The honey glaze is one of the highlights of this barbecued tuna recipe because it creates glossy caramelized flavor on the outside of the fish. Honey adds sweetness while olive oil helps the glaze coat the tuna evenly during grilling. Fresh coriander also adds herbal freshness that balances the richness beautifully.

If you enjoy grilled seafood recipes, you may also like our Barbecued Halibut Steaks, another flavorful barbecue fish recipe with smoky grilled flavor and rich glaze.

Texture plays an important role in this grilled tuna recipe. The tuna remains moist and slightly firm inside while the outside develops light char and caramelization from the honey glaze. The result feels rich and satisfying without becoming heavy.

The lime marinade also helps enhance the natural flavor of the tuna. Combined with balsamic vinegar, garlic, ginger, and coriander, the marinade creates balanced flavor that complements the fish while still allowing the tuna itself to remain the star of the dish.

This barbecued tuna recipe is especially useful for outdoor entertaining because the fish cooks very quickly once the grill becomes hot. The marinade and glaze can also be prepared ahead of time, making final preparation simple and efficient.

Proper food handling remains important whenever preparing fresh seafood. Tuna should always be stored properly and cooked safely during grilling. For additional seafood preparation and food safety guidance, visit the FDA.

Ultimately, barbecued tuna delivers smoky grilled seafood flavor, bright citrus marinade, and sweet honey glaze in an elegant barbecue recipe perfect for summer dinners and outdoor meals.

barbecued tuna served on a rustic wooden table with honey glaze and fresh lime wedges

Barbecued Tuna With Honey Glaze

Tender grilled tuna fillets with lime marinade and sweet honey glaze.
Couverts4 servings
Total time 26 minutes
estimated costs pp $7.95 per person
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Equipment

Ingredients

Honey Glaze

  • 4 tablespoons honey
  • 2 tablespoons olive oil
  • 2 tablespoons coriander chopped

Instructions

  • Combine olive oil, lime juice, balsamic vinegar, garlic, ginger, and coriander in a bowl.
  • Add the tuna fillets and coat evenly with the marinade.
  • Cover and refrigerate for several hours.
  • Preheat the barbecue grill to high heat.
  • Prepare the honey glaze by whisking honey, olive oil, and coriander together.
  • Lightly oil the grill grates.
  • Place the tuna fillets onto the grill.
  • Cook for 1 to 2 minutes per side.
  • Continue grilling until the tuna is barely cooked through.
  • Baste the tuna regularly with the marinade during cooking.
  • Brush both sides of the tuna with the honey glaze.
  • Remove from the grill and serve immediately.

Notes & Wine Advice

Notes

Tuna cooks quickly on high heat, so avoid overcooking to keep the fish moist and tender.

Serve Tip

Serve this grilled tuna with rice, grilled vegetables, fresh salads, or roasted potatoes.

Variations

Add chili flakes, sesame seeds, or soy sauce to the glaze for deeper Asian-inspired barbecue flavor.

Wine Advice

A crisp Sauvignon Blanc pairs beautifully with the honey glaze and fresh lime flavors.

Nutrition values

Calories: 390 kcal | koolhydraten: 12 g | Eiwitten: 34 g | Vet: 22 g | Verzadigd vet: 3 g | Natrium: 220 mg | Suiker: 10 g
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Course; Barbecue / Fish / Grill / Main Course / Seafood
Cuisine; American / North America
Season: Summer
Diets; Gluten-Free / High-Protein / Low Carb
Occasions Summerpartys

Barbecued Teriyaki Tuna Steaks

Teriyaki tuna steaks combine meaty grilled tuna with a savory teriyaki marinade that creates rich smoky flavor and light caramelization on the barbecue. The tuna stays tender and juicy while the teriyaki sauce adds sweet and salty depth that complements the fresh seafood perfectly. Combined with garlic and black pepper, this recipe delivers bold flavor with minimal preparation.

What makes these tuna steaks especially appealing is the simplicity of the marinade. Teriyaki sauce, olive oil, garlic, and black pepper coat the tuna evenly while helping preserve moisture during grilling. The result feels rich and satisfying while still remaining fresh and light enough for summer dining.

Why teriyaki tuna steaks are ideal for grilling

The popularity of teriyaki tuna steaks continues to grow because tuna has a firm texture that works beautifully over high grill heat. The barbecue quickly sears the outside of the fish while keeping the center tender and moist. Meanwhile, the teriyaki marinade caramelizes lightly on the grill, creating rich savory flavor.

Another reason this seafood recipe works so well is the speed of preparation. Tuna cooks very quickly, making this recipe ideal for weeknight meals, outdoor dinners, and relaxed summer entertaining.

