GRILLED FISH TACOS
Provided by Food Network
Number Of Ingredients 32
Steps:
- Directions for slaw:
- Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
- Directions for tacos:
- Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill Mahi filets until they are cooked through approximately 3 minutes per side. Continuously baste Mahi- Mahi, turning fish over only once.
- While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
- When Fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice.
- Combine all ingredients. Season with salt and pepper.
- Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.
- Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes.
GRILLED FISH
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the outside is charred before the inside is cooked. If you're lucky enough, however, to find small whole fish, such as sardines, imported red mullet, small mackerel, or bluefish, they will be exquisite cooked over charcoal or the embers of a wood fire for a real Mediterranean-style treat.
Provided by Nancy Harmon Jenkins
Categories Fish Herb Marinate Backyard BBQ Dinner Seafood Spice Summer Grill Grill/Barbecue Healthy Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 9
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 STEAKS
My husband is not much of a fish lover but when I made this recipe with halibut he very much enjoyed it. It's very simple.
Provided by Sadie
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 1h30m
Yield 2
Number Of Ingredients 8
Steps:
- In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
- Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 2.2 g, Cholesterol 62.5 mg, Fat 43.7 g, Fiber 0.6 g, Protein 36.3 g, SaturatedFat 5.6 g, Sodium 1259.3 mg, Sugar 0.2 g
SPICY GRILLED FISH
This is a really tasty, economical and different way to enjoy fish! Lots of flavor from the marinade and easy clean up! Winners in my book. I am sure this would work very well on any firm, mild fish. When I made this I was a little crunched in the time department so I only got to marinade it for 1 hour and it was delicious. Plan ahead! This is best marinated for at least an hour but no more than 2 hours. In a pinch, just let it marinate while the grill is heating.
Provided by Mamas Kitchen Hope
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper and stir to mix well.
- Place fish in a zipper seal bag and pour liquid mixture over it. Seal and marinate in the refrigerate for about 1 to 2 hours.
- Oil grill grate or fish basket really well and preheat grill to medium high. Grill fish for 4 minutes on each side. Flip the fish only once and brush with reserved marinade when flipped.
- NOTE: Fish is completely cooked when the color turns from translucent to opaque (white) or has reached a 150 degree F internal temperature. Resist the temptation to over-cook fish until it "flakes," which indicates the fish is becoming dry.
Nutrition Facts : Calories 347.4, Fat 23.9, SaturatedFat 4, Cholesterol 93.5, Sodium 437.2, Carbohydrate 5.5, Fiber 0.9, Sugar 1, Protein 27.1
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