357 fish barbecue recipes

Wisconsin-style butterburgers with cottage cheese mixed into the patties and cooked in a generous pool of melted butter. Buns dipped in the pan drippings and broiled.

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.

Awesome Grilled Rainbow Trout with Apricot Salsa recipe

Grilled chicken breasts with a silky French tarragon-Dijon butter sauce. Marinate in lemon and oil, grill until charred, then drizzle with buttery wine reduction spiked with mustard.

Boldly spiced grilled sirloin rubbed with black pepper, caraway, turmeric, and cardamom. Indian-inspired steak for adventurous grill masters.

Grilled shrimp and chicken skewers basted with cumin-garlic butter. Separate skewers ensure both proteins cook perfectly on the grill in under 15 minutes.

Grilled chicken breast brushed with a three-ingredient picante sauce, Dijon mustard, and brown sugar glaze. Pounded thin for fast, even cooking on the grill.

Stuffed beef patties with Swiss cheese and ham sealed inside lean ground beef. Ice water in the meat keeps the burgers juicy while the cheese melts into a gooey center.

This is one of the most excellent pizza I have ever eaten, tomato chutney gives the pizza amazing flavor, so delicious.

Whole beef brisket slow-smoked over charcoal for 4 to 5 hours, basted in a tangy homemade sauce with green chiles and hickory-finished until it practically crumbles. Pile it on buns and let the napkins fly.

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.

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Bacon-wrapped grilled shrimp stuffed with melty asadero cheese and fresh basil. Just four ingredients for a smoky, cheesy appetizer straight off the grill.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Grilled tarragon chicken: Dijon-rubbed chicken breasts grilled over hot coals and basted with a tarragon-lemon butter. Classic French bistro flavors off the backyard grill.

Spicy barbequed chuck steak slathered with a homemade ketchup, soy, horseradish, and mustard sauce, grilled over medium-hot coals. Budget-cut backyard barbecue with real backyard-cookout flavor.