Monday, April 26, 2010

Quick and Easy Grilled Fish With Onions

Fire up the charcoal grill. I know what you're thinking. It's too hard. It tastes like lighter fluid. It takes too long. The fire won't get started. Blah, blah, blah. Well let me show you a few tricks to alleviate some of these things.

First you want an area that is covered whether you're using gas or charcoal. We got this tent over 2 years ago for $50.
Use an electric charcoal starter and a fan to get your charcoal going.
Turn that baby on high and you'll have hot coals in no time.
And who said that a gas grill is as useless as tits on a boar hog? Here it makes the perfect place to hold a hot electric starter. Yes I do use my gas grill occasionally; usually if I just need to cook something small in quantity. Now to get off my soap box and back to cooking. This is all we're going to use.
Slice up a yellow onion or two and place on a platter with your 1" thick fillet or steak. You can use most any kind of fish(king mackerel, swordfish, dolphin, salmon, ect.). Today we're using swordfish.
Drizzle lemon and lime juice over the fish and the onions.
Now add salt and pepper and drizzle with olive oil. Flip 'em over and do all of the above to the other side.
Heat up a grill pan over a hot fire.

After it heats up good place the fish and onions on the grill pan. There will be a lemon/lime/oil mixture in the bottom of the platter. Save it.
Close the grill and cook for 5-6 minutes. You don't have to worry about flare ups with charcoal; it will smoke but there won't be enough oxygen to support flame.
Turn the fish over, carefully pour the lemon/lime/oil mixture over the onions and fish and cook for another 5-6 minutes. I have done this on a gas grill but you have to watch it closely.
 The onions will be caramelized. Take 'em up and serve.


  1. And the fish is a good as it looks!

  2. Mmmmm. Looks really good to me. Especially with those grilled onions.