Grilled Fish With Cumin Lemon Rub Recipes

GRILLED FISH

Steps:

• Combine all the ingredients except fish and lemon wedges and mix well. Using a pastry brush, paint the fish steaks liberally on both sides and set them aside, lightly covered with a piece of aluminum foil, to marinate for at least 30 minutes.
• Build up a fire, using good hardwoods if you're cooking in a fireplace or the best hardwood charcoal (not fake-wood briquettes) if you're using a grill. Let the fire burn brightly and die down until you have a nice bed of hot coals or embers. Large pieces of fish can be set directly on the grill, but to prevent smaller ones from falling through and burning up, you may want to use a special grid made for fish.
• When you're ready to cook, brush a little plain olive oil on the cooking surface and set it 4 to 6 inches from the source of heat.Arrange the fish steaks so that they have equal access to the heat source. Cook for about 4 to 5 minutes on each side, turning once. Test for doneness-fish should be opaque all the way through-by inserting the tip of a sharp knife near the bone or in the center of a boneless piece of fish. Remove immediately to a hot platter.
• The remaining marinade should be heated just to the boiling point and either poured over the cooked fish or passed at the table along with lemon wedges.

GRILLED FISH WITH CUMIN-LEMON RUB

Steps:

• Prepare grill.
• Soak eight or 12 8-inch wooden skewers in water for 10 minutes.
• In a small bowl or cup, mix cumin with onion purée and a little lemon juice to make a paste.
• Add more juice as needed.
• Stir in oil.
• Rinse fish and pat dry with paper towels.
• If using whole fish, cut a few deep slashes in the sides to allow the seasonings in and to speed cooking.
• Rub a little of the seasoning mixture on the whole fish, inside and out, or on both fillet sides.
• Thread fish on skewers (use an in-and-out"basting stitch") and grill over hot coals for about five minutes on each side or until fish flakes easily when tested with a fork.
• The fish should still be moist.
• Serve hot with lemon wedges.

BOBBY'S RUB FOR FISH

Steps:

• Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.

GRILLED FISH TACOS WITH AVOCADO RELISH, SMOKY TOMATO-GREEK YOGURT CREMA AND RED CABBAGE-CITRUS SLAW

Steps:

• For the relish: Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
• Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.
• For the crema: Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total.
• Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth.
• Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely.
• For the slaw: Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified.
• Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper; add more dressing if needed, reserving a little for fish.
• For the rub: Combine the ancho powder, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend.
• For the fish: Brush the top of the fish filets with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub. Let stand for 5 minutes, then grill the filets, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes. Flip and cook another 2 minutes to sear on the reverse side. Move the fish over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the fish should be just firm when squeezed lightly on the sides. Remove the fish to a platter and let rest for a few minutes.
• While the fish rests, grill the tortillas over direct heat until slightly charred and just warm, about 5 seconds per side. With a fork, flake the fish into large chunks. Drizzle with the remaining slaw dressing and top with cilantro leaves.
• Serve the fish family-style with the tortillas and butter lettuce (for wrapping), and the avocado relish, tomato crema, and cabbage slaw in bowls on the side.

GRILLED TILAPIA WITH SPICY LEMON PEPPER RUB

Steps:

• Prepare a hot fire in a grill. Oil the grate and a perforated grill rack.
• To make the rub, combine all the ingredients in a small jar with a tight-fitting lid. Secure the lid and shake to blend.
• Brush or spray the fillets on both sides with olive oil and sprinkle each fillet with about 1 teaspoon of the rub. (Save the rest for later use; it will keep in the cupboard for several months.)
• Place the fish, flesh side down, on the oiled perforated grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part.
• Remove from the grill and season with salt and pepper. Combine the melted butter and lemon juice and drizzle the lemon butter over the grilled fish. Serve hot.

GRILLED SWORDFISH WITH NORTH AFRICAN SPICE RUB

Steps:

• For Yogurt Sauce:
• Whisk yogurt, chopped cilantro and minced garlic in small bowl to blend. Season with salt and pepper.
• For Spice Rub:
• Combine chopped onion, chopped garlic cloves, caraway seeds, ground coriander and cayenne pepper in bowl of processor. Process until onion and garlic are very finely chopped and past forms.
• Spread spice rub on each side of swordfish steaks, dividing equally. (Yogurt sauce and spice rub-coated fish can be prepared 4 hours ahead. Cover separately and refrigerate.)
• Prepare barbecue (medium-high heat) or preheat broiler. Brush grill or broiler pan and 1 tablespoon olive oil. Grill or broil swordfish steaks until fish is just cooked through, about 4 minutes per side. Transfer fish to plates. Top with dollop of yogurt sauce; garnish with lime wedges and serve.

COFFEE-RUBBED GRILLED FISH

Steps:

• Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
• Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
• Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn't, let it sit until it does. If it's still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.

GRILLED PORGY WITH LEMONS AND SCALLIONS

Steps:

• Prepare a charcoal grill until coals are ashed over and hot, or heat a charcoal grill to high. Or heat a broiler (see Tips).
• Cut 3 lemons into ½-inch-thick slices and discard any pits. Pat fish dry inside and out and season inside with salt. Place the lemon slices inside the fish, then place the thyme and oregano on top of the lemon. If the fish don't close around the stuffing, tie fish closed in two places with kitchen twine. Brush fish on both sides with 4 tablespoons olive oil.
• Toss scallions with a pinch of salt and remaining 2 tablespoons olive oil. Cut the 2 remaining lemons in half, removing any seeds.
• Scrub the grill grate clean, then rub with an oiled kitchen towel or wad of paper towels. If your grill can fit everything, place everything on at once. Otherwise, start with the scallions and lemons, cut sides down. Season one side of each fish with salt and place salt side down on the grates next to the scallions and lemons. Grill (covered if using a gas grill), turning once, until the lemons and scallions are softened and lightly charred, 3 to 4 minutes for the scallions and 5 minutes for the lemons. Grill the fish until the skin releases naturally from the grate, about 6 minutes, then salt the other side, cover and grill until cooked through, about 6 minutes longer. Test for doneness by slipping a paring knife into the center of the fish; it should feel hot when carefully touched to your lower lip or the inside of your wrist.
• Spread scallions on a serving platter and set lemon halves around the sides. Transfer the fish to the platter, remove the string and serve.