Barbecue Fish Recipes & Vegetarian Grill Recipes

Barbecue fish recipes for the grill - halibut, bbq salmon, trout recipes,
barbecue corn, veggie kabobs and more. Pick out a delicious fish recipe.
There are very good vegetarian grill recipes, too. may be compensated by merchant(s) for advertisements is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program
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Oriental Barbecue Halibut Recipe

2 lb Halibut
1/4 c Orange juice
1/4 c Soy sauce
2 tb Ketchup
2 tb Chopped fresh parsley
2 tb Salad oil
1 tb Lemon juice
1/2 ts Oregano
1/2 ts Pepper
1 Clove garlic, minced

Cut fish into fillets and place in a single layer in a shallow pan. Combine the remaining ingredients, mix well and pour over the fish. Marinate for 30 minutes, turning the fillets once or twice to be sure they are well coated. Barbecue grill fish, reserving the sauce to pour over the fillets before serving.

Barbecue Salmon Steaks with Green Ginger Sauce Recipe

2 tb Light soy sauce
1/2 ts Sugar
4 Salmon steaks
1/2 c Parsley
1/2 c Roughly chopped chives
2 tb Capers
2 tb Chopped onion
1/2 c Olive oil
1 tb Lemon or lime juice
1 Hard-boiled egg
Freshly ground black pepper

Combine soy sauce and sugar. Brush each salmon steak with soy sauce mixture. Barbecue on solid plate, turning occasionally until salmon is cooked. Serve hot with Green Sauce.

GREEN SAUCE:Place parsley, chives,capers and onion in the bowl of a food processor or blender. Process until finely chopped. Add olive oil, lemon or lime juice and egg. Process until smooth. Season with freshly ground black pepper.

Barbecue Salmon with Basil Recipe

4 Salmon steaks (6 to 8 ounces -each)
2 tb Lemon juice
2 tb Olive oil
1 ts Dried and crushed basil
Lemon wedges

Combine lemon juice, olive oil and basil; brush on both sides of salmon. Grill over medium hot coals 10 minutes per inch of thickness or until fish flakes when tested with a fork. Serve with lemon wedges.

Barbecue Catfish Recipe

6 Catfish - 1 lb. each
1/8 ts Paprika
1/4 ts Salt
1/4 ts Pepper
2 tb Sugar
1 ts Worcestershire sauce
1/4 c Vinegar
1/4 c Catsup
1/2 c Oil, vegetable

Clean, skin, and fillet fish. Combine remaining ingredients. Baste fish with sauce. Place fish in a well-greased, hinged fish basket. Place on grill about 3 to 4 inches from coals. Cook 7 to 8 minutes on each side or until fish flakes easily, brushing frequently with the sauce.

Barbecue Confetti Vegetables Recipe

8 To 10 cherry tomatoes -- halved
1 1/2 c Corn cut from cob
1 Sweet red pepper; julienned
1/2 md Green pepper; julienned
1 sm Onion; sliced
1 tb Fresh basil leaves; chopped
1/4 ts Grated lemon rind
Salt and pepper; to taste
1 tb + 1 tsp. unsalted butter or -margarine; cut in pieces

Combine all ingredients except butter in a large bowl; toss gently to mix well. Divide vegetable mixture in half. Place each half in center of a 12 x 12" piece of heavy-duty aluminum foil. Dot vegetables with butter. Bring corners of foil together to form a pyramid; twist to seal.

Grill foil packets over medium hot coals for 15 to 20 minutes, or until vegetables are tender. Serve immediately.

Barbecue Vegetarian Kabobs Recipe

2 lb package of firm tofu
3/4 c Peanut oil
1/4 c Cider vinegar
1 Garlic clove,peeled/split
1/2 ts Salt
1 ts Italian herbs,mixed
3 Green peppers,medium**
1 cn Pineapple chunks (16 oz) *

Cut tofu into 1" cubes. ** - seed and cut green peppers into 1" squares.

1. Place tofu cubes (1") in a nonmetal bowl.

2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour over tofu cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain and reserve.

3. Alternately thread tofu cubes, peppers (1" square), and pineapple chunks on metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing coals. Broil, brushing with marinade and turning often, for 15 - 20 minutes.

Hot Bbq Aubergine with Fresh Chive

2 md Aubergines -- sliced into l/2" rounds
5 tb Olive oil
1 tb Balsamic vinegar
2 ea Garlic cloves, crushed
Salt & pepper
2 tb Chopped fresh chives

Lightly salt the aubergine slices and leave to stand for 30 minutes to draw out the bitter juices. Meanwhile combine the oil, vinegar, garlic and seasoning and blend thoroughly. Rinse the aubergine slices and dry them thoroughly on kitchen paper. Place in a large bowl, add half the vinaigrette and toss thoroughly.

Place on the barbecue turning regularly until golden brown on each side. Brush with extra vinaigrette as necessary. When cooked, remove the aubergine slices from the barbecue and toss with any remaining dressing. Sprinkle with the chopped chives and serve immediately.

Best Fish Barbecue Recipe

1 sm Onion; chopped
1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
2 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
1 1/2 lb Firm, whitefish fillets - such as Red Snapper - or Halibut

COMBINE ALL BARBECUE SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup.

Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.

Great Barbecue Shrimp Recipe

2 lb Medium whole shrimp
1 1/2 Sticks butter
1/2 c Olive oil
2 Lemons
6 Cloves garlic, pressed
3 tb Worcestershire
1/2 ts Cayenne
1 tb Salt (yup!)
1/2 ts Pepper
1 tb Italian seasoning
French bread

Melt butter in a large, shallow baking pan. Add 1 1/2 squeezed lemons & everything except shrimp. Let simmer 5 minutes. Wash shrimp (leave shells on) & place in pan, & baste. Bake at 350 degrees until shrimp are pink on top, 5-8 minutes.

Turn shrimp, salt & pepper lightly, & bake 10 minutes. Squeeze 1/2 lemon & a few dashes Worcestershire on top & serve with French bread for dipping that great sauce.

Barbecue Rainbow Trout Recipe

1 (4 lb.) rainbow trout
1 md Onion
2 Tomatoes
1 ts Lemon juice
Salt and pepper; to taste

Fill cavity of fish with chopped onion and tomatoes. Sprinkle lemon juice over fish, along with salt and pepper. Wrap fish in foil. Barbecue fish approximately 10 minutes on each side.

Barbecue Vegetarian Eggplant Recipe

1 Eggplant
Barbecue Sauce - look at Barbecue Sauce Recipes

Peel and cut the eggplant into 1/3-inch thick slices. Salt the slices. Place on a rack or colander and let stand for 30 minutes. Wipe off salt with a clean kitchen towel. Lay the slices out on a lightly oiled baking sheet. Brush on barbecue sauce.

Barbecue for 15 minutes. Turn over, brush with barbecue sauce, and cook for 15 minutes more or until the eggplant is tender but not mushy.

Chili Barbecue Corn Vegetarian Recipe


1/3 c Butter, softened
1 1/2 ts Ground cumin
1 1/2 ts Chili powder
2 Garlic cloves, minced


12 Corn cobs (husks on)
1/3 c Chili Corn Butter (above)

Chili Corn Butter: In small bowl, mash together butter, cumin, chili powder and garlic. Makes 1/3 cup. Chili Barbecued Corn: Cover corn with water; soak for 20 minutes. Peel back husks, leaving bases attached; remove silk. Spread about 1 ts Chili Corn Butter over each cob; close husks over corn and tie with wet kitchen string.

Place on grill over medium-high heat; close cover and cook, turning frequently, for about 20 minutes or until husks are blackened and corn is tender.

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