Grilled Fish Fillets Or Steaks Food

GRILLED FISH STEAKS

Steps:

• In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
• Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

GRILLED FISH FILLETS OR STEAKS

Steps:

• Heat a charcoal or gas grill until quite hot, and put the rack 3 or 4 inches from the heat source. Drizzle the flesh of the fish with olive oil, and sprinkle it with salt and pepper.
• When the fire is ready, grill the fish for about 5 minutes, or until it's firm enough to turn. Turn, and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with tomato salsa.

GRILLED FISH

Steps:

• Combine all the ingredients except fish and lemon wedges and mix well. Using a pastry brush, paint the fish steaks liberally on both sides and set them aside, lightly covered with a piece of aluminum foil, to marinate for at least 30 minutes.
• Build up a fire, using good hardwoods if you're cooking in a fireplace or the best hardwood charcoal (not fake-wood briquettes) if you're using a grill. Let the fire burn brightly and die down until you have a nice bed of hot coals or embers. Large pieces of fish can be set directly on the grill, but to prevent smaller ones from falling through and burning up, you may want to use a special grid made for fish.
• When you're ready to cook, brush a little plain olive oil on the cooking surface and set it 4 to 6 inches from the source of heat.Arrange the fish steaks so that they have equal access to the heat source. Cook for about 4 to 5 minutes on each side, turning once. Test for doneness-fish should be opaque all the way through-by inserting the tip of a sharp knife near the bone or in the center of a boneless piece of fish. Remove immediately to a hot platter.
• The remaining marinade should be heated just to the boiling point and either poured over the cooked fish or passed at the table along with lemon wedges.

SPEEDY FISH FILLET

Steps:

• Rinse fish and pat dry.
• In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce, and pepper, brush mixture over fish.
• If desired, place fish fillets in a greased grill basket, turning thin ends under to make an even thickness.
• Grill on the rack of an uncovered grill directly over medium coals.
• Grill fillets 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, brushing halfway through grilling with remaining sauce (If fish is 1 inch or thicker, turn halfway through grilling.)
• Serve on ti leaves, with lemon wedge and grilled vegetables, if desired.
• *Note: If using ti leaves, be sure they have not been sprayed or treated in a way that would make them unsafe for contact with food. Wash them thoroughly before using. Ti leaves can be used as garnish and as wrappers for steaming and grilling food. Although they are not toxic, they should not be eaten.

GRILLED MISO FISH FILLETS

Steps:

• Rinse the fish steaks under cold, running water and drain thoroughly in a colander. Cut the steaks into six pieces and place in a bowl.
• Add the Miso Marinade to the fish steaks and toss lightly to coat the fish steaks. Cover with plastic wrap, and refrigerate. Let marinate for at least 1 hour, or for several hours.
• Prepare a medium-hot fire for grilling and place the grill about 3 inches above the coals. Remove the fish from the Miso Marinade, spreading the Marinade with your hands so that there is a light coating. Arrange the fish steaks on the grill and cook about 5 to 6 minutes on each side, or until the flesh is opaque all the way through. Alternatively you may broil the fish about 7-9 minutes on each side, or until the fish flakes when prodded with a knife. The miso glaze should bubble and brown at the edges. Remove and serve with steamed rice and stir-fried or steamed vegetables.

GRILLED FILLET STEAK WITH HERBS

Steps:

• Mix oil, lemon juice, parsley, garlic, basil and pepper.
• Roll steak in mixture and leave in refrigerator for 1 hour.
• Place meat on the rack of a grill pan and cook 10 cm (4 inches) under a pre-heated grill for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium), basting meat with remaining oil mixture.
• Season with salt and serve immediately.

GRILLED SALMON STEAKS WITH CILANTRO-GARLIC YOGURT SAUCE

Steps:

• Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
• Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.