GRILLED WHOLE FISH WITH ROASTED TOMATO-CHILE SAUCE
Categories Food Processor Fish Tomato Backyard BBQ Snapper Hot Pepper Summer Grill Grill/Barbecue Cilantro Tortillas Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- For sauce:
- Line heavy large skillet with foil. Place tomatoes and chiles in skillet; cook over medium-high heat until skins begin to blister and blacken in spots, turning occasionally, about 20 minutes for tomatoes and 10 minutes for chiles. Remove from heat and cool slightly. Peel tomatoes; transfer to processor. Add chiles, onion, and garlic. Blend until coarse puree forms. Transfer sauce to bowl. Stir in cilantro, parsley, and salt. (Can be prepared 4 hours ahead. Cover and chill.)
- For fish:
- Prepare barbecue (medium-high heat) or preheat broiler. Rinse fish inside and out with cold water; pat dry. Open fish flat, like a book. Rub fish inside and out with oil; sprinkle inside with oregano, salt, and pepper. If grilling, place fish, opened flat, in grill basket. If broiling, place fish, opened flat, on oiled rimmed baking sheet. Grill or broil fish just until opaque in center, about 6 minutes per side.
- Using spatula, transfer fish to platter. Sprinkle with lime juice; serve with tomato sauce and warm corn tortillas.
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
- Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
- Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
- Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams
PESCADO AL CARBON: GRILLED FISH WITH SALSA FRESCA
Steps:
- Mix tomatoes, onions, cilantro, serrano chiles, extra-virgin olive oil, lime juice, avocados together in a large bowl. Adjust seasonings with salt and freshly ground black pepper. Let the flavors come together at room temperature for about 1 hour.
- Prepare grill and when coals are ready, coat fish fillets with olive oil, salt and fresh pepper and grill about 4 minutes per side (depending on thickness). Plate fish and top with salsa. Serve with grilled vegetables of your choice and rice.
CORN COOKED IN HUSKS ON THE GRILL WITH CHILE-LIME BUTTER
Simple and delicious. This is a nice twist on grilled corn-on-the-cob because it includes a chilie-lime butter. The butter can be made up to 2 days ahead, covered and refrigerated. Just bring it back to room temperature before brushing on the corn. Enjoy!
Provided by LifeIsGood
Categories Corn
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pull the husks back from the corn and remove the silks.
- Pull the husks back into place around the corn.
- Soak the ears in warm water for at least 30 minutes.
- For the Chilie-Lime Butter:.
- In a small bowl, whisk together the butter, chilie powder, lime juice, salt and pepper.
- Preheat the grill.
- Remove the corn from the water and pat dry.
- Gently peel the husks back from the corn and brush the corn with the butter.
- Pull the husks back around the corn and tie with a piece of husk or kitchen string to keep the husks around the corn.
- When the grill is hot, place the cobs on the rack and cook until the kernels are tender and lightly browned, about 20 minutes, turning occasionally.
- The outer husks will burn, but the inner layers will protect the corn.
- Remove the husks and serve immediately.
- Pass additional chilie-lime butter.
SEA BASS GRILLED IN CORN HUSKS WITH COMPOUND BUTTER
This recipe is from a Cuisine magazine. Cooking fish in corn husk packets poaches and steams the fish so that you don't have to turn it over. The corn husks also make a neat presentation since the fish is served in the packet. Note: I have included the nutritional breakdown in the recipe because Zaar is calculating based on the 3 butter recipes included. You will only use 2 tsp. butter per fish, but I am including 3 choices which all work well with this fish. These compound butters can be made in advance and can be frozen and cut into medallions as needed. When these butters melt, they become a sauce, not just melted butter and taste good on a variety of meats, vegetables and pasta.
Provided by CookGordon
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the Compound Butter -- Beat room temperature butter with a fork until creamy. Once it is smooth, add remaining ingredients and blend until all the ingredients are distributed evenly throughout the butter. Place a square of plastic wrap (like Saran Wrap) on the counter and mound the butter in a line down the center. Shape the butter into a cylinder and wrap the plastic around the butter, rolling it back and forth to shape. Twist the ends tightly and pull them at the same time, this forms a perfectly round, smooth log. Refrigerate or freeze until firm.
- To prepare the fish -- Soak 12 of the larger outer husks in hot water for 5 minutes. Put two soaked husks on work surface, one on top of the other. The two layers will keep the fish from burning. Place fish fillet centered in the cradle of the husk.
- Season the fish well with salt and pepper. Now, place a slice of compound butter (approx. 2 tsp.) on top of the fish.
- Place another husk on top of the fish and tuck into bottom husk. Make the pouch as gap-free as possible. Secure both ends of the packet with soaked cotton string.
- Grill packets over medium heat. They'll poach and steam in the packets so you don't need to turn them over.
- Cook about 10 minutes per inch of thickness.
- To serve, present fish in the grilled corn husk. Remove one knot and pull back top husk (like it's on a hinge).
- Doneness: If you're unsure about the timing test for doneness, use an instant read thermometer. Insert it through the packet into the thickest part of the fish. It's done when temp hits 125 - 130°F.
- Nutritional Information per serving: Calories 130: Total Fat 7(G): Calories from fat: 49%: Sodium 257(MG): Carb 0(G).
Nutrition Facts : Calories 730.9, Fat 71.4, SaturatedFat 44.3, Cholesterol 229.9, Sodium 151, Carbohydrate 2.4, Fiber 0.5, Sugar 1.1, Protein 22.2
GRILLED SALMON IN CORN HUSKS
Provided by Reed Hearon
Categories Fish Garlic Herb Backyard BBQ Salmon Corn Hot Pepper Summer Grill Grill/Barbecue
Yield Serves 2
Number Of Ingredients 15
Steps:
- To make the salmon:
- Prepare grill.
- Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages. Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until combined well.
- On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one fourth epazote, and one fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.
- Grill packages around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.)
- Serve salmon packages with salsa.
- To make the chipotle rub:
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
- Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.
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