Grilled Fish With Pimentón Aioli Recipes
GRILLED FISH WITH PIMENTóN AIOLI
Pimentón is made from a red pepper similar to that used to make paprika, but it's smoked before grinding. It can be hot (though not super hot) or mild (which is called "sweet," though the flavor is more bitter than anything else). Whether you know it or not, you've probably eaten it: it's the dominant spice in chorizo. It's also among the best examples of how appealing the addition of smoke can be. Here it goes on both the fish you're going to grill and in the aioli you're going to use to accompany it. The combination is outstanding.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a grill or preheat broiler. Mix together all but 1/2 teaspoon garlic, some salt and pepper, half the pimentón and olive oil. Brush one side of fish steaks with this mixture (if you are broiling, brush both sides). Put on grill, sauced side down, and brush other side. Grill or broil, turning once, until done, 5 to 10 minutes.
- Meanwhile, combine mayonnaise with remaining garlic and pimentón; add a little lemon juice and whisk; taste and adjust seasoning. Serve fish with a dollop of aioli.
GRILLED SHISHITO PEPPERS WITH SOY AIOLI
Tired of the same old green beans and corn? Treat your family to something new and different with these grilled shishito peppers. They pair nicely with steak or chicken, so get that grill fired up.
Provided by Soup Loving Nicole
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together sesame oil, salt, and pepper in a large bowl. Add shishito peppers and toss to coat. Let sit for 10 minutes.
- Whisk mayonnaise, soy sauce, sesame oil, and garlic together in a small bowl. Refrigerate aioli until ready to use.
- Preheat an outdoor grill for medium-high heat. Toss shishito peppers in the marinade and transfer to a grill basket. Cook for 5 minutes, flipping peppers with tongs every 1 to 2 minutes to get an even char. Serve with aioli for dipping.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.4 g, Cholesterol 7 mg, Fat 19.6 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 2.9 g, Sodium 414.8 mg, Sugar 11.7 g
GRILLED SALMON WITH BASIL AIOLI
DH and I enjoyed this easy to prepare salmon dish from July 2008 Bon Appetit. We cheated and used anchovy paste instead of opening up a new tin of anchovies. It worked fine. We served the fish with grilled summer squash and zucchini, which was very complimentary.
Provided by Dr. Jenny
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the basil aioli: Whisk egg yolks, basil, garlic, anchovies, vinegar, and Worcestershire sauce in medium bowl. Whisk in 2 Tb oil a few drops at a time, then gradually whisk in remaining oil in a thin stream. Whisk in 1 Tb warm water, lemon juice, and hot pepper sauce. Season to taste with salt and pepper. Cover and chill. (Can be made 1 day ahead. Keep chilled).
- For Salmon: Prepare a BBQ (high heat). Brush grill rack with oil. Brush salmon with oil; sprinkle with salt and pepper. Grill salmon, uncovered, 5 minutes. Using 2 large spatulas, carefully turn fish over. Grill until fish just begins to flake in center, 4 to 5 minutes longer. Transfer salmon to platter. Serve with aioli.
SPICY GRILLED TILAPIA WITH AIOLI
Make and share this Spicy Grilled Tilapia with aioli recipe from Food.com.
Provided by nnreq
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray grill rack with a non-stick coating.
- Rinse tilapia with cold water; pat dry with paper towels.
- Combine spices and sprinkle on both sides of fillet Place on heated grill 4 to 5 inches from a hot fire.
- Cook 4-5 minutes per 1/2 inch measured at thickest point, turning once halfway through cooking time.
- Serve with Aioli.
- Aioli- Combine all ingredients in a bowl.
- Refrigerate.
Nutrition Facts : Calories 592.2, Fat 34.3, SaturatedFat 5.8, Cholesterol 136.4, Sodium 876.9, Carbohydrate 26.7, Fiber 1.9, Sugar 6.2, Protein 47.8
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