GRILLED SPICED FISH
These moist flaky fillets provide a welcome change of pace at summer cookouts. Chris McBee of Xenia, Ohio peppers a savory herb rub with cayenne, then works it into the fish. Even steak lovers will be smacking their lips.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Spoon oil over fish. In a small bowl, combine the seasonings; sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes with a fork.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 664mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA
This elegant yet incredibly easy preparation uses almost all the parts of a pineapple to yield tasty fillets of bass or snapper. The pineapple's peel acts as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa that brings home the island flavors. The plating of the fish, right on the pineapple "planks," is dramatic and fun.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
- Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
- Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
- Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.
SPICY GRILLED FISH
This is a really tasty, economical and different way to enjoy fish! Lots of flavor from the marinade and easy clean up! Winners in my book. I am sure this would work very well on any firm, mild fish. When I made this I was a little crunched in the time department so I only got to marinade it for 1 hour and it was delicious. Plan ahead! This is best marinated for at least an hour but no more than 2 hours. In a pinch, just let it marinate while the grill is heating.
Provided by Mamas Kitchen Hope
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper and stir to mix well.
- Place fish in a zipper seal bag and pour liquid mixture over it. Seal and marinate in the refrigerate for about 1 to 2 hours.
- Oil grill grate or fish basket really well and preheat grill to medium high. Grill fish for 4 minutes on each side. Flip the fish only once and brush with reserved marinade when flipped.
- NOTE: Fish is completely cooked when the color turns from translucent to opaque (white) or has reached a 150 degree F internal temperature. Resist the temptation to over-cook fish until it "flakes," which indicates the fish is becoming dry.
Nutrition Facts : Calories 347.4, Fat 23.9, SaturatedFat 4, Cholesterol 93.5, Sodium 437.2, Carbohydrate 5.5, Fiber 0.9, Sugar 1, Protein 27.1
SPICY COD WITH GRILLED LIME
Provided by Michael Symon : Food Network
Categories main-dish
Time P1DT30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up your grill for medium heat.
- In a small saucepan, combine the mirin, sake and sugar and bring to a simmer on the grill. Whisk until smooth and the sugar is dissolved. Remove from the grill and whisk in the miso, sriracha and rice vinegar. Cool.
- Place the cod fillets into a zip-top bag. When the miso mixture has cooled, pour over the cod, seal the bag and marinate in the refrigerator for 1 to 3 days. The longer fish marinates, the better.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 400 to 450°F.
- Liberally grease the grates of your grill with the oil.
- Remove the fish from the marinade and allow the excess to drain off.
- Meanwhile, place the limes, cut-side down, onto the direct heat side of the grill and grill until charred, 3 to 4 minutes. Remove from the grill and set aside.
- Place the fish, skin-side down, on the indirect heat side of the grill. Cover the grill and cook until the fish is flaky and cooked through, 8 to 10 minutes.
- Transfer the fish to a serving platter and squeeze 1 of the grilled limes all over the fish. Serve with the remaining grilled limes.
SPICY GRILLED FISH
Spicy Grilled Fish - grilled fish wrapped with banana leaves with spice marinade and seasoning. The fish is so tender, moist, with intense aroma and flavors.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 20m
Number Of Ingredients 19
Steps:
- Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor. Make sure the sambal paste is well blended and smooth.
- Heat up a wok and add the oil. "Tumis" (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, fish sauce and sugar and do a quick stirs, dish out and set aside.
- Soak the tamarind pulp with the water for 15 minutes and extract the juice. In a mortar and pestle or food processor, pound/blend the red chilies, bird's eye chilies and toasted belacan. Add tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and set aside.
- Lay a few sheets of banana leaves and grease the surface of the banana leaves with some oil. Lay the fish fillet on top of the banana leaves and rub the turmeric powder on both sides of the fish. Add about 2 - 3 tablespoons of sambal on top of the fish. Spread the sambal evenly. Drizzle the lime juice on the fish.
- Place the fish on top of the grill (upper rack with indirect heat) and cover the grill. Wait for 8 minutes or so (depending on the heat) and flip the fish over to the other side.
- Add 2 - 3 more tablespoons of sambal on the other side of the fish. Cook for another 8 minutes or until the fish is cooked.
- Transfer the fish and the banana leaves to the lower rack and grill for a couple of minutes with direct heat, or when you smell the sweet aroma of burnt banana leaves.
