BARBECUED FISH
As I mention above, you have a lot of leeway here in terms of what fish you use or which sauce you choose. I happen to like using fillets of bass-like fish with a mustard-based BBQ sauce, but you can go other routes if you want, and even use thick steaks like salmon or tuna.
Provided by Hank Shaw
Categories Main Course
Time 1h15m
Number Of Ingredients 4
Steps:
- Salt the fillets well and put in the fridge for 30 minutes while you get your barbecue ready. Clean your grill grates well and, if you are working with a scaled fish, slick the grates with some vegetable oil. Preheat the grill to anywhere from 200F to 250F.
- When you're ready to barbecue, slick the skin side of the fish with some vegetable oil. Do this from the head end of the fillet backwards, so you're going with the grain of the scales.
- Paint the flesh side of the fillets with the BBQ sauce of your choice, or a nice dusting of a barbecue rub you like -- or just a grind of black pepper if you want to stay simple.
- Set the fillets skin side down in the grill, cover the grill and cook as slowly as you can stand. A thin, 1/2-inch fillet like the one in the picture, barbecued at 200F, was perfect in 45 minutes. Remember slower is better, so you get more smoky flavor.
- Serve your fish on the skin -- you eat it by picking the meat off the skin with a fork -- with some lemon or lime wedges, a nice vegetable and either rice or potato salad.
Nutrition Facts : Calories 50 kcal, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 559 mg, Sugar 8 g, ServingSize 1 serving
GRILLED FISH STEAKS
My husband is not much of a fish lover but when I made this recipe with halibut he very much enjoyed it. It's very simple.
Provided by Sadie
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 1h30m
Yield 2
Number Of Ingredients 8
Steps:
- In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
- Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 2.2 g, Cholesterol 62.5 mg, Fat 43.7 g, Fiber 0.6 g, Protein 36.3 g, SaturatedFat 5.6 g, Sodium 1259.3 mg, Sugar 0.2 g
GRILLED MARINATED SWORDFISH STEAKS
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED FISH STEAKS
Planning a cookout? Think fish. Grilling fish is fast, easy and delicious!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat coals or gas grill for direct heat. Sprinkle both sides of fish steak with salt and pepper. Mix butter and lemon juice; set aside.
- Grill fish steak uncovered about 4 inches from medium heat 7 to 10 minutes, brushing 2 or 3 times with butter mixture. Carefully turn fish. (If fish sticks to the grill, loosen gently with a turner.) Brush other side with butter mixture.
- Grill uncovered 7 to 10 minutes longer or until fish flakes easily with fork. Brush with butter mixture.
Nutrition Facts : Calories 200, Carbohydrate 0 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg
CAJUN GRILLED FISH STEAKS
Want to eat more fish? These steaks, topped with a corn and tomato relish, are ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small bowl, mix relish ingredients; set aside.
- Brush halibut with Worcestershire sauce; sprinkle with pepper and oregano.
- Place fish on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until fish flakes easily with fork. Serve fish with relish.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 90 mg, Fiber 1 g, Protein 34 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g
BBQ FISH STEAKS
It doesn't matter if you're making salmon, swordfish, halibut or some other fish altogether, BBQ Fish Steaks is a great recipe for any of them. Our BBQ Fish Steaks recipe is surprisingly simple, but still full of bold flavors. Try something new at your next cookout with BBQ Fish Steaks.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat greased grill to medium heat.
- Mix all ingredients except fish until blended.
- Grill fish 4 min. on each side. Brush with half the barbecue sauce mixture. Grill 3 to 4 min. or until fish flakes easily with fork, turning after 2 min. and brushing with remaining barbecue sauce mixture.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
SIMPLE GRILLED COD STEAKS
Steps:
- To keep the steaks from falling apart, fold the long, thin end pieces-the belly flaps-inward to form a compact round of flesh. Tie a length of kitchen twine in a loop around the outside band of skin of the fish, securing the flaps within; pull to tighten, and knot it securely.
