Grilled Bluefish With Mustard Glaze Food

MARINATED GRILLED TUNA WITH DIJON HONEY MUSTARD RECIPE

Steps:

• Gather the ingredients.
• About 1 to 2 hours before grilling, place the tuna in a glass bowl.
• Combine the Dijon honey mustard, olive oil, soy sauce, and rice wine or white vinegar in a small bowl.
• Pour over tuna and turn to make sure all pieces are well coated.
• Cover the bowl with plastic wrap and refrigerate until it's time to grill.
• Spray a clean grill or grilling pan with nonstick cooking spray or brush it with vegetable oil.
• Grill the tuna over hot coals for about 5 to 7 minutes, or until nicely charred on the outside and still a bit pink in the middle.
• Slice, serve, and enjoy.

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. I like to use an emulsion blender to make the glaze smooth. Reserve 1/2 cup.
• Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes.
• Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

MAPLE-GLAZED GRILLED CARROTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush carrots with olive oil and sprinkle with salt and pepper.
• Place carrots on the grill, perpendicular to the grates. Reduce heat to medium and cook, turning them regularly, until carrots have started to caramelize and are cooked throughout, 14 to 18 minutes. Move them to indirect heat and continue cooking if they start burning.
• Brush carrots with maple syrup and grill 1 minute more before transferring to a plate. Serve immediately.