- Transfer out and serve immediately with sambal belacan and sliced shallots condiment.
Nutrition Facts : Calories 388 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 152 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 39 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 3 people, Sodium 798 milligrams sodium, Sugar 13 grams sugar
SPICY GRILLED FISH
Grilled fish with spicy and garlic sauce made with Chinese doubanjiang, garlic sauce and sichuan peppercorns
Provided by Elaine
Categories Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Clean the fish. Cut several cuts on both sides of the fresh. Sprinkle some salt to add flavor to the meat inside.
- Wash all the vegetable ingredients listed above. In a large container, add salt and mix thoroughly.
- Cut fresh pepper and onions into slices as well as the Shitake mushrooms.
- Prepare a pan and heat up some cooking oil and then add garlic,shallots and ginger to stir fry until the aroma can be smelled. Then put doubanjiang and sichuan peppercorn in to stir-fry until the oil becomes red. Turn off the fire. Put the pan aside.
- Put the fish cleaned in the middle of ovenware, and then lay the vegetables around the fish.
- Pour the sauce made in above steps onto both sides of the fish. Marinade for around 1 hour.
- Sprinkle five spice powder and cumin powder on top.
- Preheat the oven to 220 degree centigrade; Oven 30 minutes.
- Get the ovenware out and sprinkle some coriander on top to add fresh aroma.
Nutrition Facts : Calories 211 kcal, Carbohydrate 8 g, Protein 37 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 2442 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SPICY GRILLED CATFISH
Make and share this Spicy Grilled Catfish recipe from Food.com.
Provided by skat5762
Categories Catfish
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a grill or preheat the broiler.
- Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in a medium bowl.
- Transfer half of the marinade mixture to another bowl and reserve for basting catfish.
- Add catfish to the first bowl; marinate for 15 minutes.
- Drain fillets and discard marinade.
- Place fillets on an oiled grill rack or broiler pan rack.
- Grill or broil 4 inches from the heat source, basting with reserved marinade, for about 3 minutes on each side, or until fish flakes easily when tested with a fork.
SPICY GRILLED FISH FILLETS
Indian flavors and grilled fish. I use a George Forman grill. If you use a regular grill lay out foil first.
Provided by Arimaeis
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pat fish dry.
- In small bowl mix together the garlic, garam masala, chili powder, turmeric, salt, oil and lemon juice.
- Baste the fish evenly all over with mixture.
- Grill fish for 10 minutes basting often.
- Serve hot.
SPICY GRILLED FISH IN FOIL
Make and share this Spicy Grilled Fish in Foil recipe from Food.com.
Provided by Cook Food Mood
Categories Curries
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Grease foil with olive oil.
- Place fish over foil and slit 3 diagonal cut on the fillet.
- Rub curry paste all over fish and stuff the 3 slits with the spring onion and garlic.
- Sprinkle red onion all over the fish.
- Wrap fish in foil and grill till fish is cooked or when fish flakes when poked with a fork!
- Dig in!
Nutrition Facts : Calories 117.1, Fat 7.7, SaturatedFat 1.1, Cholesterol 27, Sodium 124.1, Carbohydrate 5.9, Fiber 0.7, Sugar 1.7, Protein 6.6
SWEET AND SPICY GRILLED SALMON
The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill or grill pan on medium high.
- Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
- Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
- Transfer the fillets to individual plates and serve with the celery slaw.
SPICY GRILLED FISH PIECES
Make and share this Spicy Grilled FIsh Pieces recipe from Food.com.
Provided by morgainegeiser
Categories Vietnamese
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the garlic, shallots, lemon grass, turmeric, chills, salt and pepper in a food processor and process until a paste is formed, adding the oil to help the grinding.
- Cut the fish into large bite-sized pieces. Place the fish in a bowl with the spice paste, toss well and cover and refrigerate for 15 minutes.
- Place the fish on a foil-lined grill tray and cook under a hot grill for 3 to 4 minutes, turning the pieces over so the fish browns on all sides.
- Arrange the fish on a serving plate and sprinkle over the fish sauce.
- Serve immediately with rice.
- Note: Does not include 15 minute marinating time.
Nutrition Facts : Calories 90.8, Fat 6.9, SaturatedFat 0.9, Sodium 503.2, Carbohydrate 6.8, Fiber 0.5, Sugar 1.4, Protein 1.4
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