Pan-grilling is also a good alternative when an electric grill is not available. This method is so simple, even a non-cook can produce a presentable and delectable fish dishes for the picnic meal.

The tricky part would be the making of different sauces that would enhance the taste of pan-grilled fish fillets and slices. Fortunately, you can buy lots of commercially-prepared sauces in jars and bottles. Although homemade concoctions would still taste best.

Like grilled fish, pan-grilled fish also goes well when served with vegetables: sauteed, parboiled, pan-grilled along with the fish, and just fresh. Cook green peas, corn kernels, and carrot bits in butter. Or just blanch baby carrots and baby corns along with strips of cabbage. White onion rings will look and taste great when cooked inside and around the whole fish. For something crunchy and crispy, serve pan-grilled fish with slices of cucumber and shreds of lettuce.

If you like it very, very simple, just drizzle you’re pan-grilled fish with creamy cheese and sprinkle finely ground white pepper or garlic powder. Don’t like cream or cheese? Dip your fish in apple cider or wine vinegar.

Tips on Pan-Grilled Cooking Method

Heat pan until smoke appears on the surface. Brush olive oil on the pan before placing the fish steaks on the center.
Do not move fish while cooking. Using a spatula, nudge the fish gently. If it moves easily, it is ready to flip over.
Frozen fish should be thawed properly. Pat dry before grilling to minimize release of excess juice.
Do not use butter when cooking because it tends to darken. Use olive oil or grape seed oil so that it will not burn at medium-high temperature.

If fillet has skin, start cooking with it on the pan. Lower heat to avoid burning.

Pan Grilled Fish Fillet for Picnics

You’ll need fillets or slices of any kind of lean fish, fresh or frozen. Marinate fish in lemon, rice vinegar, crush garlic, ginger juice, sugar, salt and pepper for 1 to 2 hours. Drain well. Pat dry.

Heat the pan. Spray olive oil on hot surface. Place fish on the hottest part. Lower heat to medium to give fish time to cook. Flip fish when it is easily moved. Moving fish when still cooking will cause sticking and crumbling.

Serve with salads and dips. For pan-grilled tuna, peach salsa and parboiled green beans will make a marvelous picnic food idea.

Ingredients for Peach Salsa:

1 cup peaches, peeled and diced
½ cup tomato, diced
¼ cup green onion, minced
2 Tbsp red bell pepper, diced
1 Tbsp lime juice, freshly squeezed
Ginger and garlic powder, to taste
Chili pepper and cilantro, to taste
Honey or sugar, to sweeten taste

How To: Combine all ingredients. If sweet salsa is desired, add more honey or sugar. Refrigerate for a few hours to allow flavors to blend. An hour before serving, bring salsa to room temperature. Serve with pan-grilled tuna, steamed rice, and some green vegetables.

Picnic Carp Fish Grilled on Griddle Pan

Impromptu picnics are often done during fishing outings. A griddle pan can be used to pan-grill the freshly-caught fish. Just heat the pan until very hot before applying oil. Drain the fish after cleaning. Cut a long line on each side to let flavors seep into the tender flesh while cooking. Sprinkle salt and pepper and let sit for 10 to 30 minutes.

Chop some onions and crush several cloves of garlic. Saute the garlic in oil until brown then scoop out. Arrange whole fish at the center of the pan. Make sure the pan is slightly elevated from the fire or the source of heat to avoid burning.

Do not force-flip fish or the skin will stick and the flesh will break. The fish will ‘tell’ you when it is ready to be flipped. Grill the onion rings along the sides when fish is almost cooked. Serve hot with rice or bread.

Picnic Pan-Grilled Salmon Steak with Veggies

Pan-grilling is the least messy method of cooking picnic foods. You just put the fish steaks inside the marinade bag the night before and transfer it in the ice chest the next morning. Bring the grill pan, preferably the non-stick one, and a portable stove. Pack all your favorite vegetables, a small jar of olive oil, some condiments like salt and pepper, and a bottle of white wine.

Ingredients for Marinade:

1 piece lemon, squeezed to get juice
1 Tbsp olive oil
2 Tbsp vinegar, rice or wine
1 tsp Dijon mustard
1 tsp ginger juice, freshly squeezed
¼ cup green onions, minced
1 tsp honey or sugar

How To: Mix all ingredients in a small bowl. Put marinade and fish steaks inside a sturdy food bag. Let sit inside the refrigerator. Flip over from time to time to make sure all sides are coated with marinade.

