While most people will gravitate toward the more traditional grilling proteins -- pork, beef, and chicken -- the more adventurous may want to try something different: Fish. Fish and other types of ...

Fold foil around fillets; seal. Place packets on grill and cook until fish just begins to flake easily with a fork, 8-10 minutes. Open carefully to allow steam to escape.

For expert Rich Parente, relying on a fish basket is not strictly necessary for grilling the protein. However, if you already have one, there are circumstances where they can be "helpful," he says.

Roll in the sides to form a fully sealed foil packet. Place the packets on a baking sheet and bake 12-15 minutes or grill 12 to 15 or until the fish is cooked through and veggies are tender.

Grilled fish maintains our mantra of simple, easy, and delicious for summertime cooking. 2013 F&W Best New Chef Jason Vincent steeps swordfish steaks in a savory kombu marinade and serves them ...

There’s a sweet spot for grilling fish, whether it’s 400 F for thinner fish or slightly above 400 F for thicker cuts, which is why electric grilling is gaining steam.

Andrew Zimmern says that he likes using traditional, natural hardwood charcoal as the base for his heat. Natural options, like Kamado Joe's Big Block hardwood lump charcoal, consist of chunks of ...