Glazed Grilled Fish Recipes

PINEAPPLE-GLAZED FISH

Pineapple-Glazed Fish image

"My son and our friends often spend a day fishing," writes JoAnn McGuane of Spring, Texas. "This is one of my favorite ways to serve their catch."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 can (8 ounces) unsweetened sliced pineapple
1-1/2 teaspoons cornstarch
1/4 teaspoon ground ginger
2 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
4 fresh or orange roughy fillets (6 ounces each)

Steps:

Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine cornstarch and ginger; stir in pineapple juice until blended. Add honey and soy sauce. bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour half into a small serving bowl. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, uncovered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with glaze. , Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through, basting frequently with glaze. Serve fish with pineapple and reserved glaze.

Nutrition Facts : Calories 190 calories, Fat 1g fat (0 saturated fat), Cholesterol 34mg cholesterol, Sodium 415mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

MISO-GLAZED FISH

Miso-Glazed Fish image

Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.

Provided by Martha Rose Shulman

Categories dinner, easy, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

Steps:

Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams

CITRUS-GLAZED GRILLED SALMON

Citrus-Glazed Grilled Salmon image

It's not just for toast. Tangy marmalade, blended with a little lemon juice and basil, makes a wonderful glaze for grilled fish.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 7

Ingredients

1/4 cup orange marmalade
1 tablespoon lemon juice
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil leaves
4 (6-oz.) salmon fillets
Nonstick cooking spray
1/2 teaspoon garlic-pepper blend
1/4 teaspoon salt

Steps:

Heat gas or charcoal grill. In small bowl, combine marmalade, lemon juice and basil; mix well. Spray skin side of salmon with nonstick cooking spray. Turn salmon over; sprinkle with garlic-pepper blend and salt.
When grill is heated, place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 12 to 17 minutes or until fish flakes easily with fork, brushing with marmalade mixture during last 8 to 10 minutes of cooking time.

Nutrition Facts : Calories 250, Carbohydrate 4 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1/4 of Recipe, Sodium 250 mg, Sugar 2 g

GLAZED GRILLED FISH

Glazed Grilled Fish image

Make and share this Glazed Grilled Fish recipe from Food.com.

Provided by Latchy

Categories < 15 Mins

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons fruit chutney
1 tablespoon honey
1 tablespoon chopped fresh coriander
2 garlic cloves, crushed
4 white fish fillets

Steps:

Combine oil, lemon juice, fruit chutney, honey, coriander and crushed garlic in a small jar to mix.
Place fish fillets in a non metal dish.
Pour oil mixture over fish and refrigerate for 1 hour.
Transfer the fish to a cold, slightly oiled grill tray and cook under high heat for 4 minutes each side, brushing with extra marinade occasionally.

Nutrition Facts : Calories 162.6, Fat 8, SaturatedFat 1.2, Cholesterol 61.6, Sodium 67, Carbohydrate 5.5, Fiber 0.1, Sugar 4.5, Protein 17

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