Grilled Fish Three Guys Style Recipes
GRILLED FISH SANDWICHES
I season these fish fillets with lime juice and lemon pepper before grilling them. A simple honey mustard-mayonnaise sauce puts the sandwiches ahead of the rest. -Violet Beard, Marshall, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat grill or broiler. Brush cod with lime juice; sprinkle with lemon pepper. Place on an oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until fish just begins to flake easily with a fork, 4-5 minutes per side., Meanwhile, mix mayonnaise, mustard and honey; spread onto bun bottoms. Top with fish, lettuce, tomato and bun tops.
Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 499mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GRILLED FISH SANDWICHES FOR TWO
If you are in a hurry to get dinner on the table, these grilled fish sandwiches will be ready in less time than it takes to preheat the grill! To make things even quicker, I used a purchased remoulade sauce, but there are some great recipes for remoulade here on the site. We like simple toppings of lettuce and sliced tomatoes, but feel free to add your favorite sandwich toppings, if you prefer!
Provided by Bibi
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
- Melt butter and stir in Creole seasoning and smoked paprika.
- Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
- Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
- Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.
Nutrition Facts : Calories 713.1 calories, Carbohydrate 71.6 g, Cholesterol 76.8 mg, Fat 27.6 g, Fiber 5.2 g, Protein 42.6 g, SaturatedFat 7.6 g, Sodium 999.8 mg, Sugar 6.8 g
WHOLE GRILLED FIESTA FISH
Provided by Guy Fieri
Time 1h9m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Add the cilantro, jalapeno, garlic, orange zest, lime zest, lemon zest, grapefruit zest, orange juice, oil, lime juice, lemon juice, grapefruit juice, agave, 2 teaspoons salt and 1 tablespoon pepper to a large re-sealable plastic bag and mix well.
- Add the fish and turn to coat, allowing the marinade to get inside the fish as well. Cover and refrigerate for 15 minutes, flip over and refrigerate 15 minutes more.
- Preheat the grill to a low heat setting. Using a paper towel, rub the grill grates liberally with the canola oil 7 to 10 times.
- Remove the fish from the marinade and stuff the cavity with the lemon slices, if using, and a couple tablespoons of the marinade and place on the hot grill. Cook for 10 to 12 minutes, carefully turn over using a fish spatula and cook for an additional 10 to 12 minutes, or until the fish is flaky.
- While the fish is cooking, place the lemon halves cut-side down on the grill until lightly charred.
- Remove from the grill and cut the meat from the bones. Serve the fish with grilled lemons squeezed over top.
GRILLED FISH HANOI STYLE
Got this recipe when I went on a cooking course in Hanoi and this was one of four dishes I made. It is very flavorful and filling but not heavy. Some of the ingredients are a bit out-of-the-ordinary but I promise you, its worth it! These can be eaten by themselves, inside rice paper rolls or as in this recipe.
Provided by NOOBchef
Categories Vietnamese
Time 3h30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Peel the galanga and cut into pieces, then process in a blender with a tablespoon of water.
- In a blender, combine turmeric with a little water and a dash of lemon juice, press and strain.
- Strain the shrimp paste together with the fermented rice to collect the juice.
- Mix together the galanga, the turmeric juice, the shrimp paste and rice mixture and the cashew nut oil.
- Season with oyster sauce and sugar.
- Marinate the fish in the mixture for at least three hours.
- Arrange the pieces of the fish on a grill. Grill on a cast iron plate with oil with a little dill, white parts of chives, peanuts and dried onion on top - turn continuously.
- Serve hot with the "bun" noodles and a Vietnamese dipping sauce.
- P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.
Nutrition Facts : Calories 2566.4, Fat 62.2, SaturatedFat 11.7, Cholesterol 477.3, Sodium 2076.3, Carbohydrate 379.5, Fiber 29.4, Sugar 28.6, Protein 129.1
GRILLED FISH THREE GUYS STYLE
Make and share this Grilled Fish Three Guys Style recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h12m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add marinade ingredients to a non-metallic bowl; mix with a spoon.
- Place fish in a shallow non-metallic pan; cover with the marinade; cover pan with plastic wrap and refrigerate for no more than 2 hours; remove fish from marinade.
- Make sure your grill surface is clean and well-oiled; set up gas or charcoal grill so that you have a section of grill with no source of direct heat beneath it (bank the coals to the side of a charcoal grill, or turn off the middle or end burners on a gas grill).
- Drizzle a little olive oil on the fillet and place it on the hot side of the grill skin side up just long enough to put some nice grill marks on the flesh.
- Then carefully use a steel spatula to flip the fillet skin side down on the cooler section of the grill; try to cook the fish at low heat (low and slow).
- Cover your grill and continue cooking until the fish flakes with a fork; keep an eye on teh fish so it doesn't burn; salt and pepper to taste.
Nutrition Facts : Calories 451.9, Fat 28.7, SaturatedFat 4.1, Cholesterol 99, Sodium 728.9, Carbohydrate 6, Fiber 1.2, Sugar 1.2, Protein 42.1
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