Barbecued Spiced Fish Food

SPICY GRILLED FISH

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.

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.

BARBECUED SPICED FISH

Steps:

• Dry fish fillets with paper towels and brush with melted butter, set aside.
• To make the dry marinade: Combine all the dry spices and sprinkle over the buttered fish fillets.
• Cook the fillet on a lightly greased grill for 8-10 minutes, tuning once during cooking time.
• Note: You may find it easier to make a double quantity of this dry marinade and store the remaining mixture for later use. Store in a covered airtight jar in the freezer for best results. It adds flavor to seafood, poultry and beef.

SPICY GRILLED FISH FILLETS

Steps:

• Pat fish dry.
• In small bowl mix together the garlic, garam masala, chili powder, turmeric, salt, oil and lemon juice.
• Baste the fish evenly all over with mixture.
• Grill fish for 10 minutes basting often.
• Serve hot.

SPICY SINGAPOREAN FISH

Steps:

• Make a paste by blending together the chillies, shallots, garlic, lemongrass, ginger, soy sauce and sugar in a blender or coffee grinder, or use a pestle and mortar. Heat the oil in a small frying pan and cook the paste for 2 mins until it has darkened slightly and you can really smell the spices. Season with a little salt if you like, then set aside.
• Heat the grill to medium. Put the fish onto a grill pan, then use the back of a teaspoon to smear the paste all over, making a thin layer covering the whole fish. Pop under the grill and cook for 10 mins until the fish flakes easily. Serve with rice and steamed bok choy. Sprinkle chives and coriander on the fish to serve, if you like.

BARBECUED SEA BASS

Steps:

• Finely grate the zest of 1 of the oranges and add to the lemon zest. Mix with the olive oil, then drizzle over the fish and season. Cut the rest of the oranges into slices about 5mm thick. When the coals are ashen, arrange the orange slices over the barbecue in groups the length of each fish. Char the orange slices on 1 side, then flip them over and lay the fish on top of them - this stops the fish sticking. Barbecue the fish for 5-8 mins on each side (turning them carefully), or until the flesh flakes away easily when prodded.
• While the fish is barbecuing (or beforehand), make the salad. Put the orange segments in a large bowl with the squeezed juice from the rest of the oranges and the lemon juice. Season and stir in the olive oil. When the fish is cooked, toss the watercress in the orange dressing with the capers and olives. Serve the fish with the salad.