Basting Sauce For Grilled Fish Recipes

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BASTING SAUCE FOR GRILLED FISH



Basting Sauce for Grilled Fish image

This is not a marinade it is used to baste while grilling and works well with all fish, I have used it on salmon and halibut with great results... this is very good!

Provided by Kittencalrecipezazz

Categories     Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup butter
1/4 cup brown sugar
1 teaspoon garlic powder (or 2 garlic cloves, finely minced)
2 tablespoons lemon juice
1 tablespoon soy sauce
1/2-1 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)

Steps:

  • In a small saucepan combine all ingredients; cook over low heat until the sugar is dissolved; cool.
  • Before grilling the fish coat both sides in the sauce.
  • Place on grill and continue to baste frequently.
  • Grilling time for thicker cuts of fish is about 7-9 minutes.

BARBECUE RECIPES BASTING SAUCE FOR GRILLED FISH



Barbecue Recipes Basting Sauce for Grilled Fish image

Make and share this Barbecue Recipes Basting Sauce for Grilled Fish recipe from Food.com.

Provided by JackieOhNo

Categories     Sauces

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 6

1 cup salad oil
1/4 cup lemon juice
1 garlic clove, minced
1/2 teaspoon paprika
1 teaspoon dry mustard
salt and pepper, to taste

Steps:

  • Combine all ingredients and simmer for a few minutes. Especially good for basting grilled fish.

BARBECUE GRILLING SAUCE



Barbecue Grilling Sauce image

This slightly sweet basting sauce was made for chicken, but don't stop there. Try it on pork or grilled veggies, too. -Kathryn Dunn, Axton, Virginia

Provided by Taste of Home

Time 5m

Yield 2-1/2 cups.

Number Of Ingredients 5

1 bottle (12 ounces) chili sauce
1 jar (10 ounces) orange marmalade
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1-1/2 teaspoons celery seed

Steps:

  • In a small bowl, combine all ingredients. Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.

Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

BASTING SAUCE FOR GRILLED FISH RECIPE



Basting Sauce for Grilled Fish Recipe image

Provided by á-49363

Number Of Ingredients 7

1/4 cup butter
1/4 cup brown sugar
1 teaspoon garlic powder (or 2 garlic cloves, finely minced)
2 tablespoons lemon juice
1 tablespoon soy sauce
1/2-1 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)

Steps:

  • In a small saucepan combine all ingredients; cook over low heat until the sugar is dissolved; cool. Before grilling the fish coat both sides in the sauce. Place on grill and continue to baste frequently. Grilling time for thicker cuts of fish is about 7-9 minutes. Read more: http://www.food.com/recipe/basting-sauce-for-grilled-fish-367436?oc=linkback

GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE



Grilled Vegetables with Lemon, Thyme and Mustard Basting Sauce image

Categories     Mustard     Vegetable     Side     Vegetarian     Summer     Grill/Barbecue     Thyme     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Side-dish servings

Number Of Ingredients 20

Basting Sauce
1/2 cup (1 stick) butter, diced
1/3 cup chopped shallots
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
Vegetables
2 large ears fresh corn, husked, each cut crosswise into 4 pieces
1 small eggplant (about 1 pound), cut crosswise into 1/2-inch-thick rounds
1 large red onion, cut into 3/4-inch-thick wedges
1 large red bell pepper, seeded, cut lengthwise into 6 strips
1 large yellow or green bell pepper, seeded, cut lengthwise into 6 strips
1 large zucchini, trimmed, quartered lengthwise
8 asparagus spears, trimmed
1 large carrot, peeled, cut on deep diagonal into 1/4-inch-thick slices
Grilling And Serving
Fresh herb sprigs
Lemon wedges

Steps:

  • Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
  • Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
  • Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
  • Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
  • Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

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