SUPER SUMMER GRILLED BLUEFISH
Have a ton of bluefish and don't know what to do with it? Give this a try! Bluefish has a reputation for being a very strong fish. This super citrus marinade gives this grilled fish a bright and delicious flavor. I just made some (which I caught and froze) and it came out superb.
Provided by MILLERNB
Time 43m
Yield 4
Number Of Ingredients 8
Steps:
- Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
- Preheat a grill for high heat. When the grill is hot, oil the grate.
- Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.
Nutrition Facts : Calories 721.9 calories, Carbohydrate 9.2 g, Cholesterol 269.5 mg, Fat 32.9 g, Fiber 0.2 g, Protein 91.6 g, SaturatedFat 6 g, Sodium 1883.9 mg, Sugar 5.9 g
GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE
This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.
Nutrition Facts : Calories 547 calories, Fat 39g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 1088mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.
GRILLED BLUEFISH
Provided by Food Network
Time 17m
Number Of Ingredients 5
Steps:
- Clean and scale fish. Stuff abundant quantities of fresh herbs into the cavity, then add slices of lemon, and chopped garlic. Brush skin on both sides with olive oil, season with salt and pepper, and if desired put into fish-grilling basket and clamp shut. Grill for approximately 6 minutes on each side, turning fish only once. Garnish with more fresh herbs and sliced lemon and serve. Roast potatoes and grilled summer vegetables go well with this dish. Tip: Bluefish caught early in the season, though smaller, are much less oily than those caught later in the summer.;
GRILLED BLUEFISH IN POMEGRANATE GLAZE
Steps:
- In a bowl large enough to hold the four fish fillets, combine the pomegranate molasses, chopped garlic, red onion, crushed coriander seeds, and orange zest. Let marinate for 1/2 hour, refrigerated.
- Season bluefish with salt and pepper. Brush generously with oil. Put fish on hottest part of grill, skin side up. When the first side is charred and releases from the grill, about 5 minutes flip and grill on second side. Cook an additional 5 minutes or until done. Take care not to over char the fish. The marinade has sugar in it so it may burn easily.
- To serve, put a piece of fish in the center of each of 4 plates. Put a spoonful of the potato puree next to the fish and a spoonful of yogurt next to the potatoes. Arrange a quarter of the eggplant slices next to the yogurt. Top the fish with pea tendrils, drizzle with pomegranate molasses and sprinkle with pomegranate seeds. Serve immediately.
- Put potatoes in saucepan and cover with cold salted water by 1-inch and bring to boil. Reduce heat and simmer about 20 minutes or until potatoes are tender. Drain and return the pan to heat to dry out the potatoes for about 5 minutes. Put through a ricer immediately. Stir in the remaining ingredients. Season with salt and pepper. The flavor of the mixture should be prominent in garlic, salt, and acid. Set aside at room temperature.
- Preheat grill to 350 degrees F. Toss eggplant in a bowl with salt and pepper. Add the extra virgin olive oil and toss again until evenly coated. Grill on each side until slightly charred and the eggplant is tender. Set aside.
- Toss the cucumbers with salt and drain in colander for 30 minutes. Pat dry to remove moisture and excess salt. Mix yogurt with cucumbers and remaining ingredients. Season with salt and pepper.
- Heat a large saute pan with 2 tablespoons extra virgin olive oil and the sliced garlic, over medium high heat. As soon as the garlic begins to brown, add the pea tendrils, season with salt and pepper and cook, tossing constantly until the tendrils are slightly wilted, about 2 minutes. Remove from the heat.
GRILLED VEGGIES WITH MUSTARD VINAIGRETTE
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.
Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BAKED BLUEFISH WITH SWEET MUSTARD GLAZE
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Lightly oil a baking dish large enough to hold the fish in a single layer. Place the bluefish skin side down in the dish.
- In a small bowl, combine the mustard, sugar, tarragon and soy sauce, and spread evenly over the fish.
- Bake about 20 minutes, until the fish is opaque when flaked in the center with the tip of a knife. Serve at once.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 4 grams, TransFat 0 grams
GLAZED GRILLED SALMON
Categories Mustard Salmon Summer Grill/Barbecue Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.
MUSTARD GLAZED FISH
Make and share this Mustard Glazed Fish recipe from Food.com.
Provided by Boomette
Categories Lemon
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- With the rack on top of the oven, preheat oven to broil.
- In a bowl, mix honey and the 2 mustard. Set aside.
- In a large non-stick skillet ovenproof, brown the fish steaks and the cut side of lemons in butter. Add salt and pepper. Remove from the heat.
- Baste the top of the fish steaks with the mustard mixture. Keep cooking until the broil 3 to 5 minutes, depending of the thickness of the fish. Serve with the grilled lemon, rice and vegetables.
GRILLED SALMON WITH DILLED MUSTARD GLAZE
The sugar and dill in this glaze is used to cure gravlax by Scandinavian-Americans in Minnesota, but the combination works just as well on the grill. This is a "Staff Favorite" at Food & Wine Magazine. This recipe also works well in the oven. The lightly caramelized sweet mustard glaze and rich, smoky flavors here will find echoes in an oak-aged Chardonnay.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate and set aside.
- In a mixing bowl, whisk mayonnaise with mustard, dill, lime juice and brown sugar. Season with pepper. Set Aside.
- Light a gas grill and lightly brush grate with oil.
- Run your fingers over the salmon fillet, feeling for bones. Use tweezers to remove any bones you find.
- Brush skin side of salmon with olive oil and season with salt and pepper.
- Place fillet on grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with mustard seeds.
- Close grill and cook over moderate heat until glaze is golden and salmon is nearly opaque, about 25 minutes. Check on salmon and make sure skin does not begin to char. If skin does char move to cooler part of grill and reduce heat.
- Transfer the salmon to a platter and serve hot or at room temperature.
Nutrition Facts : Calories 381.4, Fat 17.4, SaturatedFat 2.5, Cholesterol 122, Sodium 432.8, Carbohydrate 7.6, Fiber 0.9, Sugar 3.3, Protein 46.8
BLUEFISH DIJONNAISE
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place a large cast-iron griddle or ovenproof skillet under the broiler and preheat until very hot, at least 10 minutes.
- Meanwhile, combine the mayonnaise, mustard and thyme in a small bowl.
- Generously season the fillets with salt and pepper. Paint one side of each fillet thickly with the mustard mixture.
- Place the fish in the skillet, painted side up, and broil until the coating is brown and bubbling, 3 to 4 minutes.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 3 grams, Sodium 457 milligrams, Sugar 0 grams, TransFat 0 grams
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