Salt Grilled Broiled Fish 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.

SALT-BROILED MACKEREL

Steps:

• Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals. Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet). Let rest for 30 minutes.
• Heat the broiler, with the heat source within 4 inches of the broiling rack. Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes. Rinse the fillets and pat them dry.
• When the pan is hot, put the fillets on the rack, skin side up. Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.

GRILLED SPICED FISH

Steps:

• Spoon oil over fish. In a small bowl, combine the seasonings; sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes with a fork.

SALTED GRILLED FISH

Steps:

• Rinse the fish under cold water and pat dry with paper towels. Place the lemon slices inside the fish.
• Finely grate the ginger using the smallest side of the grater. Use your hands to squeeze out as much juice as possible from the pulp. Reserve the juice and discard the dry pulp.
• Place the ginger juice, mirin and soy sauce in a small bowl and mix to combine. Pour the mixture evenly over the fish and sprinkle both sides of the fish with salt. Cover the fish tail and fins with salt to protect it from burning.
• Line a grill tray with foil and place it on the level furthest from the heat - if fish is too close to the heat it will cook too quickly and could burn. Cook the fish until golden brown on both sides (unless you chose the snapper!) and the flesh flakes easily when tested with a fork - this will take about 6 to 8 minutes, depending on the thickness and variety of the fish.
• (Remember to remove the salt off the fins and tail!).
• Place the fish on the plate, garnish with some ginger slices and serve immediately.

GRILLED OR BROILED SKEWERED SWORDFISH CHUNKS WITH SALMORIGLIO

Steps:

• Start a charcoal or gas grill, or preheat a broiler; the fire should be quite hot and the rack about 3 inches from the heat source. Thread the fish onto 4 skewers (it will be easier to turn the fish if you use 2 skewers per kebab, for a total of 8 skewers, 4 kebabs). Brush the fish with a little olive oil and sprinkle it with salt and pepper.
• Combine the remaining oil, salt, pepper, garlic, and oregano in a small food processor and puree; the mixture should be smooth (scrape down the sides of the container if necessary). Stir in the lemon juice and set aside.
• Grill or broil the fish, turning as each side browns, a bit more than 2 minutes per side. Swordfish is best cooked until tender but not dry; when a thin-bladed knife inserted into the center meets only a little resistance, it's done. Drizzle with the salmoriglio, garnish with the parsley, and serve.
• Pan-Grilled Swordfish Steaks with Salmoriglio
• It's nice to enhance the sauce with a tablespoon or 2 of capers when you do it this way: Use 2 steaks, each about a pound. Put a large heavy skillet over medium high heat and wait a couple of minutes. Add 2 or 3 tablespoons olive oil to the pan and cook the fish until nicely browned, 4 to 5 minutes; turn and cook until the fish is done. Serve with the sauce.

BROILED FISH WITH GREEN-TEA SALT

Steps:

• Preheat broiler. Arrange fish on a broiling pan, skin side down, and brush lightly with sesame oil. Mix together tea and salt.
• Place pan on broiler rack adjusted so that fish is as close as possible to heating element, as close as 2 inches away. Broil, checking fish once or twice to make sure it is browning but not burning; lower rack if necessary. When fish is browned and a thin-bladed knife penetrates it with little resistance, it is done. Total cooking time in a good broiler will be about 5 minutes.
• Sprinkle fish liberally with the tea-salt mixture and serve with lime wedges.

GRILLED SALT-RUBBED FISH SANDWICH

Steps:

• For the Sandwich: Combine thyme, lemon zest, 1 teaspoon salt, and 1 1/2 teaspoons pepper in a small bowl. Sprinkle mixture over all sides of fillets.
• Preheat grill to medium-high. Drizzle fillets with oil, then grill, flipping halfway through, until opaque and cooked through, 4 to 5 minutes a side. Transfer to a plate. Grill rolls, cut-sides down, until toasted and golden, about 30 seconds.
• For the Tartar Sauce: Combine all ingredients in a bowl and season with salt. (Sauce can be refrigerated in an airtight container up to 3 days.)
• Top bottom half of each roll with tartar sauce, a fish fillet, lettuce, and tomato; add top halves and serve.

CLASSIC SALT-GRILLED FISH

Steps:

• To clean the sardines, have at hand a large bowl of cold salted water. Rinse the whole fish under cold running water. Scale the fish. Cut open the belly, and remove the gills and intestine without damaging them. Rinse the inside of the belly thoroughly but gently. Don't use a toothbrush, because sardines are very tender. Rinse the fish again in the salted water. Drain the fish, and wipe it dry with paper towels. For a more attractive presentation of cooked whole fish, you can remove the gills and intestine together without cutting the belly. To do this, insert a pair of disposable wooden chopsticks through the mouth of the fish and deep into the belly. Rotate the chopsticks several times, and then gently pull them out, with the intestine and gills sandwiched between them. If you won't be cooking the fish for several hours, wrap it in plastic, and refrigerate it.
• If you are using swordfish steaks, rinse them in cold salted water (1½ tablespoons fine salt per quart of water) very briefly. Once fish is filleted and cut into pieces, it loses its flavor quickly in water. Drain the steaks, and wipe them dry with paper towels.
• Salt the fish using the proper amount of salt (see note), and let it stand for 20 minutes. During the salting period, fire up a grill or broiler. Heat the grill rack or broiler pan to a very high temperature before placing the fish on it. This will prevent the fish from sticking to the rack or pan.
• Rinse the fish in a bowl of salted cold water (1½ tablespoons fine salt per quart of water). Wipe the fish dry with a paper towel.
• Place the fish on the hot grill rack or broiler pan, about 4 inches from the heat source, with the side that will face the diner toward the heat. Cook the fish over high heat until its surface has attained a nice golden color. Turn over the fish just once. A 1-inch-thick fish takes about 8 to 10 minutes of total cooking time.
• Mix the daikon with the soy sauce. Accompany each serving with a little tinted daikon and two lemon wedges.

BROILED WHOLE FISH

Steps:

• Rub the inside with lemon, sprinkle with salt and pepper and arrange on a well greased grill (or use a greased hinged grill). Cook on both sides to brown evenly and baste with melted butter and lemon juice or white wine. Fish cooks quickly. A small whole fish will only take 15 to 20 minutes. Larger ones take a half hour or more. Test with a fork or toothpick. The fish is cooked when the flesh flakes easily.
• Serve with more melted butter and lemon juice or white wine, or with parsley butter. Fried potatoes and a crisp green salad or cucumber salad are excellent with fish dishes. Serve a fine dry white wine, chilled of course.

SALT-GRILLED (BROILED) FISH

Steps:

• Preheat the broiler; the rack should be about 4 inches from the heat source.
• Rinse the fish well and dry it thoroughly. Cut 3 or 4 diagonal gashes on both sides of each fish, right down to the bone.
• Sprinkle liberally with the salt, rubbing a bit so the salt penetrates the gashes.
• Put the fish on a broiling pan, preferably nonstick, and place under the broiler. Cook for about 5 minutes or until well browned, rotating the pan if necessary to give all the fish even heat. Turn and repeat on the other side. Serve immediately with lemon wedges.