my family is trying to eat a little healthier this year. with the white bass and crappie spawns approaching, or freezer will soon be full of filets. we would really appreciate any recipes for baked or grilled fish... and we will try them. with all the fish we eat, we really need to get away from fried. thanks in advance!

Fish fillets
1/2 stick of butter or oleo
garlic powder
lemon pepper seasoning
curry powder

Melt butter
Dip the fillet(s) in the butter and place in a baking dish
Sprinkle the top with the seasonings to match your taste buds

Put under the broiler until done.

Simple and good.
Eat and enjoy.

Use any leftovers the next day for fish tacos.
Flour tortillas
cocktail sauce or picante sauce
lettuce
tomato
cheese

Warm the tortilla, build you a taco or two with all the ingredients. Add some spanish rice and no fat refried beans. Ole'

Quick Fish Au Gratin

1 1/2 to 2 pound fish fillets
1 can cream of mushroom soup or cream of celery soup
1/4 cup milk
1/4 to 1/2 cup grated cheese
1 1/2 cups soft bread crumbs tossed with 3 tablespoons melted butter

Arrange fish in a buttered baking dish. Combine soup with milk in a saucepan over medium low heat and heat through. Pour soup mixture over fish. Sprinkle with grated cheese and buttered bread crumbs. Bake for 10 to 15 minutes, or until golden on top and fish is flaky and cooked through.

On the order of Bozo's recipe except I drizzle olive oil to just coat the bottom of a baking dish (probably 2 tblsp). Place the seasoned (use whatever seasonings you like) fillets in the baking dish. I usually set my over for 350 degrees. After about 15 minutes I drain the liquids and switch over to the broiler to crisp them up a bit. You can do the same thing in a frying pan on the stove top.

thanks for all the replies. will print and give it a try this weekend!

Check my post below on Crappie Parmesan...

I mix a little lemon juice and butter or substitute, baste the fish in it along with some garlic pepper and bake or grill them. If grilling I use foil, cook them open to start and then wrapped to finish. Some options I have been trying is to grind up bell peppers and onions and minced garlic and cover them in this also.

Any of you have cook your fish on the BBQ? My wife doesn't mind fish but HATES the smell in the house afterwwards so my son and I have taken to a bunch of different BBQ recipes.

Mostly they're not so different from inside cooking but one comment above matches ours. Try to cook most of the way through first your and then toss it directly on a hot grill at the end. Just the opposite of grilling a steak but it works to 'dry' the outside of the fillet a bit?

Any other suggestions?

I like to brown the outsides and finish in foil, mostly cause I dont have one of those baskets for holding them together. The foil also concentrates any marindae etc you may be using.

I think the way you mentioned Truck might dry them out but I dont know, never done that.

Trapperben,

You're right so it needs to be a hot grill and then only for a minute per side max.

Grills are a subject in themselves, if you have a good size one get one side hot and finish em on the other cooler side. With experimentation you can do this on any size grill pretty much though by arranging the charcoal. Fish dont take to much heat, less they are big ones. The foil also if you use it keeps moisture in.

You live in New Mexico Truck? only thing I know lives on a 7000 foot mountains in texas are pretty much not two legged lol.

instead of using butter just spray on some butter flavored pam. it works really well and has a lot less fat

Fish is one of the reason's I love my George Foreman Grill.
Had catfish fillets last night.
Butter, Lemon, Garlic & Tony Chacere's Creole Seasoning.
5 minuites on the grill and then take your container that catches all of the juices while it is grilling and pour it over the fillets. Nice moist fish fillets.
Also pour the extra juice over your brochli and cauliflower and rice and there you have it.

Try this in a camp fire, bbq-grill, or in the oven. I first tried it in a camp fire full of red hot coals.
Slice up some veggies like zukini, squash, red onions, bell pepper, thinly sliced potatoes, have even used bean sprouts,greenbeans...jalapenos!... any veggies you like. place a good portion in an aluminum foil boat. salt and pepper lightly. Lay your fish fillets (I prefer crappie) over the veggies untill completely covered. Now like Tbassyates suggests, liberally sprinkle Tony Chacheres creole seasoning over the fish. Fold the foil tightly and throw into coals for about 7-8 minutes. BBQ 10 to 12 min, oven 400deg 20 min.

enjoy!!!

I agree the gorege forman is excellet for fish just coat with olive oil an senson to taste about 6 minutes thawed or 9 minutes frozen. I use a temp guage to 150 degrees so i dont over cook an the juice can be poured back over the fillets when done for extra juicy..

you can also grill them frozen on a hot grill and they'll stay togther without a basket just coat them with olive oil an place on a hot grill( i use gas ) but charcoal would inprove flavor don't move them till there lightly brown on 1 side try an only turn them once..
SMOKED FISH OVER CHARCOAL
Try smoking some crappie,stripper redfish fillets ,it takes awhile but it's my favorite....
soak wood chips(hickory or mesquite) in water before getting grill ready .You'll need foil or a foil pizza pan, because this will be slow cooking .
dip fillets in melted (real)butter,season with dehydrated minched onions,garlic an salt an pepper..place on grill away for heat on opposit end an add wood chips cover an cook about 20-30 minutes with alot of smoke from adding chips an then just before they get done move them directly over heat (watch them closely) an let them brown around the edges an some of the juice drip away.serve immedately they are great..
(a realy good fish seasoning right out of the bottle is eastmans garlic/pepper)acadamy has it..
ENJOY!!!