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Fish and sauces

chrish

Smoking Fanatic
514
10
Joined May 2, 2007
Barbecue Sauce For Fish

1 c. cooking oil
1/2 c. vinegar
1 1/2 tbsp. salt
1 tbsp. poultry seasoning
1 tsp. pepper
Garlic
1 egg

Beat egg. Add oil and beat again. Add other ingredients and stir. Marinate fish in sauce for 30 minutes.


Barbecued Salmon With Basil

4 salmon steaks (6 to 8 oz. each)
2 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. dried and crushed basil
Lemon wedges

Combine lemon juice, olive oil and basil; brush on both sides of salmon. Grill over medium hot coals 10 minutes per inch of thickness or until fish flakes when tested with a fork. Serve with lemon wedges.

Barbecued Catfish

6 catfish, 1 lb. each
1/8 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. sugar
1 tsp. Worcestershire sauce
1/4 c. vinegar
1/4 c. catsup
1/2 c. oil (vegetable)

Clean, skin, and fillet fish. Combine remaining ingredients. Baste fish with sauce. Place fish in a well-greased, hinged fish basket. Place on grill about 3 to 4 inches from coals. Cook 7 to 8 minutes on each side or until fish flakes easily, brushing frequently with the sauce.


Grilled Sea Bass In Grape Leaves

8 tbsp. extra-virgin olive oil
3 tbsp. lemon juice
1 tbsp. fresh parsley, chopped
2 tbsp. fresh oregano, chopped
Salt, to taste
Black pepper, freshly ground, to taste
4 (8 oz. each) sea bass fillets
4 anchovy fillets, minced
3 tbsp. butter, softened
Grape leaves, as needed

Combine 4 tablespoons oil, lemon juice, parsley, oregano, salt, and pepper in a shallow dish. Add fillets, and marinate 40 minutes, turning once. In a food processor, blend anchovies and butter; spread mixture evenly over fillets.
Wrap fish; arrange 4 grape leaves in a square, overlapping slightly; place fillet on leaves and wrap, tucking the ends under. Repeat with the remaining fillets.
On an oiled grill, over a hot fire, arrange wrapped fillets. Grill approximately 5 minutes per side, until leaves are browned, fillets are firm, and a skewer inserted into the center of the fish comes out hot to the touch. Remove fish from grill; unwrap fillets, and serve atop lentil pilaf, accompanied by spiced eggplant.

Wasabi-Glazed Whitefish

2 tbsp. light soy sauce
1 tsp. toasted sesame oil
1/2 tsp. sugar
1/4 tsp. wasabi powder or
1 tbsp. prepared horseradish
4 (4 oz.) fresh skinless whitefish, sea bass, or orange roughy fillets, 1-inch thick
1 med. zucchini, coarsely shredded (about
1 1/3 c.)
1 c. sliced radishes
1 c. fresh pea pods
2 tbsp. snipped fresh chives
3 tbsp. rice vinegar

Combine soy sauce, 1/2 teaspoon of the sesame oil, 1/4 teaspoon of the sugar, and the wasabi powder. Rinse fish; pat dry with paper towels. Brush both sides of fish with soy mixture.
Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Place fish on the grill rack directly over heat, tucking under any thin edges. Cover and grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through grilling.
Meanwhile, for slaw, in a medium bowl combine the zucchini, radishes, pea pods, and chives. Stir together vinegar, the remaining sesame oil, and the remaining sugar. Drizzle over the zucchini mixture; toss to coat. Serve the fish with slaw. Makes 4 servings.
NOTE: To cook fish on a charcoal grill, grill fish directly over medium coals for 8 to 12 minutes or until fish just flakes when tested with a fork, gently turning once halfway through grilling. Serve as above.

Salmon With Cucumber-Horseradish Sauce

4 (6 oz.) fresh or frozen salmon steaks, cut 1-inch thick (thawed, if frozen)
1/3 c. finely chopped cucumber
2 tbsp. mayonnaise or salad dressing
2 tbsp. plain yogurt
1 tsp. prepared horseradish
1 tbsp. margarine or butter, melted
1 tsp. snipped fresh dill or 1/4 tsp. dried dillweed
1 sm. cucumber, sliced (optional)
8 sprigs fresh dill (optional)

Thaw fish, if frozen. For sauce, in a small bowl combine cucumber, mayonnaise or salad dressing, yogurt, and horseradish. Cover and chill until serving time. Combine margarine or butter and dill; set aside.
Grill salmon on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with margarine mixture. Serve salmon with sauce. If desired, garnish with cucumber slices and fresh dill. Makes 4 servings.

Marinated Tuna Steaks

4 (6 oz.) fresh or frozen tuna steaks, cut 1-inch thick
1/3 c. dry white wine
1 tbsp. lemon juice
1 tbsp. olive oil or cooking oil
1 clove garlic, minced
2 tsp. snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed
1 tsp. snipped fresh oregano or 1/4 tsp. dried oregano, crushed
1/4 tsp. salt
4 lemon slices (optional)
4 fresh rosemary and/or oregano (optional)

Thaw fish, if frozen. For marinade, combine wine, lemon juice, oil, garlic, rosemary, oregano, and salt. Place fish in plastic bag set into a shallow dish. Add marinade; seal bag. Turn fish to coat well. Chill for at least 1 hour or up to 2 hours, turning fish once.
Remove fish from bag. Discard marinade. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once. Garnish with lemon slices and rosemary and/or oregano, if desired. Makes 4 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once.
 

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