When it comes to BBQ, several types of fish stand out due to their flavor, texture, and ability to hold up well on the grill. Here are some of the best fish to BBQ:

1. Salmon:

   • Flavor: Rich and slightly oily.
   • Texture: Firm and flaky.
   • Tips: Marinate or season with herbs and spices. Grilling on a cedar plank can add a wonderful smoky flavor.

2. Tuna:

   • Flavor: Meaty and mild.
   • Texture: Steaky and firm.
   • Tips: Best cooked rare to medium-rare. A quick sear on high heat with a simple seasoning like salt and pepper works well.

3. Mahi-Mahi:

   • Flavor: Mild and slightly sweet.
   • Texture: Firm and moist.
   • Tips: Ideal for grilling due to its firmness. Use marinades or citrus-based sauces for added flavor.

4. Swordfish:

   • Flavor: Mild and slightly sweet.
   • Texture: Dense and meaty.
   • Tips: Holds up well on the grill. Season simply with olive oil, salt, and pepper or use a robust marinade.

5. Halibut:

   • Flavor: Mild and slightly sweet.
   • Texture: Firm and flaky.
   • Tips: Grill with the skin on to prevent it from drying out. Use a light marinade or seasoning.

6. Trout:

   • Flavor: Mild and nutty.
   • Texture: Tender and flaky.
   • Tips: Whole trout can be stuffed with herbs and lemon slices. Grill using a fish basket to keep it intact.

Tips for Grilling Fish:

• Preheat the Grill: Ensure the grill is hot before placing the fish on it to prevent sticking.
• Oil the Grill Grates: Brush the grates with oil or use a grill-safe cooking spray to prevent sticking.
• Direct vs. Indirect Heat: Use direct heat for quick-cooking fish like tuna, and indirect heat for thicker cuts like salmon or whole fish.
• Grill Basket or Foil: For delicate fish, consider using a grill basket or wrapping the fish in foil to make flipping easier and prevent it from falling apart.
• Timing: Fish cooks quickly. A general rule is 8-10 minutes per inch of thickness, turning halfway through the cooking time.

By choosing the right type of fish and following these grilling tips, you'll be able to enjoy delicious BBQ fish with a perfect balance of flavor and texture.

Now for the Recipe!

BBQ Grill Salmon with Teriyaki Glaze

For the Salmon:

• 4 salmon fillets (about 6 ounces each)
• Salt and pepper to taste
• 2 tablespoons vegetable oil (for grilling)

For the Teriyaki Glaze:

• 1/2 cup soy sauce
• 1/4 cup mirin (sweet Japanese rice wine)
• 1/4 cup sake (Japanese rice wine) or substitute with dry sherry or white wine
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon corn-starch (optional, for thickening)
• 2 tablespoons water (if using corn-starch)

Instructions:

Preparing the Teriyaki Glaze:

1. Combine Ingredients: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger.
2. Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Thicken the Sauce (Optional): If you prefer a thicker glaze, mix the corn-starch with water in a small bowl to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly until the sauce thickens. Remove from heat and let it cool slightly.

Preparing the Salmon:

4. Season the Salmon: Pat the salmon fillets dry with paper towels. Season with salt and pepper on both sides.
5. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F or 200°C). Make sure the grates are clean and well-oiled to prevent sticking.
6. Oil the Salmon: Brush the salmon fillets with vegetable oil on both sides.

Grilling the Salmon:

7. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Close the lid and grill for about 4-5 minutes.
8. Flip and Glaze: Carefully flip the salmon fillets and brush the tops with the teriyaki glaze. Grill for an additional 3-4 minutes, or until the salmon is just cooked through and flakes easily with a fork.
9. Apply More Glaze: During the last minute of grilling, brush the salmon with another layer of teriyaki glaze.

Serving:

10. Serve: Remove the salmon from the grill and let it rest for a minute. Serve the grilled salmon fillets with a drizzle of the remaining teriyaki glaze.

Tips:

• Garnish: Garnish with chopped green onions and sesame seeds for added flavor and presentation.
• Side Dishes: Serve with steamed rice and grilled vegetables for a complete meal.
• Marinade Option: For extra flavor, you can marinate the salmon in the teriyaki sauce for 15-30 minutes before grilling. If you do this, reserve some of the sauce for glazing during grilling to avoid contamination from raw fish.

Enjoy your grilled salmon with teriyaki glaze!