Best Spicy Grilled Fish Recipes

GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA

Steps:

• Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
• Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
• Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
• Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.

SPICY LIME AND DILL GRILLED FISH

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
• Arrange equal amounts of the haddock into the center of each foil square.
• Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
• Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
• Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

SPICY GRILLED FISH

Steps:

• Combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper and stir to mix well.
• Place fish in a zipper seal bag and pour liquid mixture over it. Seal and marinate in the refrigerate for about 1 to 2 hours.
• Oil grill grate or fish basket really well and preheat grill to medium high. Grill fish for 4 minutes on each side. Flip the fish only once and brush with reserved marinade when flipped.
• NOTE: Fish is completely cooked when the color turns from translucent to opaque (white) or has reached a 150 degree F internal temperature. Resist the temptation to over-cook fish until it "flakes," which indicates the fish is becoming dry.

GRILLED FISH SAMMIES WITH GARLIC TARTAR SAUCE AND BAKED WAFFLE FRIES WITH SPICY BLOODY KETCHUP AND A SLAW SALAD

Steps:

• Preheat oven to 425 degrees F and bake fries 20 minutes, or according to package directions, turning once.
• Heat skillet or grill or grill pan over medium-high heat.
• Season the fish with salt and pepper and coat with about 1 tablespoon extra-virgin olive oil.
• Toast rolls on grill or heat broiler and set them in the middle of the oven to brown, then reserve.
• Combine mayonnaise with grated garlic, capers, olives, parsley.
• Combine ketchup with Worcestershire, hot sauce, horseradish and lots of black pepper.
• Cook fish 3 to 4 minutes on each side until firm, opaque and cooked through. Squeeze lemon over cooked fish.
• Remove fries from oven and season with celery salt and pepper.
• Place fish on rolls with lettuce, red onion and tartar sauce. Serve fries alongside with bloody ketchup.
• In a large bowl, combine the fennel, fennel tops and red cabbage. In a separate small bowl, combine the honey, cider vinegar, grill seasoning, poppy seeds, and sesame seeds. Slowly whisk in the olive oil. Pour the dressing over the salad and toss together.

RYANN'S SPICY GRILLED FISH TACOS

Steps:

• Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use.
• Preheat the grill for medium heat and lightly oil the grate.
• Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes.
• Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds.
• Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.

SPICY GRILLED FISH FILLETS

Steps:

• Pat fish dry.
• In small bowl mix together the garlic, garam masala, chili powder, turmeric, salt, oil and lemon juice.
• Baste the fish evenly all over with mixture.
• Grill fish for 10 minutes basting often.
• Serve hot.

GRILLED FISH WITH SPICY CANTALOUPE-CUCUMBER SALAD

Steps:

• Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Pat fish dry with paper towels, lightly brush with oil, and season with salt and pepper. Grill, skin side up, until opaque throughout, about 10 minutes, flipping once.
• In a large bowl, combine cucumber, cantaloupe, fish sauce, lime juice, jalapeno, ginger, and mint. Transfer fish to plates and serve with salad.

SPICY GRILLED TUNA (OR OTHER FISH) WITH HEIRLOOM TOMATO SALSA

Steps:

• 1. The marinade/Flavoring. In a small dry skillet, roast the unpeeled garlic and chiles over medium heat, turning occasionally until soft (the skins of both will have blackened in spots, which is ok as long as the flesh doesn't burn) 5-10 minutes for the chiles, 15 minutes for the garlic. Cool, then peel the garlic. Place both garlic and chiles in a food processor or blender along with the lime juice. Run the machine until the mixture is as smoothly pureed as possible. Season highly with salt, usually about 3/4 teaspoon. 2. Marinating the tuna. Scoop two-thirds of the marinade into a large nonaluminum baking dish. Lay the fish in the marinade and smear the mixture on all sides of each piece. Cover and refrigerate while you prepare the salsa. 3. The Salsa. Scrape the remaining marinade into a medium bowl. Mix in the chopped tomatoes. Scoop the onion into a small strainer, rinse under cold water and shake off the excess; add to the tomatoes. Stir in the herbs. Taste and season with additional salt, usually about 1/2 teaspoon. 4. Grilling the fish. Heat a gas grill to medium-high or light a charcoal fire and let it burn until the coals are covered with gray ash and very hot (the fire feels almost intolerably hot to most cooks when they hold their hand 4-5 inches above the grill grate for 5 seconds). Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so. Remove the fish from the marinade, brush or spray with a generous coating of oil and lay on the hot grill. Cover the grill and cook for 3 minutes. Uncover, flip the fish over, cover once again and cook until the fish is as done as you like- 1 to 2 minutes more is all that's needed for medium rare tuna. Transfer fish to dinner plates, spoon on salsa and herb sprigs. Marinade will hold for a day or two in the fridge if well covered. Don't marinate fish for more than 3-4 hours.

