Baked Fish With Barbecue Sauce Food

GRILLED SALMON WITH CHINESE BARBEQUE SAUCE

Steps:

• Heat a medium size saucepan, over medium heat.
• Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
• Preheat grill to medium-high heat.
• Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

GARLIC-LEMON OVEN BAKED FISH

Steps:

• Melt butter in large glass Pyrex measuring cup and add lemon juice, spices and sugar.
• Place bread crumbs in a shallow bowl or platter.
• Spray a shallow baking dish with vegetable spray.
• Cut fish into individual serving pieces.
• Dip fish into butter and then coat each fillet well with bread crumbs.
• Place bread coated fillets into baking dish.
• Repeat until all fish fillets are covered.
• Spoon the remaining herb butter mixture over fish.
• I also use a pastry brush to lightly tap the tops of the breaded fish to make sure it is all cover.
• You may need to melt more butter to coat fish.
• Bake, uncovered, for 15 minutes at 400 degrees.
• Fish is done when fish flakes easily with a fork.

BARBECUED FISH

Steps:

• Salt the fillets well and put in the fridge for 30 minutes while you get your barbecue ready. Clean your grill grates well and, if you are working with a scaled fish, slick the grates with some vegetable oil. Preheat the grill to anywhere from 200F to 250F.
• When you're ready to barbecue, slick the skin side of the fish with some vegetable oil. Do this from the head end of the fillet backwards, so you're going with the grain of the scales.
• Paint the flesh side of the fillets with the BBQ sauce of your choice, or a nice dusting of a barbecue rub you like -- or just a grind of black pepper if you want to stay simple.
• Set the fillets skin side down in the grill, cover the grill and cook as slowly as you can stand. A thin, 1/2-inch fillet like the one in the picture, barbecued at 200F, was perfect in 45 minutes. Remember slower is better, so you get more smoky flavor.
• Serve your fish on the skin -- you eat it by picking the meat off the skin with a fork -- with some lemon or lime wedges, a nice vegetable and either rice or potato salad.

ASIAN BARBECUE SAUCE

Steps:

• Stir together all ingredients except sugar in a bowl.
• Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
• Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)

Steps:

• Preheat oven to 200°C / 390°F (all oven types).
• Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
• Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
• Sprinkle fish with shallots, then pour over sauce.
• Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

HONEY ORANGE FISH FILLETS

Steps:

• Combine the orange juice concentrate, oil, honey, dried dill weed, white pepper, salt, and orange zest, and pour over the fish in a glass baking dish. Cover and chill 30 minutes. (You can also make this without marinating the fish; just broil it and brush with the marinade.)
• Remove the fish from the dish and reserve the marinade. Grill or broil the fish 4 to 6 inches away from the heat source (either over medium coals or under a hot broiler), turning carefully once and brushing with the marinade until fish is thoroughly cooked and flakes easily when tested with a fork, about 5 to 10 minutes.
• If the fish is less than 1/2-inch thick, you can broil it without turning, which makes the recipe much easier. Discard any remaining marinade and serve the fish immediately.

SIMPLE BAKED FISH

Steps:

• Preheat oven to 425. Lightly grease or spray a 13" x 9" (or larger) baking dish.
• Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish.
• In a small bowl, combine melted butter, lemon juice, garlic, sugar, pepper, thyme and parsley. Stir well. Pour evenly over fish filets.
• Sprinkle with the breadcrumbs.
• Bake at 425 for about 20 minutes or until filets are opaque and flakey.

BAKED FISH WITH BARBECUE SAUCE

Steps:

• Saute onion and green pepper in oil in a heavy saucepan till tender. Stir in tomato sauce, brown sugar, lemon juice and Worcestershire sauce. Bring to a boil; cover, reduce heat, and simmer 15 min., stirring occasionally.
• Place fish fillets in a greased 12 x 7 x 2 in baking dish. Sprinkle with salt and pepper. Spoon sauce on top and bake, uncovered, at 350 degrees for 10-15 min., or till fish flakes easily with a fork.

