GRILLED CHICKEN BREASTS WITH NORTH AFRICAN SPICE PASTE
Categories Chicken Pepper Marinate Backyard BBQ Dinner Spice Grill/Barbecue Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Prepare grill for direct-heat cooking with medium-hot charcoal.
- Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.
- Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.
- Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.
GRILLED ROSEMARY SWORDFISH
My husband loves swordfish, and we have a ton of swordfish recipes because of that. But, this is his favorite way to have it-moist, tender and perked up with herbs. Tuna is a good substitute for swordfish. Its firm texture stands up to grilling. -Lorie Rice, Liverpool, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.
Nutrition Facts : Calories 214 calories, Fat 11g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 350mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
GRILLED SWORDFISH WITH NORTH AFRICAN SPICE RUB
Steps:
- For Yogurt Sauce:
- Whisk yogurt, chopped cilantro and minced garlic in small bowl to blend. Season with salt and pepper.
- For Spice Rub:
- Combine chopped onion, chopped garlic cloves, caraway seeds, ground coriander and cayenne pepper in bowl of processor. Process until onion and garlic are very finely chopped and past forms.
- Spread spice rub on each side of swordfish steaks, dividing equally. (Yogurt sauce and spice rub-coated fish can be prepared 4 hours ahead. Cover separately and refrigerate.)
- Prepare barbecue (medium-high heat) or preheat broiler. Brush grill or broiler pan and 1 tablespoon olive oil. Grill or broil swordfish steaks until fish is just cooked through, about 4 minutes per side. Transfer fish to plates. Top with dollop of yogurt sauce; garnish with lime wedges and serve.
BOBBY'S RUB FOR FISH
Steps:
- Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.
COFFEE-RUBBED GRILLED FISH
The final days of December for African-Americans mean playing games of bid whist and spades, and cultivating joy through seasonal dishes. For Rashad Frazier and his family in Portland, Ore., Kwanzaa is all about the food, Nguzo Saba (the seven principles) and honoring members of their families who have made their lives bright. Mr. Frazier is a personal chef and an avid outdoorsman; this rub is his go-to for highlighting fresh-caught fish, which he is serving for the holiday.
Provided by Nicole Taylor
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
- Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
- Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn't, let it sit until it does. If it's still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.
NORTH AFRICAN DRY RUB
A spicy dry rub that is great on grilled chicken. Rub onto the chicken ( I use a whole chicken on a spit, or split chickens cooked on indirect heat on the grill) and cook using your favorite method. Can be put on chicken up to 6 hours ahead of cooking time, and refrigerated. Drizzle with some olive oil before grilling, if desired.
Provided by Outta Here
Categories African
Time 5m
Yield 3 tablespoons, 1 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients.
Nutrition Facts : Calories 46.3, Fat 1.3, SaturatedFat 0.2, Sodium 1169.9, Carbohydrate 10.6, Fiber 4.4, Sugar 1.1, Protein 1.7
SWEET SPICE-RUBBED SWORDFISH
Make and share this Sweet Spice-Rubbed Swordfish recipe from Food.com.
Provided by Dancer
Categories Costa Rican
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine spices in small bowl.
- Sprinkle mixture evenly over swordfish steaks, then lightly rub it in.
- Heat oil in large skillet over medium high (maintain this heat throughout cooking).
- Add fish and cook 3 to 4 minutes on each side, or until fish is no longer translucent in center.
- Remove from the pan and serve immediately.
Nutrition Facts : Calories 252.3, Fat 10.4, SaturatedFat 2.1, Cholesterol 66.3, Sodium 444.8, Carbohydrate 3.7, Fiber 0.1, Sugar 3.2, Protein 33.8
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