FISH SKEWERS WITH HERBS AND LIME
In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it's a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you're looking to add a sauce, this is lovely served with some garlic-spiked yogurt on the side.
Provided by Melissa Clark
Categories seafood, skewers and kebabs, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
- Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
- When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
- Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.
BAKED SEA BASS WITH HERBS AND LIME
The roasted lime gives this dish that extra 'oomph'. Serve the fish with grilled or steamed vegies and potatoes. Please note, herbs I have used in this recipe is what's available locally.. You may want to try with fresh oregano or marjoram even..
Provided by AaliyahsAaronsMum
Categories Bass
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to gas mark 6/400F/200°C
- Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
- Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
- Make slashes diagonally across the fish, about 4 cuts on each side.
- Place the fish in an oiled roasting tray and brush lightly with some of the oil.
- Grate the zest of 1 lime and squeeze the juice.
- In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
- Cut the remaining 2 limes in 4s and place alongside the fish.
- Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
- Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed.
- If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
- Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
- To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!
Nutrition Facts : Calories 203.1, Fat 20.4, SaturatedFat 2.8, Sodium 2.7, Carbohydrate 7.4, Fiber 1.7, Sugar 1.6, Protein 0.6
LIME HERB GRILLED HALIBUT
A nutritious and delicious meal grilled in no time. The halibut first marinates in a spicy herbal marinade and then a splash of the marinade goes on the grilled fish. You can use any firm flesh fish for this recipe. See if you don't find yourself excited about eating grilled fish more often.
Provided by Marisa Franca
Categories Main Course Seafood dish
Time 53m
Number Of Ingredients 10
Steps:
- Mix the lime juice, olive oil, garlic, lime zest and hot sauce in a blender or food processor.
- Stir in the fresh minced basil and rinsed capers.
- Place the fish in a single layer in a resealable bag or a flat glass casserole. Pour half of the marinade over the fish and seal the resealable bag or if using a glass casserole cover with plastic wrap. Save the other half for when the fish is done.
- Marinate for 30 minutes in the refrigerator turning the meat occasionally to redistribute the marinade. Do not marinate any longer or the lime will "cook" the fish.
- When ready to grill the fish, remove from the marinade and place on a platter. Gently blot the fish with paper towels. Discard the fish marinade.
- Season the fish on both sides with the Seasoned Salt and Black Pepper.
- Oil the grill grates or us grill spray oil on the grates before lighting the grill.
- Heat the grill to medium high heat 450 ℉.
- Grill the fish until just cooked though 4 minutes per side. It may differ depending on your thickness of fish. A perfect medium is 130 ℉ to 135 ℉.
- Divide the halibut among 4 plates. Stir the remaining marinade and drizzle over the fish.
Nutrition Facts : Calories 284 kcal, Carbohydrate 2 g, Protein 31 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 638 mg, ServingSize 1 serving
FISH CAKES WITH HERBS AND CHILES
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
- Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
- In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
- Flake fish. Drain potatoes and garlic and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko and combine. Season with salt if needed. Cover and chill for at least 3 hours.
- Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
- In a large, preferably nonstick skillet, heat an 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper towel-lined plate.
- If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 1 gram, TransFat 0 grams
FISH WITH HERBS AND LIME
This is from the Moosewood cookbook. I made this with red snapper and didn't alter the recipe at all. It is really easy to make and very yummy! Caribbean flavors. Serve with a black bean salad and rice pilaf. Eat it the day it is made.
Provided by dicentra
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- In a medium bowl, mix the lime juice, garlic, parsley, scallions, rosemary, thyme, paprika and tomatoes. Place the fillets in an unoiled baking dish and spread the topping over the fish.
- Cover tightly with foil and bake for about 25 minutes, until the fish flakes easily with a fork.
Nutrition Facts : Calories 215, Fat 1.9, SaturatedFat 0.4, Cholesterol 99.3, Sodium 134.3, Carbohydrate 5.9, Fiber 1.6, Sugar 1.9, Protein 42.3
COCONUT POACHED COD WITH GINGER AND LIME
Steps:
- Pickle the chilies: In a small bowl combine 2 tablespoons lime juice and chilies. Set aside until you're ready to serve.
Nutrition Facts : Calories 709 kcal, Carbohydrate 23 g, Cholesterol 94 mg, Fiber 4 g, Protein 45 g, SaturatedFat 37 g, Sodium 891 mg, Sugar 6 g, Fat 53 g, UnsaturatedFat 0 g
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