Grilled Fish

We overlook grilling fish all too often in favor of steaks, chops and burgers. There is no reason to omit the healthy choice of fresh grilled fish over mesquite or hickory coals. Fish,although tender and delicate can stand up to a quick brush of the stronger flavored woods. Since the fish does not 'sit in the smoke' for extended periods of time, it is just fine. Be sure to add this to your favorite recipes!

If possible, use fresh perch, crappie, catfish, orange roughy, trout or dolphin. Try to avoid the heavier fish such as tuna, salmon and swordfish. Mix the following ingredients:

    2 tbs paprika
    2 tbs sugar
    1 tbs lemon pepper
    2 tsp fresh ground pepper
    1 tsp salt

Lightly coat the fish with light olive oil. Then sprinkle moderately with the above mixture. Cover and allow to sit in the refrigerator while you begin the fire. Use hickory or mesquite coals or charcoal to make the fire. We also recommend using a Grill Topper to help keep the fish from sticking to the grill. Lightly coat the grill topper (or cooking grates) with olive (or canola) oil to help keep the fish from sticking. Then grill each side for about 2 minutes until the fish begins to flake easily with a fork. Serve best side up and eat heartily. You will need to provide for seconds!

Enjoy!