WHITEFISH ON THE GRILL RECIPES

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EASY GRILLED WHITEFISH RECIPE - RECIPES.NET



Easy Grilled Whitefish Recipe - Recipes.net image

Take simple white fish meat and turn it into a dish worthy of a happy tummy. We've gathered the most simple ingredients for a perfect meal.

Provided by Andrea

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 5

4 oz skin-on whitefish fillets
4 tbsp for brushing olive oil
1/2 cup soy sauce
4 tbsp. minced garlic cloves
Grilled vegetables & steamed rice

Steps:

  • Combine the garlic and the soy sauce in a bowl.
  • Marinate the fillets in the marinade.
  • Afterwards, let the fillets sit (skin side up) in the marinade for 15-20 minutes.
  • Prepare the grill by setting it to high heat. Brush the fillets with the olive oil. Use a pastry brush to evenly cover the fillets.
  • Place the fillets skin side up so that the skinless side gets a nice grill.
  • Cook for 2-3 minutes and then flip the fillets over.
  • Cook for another 3-5 minutes until the fish is lightly opaque. Serve alongside steamed rice & any grilled vegetable of your choice.

Nutrition Facts : Calories 280.00kcal, CarbohydrateContent 9.00g, CholesterolContent 132.00mg, FatContent 8.00g, FiberContent 1.00g, ProteinContent 43.00g, SaturatedFatContent 2.00g, ServingSize 4.00 , SodiumContent 2,579.00mg, SugarContent 1.00g

GRILLED WHOLE WHITEFISH | MIDWEST LIVING



Grilled Whole Whitefish | Midwest Living image

The fish is cooked in a foil packet on the grill. The rice side dish, also grilled in a foil pack, is a mixture of tomato, onion, and fresh basil.

Provided by Midwest Living

Categories     Food

Total Time 55 minutes

Prep Time 20 minutes

Number Of Ingredients 12

1 2.5-3.25 pound dressed fresh or frozen whitefish, pike, cod, tilefish, rockfish, sea trout or orange roughy (scaled, with head and tail intact)
Salt and freshly ground black pepper
1 lemon, thinly sliced and seeded
2 sprigs fresh thyme
3 cups cooked brown rice
1 large onion, chopped
1 large tomato, chopped
2 tablespoons snipped fresh basil, or 1 teaspoon dried basil, crushed
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Lemon wedges (optional)
Thyme sprigs, optional

Steps:

  • Thaw fish, if frozen. Rinse fish; pat dry. If you like, remove head and tail. Lightly grease a 24x18-inch piece of heavy-duty foil. Place fish on foil. Lay open fish and season cavity lightly with salt and black pepper. Arrange half of the sliced lemon and a thyme sprig in cavity.
  • Close fish. Top with remaining lemon slices and thyme sprig. Bring up 2 opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose fish, leaving space for steam to build.
  • In a medium bowl combine rice, onion, tomato, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Tear off a 36x18-inch piece of heavy-duty foil; fold in half to make an 18-inch square. Place rice mixture in center of square. Bring up 2 opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose rice, leaving space for steam to build.
  • For a charcoal grill, arrange medium-hot coals around edges of grill. Test for medium heat in center of grill. Place fish in center of grill rack. Cover and grill for 10 minutes. Add rice packet next to fish but not over coals. Grill 25 to 35 minutes more or until fish flakes easily when tested with a fork and rice is heated through. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
  • To serve, use 2 large spatulas to transfer foil packet from grill to a large serving platter. Serve fish with rice mixture. Garnish with lemon wedges and additional fresh thyme sprigs, if you like. Makes 6 servings.

Nutrition Facts : Calories 372 calories, CarbohydrateContent 27 g, CholesterolContent 109 mg, FatContent 11 g, ProteinContent 39 g, SaturatedFatContent 2 g, SodiumContent 249 mg

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