Grilled Fish Recipe?

[Walleye #1]

Does anyone grill fish out there? I have some fish left in the freezer and I am thinking about grilling it. Does anyone have any recipes or suggestions??

Walleye #1

[CrappieMagnet]

CM

[This message has been edited by CrappieMagnet (edited 04-06-2004).]

[beer batter]

Nothing like grilled fish. Problem I run into is telling when it is done. I usually end up having to tear open the tin foil to poke the fish which then releases the steam inside the foil. If I find the fish aren't done yet, this causes the fish to dry out because it then takes longer for the fish to cook without the steam.

Any good methods to tell when the fish are done without having to tear open the foil?

[IFallsRon]

I use foil pans so you can replace the tops after you've checked for doneness.

[CrappieMagnet]

Well as a general rule of thumb,as far as grilling is concerned,here's my opinion.

Oily fish such as trout and salmon cook really good on the grill because they hold moisture despite the high heat cooking process.

Other fish such as walleye,and largemouth bass tend to dry out unless they are thick cuts.

On the average,fish should cook for 10 minutes per inch of thickness.

Crappies,walleyes and sunfish have delicate meat that tends to fall through the cooking grates.That's why i use foil boats.

Steaks of northern pike and salmon can be cooked directly on a well oiled grate.Oil based marinades not only adds flavor but it also prevents the meat from sticking and drying out.When using marinades,coat the fish and baste them frequently,during the cooking process.

I hope this gives you all the insight on grilling your fish.Good eatin!

CM

[BDR]

I'll be trying that one CM. Sounds great.

------------------
If I only had more time!

Brian Rogers