GRILLED SALMON WITH CHINESE BARBEQUE SAUCE
Steps:
- Heat a medium size saucepan, over medium heat.
- Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
- Preheat grill to medium-high heat.
- Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.
BAKED FISH WITH BARBECUE SAUCE
Found this recipe in an old 1985 Southern Living magazine. Although I've never tried the recipe, it reminded me of a dish my Louisiana cousins used to make when we visited in the summertime as kids.
Provided by DallasDiva22
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and green pepper in oil in a heavy saucepan till tender. Stir in tomato sauce, brown sugar, lemon juice and Worcestershire sauce. Bring to a boil; cover, reduce heat, and simmer 15 min., stirring occasionally.
- Place fish fillets in a greased 12 x 7 x 2 in baking dish. Sprinkle with salt and pepper. Spoon sauce on top and bake, uncovered, at 350 degrees for 10-15 min., or till fish flakes easily with a fork.
BARBECUE BAKED FISH
We eat fish (usually fried or grilled) once a week. I don't remember where I found this recipe...I think maybe Southern living, but I adjusted it just a bit. We all liked it for a change of pace from the usual.
Provided by Freda2 Brown
Categories Catfish
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Rinse fillets and arrange in a lightly-greased 9 x 13-inch pan.
- Melt margarine in a saucepan.
- Add all of the remaining ingredients to the melted margarine.
- Mix well and stir occasionally for 5-10 minutes.
- Pour mixture over fish fillets.
- Bake 15-18 minutes until fish flakes easily.
Nutrition Facts : Calories 334.8, Fat 20.9, SaturatedFat 4.5, Cholesterol 87.5, Sodium 623.9, Carbohydrate 10.9, Fiber 0.2, Sugar 8.2, Protein 24.7
GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE
Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.
Provided by pink cook
Categories Very Low Carbs
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small pot, whisk together white wine, shallots and garlic.
- Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
- Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
- Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
- Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
- Thanks for your reviews and suggestions to correct this recipe.
BAKED CATFISH IN SPICY BBQ SAUCE
Steps:
- Season fish with salt and pepper. Place fish in an oval casserole dish. Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley.
ASIAN BARBECUE SAUCE
An easy Asian Barbecue Sauce recipe.
Categories Condiment/Spread Sauce Ginger No-Cook Quick & Easy Summer Grill/Barbecue Honey Shallot Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Stir together all ingredients except sugar in a bowl.
- Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
- Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).
MAYONNAISE BAKED FISH
Really simple recipe that even pleases the non fish lovers among us! My favorite fish to use is tilapia, but any mild, white fish will work nicely.
Provided by ItalianMan
Categories Tilapia
Time 23m
Yield 4 filets
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place fish, in a lightly greased 9x13 baking dish.
- In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a thick paste is formed.
- Spread mixture evenly over fish filets, then top with bread crumbs.
- Bake for about 10 minutes, or until fish is flaky.
- To finish cooking, place fish under the broiler, for another 2-3 minutes, or until fish is golden brown.
Nutrition Facts : Calories 428.4, Fat 19.2, SaturatedFat 8, Cholesterol 132.5, Sodium 550.5, Carbohydrate 16.2, Fiber 0.9, Sugar 2.8, Protein 45.7
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- Ginger-Lime Swordfish. Swordfish is wonderful when prepared on the grill. The firm meat holds together well and it grills a lot like a good steak. This recipe includes a sweet and sour, Asian-inspired marinade that brings out the flavors of the fish and creates the perfect crust on the grill.
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- Place the fish in a large zip-top bag. Add the oregano, coriander, paprika, minced garlic, basil, extra virgin olive oil and lemon juice. Zip the bag shut and massage to be sure the fish is evenly coated in the marinade. Marinated for 30 minutes or up to 1 hour in the fridge (see notes).
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- In a small bowl, combine the olive oil with the parsley, onion, garlic, chives, thyme and chile. Whisk in the lime juice and season with salt and pepper.
- Light a grill. Coat each fish lightly with flour, tapping off the excess. Oil the rack and grill the fish over a moderately hot fire until cooked through, about 5 minutes per side. Alternatively, heat 1/2 inch of vegetable oil in each of 2 large skillets and fry the fish over high heat until golden and crisp, about 5 minutes per side; drain on paper towels. Sprinkle the fish with salt and carefully transfer them to a large platter or dinner plates. Drizzle the sauce over the fish and serve right away, with rice.
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- Wash the fillet under running water and pat dry with kitchen tissues. Make slits on the fillet and set aside.
- Make a paste of all the ingredients except semolina and marinate the fillet on both sides well to cover the slits too. Set this aside for at least for 1 hr, overnight works best.
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From gourmettraveller.com.au
- Pound chilli, ginger, lemongrass, garlic, makrut lime leaves, coriander roots, spring onion, palm sugar and 2 tsp sea salt with a large mortar and pestle, or blend in a blender to a paste, then add oil and mix to combine.
- Slash both sides of each fish 4-5 times with a sharp knife, then rub marinade all over and inside the cavity. Cover and refrigerate for 2-3 hours to marinate. Remove from fridge 20 minutes before cooking to come to room temperature.
- Heat barbecue or a char-grill pan to medium-high heat and lightly oil grill or pan. Barbecue fish until charred and just cooked through on one side (5-6 minutes). Turn and repeat. Season to taste, squeeze lemon and lime juice over, scatter with lemongrass, lime leaves, coriander and pickled chilli and serve.
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- Melt the butter in a large saucepan on medium heat, add the minced garlic and onion, cook for about 2 minutes.
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From honest-food.net
- Salt the fillets well and put in the fridge for 30 minutes while you get your barbecue ready. Clean your grill grates well and, if you are working with a scaled fish, slick the grates with some vegetable oil. Preheat the grill to anywhere from 200F to 250F.
- When you're ready to barbecue, slick the skin side of the fish with some vegetable oil. Do this from the head end of the fillet backwards, so you're going with the grain of the scales.
- Paint the flesh side of the fillets with the BBQ sauce of your choice, or a nice dusting of a barbecue rub you like -- or just a grind of black pepper if you want to stay simple.
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- Put the fish sauce in a large bowl. Add the chicken and toss to coat. Generously season with black pepper and toss again. Let marinate at room temperature for 1 hour or refrigerate for up to 2 hours.
- Light a grill. Oil the grate and grill the chicken over a medium-hot fire, turning often, until lightly charred and cooked through, about 15 minutes for the breast pieces and 25 minutes for the legs and thighs. Serve.
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