This may not be the most Fall-ish recipe, but we grill year-round. Brave the cold to try it & you'll save washing a pan!
Marinate your fish in soy sauce for 30-60 minutes in the refrigerator. (I put 4-6 thawed salmon steaks in a gallon-size Ziplock with about 1 cup of soy sauce.)
Get your grill hot. In a breading dish (or shallow bowl), mix grated Parmesan cheese and sesame seeds in a 1:1 ratio. (Use about 1/2 to 1 full cup of each.)
Lay out a sheet or two of tin foil and spray non-stick cooking spray (Pam) on the foil. Using a fork, remove each fish fillet from the soy sauce, coat both sides in the cheese/sesame seed mixture, then place on foil. I put 2-3 fillets on each sheet of foil, then slide a cutting board underneath to transport to the grill.
Grill on med-high heat for 8-10 minutes each side, depending on the thickness of your fish. You can check for doneness using a meat thermometer or checking if the fish flakes with a fork. Enjoy!
*I make this with thick, skinless salmon fillets - marinate about 1 hour, and cook about 15-18 minutes total time (we like our fish a little crispy). It also works great with large trout fillets, with skin on one side - I just skip the marinade step and brush some soy sauce on top, sprinkle the cheese/sesame seed mixture on the no-skin side and don't turn it over while grilling.
Mangia! (Eat!) . . . Cindy Lou Who