Before I try to sell you on how delicious this fish is, I’ll just tell you what Brian said today after he took a few bites of it. Now mind you, he’s really not a big fan of fish, unless it’s walleye beer battered and fried. So the fact that he loved it so much says a lot about how good it was.

“This is probably the best fish I’ve ever had. It’s way better than walleye.”

“This may be the best thing I’ve ever made on the grill”. He’s made plenty of yummy things on the grill before, but this is definitely his best grilled fish ever. And what’s even more impressive is that it was his first time grilling fish directly on a grill.

“If I would’ve won the powerball, I could make these and eat it 2-3 times a day!”

Yep, it was that good. I thought it was delicious as well. I’m a big fan of white, flaky fish (sea bass, cod) as opposed to denser meatier fish (salmon, mahi mahi). Though I’ve only had a handful of very memorable experiences with fish entrees the past few years, this definitely tops the charts. I can probably eat this three times a week and totally be happy with it.

It’s important that you use fresh fish for this. Don’t take the shortcut and use frozen fish.. it’s not going to taste the same. If you can’t find sea bass, use whatever else is fresh and available – cod, shrimp, scallops, halibut, swordfish, etc.

This fish is perfectly marinated with oranges, limes, garlic, seasonings, and jalapeno peppers for a spicy kick. You place it on the grill skin side up so the fish ends up with beautiful grill marks. It’s smokey, citrus-y, tender, moist, and very flaky. You know a piece of fish is perfectly cooked when the fish flakes apart very easily with a fork! I was in heaven :)

Enjoy!

Recipe from Weber’s Way To Grill by Jamie Purviance

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Growing up in Taiwan, I remember eating a lot of fish as a kid. For those of you that aren’t familiar with the whereabouts of this country: Taiwan’s an island, located approximately 110 miles off the southeastern coast of China.

I’m not going to get into the nitty gritty details about Taiwan… if you want to learn more about it, I’m sure Google and Wikipedia would be more than happy to provide you with some insight…

My whole point about mentioning Taiwan is because since we are an island country, I grew up eating fish probably 2-3 times a week. Not only did people eat lots of seafood, they made it amazing without having to throw it in the deep fryer. I know a lot of people who aren’t fans of seafood – it seems like deep frying fish is how a lot of restaurants try to get Americans to eat fish that were supposed to be good for you.

My mom’s signature dish growing up was probably salmon with bean sprouts. I remember having “salmon with bean sprouts” for lunch for days in a row when I was in middle school that my friend asked me one day, “you’re having that again?!” Looking back, she sure knew how to get healthy omega-3 fatty acids into her child :)

Now I’m living in the Midwest (read: not surrounded by the ocean), I miss being able to eat fresh seafood whenever I please. Yeah, we have the local walleye that’s famous, but when it comes to fresh fish, scallops, shrimp, lobsters, crabs, clams, I’m pretty much out of luck. Oh, I’m sure the high-end fancy grocery stores have them, but nothing really beats fresh-caught seafood…. just another reason why I’m ready to move to the coast.

Since I have to work with what I have, I’ve trying to make fish I buy packaged in individual vacuumed packs (found in the freezer section) taste good. It’s nothing like what I’m used to having, but it’ll do until I have the resources to make fresh seafood.

Before we started buying salmon, cod, and other ocean fish a few months back, we bought a lot of tilapia. Nothing against tilapia – I’m just used to eating ocean fish instead. I found a big bag of unopened tilapia fillets in the freezer last night, so I figured I should use it up before it goes bad.

This is probably not the healthiest seafood dish I’ve ever made, but I wanted to try something different, something that I’ve never made before. The lemony buttery sauce was a perfect complement to the fish. Next time, however, I would be a little bit more careful in drizzling the sauce over the tilapia. I added a little too much and it pooled onto the couscous beneath it and gave it a very sour taste – not good. Maybe I’ll drizzle the sauce over the fish before I serve it next time.

The dish overall was a success. It’s been a while since I made fish in a frying pan/skillet (I usually bake my fish), so the biggest accomplishment of the night was being patient enough to let the fish cook on its own for a full 3 minutes before flipping it. Yay me!

Enjoy!