Grilling Fish Recipes

Fish is rich in essential fatty acids, good cholesterol (HDL) and essential nutrients. You can prepare a large variety of fish recipes using different methods. You can try grilling fish recipes instead of pork, beef or chicken. Grilling a food itself is a healthy way of cooking. When you choose fish for grilling, make sure that it should be fresh and good in taste. You can select a soft fish, which can be grilled lightly and quickly. It should not be over-grilled, as it will fall apart and dry out. The second type of fish used for grilling is firm fish. It has a texture, similar to pork or beef. Due to a large variety of fish, you can make a number of sumptuous grilling fish delicacies.

Grilled Habanero & Lime Salmon

Ingredients

4 salmon steaks
cup orange juice
cup butter, softened
3 tbsp lime juice
cup vegetable oil
1 tbsp tequila
1 clove garlic, minced
1 tbsp minced habanero pepper
1 tbsp grated lime zest
2 tsp grated lime zest
2 tsp minced habanero pepper
1 tbsp lime juice
tsp garlic salt

Directions

• In a bowl, mix together orange juice, vegetable oil, tequila, 3 tbsp lime juice, 1 tbsp habanero pepper, 1 tbsp lime zest and garlic. Keep aside a small amount of this mixture to use as a basting sauce. Pour the remaining mixture into a shallow baking dish.
• Keep salmon in the shallow dish and cover it with the mixture.
• Cover it and refrigerate it for 2-4 hours. Turn it over frequently.
• In a small bowl, combine together garlic salt, softened butter, 2 tsp habanero pepper, 1 tbsp lime juice and 2 tsp lime zest.
• Cover it and refrigerate.
• Preheat grill at medium heat. Lightly oil the grill grate.
• Place salmon on the grill and cook for about 5-8 minutes per side, until the fish can be flaked with a fork.
• Transfer the fish to a serving dish and top it with a mixture of butter, habanero pepper, lime zest and lime juice.

Beurre Bleu with Grilled Fish

Ingredients

2 shallots, peeled and finely chopped
46-ounce skin-on fillets fish, such as striped bass, blue fish or mahi mahi
cup red wine vinegar
1 cup dry-style blueberry wine
tsp lemon zest, chopped
cup fresh or frozen low bush, wild blueberries
Cayenne pepper
Juice of 1 lemon
8 tbsp unsalted butter, cut into small pieces and chilled
Freshly ground black pepper
Olive oil
2 tbsp -inch cut fresh chives
Sea salt
1 lemon, quartered (optional)

Directions

• Heat the grill at high temperature.
• In a skillet, mix together vinegar, blueberry wine, lemon zest, lemon juice, shallots and cup of blueberries and bring it to boil. Reduce the heat and allow it to boil slowly. Reduce the sauce to get the quantity of about cup.
• Over medium heat, whisk in the butter to make a smooth emulsion. Add a tablespoon at a time. Filter through a fine sieve. Season it with a pinch of cayenne and sea salt. Keep it warm.
• Rub a little quantity of oil over the fish and season with pepper and salt.
• Grill the fish for about 5-8 minutes per side, until it becomes opaque.
• Just before you serve the fish, swirl the chives and remaining cup of blueberries into the buerre bleu. Serve it over the fish.

Grilled Mahi Mahi with Soy Glaze

Ingredients

46 oz mahi mahi fillets
2 cups water
cup soy sauce
orange and lemon
3 green onions, coarsely chopped
cup sesame oil
1 tbsp chopped garlic
cup sliced green onions
1 cup dark brown sugar

Directions

• In a bowl, mix together brown sugar, coarsely chopped onions, chopped garlic, sliced green onions, soy sauce and water. Cook this mixture over medium heat for about 2 hours. The mixture should reduce to syrup. Strain it.
• Grill the fish to desired color and softness.
• Cook onions in heated oil for about 1 minute. Then add soy-sugar mixture. It will come to bubble when mixed.
• Brush the sauce on fish for the last minute cooking.
• When you will serve the fish, spoon rest of the sauce over it.

To avail all the benefits that fish have, pamper your taste buds with the above recipes, and take heart.