EASY BAKED FISH WITH GARLIC AND BASIL

Steps:

• Pat fish fillet dry and season with salt and pepper on both sides.
• Place the fish in a large zip-top bag. Add the oregano, coriander, paprika, minced garlic, basil, extra virgin olive oil and lemon juice. Zip the bag shut and massage to be sure the fish is evenly coated in the marinade. Marinated for 30 minutes or up to 1 hour in the fridge (see notes).
• Heat oven to 425 degrees F.
• Arrange bell peppers and shallots in the bottom of a 9 x 13 baking dish. Place the fish on top and pour the marinade over it.
• Bake in heated oven for 15 minutes or until fish is done and flakes easily.

BAKED CATFISH IN SPICY BBQ SAUCE

Steps:

• Season fish with salt and pepper. Place fish in an oval casserole dish. Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley.

BARBECUE BAKED FISH

Steps:

• Preheat oven to 400 degrees F.
• Rinse fillets and arrange in a lightly-greased 9 x 13-inch pan.
• Melt margarine in a saucepan.
• Add all of the remaining ingredients to the melted margarine.
• Mix well and stir occasionally for 5-10 minutes.
• Pour mixture over fish fillets.
• Bake 15-18 minutes until fish flakes easily.

SEARED RED FISH WITH BLUEBERRY BBQ SAUCE

Steps:

• For the sauce: In a sauce pan over medium-high heat, melt the butter. Add the onions and garlic and saute until tender. Add the chili powder, coriander, cumin, dry mustard and cayenne, and saute for 2 minutes while stirring to toast the spices. Deglaze the pan with the vinegar and wine. Whisk in the ketchup and bring the sauce to a boil and add half of the blueberries. Reduce the heat to a simmer and cook the sauce for 30 minutes, stirring regularly to avoid burning.
• Puree the sauce with an immersion blender, and then add the remaining blueberries. Simmer for another 5 minutes and keep warm for plating.
• For the cornbread cakes: In a mixing bowl combine the cornmeal, flour, sugar, salt and baking soda, and stir to combine. In a separate bowl, combine the buttermilk, butter and egg, and whisk. Pour the wet ingredients into the dry ingredients and whisk until smooth. Rest the batter for 30 minutes.
• On a skillet set over medium-high heat, heat some oil and pour silver-dollar-size portions of the batter on the skillet. Allow the cakes to cook until golden brown on the first side, about 3 minutes. Flip and cook to golden brown on the second side, 1 to 2 minutes. Remove from the skillet to a paper-towel-lined pate to absorb any grease.
• For the carrots: Preheat the oven to 450 degrees F with a large saute pan or a baking sheet in it.
• In a bowl, toss the carrots with the oil, salt and pepper. Remove the hot pan from the oven and spread the carrots onto the pan. The carrots should sizzle when they hit the pan. Quickly place the pan back in the oven and cook until the carrots are tender, about 15 minutes.
• For plating: Heat a skillet to high heat. Sprinkle the red fish fillets with salt and pepper on both sides.
• Heat some grape seed oil on the skillet until it just begins to smoke. Lay the fillets on the skillet, skin-side down, and cook until the skin is golden brown and releases from the skillet. Do not over crowd the pan, cook the fish in batches.
• In a saute pan melt the butter and toss the blanched asparagus and roasted carrots until hot. Season with salt and pepper.
• Spoon 1 to 2 ounces of the BBQ sauce onto one side of the plate and drag the sauce to the other side of the plate. Layer 3 cornbread cakes going in the opposite direction of the sauce. Lay 3 pieces of fish over the cakes and then lean 4 pieces of asparagus and 4 pieces of carrots on one side of the fish. Drizzle the fish with another 1 ounce of the BBQ sauce, and then serve.