Delish editors handpick every product we feature. We may earn commission from the links on this page. Think grilling fish is beyond your skills? Psh — you can totally handle this! We include recipes for lots of different fish, but some of our grilling go-tos are tuna, salmon, halibut, salmon, and swordfish. Of course, shrimp is also a fantastic option! Looking for great grilled fish recipes? We’ve got them. Try out our amazing grilled fish dinners. 1 of 8 Tips for Perfect Fish Grilling The challenges when grilling fish are twofold. Your first intent is to sear the fish so that you achieve a crispy outside while ensuring that the fish will be cooked all the way through. The end goal? A nicely charred exterior that envelops the smooth and luscious texture of the fish. Fish such as tuna, salmon, halibut, and swordfish, whose texture is more like beef or pork, should be grilled directly on the grate. (More delicate fish, such as tilapia, sole, and flounder, sometimes fare better when grilled in a foil packet or grill basket.) Recipe: Grilled Tuna with Lemon Anchovy Butter 2 of 8 Grill with Confidence Your second challenge, and perhaps the trickiest, is figuring out how to keep the fish from sticking to the grill — every fish flipper’s nightmare. The solution is a well-prepped grill, dry product, and the proper level of grill heat, which is usually medium-high. Recipe: Grilled Salmon with Mustard and Herbs 3 of 8 Prep the Fish for Grilling 4 of 8 Prep the Grill Turn the heat on the grill to high and get ready to prep the grill grate. You’ll want to ensure first and foremost that your grill grate is as clean as possible. As you’re heating up the grill, cover the grate loosely with aluminum foil. The intense heat will cause any debris to break down and dissolve. This also minimizes sticking. At its highest heat, this should only take about 10-15 minutes. Recipe: Jerk Halibut Steaks with Sweet Potato Wedges 5 of 8 Brush the Grill Grate Until Clean Remove the aluminum foil from the grate. Using a stiff-wired grill brush, scrape the grate clean. Fold a couple of sheets of paper towel into a small square or pad. Grasping the paper towels with tongs, dip the paper towels in oil, then rub over the bars of the grate. Continue to wipe the grate with the oiled paper towels until the grate is somewhat glossy. Plan on doing this about 5 times. It’s a good idea to re-dip the paper towels in oil for each application. Recipe: Tuna Steaks with Lemon Caper Sauce 6 of 8 Season the Fish Properly Remove the fish from the fridge and lightly brush both sides with oil. Season simply with coarse salt and cracked black peppercorns. Position the fish skin-side down diagonally on the grate. This not only creates those masterful grill marks you see in restaurants, it actually makes it easier to flip the fish because it’s on an angle. Recipe: Grilled Tuna with Mint Sauce 7 of 8 Leave it Alone! Reduce the heat to medium, cover the grill, and let cook! Don’t try to move the fish until you see that the skin side has a nice sear and looks crisp. If you’re not sure when to check the fish to see this, try gently lifting with a fine-edged spatula after a few minutes. If it doesn’t lift off the grate easily, let it cook a bit longer and check at 20-second intervals until it does. Recipe: Grilled Salmon Soft Tacos 8 of 8 How to Flip the Fish To flip the fish easily, here’s a great trick that not every Grill Master knows about. Using two fine-edged spatulas, lift the fish fillet underneath from both sides and flip the fish. Then cover and cook until the fish has reached desired doneness. If you don’t have two spatulas handy, simply try using a fork. You can work the fork tines between the grill bars and gently lift up the fillets, then turn over. When cooked properly, the meat will be firm to the touch, flake easily with a fork, and appear opaque all the way through. Recipe: Grilled Swordfish with Tomato-and-Cucumber Salsa

• Prep
  20
  min
• Total
  24
  hr0
  min
• Servings
  6

by: Jeannette Quinones Updated Jul 17, 2017

Ingredients

• 6-8 fish fillets (grouper, Pacific sierra, mahi mahi, or hake)
• Salt and pepper to taste
• 4tablespoons canola oil
• 2yellow onions cut in strips or rings
• 6garlic cloves, thinly sliced
• 1bell pepper cut into strips
• 3bay leaves
• 1/4cup stuffed olives (whole or sliced)
• 1teaspoon whole black pepper
• 1cup olive oil
• 1/2cup of apple cider vinegar

Steps

• 1Season the fish with salt and pepper. Panfry the fish in batches (about 2 minutes per side) in 2 tablespoons of canola oil and transfer to a platter.
• 2For the escabeche:
  Heat the remaining 2 tablespoons of canola oil in a skillet.
• 3Add the onions, garlic, bell pepper, bay leaves, olives and pepper.
• 4Cook over low heat for 3 to 5 minutes so that the onions don’t soften too much.
• 5Add the olive oil and vinegar, stir well and let cook for 15 minutes over low heat.
• 6Pour the mix over the fish fillets and let marinate from 6 to 24 hours. The more time you let it marinate, the more flavor it will have.

