swordfish,there are some small bones,but all in all this is a very good fish for grilling.

Salmon, Tuna and swordfish are some of the stronger fish types that will hold up well to grilling.

Salmon is the best fish for grilling

If u have these in your grocers, these are good for grilling..

Salmon, Tuna, Flounder, Catfish, Mudfish, Sea Bass, Bluefish, Sworfish, Hallibut, Haddock, Trout, Kingfish…
actually, any fish is good as long as it is fresh…

Any of the denser whitefish are good, salmon does well on the girll. Also whole fish of any type can be done on the grill. I would not try to grill any type of filet, such as catfish or sole.

Mahi Mahi and Salmon are excellent for grilling, but you mentioned you love Talapia. You might also want to try Orange Roughee. It is a white, flaky fish with a mild taste that would be good for grilling. I broiled it and it turned out good.

Any but mackerel is very good. High in omega3 don’t add any fat.

snapper, swordfish….good on the grill

here is a recipe achiote paste..
INGREDIENTS
5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice berries
1/2 teaspoon whole cloves
3 habanero peppers, seeded
1/2 cup orange juice
1/2 cup white vinegar
8 cloves garlic
2 tablespoons salt
5 lemons, juiced
1 teaspoon premium tequila
DIRECTIONS
With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

Salmon .. with Homemade Dill sause .. YUMMY !!

This recipe calls for a whole fish. If you haven’t grilled a whole fish yet, it isn’t as difficult as it might sound. This is the traditional Mexican method for grilling snapper.

INGREDIENTS:
1 whole red snapper, split and butterflied (about 2 pounds worth)
1/2 cup achiote paste
1/2 cup orange juice
3 tablespoons lemon juice
3 tablespoons lime juice

PREPARATION:
Mix achiote paste (you should be able to find it in a Mexican market) with citrus juices. Cover all surface of the fish. Place in refrigerator and let sit for at least two hours. Light grill and get a medium flame.

Oil grill and place fish skin side down. When fish is about half way done (about 5 minutes) turn and continue cooking another 3 minutes. The fish is done when the juices start boiling. You should be able to lift the central bone out easily when the fish is cooked. Top with heated salsa.
The traditional Mexican way to cook fish is to place it on a banana leaf. If you can find them, wash the leaf and place on grill while it’s still wet. Then add the fish. This is an old trick to keep the fish from sticking to the grill and falling apart when you try to turn it.