grilling fish recipes
Grilled Fish Recipes
Fish can be considered as a healthy alternative to pork, chicken or beef. You can prepare a wide variety of delicious recipes by grilling it. Try some of the following exotic dishes for your family dinner.
- Salmon Steaks, 4
- Orange Juice, ½ cup
- Butter, (softened) ¼ cup
- Lime Juice, 3 tbsp.
- Vegetable Oil, ¼ cup
- Tequila, 1 tbsp.
- Garlic, (minced) 1 clove
- Habanero Pepper, (minced) 1 tbsp.
- Lime Zest, (grated) 1 tbsp.
- Lime Zest, (grated) 2 tsp.
- Habanero Pepper, (minced) 2 tsp.
- Lime Juice, 1 tbsp.
- Garlic Salt, ¼ tsp.
- In a bowl, mix orange juice, vegetable oil, tequila, 3 tbsp. lime juice, 1 tbsp. habanero pepper, 1 tbsp. lime zest, and garlic. Keep aside a small amount of this mixture to use as a basting sauce. Pour the remaining mixture into a shallow baking dish.
- Keep salmon in the shallow dish and cover it with the mixture.
- Cover and refrigerate it for 2 - 4 hours. Turn it over frequently.
- In a small bowl, mix garlic salt, softened butter, 2 tsp. habanero pepper, 1 tbsp. lime juice, and 2 tsp. lime zest.
- Cover it and refrigerate.
- Preheat the grill on medium heat. Lightly oil the grill grate.
- Place salmon on the grill and cook for about 5 - 8 minutes per side, until the flesh can be flaked with a fork.
- Transfer the salmon to a serving dish and top it with a mixture of butter, habanero pepper, lime zest, and lime juice.
- Shallots, (peeled and finely chopped) 2
- Skin-on Fillets Fish, (such as striped bass, blue fish or mahi mahi) 46 oz.
- Red Wine Vinegar, ¼ cup
- Dry-style Blueberry Wine, 1 cup
- Lemon Zest, (chopped) ½ tsp.
- Wild Blueberries, (fresh or frozen) ¾ cup
- Cayenne Pepper, as per taste
- Lemon Juice, 1 lemon
- Unsalted Butter, (cut into small pieces and chilled) 8 tbsp.
- Freshly Ground Black Pepper, as per taste
- Olive Oil
- Fresh Chives, (¾-inch cut) 2 tbsp.
- Sea Salt
- Lemon, (optional) (quartered) 1
- Heat the grill at a high temperature.
- In a skillet, mix together vinegar, blueberry wine, lemon zest, lemon juice, shallots, and ¼ cup of blueberries. Bring this mixture to a boil. Reduce the heat and allow it to boil slowly. Reduce the sauce to get the quantity of about ¼ cup.
- Over medium heat, whisk in the butter to make a smooth emulsion. Add 1 tbsp. at a time. Filter through a fine sieve. Season it with a pinch of cayenne and sea salt. Keep it warm.
- Rub a little quantity of oil over the fish and season it with pepper and salt.
- Grill it for about 5 - 8 minutes per side, until it becomes opaque.
- Just before you serve it, swirl the chives and remaining ½ cup of blueberries into the beurre bleu. Serve it over the dish.
- Mahi Mahi, (fillets) 46 oz.
- Water, 2 cups
- Soy Sauce, ½ cup
- Orange and Lemon, ¼
- Green Onions, (coarsely chopped) 3
- Sesame Oil, ½ cup
- Garlic, (chopped) 1 tbsp.
- Green Onions, (sliced) ½ cup
- Dark Brown Sugar, 1½ cup
- In a bowl, mix together brown sugar, coarsely chopped onions, chopped garlic, sliced green onions, soy sauce, and water. Cook this mixture over medium heat for about 2 hours. The mixture should reduce to syrup. Strain it.
- Grill the fish to desired color and softness.
- Sauté onions in hot oil for about 1 minute. Then add the soy-sugar mixture. It will come to bubble when mixed.
- Brush the sauce on mahi mahi for last minute cooking.
- When you serve the dish, spoon rest of the sauce over it.