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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush fish with lemon (or lime) juice. Sprinkle desired seasoning evenly over all sides of fish. Set aside.
Brush onion and bell pepper with oil. Grill on the rack of an uncovered charcoal grill, directly over medium coals, for 8 to 10 minutes or until tender, turning occasionally. Watch the vegetables closely so they do not char. (For a gas grill, preheat grill. Reduce heat to medium. Place onion and pepper on grill rack over heat. Cover and grill as directed.)
Transfer the vegetables to a cutting board; let cool until easy to handle, then chop and place in a small bowl. Stir in parsley, sugar, cider vinegar, balsamic vinegar, salt and pepper; toss to coat. Set aside.
Grill the fish on the greased rack of an uncovered charcoal grill directly over medium coals for 4 to 6 minutes or until it begins to flake when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as directed.)
Serve the fish on buns. Using a slotted spoon, top the fish with relish.