238 fish barbecue recipes

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Open-faced grilled vegetable sandwich on walnut bread with hummus-tahini spread, shallot-Dijon vinaigrette, portobello, fennel, zucchini, and bell peppers. Vegetarian Mediterranean.

Make your own spicy barbecue sauce with this simple recipe that calls for orange juice, oregano and cumin seeds.

Grilled red pepper compound butter blends roasted red bell pepper, jalapeno, shallots, garlic, Dijon, and cayenne into softened butter. Slice pats onto hot grilled fish, chicken, or steak.

Grilled Eggplant, Tomato, Zucchini & Squash Sandwich recipe

Awesome Grilled Rainbow Trout with Apricot Salsa recipe

Fill your kitchen with that wonderful smell of barbecue with this simple crockpot recipe.

Grilled haole-style yams with pineapple butter made from crushed pineapple, margarine, and teriyaki sauce. A Hawaiian-inspired grilled sweet potato side with a sweet-savory tropical topping.

Crispy baked vegan burgers made from mashed zucchini, tahini, sesame seeds, sunflower seed meal, and cornmeal with sautéed garlic, onions, and carrots. Plant-powered patties with serious crunch and savory depth.

Shiitake mushroom caps tossed in olive oil, soy sauce, crushed garlic, rosemary, and a touch of maple syrup, then charcoal grilled until smoky and lightly charred. A vegan-friendly side that steals the show at any cookout.

Buffalo burgers grilled medium rare and stacked with grilled portobello caps and a quick green tomato salsa. Lean game meat, smoky mushroom layer, tart unripe tomato salsa with jalapeno heat.

Pork tacos with tropical papaya salsa bring sweet heat to Taco Tuesday. Baked with melty Monterey Jack, crowned with lime-bright papaya, pineapple, mint, and red chili for a fresh twist on the classic.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Have you ever tasted this kind of barbegue ribs?I can bet you never,try it now,you will never remember others!Fabulous!

Surprise your loved one with this scrumptious chicken dish that will add a kick to anyone's tastebuds.