GRILLED FISH ON SKEWERS
This recipe comes from a Moroccan cookbook that I once found in a bargain book shop. You can either use the grill on your oven or BBQ them. They are really tasty and served with green salad they make a light meal. The coriander in this recipe refers to fresh leaves/cilantro, not the seeds. The preparation time includes time for marinating, otherwise it would only be about 15 minutes.
Provided by -Sylvie-
Categories Moroccan
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl mix all ingredients apart from the fish.
- Add the fish to the marinade and make sure it is coated all over.
- Leave to marinate for at least two hours, stirring from time to time.
- Divide the fish onto four skewers. (Tip: If you use bamboo ones soak them in water beforehand to stop them from burning).
- Place under a hot grill or onto the BBQ and leave for about 8 minutes or until cooked through.
- Turn only once.
GRILLED FISH KEBOBS WITH PARSLEY AND GARLIC BUTTER
Provided by Giada De Laurentiis
Time 1h58m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers.
- Butter: In a small bowl, mix together the butter, garlic and parsley. Season with salt and pepper, to taste. Transfer the butter to the center of a 6-inch-square piece of plastic wrap. Fold the plastic over the butter and form it into a log, about 4-inches long and 1 1/2 inches in diameter. Refrigerate until firm, about for 1 hour. Slice the butter into 1/4 to 1/2-inch thick slices and transfer them to a plate.
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter and serve the butter alongside.
GRILLED FISH KABOBS WITH CHERRY TOMATOES
Generous chunks of swordfish and salmon line up with cherry tomatoes in this easy seafood dinner recipe. Basil oil provides the extra flavor for the grilled kebobs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 7
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.
FISH SKEWERS WITH HERBS AND LIME
In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it's a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you're looking to add a sauce, this is lovely served with some garlic-spiked yogurt on the side.
Provided by Melissa Clark
Categories seafood, skewers and kebabs, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
- Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
- When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
- Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.
GRILLED SHRIMP SKEWERS
"This recipe is similar to a barbecue shrimp dish I love at a restaurant in Florida," writes Sandy Lutz from North Canton, Ohio. "I serve it as an entree with brown rice and a salad, but it could work as an appetizer, too."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.
Nutrition Facts : Calories 308 calories, Fat 20g fat (2g saturated fat), Cholesterol 252mg cholesterol, Sodium 628mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein.
CHILI-GRILLED CATFISH SKEWERS
I got 10lbs of catfish nuggets on sale and I wanted a change from the usual breading and frying. Just enough bite, but not overwhelmingly spicy. DH wanted thirds so I guess I should have doubled the batch. Note: Catfish nuggets are a regional item mainly found in the southern US. They are the irregular odds and ends of broken fillets left over from the packing process. Either whole catfish fillets or any other firm, white fish with enough integrity to stay on the skewers can be substituted if you can't get catfish nuggets.
Provided by 3KillerBs
Categories Catfish
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Thread catfish nuggets on 6-8 bamboo skewers.
- Mix sauce ingredients thoroughly.
- Brush sauce onto both sides of the catfish skewers and let sit for 10 minutes.
- Heat grill medium high.
- Brush one side of catfish skewers with sauce again.
- Load into grilling basket and place on grill sauce side down.
- Grill 3-5 minutes until half done.
- Brush with remaining sauce.
- Flip and grill another 3-5 minutes until done.
- Note: The grilling basket may or may not be necessary. I am very nervous about cooking fish on the grill without it and risking losing our dinner into the flames.
Nutrition Facts : Calories 210.4, Fat 14.6, SaturatedFat 5.7, Cholesterol 68.6, Sodium 157.6, Carbohydrate 1.4, Fiber 0.4, Sugar 0.3, Protein 17.9
SPECIAL SEAFOOD KABOBS
Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,
Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.
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TOP 28 GRILLED FISH RECIPES - THE SPRUCE EATS
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Author Derrick RichesPublished 2018-07-23
- Ginger-Lime Swordfish. Swordfish is wonderful when prepared on the grill. The firm meat holds together well and it grills a lot like a good steak. This recipe includes a sweet and sour, Asian-inspired marinade that brings out the flavors of the fish and creates the perfect crust on the grill.
- Salmon With Lemon and Thyme. The combination of lemon and thyme is made for salmon, and this grilled salmon recipe is sure to become a dinnertime standby.
- Garlic Halibut Steaks. Halibut might just be the perfect fish for the grill and easily can become a personal favorite. It can be a bit of a splurge, but this recipe makes it worth the price.
- Sea Bass With Garlic Butter. Sea bass can be something of a blank canvas when it comes to flavor. This recipe features a rich garlic butter that is used to baste the fish after it is flipped on the grill, making for a fish dish that is quick and easy, and one that everyone will love.
- Blackened Red Snapper. Blackened fish typically comes out of a flaming hot skillet, but this version reduces the oil and puts it on an equally hot grill.
- Firecracker Salmon. The spicy Asian-inspired marinade for this salmon loads it up with flavor. The marinade combines Sambal chili paste with soy sauce, ginger, brown sugar, and garlic.
- Lime and Basil Tilapia. Let's be honest—tilapia is a type of fish that can really use a flavor boost. This recipe infuses a good dose of lime and basil to this grilled fish after a short time in the marinade.
- Onion Butter Cod. Cod is a great fish for the grill. It may need a gentle touch, but the buttery texture is fantastic. In this recipe, the butter flavored with white wine and onion is basted on the cod as it grills, creating layers of flavors on the fish as it cooks.
- Basil-Rosemary Grilled Trout. Trout is a popular fish that is lovely when it is freshly caught and cooked over a campfire. Although it is more likely we'll be cooking on a grill in our backyard, this fish will still be delicious, especially on a charcoal grill.
- Mexican Red Snapper. This is a classic Mexican recipe for grilling whole red snapper where the entire fish is coated in achiote paste and citrus to build the flavors.
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