- Sprinkle both sides of the steaks with salt, coat with garlic oil, and place in a dish with a few garlic slices and the herb stems strewn over them. Marinate for an hour or two at room temperature, or longer if refrigerated.
- Preheat the clean rack of a grill over high heat until very hot. Just before putting on the fish, rub the grill with an oiled towel or a piece of pork fat. Wipe excess garlic oil off the steaks, and set them on the grill.
- Sear the steaks without moving them for 4 to 5 minutes. Brush the tops with garlic oil. If the fish isn't sticking, check the cooked undersides and flip the steaks over as soon as the grill marks are golden brown. If the flesh sticks, grill another minute to sear, then turn the steaks over, using a sharp-edged broad metal spatula if necessary, to separate the flesh from the grill.
- Grill to mark the second side, 3 to 4 minutes; brush the top side with a small amount of garlic oil, and lower heat to medium. If the flesh is not sticking, you can make crosshatch grill marks if you wish: lift the steak after 3 minutes, rotate it 90 degrees or so in relation to the grill rack, then lower it on the same side.
- When the second side has grilled for 4 minutes or more, check for doneness by feel and sight: when the exterior flakes and the center of the steak is opaque but moist (push aside the flesh with a knife blade to see inside), remove steaks to a platter.
- Sprinkle with salt and drizzle with garlic oil. Serve right away with sauce on the side, or top with spoonfuls of salsa verde, or drizzle salmoriglio, or dress with just a plain slice of lemon and some extra-virgin olive oil.
- First Make Garlic Oil and Other Tips for Grilled Seafood
- Here are my basic preparations for all fish or shellfish before grilling. They're useful for either gas or charcoal grills, although every grill differs in heat output and cooking times:
- First, make plenty of garlic-infused oil, ahead of time, to flavor all fish and shellfish, including clams, mussels, and oysters in the shell.
- For one cup of oil, drop 1/4 cup of sliced garlic in 1 cup extra-virgin olive oil with 1/4 teaspoon salt. Let the oil infuse for 1/2 hour to 1 hour before using; then remove the garlic slices. The oil can be refrigerated for a week or more.
- Marinate the seafood in garlic oil: pour just enough oil over to coat; toss and turn to oil all surfaces. Toss in some of the garlic slices if the garlic oil is freshly made, or a few newly cut slices, as well as fresh herb stems or branches-such as thyme, bay leaves, or rosemary. Marinate all fish for an hour or two if possible before grilling, or even overnight (refrigerated, of course).
- Clean and scrape the grill rack well, and get it intensely hot over high heat or hot piled coals before putting on the fish.
- Grease the hot grill rack lightly before putting on food, with an oiled paper towel, or a piece of cured pork skin from prosciutto end (page 129).
- Sear fish without turning until deeply marked by the grill, anywhere from 2 to 5 minutes. Thorough searing minimizes sticking.
- For large fish or steaks, initially cook over high heat, then, halfway through, lower heat to medium; for smaller pieces, lower the heat (or spread the coals) and cook only over medium heat.
- Keep garlic oil handy, and drizzle or brush on seafood sparingly while grilling-usually on turning the pieces. Avoid spilling any oil onto the lava rocks or coals and starting smoky, bad-tasting flare-ups.
- Grill simple garnishes and accompaniments for seafood at the same time. I grill rounds of lemon on the rack alongside my fish or shellfish, until nicely caramelized, 5 minutes or more, turning them occasionally. Another favorite: brush slices of country bread with garlic oil, and mark well on both sides (over a cool section of the grill), to serve with the fish.
- Serving Suggestions . . .
- Cooked Carrot Salad with Pine Nuts and Golden Raisins (page 45), Scallion and Asparagus Salad (page 35), or Eggplant all'Uccelletto (Poached Eggplant with Vinegar, Garlic, and Mint; page 252) would be an ideal accompaniment for grilled cod.
