A summertime favorite! From the lake, ocean, or grocery store to the grill these fish recipes will have you doing flips!
1 Grilled striped bass
Grilled striped bass
- 1/4 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Few sprigs thyme or oregano
- 2 garlic cloves, smashed
- 1/8 teaspoon freshly ground pepper
- 4 fillets striped bass, skin on (about 6 ounces each)
- Coarse salt
- Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
- Lemon wedges, for garnish (optional)
- Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator for 30 minutes.
- Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until the skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.
Martha Stewart likes to serve her grilled striped bass with her corn and clam chowder sauce. You can find her recipe for it here: https://www.marthastewart.com/350267/corn-and-clam-chowder-sauce
Grilled fish tacos
- 3 lbs white firm fish (cod, mahi-mahi, halibut, haddock)
- 2 tbsp oil
- 2 limes, juice of
- 4 tsp low sodium taco seasoning (I use homemade taco seasoning)
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 18 small corn tortillas
- 2 large mangoes, peeled & diced
- 1/2 cup red onion, finely chopped
- 1 small bunch cilantro, finely chopped
- 1 lime or lemon, juice of
- 1 jalapeño, seeded & minced
- 1/2 tsp salt
- In a small bowl, whisk taco seasoning, garlic powder, salt, and pepper.
- In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
- In the meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
- Preheat the grill or grill pan on medium-high heat and add a bit of oil to coat.
- Cook fish untouched until white and opaque on the bottom, about 4 minutes.
- Carefully flip on the other side and cook for another 4 minutes. You might have to cover fish on a grill pan for a few mins to allow to cook through. Probably it will fall apart which is fine. Transfer to a platter.
- Warm-up tortillas on the grill or microwave and keep under a towel.
- To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla, and top with mango salsa. If you would like to make a white sauce (crema), I included the recipe below in notes.
- Leave as many seeds as you like in jalapeno if you like heat.
- Feel free to cut the recipe in half or use fish and mango leftovers the next day in a buddha bowl – anything goes.
Optional white sauce (crema):
- 1/2 cup plain yogurt, 2%+ fat
- 1/4 cup mayo (I use avocado oil)
- 1 lime, juice of
- 1/2 tsp taco seasoning
- 1/4 tsp salt
- Pinch of cayenne
- Ground black pepper, to taste
Grilled whole snapper
- 1 (2-pound) red snapper, gutted and scaled
- 1 lemon, sliced
- 5 sprigs fresh rosemary
- 5 sprigs fresh oregano
- 1 bulb fennel, sliced
- 1 small onion, sliced
- 1/4 cup shaved Parmesan cheese
- olive oil
- salt and pepper
- Score the fish on both sides: Cut through flesh at a 45-degree angle down to the bone. Score 1.5 inches apart from fin to the tail.
- Rub both sides with olive oil. Sprinkle it with salt and pepper.
- Place lemon, rosemary, oregano, fennel, and onion into the open cavity of the fish’s belly and score slits.
- Grill on medium-high heat for 7 minutes on each side. The flesh should be firm and separate from the bone easily.
- Sprinkle with shaved Parmesan and Enjoy!
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