If we’re at a restaurant and see grilled fish on the menu, we’re definitely ordering it. That’s because while we love the tender, flaky, slighty charred flavor of grilled fish, cooking it at home can ...

Grilled fish is unlike any other BBQ main as the sweet taste of the meat pairs with the smokiness of the flames. This makes it a match made in flavor heaven. You might think that grilling seafood is ...

This is definitely a hot-weather dish: cooked on the grill, light and clean in flavor and pretty on the plate. A quick cucumber-orange relish serves as the sauce. The fish is marinated for just 20 ...

Heat a gas or charcoal grill to medium high. Scrub the grill grates with a wire brush or tongs and ball of foil to clean off burnt food debris, and lightly oil the grates. Squeeze a little lemon juice ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings 1 ¾ pounds of fresh Alaskan halibut fillet (or other firm white-flesh fish), checked for bones ½ lemon, for ...

Romesco is a classic sauce hailing from Spain. While usually it is made up of finely ground tomatoes, peppers, garlic, almonds and olive oil, in this version the bold flavor of seasonal blood oranges ...

Prepare the grill for direct cooking over high heat (450° to 550°F). Brush the fillets on both sides with 2 tablespoons of the chili-garlic sauce and then brush with oil. Brush the cooking grates ...

Thick halibut fillets are ideal for grilling. Their firm texture will maintain shape without flaking apart on the grill, and their mild flavor is enhanced by the char and smoke. While you can simply ...

Thick halibut fillets are ideal for grilling. Their firm texture will maintain shape without flaking apart on the grill, and their mild flavor is enhanced by the char and smoke. While you can simply ...

Thick halibut fillets are ideal for grilling. Their firm texture will maintain shape without flaking apart on the grill, and their mild flavor is enhanced by the char and smoke. While you can simply ...

IN the beginning, there was wood. And it was good. But it was awfully inconvenient. The appeal of wood smoke is almost primal. In fact, just those two words by themselves are enough to make you hungry ...