Grilled Fish With Latholemono Food
GRILLED FISH WITH LATHOLEMONO
A very simple but really delightful Greek technique for cooking fish. It works well with any firm-fleshed fish that will hold up to grilling, but I think it's especially good with swordfish steaks or tuna.
Provided by EmmyDuckie
Categories Greek
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brush fish with olive oil and lemon juice, sprinkle with salt and oregano. Let sit at room temperature while you light up the grill.
- Grill fish 4-5 minutes on each side, or until done to your liking. I prefer to leave tuna somewhat rare inside, so it takes less time than other varieties.
- Prepare latholemono by placing all ingredients in a blender, and blending until smooth and creamy. It will separate eventually, so make it immediately before serving. There will probably be leftovers. It can be whisked back together and used as a salad dressing or sauce for vegetables or other meats.
- Drizzle a little sauce on fish, and enjoy.
Nutrition Facts : Calories 261.4, Fat 28.7, SaturatedFat 4, Sodium 146.3, Carbohydrate 2.4, Fiber 0.2, Sugar 0.6, Protein 0.2
LATHOLEMONO
This dressing is perfect on veggies such as steamed green beans, broccoli, zucchini, cauliflower or any greens. It can also be used to baste meats or seafood when grilling. Once you try this simple, simple recipe you'll be hooked. Please DO NOT use dried oregano or bottled lemon juice for this recipe!!!
Provided by Jostlori
Categories Lemon
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Combine the olive oil, lemon juice and oregano in a small glass bowl and season to taste with salt and pepper.
- Stir well again, just before serving or using.
Nutrition Facts : Calories 1303.6, Fat 144.4, SaturatedFat 20, Sodium 4.9, Carbohydrate 8.9, Fiber 2.3, Sugar 2.2, Protein 0.7
GRILLED SAUSAGE-STUFFED CALAMARI
Provided by Kay Chun
Categories Pork Appetizer Quick & Easy Backyard BBQ Sausage Squid Summer Grill Grill/Barbecue Breadcrumbs Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Soak bread crumbs in milk in a large bowl.
- Toast fennel seeds in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds and add to bread-crumb mixture along with pork, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently mix with your hands until well blended. Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2-inch space at top (you may have some stuffing left over). Seal tops using wooden picks.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
- Coat stuffed squid and tentacles with oil and season with 1/2 teaspoon salt. Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 150 to 155°F, 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute, then add to platter. Drizzle with oil and sprinkle with parsley.
- What to drink:
- Fontaleoni Vernaccia di San Gimignano '07
GRILLED FISH SANDWICHES
I season these fish fillets with lime juice and lemon pepper before grilling them. A simple honey mustard-mayonnaise sauce puts the sandwiches ahead of the rest. -Violet Beard, Marshall, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat grill or broiler. Brush cod with lime juice; sprinkle with lemon pepper. Place on an oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until fish just begins to flake easily with a fork, 4-5 minutes per side., Meanwhile, mix mayonnaise, mustard and honey; spread onto bun bottoms. Top with fish, lettuce, tomato and bun tops.
Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 499mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GRILLED WHOLE FISH WITH LEMON AND THYME
Use the freshest white fish you can find for this recipe. Stuffed with lemons and thyme, it cooks in no time on the grill, which makes for an easy dinner. The fish is especially delicious with a dab of homemade Sorrel Green-Goddess Dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
- Rub a thin film of oil over cavities and skins of fish. Generously season all over (including cavities) with salt and pepper. Divide half of lemon rounds and thyme sprigs evenly between cavities. Secure cavities with skewers.
- Place fish in a grill basket; scatter remaining lemon rounds, halved lemons, and thyme around them. Place basket on grill grate and cook, turning once, until fish are charred in places and just cooked through, 12 to 15 minutes, depending on size. Fillet fish and cut into portions. Serve with grilled lemon halves and dressing.
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Grilled fish with latholemono is the best recipe for foodies. It will take approx 20 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make grilled fish with latholemono at your home.. The ingredients or substance mixture for grilled fish with latholemono recipe that are useful to cook such type of recipes are:
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