put the fish, a lemon wedge, capers (or olives) and fresh dill on a piece of parchment. Make the parchment into a pouch with everything inside. Lightly oil the parchemnt and plac eon the grill for about 10 minutes... split open and tasty steamed fish

Anonymous wrote:OP here. I've never fished before so I am new to this. I know tuna isn't white but how would I prepare it raw? Great ideas. Thanks all.

Don't do this. Apparently there is some part of tuna that if not cooked all the way through can be poison when eaten raw. My sister ate it and spent 3 days I the hospital. Hers was an unusual case but did happen. Cook your fish!!!!

11:12's grill griddle idea isn't bad, either. They also sell "fish baskets," which are basically steel cages the shape of a fish, that you put the whole fish into and put on the grill, so that you can turn the whole thing over without taking the fish out of the cage.

http://www.amazon.com/Cuisinart-CNFB-433-Non-Stick-Fish-Basket/dp/B00B58A1QE/ref=sr_1_7?ie=UTF8&qid=1405219727&sr=8-7&keywords=fish+basket+for+grill

http://www.amazon.com/Stainless-Grilling-Basket-Fish/dp/B00CM88GQI/ref=sr_1_6?ie=UTF8&qid=1405219756&sr=8-6&keywords=fish+basket+for+grill

The trick is, though, what if your fish is bigger than the basket? You're probably better off with something 11:12's thing, or:

http://www.amazon.com/Weber-Style-6435-Professional-Grade-Grill/dp/B000WEIIOE/ref=sr_1_5?ie=UTF8&qid=1405219838&sr=8-5&keywords=fish+basket+for+grill

If you're new to grilling fish, a foil packet is going to be the most idiot-proof way to do it, and keep you from breaking it up when you try to flip it and dropping it into the fire. I agree with our Italian friend to keep the seasoning very simple. I'd go with a very light drizzle of olive oil, a pinch of salt, and then serve lemon wedges at the table for squeezing.

If you want to grill openly, just gut, scale, and de-bone the fish. Leave the head and tail on. In the gut cavity, do your light seasoning thing. If you're not going to take the minimalist advice, then in addition to a bit of oil and salt you could put in some very thin lemon slices, or very thin onion slices, or very few fresh herbs (just one)--like couple sprigs of thyme or rosemary. But still very light, very simple, just one thing. When you're grilling whole this way, when it's time to flip, you can just roll the fish over so you don't screw up and break it up.

If the head and tail freak you out, you can cut them off, and open up (butterfly) the fish so that it lies skin-side down and flesh side up. If you do it this way, and it's thin (less than 1" thick after it's butterflied), DON'T FLIP IT. Just cook it covered till done through. If the skin sticks to the grill, so be it -- the flesh will come clean off the skin with your spatula. If it's more than 1" thick, then it's probably so big that you're doing BIG fillets because the whole fish won't fit on the grill. In this case, you're going to have to flip it WITH CONFIDENCE. But if it's that big there's less of a risk of botching/breaking it.

Personally I eat my sashimi in sushi bars, and wouldn't attempt the raw or extremely rare thing. But if you go for the seared/rare thing, you're going to have to be confident enough to flip it. Oil it, hot grill, maybe 2 minutes on side one, FLIP WITH CONFIDENCE to side two, 2 min. more, done.

If you're going to try flipping, or if you just want to make it a little easier on yourself, line the grill with heavy duty foil, and oil it, before you start. That way you're not going to spill broken fish between the grates.

Anonymous wrote:OP here. I've never fished before so I am new to this. I know tuna isn't white but how would I prepare it raw? Great ideas. Thanks all.

I think that's a personal choice of the PP, but that sashimi like you'd get when going for sushi. Many people like Tuna grilled rare, meaning very pink inside.

OP here. I've never fished before so I am new to this. I know tuna isn't white but how would I prepare it raw? Great ideas. Thanks all.

Jesus Christ, OP.

If you CATCH A FRESH DEEP-SEA FISH, the ONLY acceptable way to eat it is to gut it and scale it, season with a tiny bit of salt, grill it as whole as possible, and then squeeze a little lemon on it. Grilling whole preserves all the moisture and flavor. Trust me, this is how we do it in Italy when catching fresh fish. Save the spices and packets and mayo for store-bought fillets.

P.S. Tuna is NOT A FLAKY WHITE FISH. It is an oily fish and should also be grilled as whole as possible (I'm guessing you're not going to catch a bluefin, so you're not going to be dealing with a 300-lb fish).

Butter and Paul Prodhomme's blackening seasoning. You can grill on tin foil or simply saute in a pan on the stove.

Don't over season freshly caught fish. I wouldn't put anything more than salt or pepper or mayo on it. It'll still be the best fish you ever ate.

Um, if you catch a freaking tuna, do NOT cook it. Just eat it.

Otherwise, slather it with mayonnaise and wrap it in aluminum. Then grill it and squeeze lemon on it and salt it.

I would put each piece on foil, add butter, salt, herbs and lemon slices. Close packet and grill.

I make a blackening seasoning, which you can do ahead of time and bring with you in Tupperware. Coat the fish in a little melted butter, then dredge in the seasoning. Cook in a cast iron skillet directly on top of the grill grate, with the gas turned up high. The skillet will solve the problem of the fish falling apart on the grill, without having to buy and store extra equipment.

This is what we do:

Put each piece of fish into an individual piece of heavy aluminum foil (or else double up on regular). Add a few pats of butter, salt, pepper, garlic powder and some onion slices if you like. You could also substitute olive oil for the butter. Throw on grill. Simply and delish.

I would suggest getting something like this:
http://www.williams-sonoma.com/products/steel-grill-griddle/?cm_src=AutoRel

You'll still get the flavor of the grill but lessen the chance that your dinner will be stuck to it.

We are going deep sea fishing while at the beach. We are hoping to catch some . Since I will not be in a fully stocked kitchen, I would like some preparation ideas that do not involve more than 5 or six ingredients. I'm not sure what we will catch. Maybe flounder or tuna or bass. How do I grill? Every time I cook fish it already taste dry and tasteless.