MIXED SEAFOOD GRILL WITH PAPRIKA-LEMON DRESSING
Provided by Bill Granger
Categories Citrus Fish Garlic Herb Backyard BBQ Lemon Halibut Shrimp Squid Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl. Season dressing with salt and pepper. DO AHEAD Cover and chill up to 6 hours. Bring to room temperature before using.
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Arrange seafood on baking sheets. Drizzle with 3 tablespoons oil and turn to coat; sprinkle with salt and pepper. Transfer seafood to grill. Cook until just opaque in center, about 4 minutes per side for fish, 2 minutes per side for shrimp, and 30 seconds per side for squid. Arrange on platter. Spoon dressing over. Garnish with lemon wedges.
ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE
There are a number of good reasons to roast or grill a whole fish. Fish tastes better cooked on the bone. It's just as easy as roasting meat or fowl, and is done in half the time. And a whole fish is apt to be fresher than many of the other choices at the fishmonger. A two-pound fish will serve two.
Provided by David Tanis
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
- Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
- Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
- Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 25 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 5 grams, Sodium 1463 milligrams, Sugar 5 grams
GRILLED FISH W/LEMON/OREGANO DRESSING
Steps:
- 1. Place swordfish in a shallow baking dish. Combine olive oil, salt, pepper, lemon peel and oregano. Rub into swordfish. Marinate 10 to 20 minutes. 2. For the dressing combine lemon juice, salt, pepper, olive oil and oregano. Reserve. 3. Grill swordfish 2 to 3 minutes per side depending on thickness. Place on a platter, spoon olives and tomatoes on and around and drizzle with dressing. Garnish with parsley and lemon.
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