Grilling great fish: Tuna kebabs, fish fillets, more

Adam Rapoport, editor of “The Grilling Book,” serves up the basics of grilling fish. Whether it’s a meaty tuna steak or a flaky white fish, Rapoport offers tricks for managing fish on the grill.

Fish fillet packets with cherry tomatoes, squash and basil
Servings:

Makes 4 servings

Ingredients

    • 2 cups assorted summer squash, very thinly sliced
    • 1/4 cup shallot, thinly sliced
    • 1/4 cup fresh basil, thinly sliced, plus 1/4 cup basil leaves
    • 20 cherry tomatoes, halved
    • 4 tablespoons dry white wine
    • 4 tablespoons extra-virgin olive oil, divided
    • Kosher salt and freshly ground black pepper
    • 4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)

Preparation

Baking Directions:

Tuna kebabs with ginger-chile marinade
Servings:

Makes 4 servings

Ingredients

    • 3 tablespoons unseasoned rice vinegar
    • 2 tablespoons peeled ginger, finely grated
    • 2 tablespoons peanut oil
    • 2 tablespoons honey
    • 2 tablespoons reduced-sodium soy sauce
    • 2 tablespoons toasted sesame oil
    • 1 serrano chile, seeded, minced
    • 1 tablespoon fresh cilantro, chopped, plus more for garnish
    • Freshly ground white pepper
    • 1 1/2lb. 1.-inch-thick ahi tuna, cut into 1 1/4-inch cubes
    • Vegetable oil for brushing
    • 1 large red bell pepper, cut into 1-inch squares
    • 1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares

Preparation

Baking Directions:

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