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Fish tastes good when grilled and served hot over crunchy vegetable salad or tasty veggie side dish. Fish can be cooked in many ways but the secret to make it taste and look delectable will always be on the method of preparation.

If a whole fish is desired, the head and the tail must remain intact. Remove the scales and the extremities. Wash fish thoroughly. To remove the fishy smell, squeeze lemon juice over and inside the fish and set aside for about 5 minutes before final rinsing. When lemon is unavailable, rub the fish with salt and rinse in vinegar water.

The preparation for fish fillet and slices are basically the same. After cleaning the innards, the head and tail are cut off. Slicing or filleting the fish to desired thickness requires a steady hand, a very sharp knife, and a firm surface. Freshly caught fish is always at its best, especially if you’re the fisherman. Whenever you bring the fishing rod, do not forget to include a portable grill and a bag of coal.

Picnic Grilled Trout

This very simple grilled recipe calls for whole fish. Perfect for a fishing outing, this no-fuss dish requires only a bag of fresh green salad, a couple of lemon and cherry tomatoes, and some salt and pepper. A grill may not be needed because the fish could just be speared on long sticks protruding from the ground and left alone to roast over a small campfire. Of course, there’s no guarantee that your fishing trip will be productive. Bring along your own fish that you can cook while waiting for the first catch of the day.

Ingredients:

3 medium-sized whole trout, cleaned and washed well
1 piece lemon
Salt and pepper, to taste
Long sticks

How To: Squeeze lemon over fish and set aside for 10 minutes and drain well. Create small diagonal cuts on both sides of fish. Sprinkle salt and pepper all over the fish. Carefully impale fish with stick, starting from head through the tail; then place over hot coals to grill. Fish is cooked when flesh flakes easily with fork. Serve with crisp lettuce leaves, tomato, and lemon wedge.

Grilled Fish Steaks for Picnics

Fish steaks are more manageable to grill when placed in between racks. Rub oil to clean and dry grates to avoid sticking. Wait until the coals are very hot before placing the fish steaks over the heat.

Ingredients:

6 fish steaks, thawed and drained well
1 Tbsp olive oil
2 Tbsp Worcestershire sauce
1 Tbsp ginger juice, freshly squeezed
2 Tbsp lime juice, freshly squeezed
1/8 ground red pepper
Salt, to taste

How To: Mix all ingredients and set aside to let fish soak in the flavors. Baste the fish steaks with the marinade while grilling. Grill for about 10 to 12 minutes or until cooked. Cooking time depends on the thickness of fish steak. Serve hot over potato and pepper salad.

Picnic Fish Barbecue

Try spearing chunks of fish meat to skewers with vegetable cubes in between and you’ll have a tasty and healthy-licious fish kebab. Hold your breath while grilling the colorful picnic food creation because your mouth will surely water while the appetizing aroma fills the air. Do not forget to bring the assorted dips for these picnic fish barbecues.

Ingredients:

1 pound fish cubes, drained well
1 lemon
Salt, to taste
1 cup yellow squash, cubed
1 cup jalapeño pepper, cubed
1 cup celery, cubed
3 Tbsp olive oil

How To: Marinate fish cubes in lemon and salt for 15 minutes. Drain well. Impale one fish cube in between each vegetable cube. Brush olive oil over the kebab before placing over hot coals. Grill for 7 to 10 minutes, or until cooked. Serve hot with vinaigrette or mayo dressing as dips.

Picnic Grilled Fish Burger

Burger lovers will have a chance to taste a different flavor of burger. Anyone can get hooked to a cholesterol-free and heart-friendly picnic fish burger. This recipe is so easy to prepare. Just grill everything: the fish fillet, the buns, and the veggies.

Ingredients:

1 pound fish fillet, drained well
1 piece lemon
2 Tbsp olive oil
Salt and pepper, to taste
2 cups lettuce, shredded
1 cup tomatoes, sliced
½ cup onion rings

How To: Wash fish fillet with lemon water and drain well. Sprinkle salt and pepper. Set aside for 5 minutes. Brush both sides of fish fillet with olive oil to avoid sticking on the grill rack. Drizzle oil on vegetables while grilling. Arrange grilled fish fillet and vegetables in hot buns.

Enjoy Picnic Grilled Fish Even Without the Sea

Even when the beaches and seaside picnic groves are far away from home, grilled fresh fish as one of picnic foods can make a trip to the woods more enjoyable. Pack the supermarket-bought fish on ice to preserve its freshness during travel. Grilled fish need only a bowl of tangy vegetable salad to create a full meal. Of course, a glass of wine will surely add style to your picnic grilled fish dishes.

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