Expert Tips

• tip 1You can add thinly sliced carrots to the recipe.

Nutrition Information

684.6 Calories, 55.4g Total Fat, 40.8g Protein, 8.3g Total Carbohydrate, 3.7g Sugars

Nutrition Facts

Serving Size:
1 Serving

Total Fat

55.4g

85%

Cholesterol

99.2 mg

33%

Sodium

531.5 mg

22%

Potassium

733.1mg

21%

Total Carbohydrate

8.3g

3%

Dietary Fiber

1.8g

7%

Sugars

3.7g

Protein

40.8g

Vitamin C

50%

50%

Calcium

4.60%

5%

Iron

10.70%

11%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

• Fish escabeche is one of the traditional meals found in Christian homes during Lent, when many forgo meat for fish or seafood. I remember that my mom would prepare tons of escabeche to avoid having to cook a lot during the week. She would leave it marinating in a glass container with a lid, and she would also make seafood salads during this time.

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Fish Roe Recipe – Fried Fish Eggs (Gaboli Fry). If you haven’t eaten a Fish Roe before then you must try out this recipe. In Mumbai, we call Fish Roe (Fish eggs) Gaboli and Fried Fish Eggs is Gaboli Fry on the restaurant menu. This is a simple and delicious recipe where we marinate the fish roe in a green chutney paste and then shallow fry. My mum would make this at least once every year when fish roe was available in the monsoons. Fish roe cooks very quickly and overcooking may lead to hard fish roe. In this recipe, I am using the roe/eggs of Palla fish (Hilsa) that are generally available for a short period during the monsoons. Palla fish belongs to the herring family and is silver in colour. This fish is rich in Omega-3 and considered healthy. Palla/Hilsa fish has a lot of thorns or bones but its flesh is very tasty. This fish is also most favoured for its roe/eggs. You can literally feel the oil on your fingers when handling Palla/Hilsa fish. The curry turns out to be extremely delicious and the fish just melts in your mouth. The Palla/Hilsa Fish Roe is generally fried and enjoyed as a delicacy.

Table of Contents

• What is Fish Roe?
• How to Cook Fish Eggs?
• How to fry Fish Eggs?
  • Serving Suggestions
  • Other Fish Recipes you may like
  • Printable Recipe Card

What is Fish Roe?

Fish Roe are eggs of fish. Fish roe is the fully ripe internal egg mass in the ovary of fish like Rohu, Hilsa, etc. Fish Roe or Fish eggs are a healthy delicacy that is savoured by seafood lovers. Roe is not only rich in Omega3 Fatty acids but also has a significant amount of Vitamin B12. Fish Roe is therefore considered healthy food that can be consumed safely during pregnancy too. Among the tribal population of eastern India, the Eggs/Roe of Rohu fish is a delicacy that is roasted over an open fire. This gives a nice smoky flavour to the fish roe. In Odisha and West Bengal, the Roe of several fresh-water fish, including Hilsa, is either cooked along with the fish or fried separately. Fish Roe, is also shallow or deep-fried and eaten as an appetizer or before a meal. Along the coastal areas of Konkan, the Roe of sardines, mackerels, and several other fish is considered a delicacy. The roe is coated in a red masala paste and then fried on a pan. In Goa, fish roe is first steamed or poached with salt. It is generally coated with the Goan Recheado masala and shallow fried on a pan.

Roe from a sturgeon or sometimes other fish such as flathead grey mullet is the raw base product from which caviar is made.

You can read more about Fish Roe here - https://en.wikipedia.org/wiki/Roe

How to Cook Fish Eggs?