Teriyaki marinade adds rich savory flavor

The teriyaki marinade is one of the highlights of these tuna steaks because it creates balanced sweet and savory flavor without overpowering the fish. Garlic and black pepper add warmth and depth while olive oil helps the marinade coat the tuna evenly before grilling.

If you enjoy grilled seafood recipes, you may also like our Barbecued Tuna With Honey Glaze, another flavorful tuna recipe packed with smoky barbecue flavor and fresh ingredients.

Texture plays an important role in this grilled tuna recipe. The tuna remains moist and meaty while the outer layer develops light char and caramelization from the teriyaki sauce. This contrast creates rich flavor while preserving the delicate texture of the fish.

The optional addition of paprika or fresh ginger can also deepen the flavor profile further. Paprika adds gentle smokiness while ginger creates brighter freshness that works beautifully with tuna and teriyaki sauce.

These teriyaki tuna steaks are especially useful for entertaining because the marinade can be prepared ahead of time while the fish itself cooks within minutes once the barbecue is hot. This keeps serving simple and efficient during outdoor meals.

Proper food handling remains important whenever preparing fresh seafood. Tuna should always be stored properly and cooked safely during grilling. For additional seafood preparation and food safety guidance, visit the FDA.

Ultimately, teriyaki tuna steaks deliver smoky grilled seafood flavor, savory teriyaki glaze, and juicy meaty texture in a simple barbecue recipe perfect for summer dinners and outdoor gatherings.

teriyaki tuna steaks served on a rustic wooden table with grilled tuna and fresh salad

Barbecued Teriyaki Tuna Steaks

Tender grilled tuna steaks marinated in savory teriyaki sauce with garlic and black pepper.
Couverts4 servings
Total time 48 minutes
estimated costs pp $8.25 per person
Deel op Facebook Print Recipe

Equipment

  • Barbecue grill
  • Bowls
  • Knife
  • Resealable plastic bag
  • Tongs

Ingredients

Instructions

  • Combine teriyaki sauce, olive oil, garlic, and black pepper in a resealable bag.
  • Seal the bag and shake well to combine the marinade.
  • Add the tuna steaks to the bag.
  • Seal tightly and turn several times to coat evenly.
  • Refrigerate for 30 minutes.
  • Preheat the barbecue grill to high heat.
  • Lightly oil the grill grates.
  • Remove the tuna steaks from the marinade.
  • Discard any remaining marinade.
  • Grill the tuna steaks until cooked to your preferred doneness.
  • Remove from the grill and serve immediately with fresh salad.

Notes & Wine Advice

Notes

Avoid overcooking the tuna to keep the steaks tender and juicy inside.

Serve Tip

Serve these tuna steaks with steamed rice, grilled vegetables, or a crisp green salad.

Variations

Add fresh ginger, chili flakes, or sesame seeds to the marinade for extra flavor and texture.

Wine Advice

A crisp Sauvignon Blanc pairs beautifully with the savory teriyaki glaze and grilled tuna.

Nutrition values

Calories: 420 kcal | koolhydraten: 7 g | Eiwitten: 36 g | Vet: 26 g | Verzadigd vet: 4 g | Natrium: 680 mg | Suiker: 5 g
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Course; Barbecue / Fish / Grill / Main Course / Seafood
Cuisine; Asia / Japanese
Season: Summer
Diets; Dairy-Free / High-Protein / Low Carb
Occasions Summerpartys

Grilled Trout With Parsley

Grilled Trout With Parsley

It is best if you use a whole fish rather than fillets as you want to actually place the herbs inside the body of it. You can enjoy this particular barbecue recipe any time of the week.
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Ingredients

  • 2 x 450gram Trout Whole Is Best
  • 2 Tablespoons Freshly Minced Parsley
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Freshly Minced Basil
  • 1 Tablespoon Freshly Minced Rosemary
  • 2 Freshly Minced Cloves of Garlic
  • ½ Teaspoon Salt
  • ½ Teaspoon Freshly Ground Black Pepper

Instructions

  • In a small bowl combine together the parsley, olive oil, basil, rosemary and garlic and then spread this evenly over the inside of the fish.
  • Now place the fish in a shallow dish, cover and place in a refrigerator for 2 hours.
  • After 2 hours have elapsed remove the trout from the refrigerator and start heating up the barbecue.
  • Just before placing the trout on to the barbecue grill brush it with some oil and sprinkle both sides of the trout with salt and pepper.
  • 4Cook the trout on a medium heat for 4 to 5 minutes on each side before carefully removing it and serving the trout on a clean plate.
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Course; Barbecue