Grilled Fish Over Linguine With Roasted Pepper Sauce Food

GRILLED SEAFOOD WITH LINGUINE

Steps:

• Preheat a grill to medium heat.
• Bring a large pot of water to a boil and generously season with salt. Cook the pasta 1 to 2 minutes less than the package directions. Reserve 1/4 cup of the pasta water, then drain and set aside.
• Meanwhile, use a paper towel to pat dry the shrimp and scallops. Season with salt and pepper on both sides and brush with the olive oil. Grill just until grill marks appear, about 1 minute per side (they will be undercooked); reserve. Grill the lemon halves until softened and grill marked, 5 to 8 minutes; reserve.
• Place a large saucepan on the grill (this can also be done inside on the stove). Heat the marinara sauce until hot, then add the capers and lemon zest and juice. Add the clams and cover. Cook until the clams begin to open, about 5 minutes. Add the pasta and reserved pasta water to the sauce and toss to coat. Add the parsley and reserved shrimp and scallops and continue to toss until the pasta is evenly coated, the shrimp and scallops are cooked through and all the clams are open, about 1 minute. Serve with the grilled lemon halves.

GRILLED WHOLE FISH WITH FOUR PEPPER-GINGER SAUCE

Steps:

• For the sauce:
• Place the vinegar, sugar, habanero and ginger in a medium saucepan and cook over high heat until reduced to 1 1/2 cups, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.
• Strain the sauce through a strainer into a bowl, stir in the red and yellow peppers, poblano, mint, Thai basil, cilantro and season with salt, to taste.
• For the fish:
• Heat the grill over high heat.
• Season the cavity of the fish with salt and pepper. Brush the fish with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes on 1 side. Turn the grill down to medium and cook for another 6 to 7 minutes with the grill hood closed. Remove to a platter and immediately drizzle with the sauce. Garnish with Thai basil and cilantro.

LINGUINE WITH GRILLED SHRIMP AND BLACK OLIVES

Steps:

• Cook linquine as directed on package.
• Meanwhile, thread shrimp onto skewars and sprinkle with salt and pepper to taste.
• Grill over a medium hot fire until just opaque throughout, about 3 to 4 minutes per side (or use your broiler).
• Remove from skewers and cut each shrimp into 3 pieces; set aside.
• Heat oil in a large skillet over medium heat and add garlic.
• Cook just until garlic begins to brown and add tomatoes, black olives, and shrimp.
• Mix in basil and season with salt and pepper to taste.
• Serve over cooked linquine and top with cheese.

GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
• Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
• Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
• Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
• Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

LINGUINE WITH GRILLED TUNA, CAPERS AND PARSLEY

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
• Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary.
• Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly.
• Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.
• Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.
• Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.

GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
• Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
• Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
• Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
• Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE

Steps:

• In a small pot, whisk together white wine, shallots and garlic.
• Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
• Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
• Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
• Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
• Thanks for your reviews and suggestions to correct this recipe.

GRILLED WHOLE FISH IN CHILE, GARLIC AND MINT SAUCE

Steps:

• Mix chiles, garlic, mint, lemon juice and olive oil. Add a little salt; mix thoroughly; then taste and adjust the seasonings. The sauce should be hot. Let stand at room temperature at least 30 minutes, up to 2 hours.
• Light a charcoal grill or preheat a broiler. Salt the fish inside and out and place on a well-oiled grill about 5 inches from the heat. Broil or grill, turning once, until firm and almost done, about 15 minutes total. Remove from heat and cover with foil. Let stand 5 minutes.
• Mix sauce with the chopped tomato. Serve the fish with the sauce on the side, or cut the fish open, remove the central bone, and transfer the fillets to a heat-proof platter. Pour half the sauce over the fish, sprinkle with some pepper, and place under a very hot broiler for a few seconds before serving, sprinkled with the parsley. Pass the rest of the sauce separately.0.