Summertime is perfect for cookouts with friends and family. Fire up a grill, pop some beers, and rock on some music for a perfect day. Choosing a menu for a cookout is tough, but we believe that nothing beats a perfectly grilled fish dinner.
How to Grill Fish
Make sure that your grill is hot before you put on the fillets. If you place the fillets on a cold grill, your fish will get stuck to the grates. For the perfect finish, brush your fish with olive oil on both sides before you grill. It won’t break.
There are several healthy fish recipes that you can try for your summer cookout, here are three of our favorites.
Recipe # 1: Grilled Fish with Mango Salsa
Ingredients for the Fish
- Four halibut or mahi-mahi fillets
- 2 tbsp. extra virgin olive oil
- Salt to taste
- Black pepper to taste
Ingredients for the Salsa
- One mango (diced into small cubes)
- One red bell pepper (finely chopped)
- ½ onion, diced
- One jalapeno (finely chopped)
- 1 tbsp. Chopped fresh cilantro
- 1 Lime (Freshly Squeezed)
- Salt
- Black pepper to taste
Instructions
- Preheat the grill on medium to high heat.
- Season the fish with salt and pepper.
- Brush olive oil over the fish.
- Grill fish until it’s cooked through (about 5 minutes per side).
- Combine all mango salsa ingredients in a medium-sized bowl—season with salt and pepper to taste.
- Serve with fresh salsa over the fish or vice versa.
Recipe # 2: Firecracker Grilled Salmon
Ingredients
- Four salmon fillets (approx. 6 ounces each)
- Two tablespoons of balsamic vinegar
- Two tablespoons soy sauce
- One green onion (finely sliced)
- One tablespoon olive oil
- One tablespoon maple syrup or honey
- Two garlic cloves (freshly minced)
- One teaspoon ginger (freshly minced)
- One teaspoon crushed red chili pepper flakes.
- 1/2 teaspoon sesame oil (optional)
- Salt (to taste)
Directions
- Combine all the ingredients in a cup and whisk it well.
- Add the salmon fillets in a zip-lock bag, pour half of the marinade, and seal it. Refrigerate it for thirty minutes.
- Drain the salmon and discard the marinade. Place the salmon (skin side down) on a pre-heated greased grill. Cook for five to ten minutes until the fish is perfectly cooked. Keep basting occasionally.
- Serve on a bed of rice.
Recipe # 3: Ginger Halibut with Brussels Sprouts
Ingredients
- Four teaspoons of freshly squeezed lemon juice
- Four halibut fillets (approx. 4 to 6 ounces each)
- One teaspoon gingerroot (freshly minced)
- Salt (to taste)
- 1/4 teaspoon black pepper
- 1/2 cup water
- 10 ounces (around 2 cups) fresh Brussels sprouts, halved
- Crushed red chili pepper flakes
- One tablespoon neutral oil (we prefer grapeseed oil)
- Five garlic cloves (thinly sliced)
- Two tablespoons sesame oil (optional)
- Two tablespoons light soy sauce
Instructions
- Marinate halibut fillets with minced ginger root, lemon juice, and season it as you prefer.
- Place fish on a pre-heated, oiled grill—cover and cook for six to eight minutes.
- Boil water in a pot. Add Brussels sprouts, chili flakes, salt, and cook until tender (for around five to seven minutes)
- In a pan, fry off the garlic until golden brown.
- Drizzle the nutty sesame oil and light soy sauce over the grilled fish. Serve with Brussels Sprouts and fried garlic chips.
A perfect summer cookout would get even better if it’s on a yacht. If you’re looking for an adventurous day out, contact Tag Cabo Sportfishing. Five people or fifteen, our yachts are perfect for a gathering of friends. If you don’t want to cook, our professional chefs will cook you an ideal meal as you kick back and relax.