Grilling Fish Recipes

Fish is rich in essential fatty acids, good cholesterol (HDL) and essential nutrients. You can prepare a large variety of fish recipes using different methods. You can try grilling fish recipes instead of pork, beef or chicken. Grilling a food itself is a healthy way of cooking. When you choose fish for grilling, make sure that it should be fresh and good in taste. You can select a soft fish, which can be grilled lightly and quickly. It should not be over-grilled, as it will fall apart and dry out. The second type of fish used for grilling is firm fish. It has a texture, similar to pork or beef. Due to a large variety of fish, you can make a number of sumptuous grilling fish recipes.

Grilled Habanero & Lime Salmon

Ingredients

4 salmon steaks
½ cup orange juice
¼ cup butter, softened
3 tbsp lime juice
¼ cup vegetable oil
1 tbsp tequila
1 clove garlic, minced
1 tbsp minced habanero pepper
1 tbsp grated lime zest
2 tsp grated lime zest
2 tsp minced habanero pepper
1 tbsp lime juice
¼ tsp garlic salt

Directions

• In a bowl, mix together orange juice, vegetable oil, tequila, 3 tbsp lime juice, 1 tbsp habanero pepper, 1 tbsp lime zest and garlic. Keep aside a small amount of this mixture to use as a basting sauce. Pour the remaining mixture into a shallow baking dish.
• Keep salmon in the shallow dish and cover it with the mixture.
• Cover it and refrigerate it for 2-4 hours. Turn it over frequently.
• In a small bowl, combine together garlic salt, softened butter, 2 tsp habanero pepper, 1 tbsp lime juice and 2 tsp lime zest.
• Cover it and refrigerate.
• Preheat grill at medium heat. Lightly oil the grill grate.
• Place salmon on the grill and cook for about 5-8 minutes per side, until the fish can be flaked with a fork.
• Transfer the fish to a serving dish and top it with a mixture of butter, habanero pepper, lime zest and lime juice.

Beurre Bleu with Grilled Fish

Ingredients

2 shallots, peeled and finely chopped
46-ounce skin-on fillets fish, such as striped bass, blue fish or mahi mahi
¼ cup red wine vinegar
1 cup dry-style blueberry wine
½ tsp lemon zest, chopped
¾ cup fresh or frozen low bush, wild blueberries
Cayenne pepper
Juice of 1 lemon
8 tbsp unsalted butter, cut into small pieces and chilled
Freshly ground black pepper
Olive oil
2 tbsp ¾-inch cut fresh chives
Sea salt
1 lemon, quartered (optional)

Directions

• Heat the grill at high temperature.
• In a skillet, mix together vinegar, blueberry wine, lemon zest, lemon juice, shallots and ¼ cup of blueberries and bring it to boil. Reduce the heat and allow it to boil slowly. Reduce the sauce to get the quantity of about ¼ cup.
• Over medium heat, whisk in the butter to make a smooth emulsion. Add a tablespoon at a time. Filter through a fine sieve. Season it with a pinch of cayenne and sea salt. Keep it warm.
• Rub a little quantity of oil over the fish and season with pepper and salt.
• Grill the fish for about 5-8 minutes per side, until it becomes opaque.
• Just before you serve the fish, swirl the chives and remaining ½ cup of blueberries into the buerre bleu. Serve it over the fish.

Grilled Mahi Mahi with Soy Glaze

Ingredients

46 oz mahi mahi fillets
2 cups water
½ cup soy sauce
¼ orange and lemon
3 green onions, coarsely chopped
½ cup sesame oil
1 tbsp chopped garlic
½ cup sliced green onions
1 ½ cup dark brown sugar

Directions

• In a bowl, mix together brown sugar, coarsely chopped onions, chopped garlic, sliced green onions, soy sauce and water. Cook this mixture over medium heat for about 2 hours. The mixture should reduce to syrup. Strain it.
• Grill the fish to desired color and softness.
• Cook onions in heated oil for about 1 minute. Then add soy-sugar mixture. It will come to bubble when mixed.
• Brush the sauce on fish for the last minute cooking.
• When you will serve the fish, spoon rest of the sauce over it.