Grilled Fish Kebobs With Parsley And Garlic Butter Recipes

GRILLED CLAMS WITH GARLIC BUTTER

Steps:

• Preheat a grill or Great Grates over medium heat.
• Scrub and rinse the clams. Keep refrigerated until ready to use.
• Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
• Set up the littleneck clams on the grill or Great Grates or place them directly on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.

GRILLED FISH KABOBS WITH CHERRY TOMATOES

Steps:

• Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 1/2 inches each); thread against the grain on 8 skewers, alternating with tomatoes.
• In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.
• Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.

GRILLED FISH WITH LEMON PARSLEY BUTTER

Steps:

• Preheat grill to medium-high heat.
• Coat cold grill rack with cooking spray; place over heat.
• Combine butter, parsley, lemon zest, salt and rosemary in small bowl; set aside.
• Coat fish with cooking spray; place on grid.
• Grill, uncovered, 3 minutes.
• Turn; grill 2 to 3 minutes longer or until opaque in center.
• To serve, squeeze juice from 1 lemon half evenly over each fillet.
• Top with equal amounts of parsley mixture.

SPICY FISH KEBOBS

Steps:

• Blend olive oil, lemon juice, garlic, harissa, cumin, black pepper, and salt together in a blender or food processor until marinade is smooth. Place tuna in a bowl and pour marinade over tuna; toss to coat. Marinate in the refrigerator for at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread 1 piece tuna, 1 piece red bell pepper, 1 piece yellow bell pepper, and 1 piece onion onto 1 skewer; repeat 4 times. Repeat with remaining ingredients using the remaining 5 skewers.
• Cook skewers on grill until fish flakes easily with a fork, about 10 minutes.

SWORDFISH KEBABS WITH GARLIC PARSLEY SAUCE RECIPE

Steps:

• Preheat grill to medium. Brush grill grate with oil. For the kebabs, thread swordfish, zucchini, potatoes, and onion onto skewers; coat with nonstick spray and season with salt and pepper. Grill kebabs, covered, until fish is cooked through, 6 minutes, turning halfway through. Grill lemons, covered, cut sides down, until charred, 2 minutes; juice two halves and set aside remaining halves. For the sauce, mince parsley, garlic and seasonings in a food processor. Add oil, vinegar and 2 Tbsp. grilled lemon juice and process until combined. Brush kebabs with sauce. Serve kebabs with remaining sauce and lemon halves.

GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE

Steps:

• In a small pot, whisk together white wine, shallots and garlic.
• Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
• Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
• Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
• Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
• Thanks for your reviews and suggestions to correct this recipe.