Treasures from the Sea to the Grill
Treasures from the
Sea to the Grill
Tilapia, trout and halibut: grilled to perfection!
The firm pink flesh of tilapia turns a smooth milky colour when
cooked. Moist and delicate, tilapia has a mild, slightly sweet
flavour, which makes it very versatile as it absorbs the flavour of
any added spice or herb.
Here are a few tilapia recipes:
 Tilapia Fillets with Creamy Lemon Sauce |
 Tilapia Filets à la Provençale |
A member of the Salmonidae family which, as its name suggests,
includes salmon, trout is a semi-fatty fish whose lipid content
varies depending on the time of year.
Tasty trout can be prepared in many different ways : here are a few
grilled trout recipes.
 Lettuce-wrapped whole trout |
 Grilled Trout with Coriander and Ginger |
 Mustard Trout Filet |
 Warm Trout and Grilled Vegetable Salad |
 Speckled Trout, Gravlax, and Dill Burgers |
Halibut is a lean, white fish that is prized by gourmets.
Discover 3 recipes of grilled halibut:
 Japanese Style Halibut |
 Ginger-Flavoured Halibut Steak with Fruit Kebabs |
 Grilled Halibut with Mango |
This method consists in cooking a marinated or oil-brushed fish on the grill or on a serrated cast-iron pan.
- If the fish has not been marinated, brush with oil and
season.
- For whole fish, slash the skin in two or three places on each
side and brush with olive oil. Turn the fish midway through cooking
and baste with oil to prevent it from drying out.
- Grill one side, then the other on a very hot grill or cast-iron
pan.
- Grill fillets skin side down: the skin will protect the delicate flesh and can easily be removed after cooking.
- Bring out flavour by marinating the fish a few minutes before cooking. Grill on medium heat and don’t forget to oil both grill and fish