Australian Grilled Fish

4 Fish steaks
1/4 cup Lime juice
2 Tablespoon Vegetable oil
1 teaspoon Dijon mustard
2 teaspoon Fresh ginger root --,Grated
1/4 teaspoon Cayenne pepper or Black pepper
 
* For the steaks: they should be 8-10 ounces and 1-inch thick each.
Use Swordfish, Halibut or Salmon steaks.
 
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger,
cayenne pepper and enough freshly ground black pepper to suit your
taste.
2. Marinate the fish in the marinade for 45-60 minutes. Turn
steaks 2-3 times.
3. Have the grill prepared with white coals and
brush the cooking grill with the remaining one tablespoon oil.
4. Grill the fish, brushing several times with the marinade, until
cooked through and opaque in the center. Turn fish after about 4-5
minutes. Total grilling time will depend on your grill and the heat of
the coals.
 
* To broil instead, use a broiler pan brushed with oil and broil until
center is opaque. Will take about 10 minutes total in broiler. Turn
steaks after 5 minutes and baste often with marinade.
 
 

Grilled Glazed Tuna Steaks


Yield: 4 Servings

1/3 cup dry sherry
1 Tablespoon gingerroot,Minced
1 Tablespoon low sodium soy sauce
1 teaspoon honey
1 clove garlic,Minced
1 lb tuna steaks cut into 4 pieces
 
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup
Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils.
 
Cool Slightly. Place Tuna in a 11 X 7 X 1 1/2 in. Baking Dish.
Pour Marinade Over the tuna.
Cover & Chill for 2 Hours.
 
Remove Tuna from marinade, reserving the marinade.
Preheat the grill.
Arrange tuna on the Grill with Thinest portions to the outside.
Turn Steaks Over & Baste With Marinade till cooked.
Serve Immediately With Warm Marinade.
 
 

Grilled Anchovy Salmon Steaks


Yield: 4 Servings

4 salmon steaks
1 parsley sprigs

Lemon wedges anchovy butter

6 anchovy fillets
2 T milk
6 T butter
1 dr tabasco sauce
1 pepper
 
Pre-heat the grill to high heat.
Oil the grill rack and place each steak to ensure an even heat.
Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each steak.
Grill for 4 minutes.
Turn the steaks with a fish slice and place another quarter of the
butter among the steaks.
Grill on the second side 4 minutes.
Reduce the heat and allow to cook for a further 3 minutes, less if the
steaks are thin.
Serve with a neatly arranged pat of anchovy butter on top of each
steak. Garnish with parsley sprigs and lemon wedges.
 
 

Bar-B-Q: Smoke-Grilled Salmon


Yield: 4 Servings

1 teaspoon lime rind,Grated
1/4 cup lime juice
1 Tablespoon vegetable oil
1 teaspoon dijon mustard
1 pinch pepper
4 salmon steaks,1-inch thick [1-1/2,lbs]
1/3 cup sesame seed [optlnal],Toasted
 
In a shallow dish, combine lime rind and juice, oil, mustard and
pepper; add fish, turning to coat the fish.
Cover and marinate at room temperature for 30 minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed. Place on greased grill directly over medium heat. Add soaked wood chips. Cover and cook, turning and basting with marinade halfway through, for 16-20 minutes or until fish flakes easily when tested with fork.
 
 

Broiled or Grilled Fish with Black Bean Salsa


Yield: 4 Servings

1 15-16oz. can black beans
2 oranges,peeled,chopped
1 tomato,seeded,chopped
1/2 c cilantro,fresh,chopped
1 jalapeno pepper,lg, minced
1 1/2 T lime juice,fresh
1 T olive oil
1 avocado,peeled,chopped
4 6oz. red snapper fillets
1 olive oil
1 lime juice,fresh
1 cilantro,chopped
 
Combine first 7 ingredients in medium bowl (jalapeno should be seeded but not deveined. Black Beans should be drained and rinsed).
Season salsa to taste with salt and pepper. (can be prepard 1 day
ahead, cover and refrigerate.).
Mix chopped avocado into salsa, cover and refrigerate.
Preheat grill. Brush fish with oil, sprinkle with fresh lime juice, salt
and pepper.
Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling).
Transfer the fish to plates, sprinkle with chopped fresh cilantro and serve the fish with salsa.
 
 

Charcoal Grilled Salmon with Spicy Black Bean


Yield: 4 Servings

1/2 lb black beans, soaked
1 small onion, chopped
1 small carrot
1/2 a celery rib
2 oz ham, chopped
2 jalapeno peppers, stemmed and diced
1 clove garlic
1 bay leaf,tied together with
3 sprigs thyme
5 cups water
2 cloves of garlic, minced
1/2 teaspoon hot pepper flakes
1 lemon, juiced
1/3 cup olive oil
2 Tablespoons fresh basil, chopped
24 oz salmon steaks
 
Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered. Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid.
Toss the beans with the minced garlic, hot pepper flakes and the juice of 1/2 a lemon.
Set aside.
While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves. Pour over the salmon steaks, and refrigerate for 1 hour. Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute.
Serve each steak with a portion of beans.
 
 

Grilled Alaskan Salmon


Yield: 4 Servings

4 6 oz salman steaks
1/4 c peanut oil
2 T soy sauce
2 T blasamic vinegar
2 T scallions,Chopped
1 1/2 t brown sugar
1 clove garlic,minced
3/4 t fresh ginger root,Grated
1/2 t red chile flakes,or more to
1 taste
1/2 t sesame oil
1/8 t salt
 
Place the salmon steaks in a glass dish. Whisk together the remaining ingredients and pour over the salmon. Cover with plastic wrap and marinate in the refrigerator for 4 to 6 hours. Heat the grill. Remove the salmon from the marinade, brush the grill with oil and place the salmon on the grill. Grill over medium heat for 10 minutes per inch of thickness, measured at the thickest part, turning halfway through cooking, or until the fish just flakes when tested with a fork.
 
Some more Grilled fish recipes
Here | Grilled Fish 1 | Grilled Fish 2 | Grilled Fish 3 | Grilled Fish 4