Fish roe or Fish eggs are used both as a cooked and raw ingredient in many dishes. Fish roe is a delicacy that people in India enjoy in the form of a thick curry or as shallow fried fish eggs in other parts of the country. In this recipe, I have made a green chutney paste and coated the fish eggs with this. I then let the fish eggs marinate for a while in this green paste before shallow frying them. You can also steam the fish eggs after applying the green chutney paste. Steaming the fish eggs before frying also ensures quick cooking. Apply the green masala paste and place the fish roe into a steamer vessel and steam for 10 minutes. You can then shallow fry this fish roe on a pan.

• Step I. Fish roe (fish eggs) are delicate and needs careful handling. Apply some salt to taste and a tsp of turmeric and let it rest for a few minutes before coating it with the green chutney paste.

• Step II. Make a green chutney paste with the following ingredients –
  • Coriander leaves – 1 small bunch
  • Mint leaves – 1/4 bunch (optional)
  • Green chillies – 2 to 3 or as per taste
  • Ginger – 1-inch piece
  • Garlic – 5 to 6 flakes
  • Lemon juice (juice of half a lemon or 1 tbsp)
  • Salt to taste

• Step III. Now apply this green chutney paste gently all over the fish roe (fish eggs) and let it marinate for atleast 10 to 15 minutes.

How to fry Fish Eggs?

Heat oil in a shallow fry pan. Once the oil is hot, gently place the fish eggs on the pan and then dab the remaining chutney, if any, over the fish eggs. Let the fish eggs fry on one side for 5 to 6 minutes and then flip over gently and fry for another 5 to 6 minutes or till done. Allow the fish roe to brown on both sides for even cooking. Take extra care while flipping over the fish roe or eggs, being delicate they tend to break easily. Also do not force the fish roe to turn over, let it release its self from the frying pan naturally. Wait for a few more seconds if you find it difficult to flip over the fish eggs. Use a good quality frying pan, preferably a cast iron, and season the pan well. You could also use a non-stick pan or griddle to fry the fish roe or eggs.

Serving Suggestions

Serve Fish Roe (fish eggs) as an appetizer or as a side dish along with the main course. To serve, gently cut the fish roe into thick slices with a sharp knife and then serve this delicacy.

Other Fish Recipes you may like

Green masala pan-fried mackerel Quick Recipe for Fried Fish Stuffed Pomfret Surmai Tawa Fry

Printable Recipe Card

Fish Roe Recipe – Fried Fish Eggs

Recipe of Fried Fish Eggs in a green chutney paste. Learn how to cook fish eggs and enjoy this delicacy. Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Course Main Course Cuisine East Indian Recipes

• Frying Pan

• 1 Fish Roe Fish roe of Palla (Hilsa).
• ½ tsp Turmeric powder
• Salt to taste
• Oil for shallow frying

Green Chutney (to be blended to a fine paste)

• 1 bunch Coriander leaves
• ¼ bunch Mint leaves optional
• 6 -7 Garlic Flakes
• 1 inch Ginger
• 2-3 Green chillies
• Juice of half a lemon
• salt to taste

• Apply salt and turmeric to the fish eggs and let it rest for a few minutes.
• Then add the green chutney paste and allow it to marinate.

How to fry fish eggs

• Heat oil in a shallow pan. When the oil is hot, carefully place the fish roe (fish eggs) on the pan.
• Dab the extra chutney on the roe and let the fish eggs fry on a medium flame for 5 to 6 minutes.
• Then gently flip over the fish eggs and allow them to fry for another 5 to 6 minutes or till done.
• Take care while handling the fish eggs as they tend to break.
• Serve fish roe (fish eggs) as an appetizer or as a side-dish along with the main course.

1. For this recipe, I have used the roe of Hilsa fish. You could use any fish roe as desired.
2. Handle the roe carefully as they are delicate and tend to break easily.
3. Use a small bunch of coriander leaves and 1/4 bunch of mint leaves for the green chutney paste.

Keyword fish roe recipe, fried fish eggs, how to cook fish eggs, how to fry fish eggs If you like my recipe please share it on Facebook, Pinterest & Instagram @flavoursofmykitchen #flavoursofmykitchen2019. Please let me have your comments and feedback. Your comments are valuable and highly appreciated. You can also get in touch with me at flavoursofmyk[email protected]. For the recipe updates please subscribe to our Newsletter and also follow us on Facebook, Instagram, YouTube, Pinterest, and Twitter. Thank you for stopping by, Love, Anita

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