ellyssian | Recipe: Grilled Fish: Three Variations on a Theme

I've tried the following simple creations with catfish, haddock, and tilapia (well, almost all of them with all the options, but they should work out nicely in any case!)

Initial prep work - pick one (or mix and match, although you're on your own for the side dishes...):

Lemon Pepper Fish - saturate the fish with lemon juice, and then sprinkle with fresh ground black pepper; our local grocery store often has pre-lemon-peppered catfish for the same price as their unmodified fish, and it comes out pretty good
Tarragon and Chervil Fish - brush the fish with olive oil, sprinkle with tarragon vinegar, then spice with ground tarragon and chervil

Ginger Sesame Fish - this was actually the easiest one; Aldi's has a cheap line of salad dressings, including ginger sesame - I poured it on and under the fish to get a good saturation, and it came out the best

From there:

wrap in foil and cook over an open flame - guesstimate about five minutes; check for tenderness on the thickest one

unfold the foil and cook for the last minute or so

with the lemon pepper & tarragon and chervil, I like to poke a few holes in the foil to let the juices hit the flames - keep the grill covered to keep the flavors in

watch for flare up - the fish will burn fast if you're not careful

Serve the lemon pepper fish with a garlic and herb rice and green beans. Serve the tarragon and chervil fish with Caribbean sweet rice and braised asparagus with a little bit of hollandaise sauce. The ginger sesame fish would be best served with fried rice and stir-fried vegetables.