JAPANESE-STYLE GRILLED FISH
Provided by Karen Adler
Categories Fish Marinate Father's Day Backyard BBQ Dinner Seafood Summer Grill Grill/Barbecue Party Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Method
- 1. To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat. Cover and let cool to room temperature.
- 2. Arrange the fish fillets in a deep baking dish and pour the marinade over. Cover and refrigerate for 4 hours or overnight, turning the fish occasionally.
- 3. Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.
- 4. Remove the fish from the marinade and pat dry. Brush or spray the fillets on both sides with olive oil. Place the fish, flesh side down, on the 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, season with salt and pepper, and serve hot, garnished with fresh lemon slices.
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 WITH KABAYAKI SAUCE
Make and share this Grilled Fish With Kabayaki Sauce recipe from Food.com.
Provided by Chef GreanEyes
Categories < 60 Mins
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepot over medium high heat, stir together the Kabayaki Sauce ingredients. When the sauce begins to bubble, immediately turn the heat to low and let it simmer for 4 to 5 minutes, until thick enough to coat the back of a spoon. Be careful, as the sauce can easily thicken too much, and you'll end up with caramel! If it becomes too thick, whisk in a tablespoon of water at a time.
- Set a large frying pan over high heat. When the pan is very hot, add the oil and swirl to coat pan. Lay the fish fillets in the pan, not touching each other. Fry for 2 minutes until the bottoms are browned. Brush the Kabayaki Sauce glaze on the fillets. Flip the fish over and brush the top of the other side. Fry for another minute or two, until the fish flakes easily and is cooled through.
- Serve the fish over rice and pour additional Kabayaki Sauce over the fish. Top with seaweed shreds and green onions.
- serve this with lightly sauteed sugar snap peas and rice.
Nutrition Facts : Calories 2544.4, Fat 11.6, SaturatedFat 2, Cholesterol 99, Sodium 4532.6, Carbohydrate 501.9, Fiber 17.5, Sugar 21.1, Protein 88.1
BBQ GRILLED FISH IN TERIYAKI MARINADE
From a seafood booklet. Recipe is a marinade that can be used on bass, or other white-fleshed fish. Marinate fish for only 10-20 minutes depending upon thickness. The fish can also be cooked in the broiler. This yields 1/2 cup of marinade so you may need more depending on amount of fish used.
Provided by Oolala
Categories Bass
Time 9m
Yield 1/2 cup, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Blend together the above ingredients.
- Marinate the fish for 10-20 minutes depending upon thickness of the fish.
- Marinating for a shorter time period is preferable.
- Cook on grill or in broiler until fish flakes with fork.
Nutrition Facts : Calories 197.9, Sodium 2023.7, Carbohydrate 19.5, Fiber 0.3, Sugar 15.1, Protein 3.9
GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE
Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.
Provided by pink cook
Categories Very Low Carbs
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
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.
EEL SAUCE
Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. 1/2 cup of dashi may be added to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)
Provided by noogie01
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 24.5 g, Fiber 0.2 g, Protein 1.4 g, Sodium 1202.6 mg, Sugar 23.3 g
JULIE'S BAKED OR GRILLED BLACK COD TERIYAKI
Black cod is my favorite fish... a tender, white, non-fishy fish that goes wonderfully well with teriyaki sauce. If you've never had black cod, do yourself a favor and find some! It is also known as "sablefish." I can sometimes find it served in Japanese restaurants, and occasionally served smoked in Scandinavian restaurants. I usually purchase mine in Ballard (a Scandinavian Seattle neighborhood) markets or at Uwajimaya (Seattle Asian grocery) or Ranch 99 Markets (Tukwila Asian grocery).
Provided by Julesong
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees (if you're going to bake the steaks).
- Mix together the melted butter, marinade, garlic, and a few dashes of pepper.
- Pour the mixture over cod steaks in a shallow glass dish, and let marinate for at least 20 minutes.
- To bake: bake in a casserole or baking dish in the marinade at 350 for about 20-30 minutes or until fish flakes easily.
- To grill: cook on a grill pan on your stove, turning carefully once, until fish flakes easily, about 15 to 20 minutes, brushing occasionally with marinade. I've also done it using a Foreman grill, brushing occasionally with marinade, until it flaked easily; it can take anywhere between 10-15 minutes, depending on your Foreman.
- Serve with steamed white rice, a little of the juices poured over.
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