- First Make Garlic Oil-And Other Tips for Grilled Seafood
- Just a few steps from my kitchen is the door to a shady terrazzo where we relax and eat many of our summer meals. On one wall is a beautiful old-fashioned brick fireplace for cooking meats over wood coals. But often, I have to confess, I do my everyday grilling on a convenient gas grill with adjustable burners. And usually I grill fish or shellfish-it's always quick, and my family loves it.
- Here are my basic preparations for all fish or shellfish before grilling. They're useful for either gas or charcoal grills, although every grill differs in heat output and cooking times:
- First, make plenty of garlic-infused oil, ahead of time, to flavor all fish and shellfish, including clams, mussels, and oysters in the shell.
- For one cup of oil, drop 1/4 cup of sliced garlic in 1 cup extra-virgin olive oil with 1/4 teaspoon salt. Let the oil infuse for 1/2 hour to 1 hour before using; then remove the garlic slices. The oil can be refrigerated for a week or more.
- Marinate the seafood in garlic oil: pour just enough oil over to coat; toss and turn to oil all surfaces. Toss in some of the garlic slices if the garlic oil is freshly made, or a few newly cut slices, as well as fresh herb stems or branches-such as thyme, bay leaves, or rosemary. Marinate all fish for an hour or two if possible before grilling, or even overnight (refrigerated, of course).
- Clean and scrape the grill rack well, and get it intensely hot over high heat or hot piled coals before putting on the fish.
- Grease the hot grill rack lightly before putting on food, with an oiled paper towel, or a piece of cured pork skin from prosciutto end (page 129).
- Sear fish without turning until deeply marked by the grill, anywhere from 2 to 5 minutes. Thorough searing minimizes sticking.
- For large fish or steaks, initially cook over high heat, then, halfway through, lower heat to medium; for smaller pieces, lower the heat (or spread the coals) and cook only over medium heat.
- Keep garlic oil handy, and drizzle or brush on seafood sparingly while grilling-usually on turning the pieces. Avoid spilling any oil onto the lava rocks or coals and starting smoky, bad-tasting flare-ups.
- Grill simple garnishes and accompaniments for seafood at the same time. I grill rounds of lemon on the rack alongside my fish or shellfish, until nicely caramelized, 5 minutes or more, turning them occasionally. Another favorite: brush slices of country bread with garlic oil, and mark well on both sides (over a cool section of the grill), to serve with the fish.
GRILLED FISH FILLETS OR STEAKS
Fish steaks are relatively foolproof - they're practically designed for grilling. It always helps to make sure the grill is clean and well oiled just before you put the fish on. Just hold some paper towels in tongs and dip them in a small bowl of oil, then rub on the grates.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat a charcoal or gas grill until quite hot, and put the rack 3 or 4 inches from the heat source. Drizzle the flesh of the fish with olive oil, and sprinkle it with salt and pepper.
- When the fire is ready, grill the fish for about 5 minutes, or until it's firm enough to turn. Turn, and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with tomato salsa.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 34 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 412 milligrams, Sugar 0 grams, TransFat 2 grams
CLASSIC NANTUCKET-STYLE GRILLED FISH STEAKS
Provided by Elizabeth Karmel
Categories Fish Quick & Easy Backyard BBQ Mayonnaise Seafood Halibut Tuna Summer Grill/Barbecue Swordfish
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. Build a charcoal fire or preheat a gas grill.
- 2. Coat the steaks on both sides with mayonnaise. Season to taste with salt and pepper.
- 3. Place the fish on the cooking grate over direct medium heat. Cover and cook, turning once halfway through the cooking time, until the fish is opaque but still moist in the center, about 10 minutes.
- 4. When done, let the fish rest for 3 to 5 minutes. Serve with additional salt, pepper, and lemon wedges, if desired.
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