Grilled Snook Or Sea Bass Peixe Na Chapa Recipes

GRILLED SEA BASS

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

GRILLED CHILEAN SEA BASS

Steps:

• For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container.
• For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately.
• Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice.
• Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate.
• Yield: 4 servings

GRILLED CHILEAN SEA BASS ON A RAGOUT OF FRESH ASPARAGUS, TOMATO, CORN AND TRI COLOR ORZO

Steps:

• Preheat grill. Lightly oil and season sea bass on both sides. Place on grill. Cook each side for approximately 6 minutes. While fish is on grill, add tomato, asparagus, and corn to saute pan. Season with salt and pepper. After about three minutes, add orzo and chicken stock. Reduce. To plate dish, spoon orzo on plate and place sea bass on top. Garnish with lemon.

THAI GRILLED SEA BASS - PLA PAO

Steps:

• Combine all ingredients except Sea Bass to form marinade.
• Pour marinade over fish in a ziplock bag or shallow dish and allow to marinate at room temperature for 30 minutes.
• Grill over medium-hot coals until cooked through (about 4-8 minutes per inch of thickness, until fish flakes easily), turning once, and basting frequently with marinade.
• Serve with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions on kebabs (basted with marinade), if desired.
• Good table condiments include lime wedges and chile sauce (sambal oelek).

FISH STEW BAHIA STYLE (MOQUECA DE PEIXE à BAIANA)

Steps:

• Make as Fish Stew, but instead of cooking oil use 4 tablespoons dendê oil and 3/4 cup coconut milk.

SEA BASS ON THE GRILL

Steps:

• Marinate sea bass in a bag with bay leaf, pepper, salt and lemon juice in fridge for 30 minutes or more.
• Spray grill with olive oil.
• Heat grill.
• Saute butter, garlic, savory and parsley in shallow pan, either on grill on on stove.
• Mix cayenne, garlic salt, onion flakes, lemon pepper, and Essence in small dish.
• Coat sea bass on all sides with spice mix.
• Grill sea bass on high heat for 6 minutes, flip, top with butter, grill 6 more minutes, flip and fire grill for another 2 minutes.
• Serve immediately.

OVEN-GRILLED HALIBUT, FLOUNDER, OR SEA BASS

Steps:

• Position the oven racks so that the top rack is 5 to 6 inches from the top of the oven. Coat a ridged cast-iron skillet with nonstick spray and place it in the oven on the top rack. Preheat the oven to convection roast at 500°F.
• Rub the fish fillets with the vegetable, sesame, and chili oils. Mix the garlic, lemon zest, salt, and pepper and rub both sides of the fillets with the mixture. Place the fish on the preheated skillet and cook until lightly browned, about 3 minutes.
• Turn the fish over carefully and cook for 5 to 7 more minutes or until the fish flakes easily when tested with a fork but is still moist. Total cooking time is approximately 10 minutes.

GRILLED SEA BASS WITH A PORTUGUESE SAUCE

Steps:

• Preheat the grill.
• Rub each fish with 2 tablespoons olive oil and season with salt and pepper. Place the fish on the hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.
• In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions for 1 minute. Add the tomatoes, black olives and fava beans. Season with salt and pepper. Saute for 2 minutes.
• Stir in the garlic, anchovies, fresh herbs and white wine. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 minutes.
• Fold in the butter, a tablespoon at a time. Remove from the heat and season with salt and pepper.
• Spoon the sauce in the center of an oblong plate. Lay the fish directly on top of the sauce. Garnish with parsley.

CEDAR PLANK-GRILLED SEA BASS

Steps:

• Place cedar plank in a bowl full of water; soak for 3 hours.
• Cut sea bass into 8 equal portions. Pierce it with a fork and place it in a resealable plastic bag with marinade. Let marinate for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place fish on the cedar plank and then on the second rack of the preheated grill. Cook, turning fish every 3 minutes until moist and flaky, about 10 minutes.

HERB BUTTER GRILLED SEA BASS

Steps:

• Mix softened butter, parsley, cilantro, green onion, chili powder, paprika, pepper, lemon juice, and sea salt together.
• Pat fish dry and spray cooking spray onto the bottoms (scales). Generously smear herb butter on fish, then place 4 lemon slices on the top of each fillet. Put in the refrigerator to chill for 10 minutes.
• Preheat a charcoal grill for medium-high heat.
• Grill fish on the preheated grill over indirect heat with the lid closed until it flakes easily with a fork, 12 to 15 minutes.

BAKED COD FISH PORTUGUESE STYLE (BACALHAU)

Steps:

• Arrange in an earthen baking dish the cod fish, layered with tomatoes, green peppers, potatoes, sliced onion, boiled eggs, green olives. Dribble over the top olive oil and a few drops of hot sauce. Last layer should be cod fish. Put it in the oven and bake at 350 degrees for 1 hour. When cod fish on top is browned, it should be ready to serve. Serve in the baking dish. NOTE: Bacalhau is actually dried cod fish, and when the Brazilians and Portugueses prepare the dish above, they use the salted dried cod fish and go to a lot of trouble soaking and preparing the fish described on the Seafood & Fish chapter. This "modern" version is much easier.

SEA BASS BARBECUE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• In a small bowl, stir together lemon juice, olive oil, salt, pepper and bay leaf. Rub fish with mixture inside and out.
• Grill the fish over medium heat for 8 to 10 minutes, flipping halfway through. Fish is done when it flakes easily with a fork.

BAKED FISH (PESCADA AO FORNO)

Steps:

• Scale, clean and cut fish in slices. Marinate fish slices 2-3 hours in lemon juice, salt and pepper. In a grinder, grind up 2-3 onions. Arrange fish slices in a baking dish. Dot with butter and pour ground onion all around the edges of the fish. Sprinkle with chopped cilantro. Bake at 350 degrees for 25 minutes. Serve with whatever sauce you prefer. The Shrimp Sauce is a good choice.

GRILLED SNOOK OR SEA BASS (PEIXE NA CHAPA)

Steps:

• Wash the fish inside and out. Marinate with olive oil, salt and pepper, putting aside 2 tablespoons olive oil. Place on grill for 30 minutes or in a hot over 425 degrees for 20 min. Then, turn heat down to finish cooking. To see if the fish is done try with a fork near the center. It can be easily loosened from the bone. When flesh is cooked, sprinkle thyme on top with 2 tablespoons olive oil. Leave on the grill until ready to serve.