SPICY GRILLED FISH IN FOIL

Steps:

• Grease foil with olive oil.
• Place fish over foil and slit 3 diagonal cut on the fillet.
• Rub curry paste all over fish and stuff the 3 slits with the spring onion and garlic.
• Sprinkle red onion all over the fish.
• Wrap fish in foil and grill till fish is cooked or when fish flakes when poked with a fork!
• Dig in!

FISH POLEKO (NEPALI SPICY FISH GRILLED IN BANANA LEAF)

Steps:

• In a blender combine all marinating ingredients into a smooth paste.
• Prepare a grill with glowing charcoal and wood chips.
• Trim and score the fish to form deep packets on all sides.
• Salt and pepper the fish first and smother with the marinating paste, inserting deep into the packets.
• Oil the banana leaf; gently heat up the banana leaf on the grill for a brief time, for it makes the banana leaf softer and workable.
• Immediately place the fish on the banana leaf and wrap in by ensuring a complete closure.
• Secure it with bamboo picks or a twain.
• Place the wrapped fish on grill and smoke-grill for 20-30 minutes, turning frequently.
• Once cooked, unwrap the banana leaf and put the fish on the bed of rice pilaf to serve, topped with tomato achar.
• Garnish with a fresh squeeze of lemon wedges.

GRILLED FISH TACOS WITH SPICY PICKLED ONIONS

Steps:

• Combine orange juice, lime juice, oil, spices, and cilantro in a shallow dish. Add the fish, turning to coat. Let marinate 15 minutes.
• Meanwhile, in a small saucepan over medium heat bring to onion, vinegar, jalapeno, and sugar to a boil. Immediately remove from heat; let cool. Discard jalapeno.
• Heat the grill to high. Cook the fish over indirect heat for 8 minutes, or until cooked through. Pull apart into large flakes. Cook the tortillas over direct heat for 20 seconds on each side, until soft and slightly charred in places.
• To assemble tacos, spoon chicken onto center of each tortilla; top with pickled onions and salsa verde. Fold sides of tortilla over filling. Serve with lime wedges.

SPICY GRILLED FISH PIECES

Steps:

• Place the garlic, shallots, lemon grass, turmeric, chills, salt and pepper in a food processor and process until a paste is formed, adding the oil to help the grinding.
• Cut the fish into large bite-sized pieces. Place the fish in a bowl with the spice paste, toss well and cover and refrigerate for 15 minutes.
• Place the fish on a foil-lined grill tray and cook under a hot grill for 3 to 4 minutes, turning the pieces over so the fish browns on all sides.
• Arrange the fish on a serving plate and sprinkle over the fish sauce.
• Serve immediately with rice.
• Note: Does not include 15 minute marinating time.

SPICY GRILLED FISH TACOS

Steps:

• Method Combine all of the marinade ingredients in a small mixing bowl and whisk to combine. Put the fish in a gallon zip-top bag and add the marindade. Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated. Seal the bag (removing the excess air) and set aside to marinate for 30 minutes. Mash the avocado on a cutting board with the side of your knife. Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate. Tip: The marinade and/or avocado cream can be made up to a day in advance. Start your grill and prepare for direct cooking over a hot fire (450-500º). Remove the fish from the marinade and drain well. Pat each filet dry with a paper towel. Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can. Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate. Put the fish on the grill and cook for three minutes. Flip the fish over and cook for another minute. Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap. Quickly warm each tortilla on the grill. To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro. Or, serve it family-style so that everyone can build their own.

SOUTH BEACH DIET SPICY GRILLED FISH AND PEPPERS

Steps:

• Preheat grill to medium-high heat. Mix dressing and crushed red pepper. Pour half of dressing mixture over fish in resealable plastic bag; pour remaining mixture over peppers in separate resealable plastic bag. Seal bags. Turn bags over several times to evenly coat fish and peppers. Refrigerate 15 minutes to marinate.
• Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade. Place peppers on grill. Top with fish; cover grill with lid.
• Grill 4 minutes; carefully turn fish. Brush with reserved marinade from peppers. Grill, covered, an additional 2 minutes or until fish flakes easily with fork. Place fish and peppers on plate; let stand 3 minutes. Sprinkle with cheese and cilantro.