GRILLED LEMON-DILL FISH
Try a simple but flavorful blend of mayo, dill, lemon juice and lemon zest for this easy marinade on lemon-dill fish. This Grilled Lemon-Dill Fish is a perfect dish to serve guests that you want to impress without spending a lot of time at the grill or in the kitchen.
Provided by My Food and Family
Categories Recipes
Time 18m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Preheat grill to medium heat. Mix mayo, lemon zest, lemon juice and dill.
- Place fish on greased grill grate. Brush with half of the mayo mixture.
- Grill 5 min.; turn fish. Brush with the remaining mayo mixture. Grill an additional 5 to 8 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g
GRILLED SWORDFISH WITH LEMON, MINT AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
- Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.
GRILLED LEMON PEPPER CATFISH
A deliciously light and flavorful dish full of sweet lemon flavor that is grounded by the savory flavor of garlic and herb seasonings. Perfect for a hot summer night when you want something delicious but light!
Provided by Elizabeth Ann Steele
Categories Seafood Fish Catfish
Time 1h35m
Yield 2
Number Of Ingredients 11
Steps:
- Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
- Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position.
- Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets.
- Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 48.1 g, Cholesterol 111.7 mg, Fat 15.5 g, Fiber 19.6 g, Protein 38.4 g, SaturatedFat 3.3 g, Sodium 4545 mg, Sugar 1.3 g
GRILLED LEMON-GARLIC SALMON
A lot of people fish here on the shore of Lake Michigan, so I've developed quite a few recipes for it, including this grilled salmon recipe. I love it, and so do my friends and family. When it's out of season, I look for wild-caught fresh Alaskan salmon at the grocery store. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 381mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
LEMON GRILLED SALMON
This tender and flaky fish is wonderful to serve to family and friends. A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round! -Aelita Kivirist, Glenview, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 280 calories, Fat 17g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 633mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
- Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
- Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
- Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams
GRILLED FISH WITH CITRUS
A layer of citrus slices between the fish and the grill means there's no chance of sticking, and the fish gets infused with flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.
GRILLED FISH WITH LEMON PARSLEY BUTTER
Another great way to serve fish. I have used all different types of white fish so use your favorite.
Provided by mommyoffour
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high heat.
- Coat cold grill rack with cooking spray; place over heat.
- Combine butter, parsley, lemon zest, salt and rosemary in small bowl; set aside.
- Coat fish with cooking spray; place on grid.
- Grill, uncovered, 3 minutes.
- Turn; grill 2 to 3 minutes longer or until opaque in center.
- To serve, squeeze juice from 1 lemon half evenly over each fillet.
- Top with equal amounts of parsley mixture.
Nutrition Facts : Calories 268.1, Fat 14, SaturatedFat 7.8, Cholesterol 145.4, Sodium 401.8, Carbohydrate 6, Fiber 2.7, Protein 32.2
CHAR GRILLED LEMONGRASS TILAPIA FISH
Provided by Food Network
Time 35m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat the grill to medium-high heat. Soak the green lemongrass leaves in cold water and set aside.
- Mix together the diced lemongrass, soy sauce, garlic, spring onion, red chile and ginger in a bowl.
- Lay the fish on a chopping board. Create a fillet by using a sharp filleting knife to slice from the spine of the fish down to the belly without cutting the fillet off. Just leave it lying open.
- Now add the lemongrass mixture to the inside of the fish and close the fillet back up.
- Secure the fish by tying it up with the lemongrass leaves. Brush the fish with the vegetable oil, and then char grill the fish, 10 minute per side. Cut the lemongrass leaves and serve.
GRILLED LEMON DILL FISH
Make and share this Grilled Lemon Dill Fish recipe from Food.com.
Provided by Jolene Green
Categories Summer
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT grill to medium heat. Mix mayo, lemon peel, lemon juice and dill.
- PLACE fish on greased grill grate. Brush with half of the mayo mixture.
- GRILL 5 min.; turn fish. Brush with the remaining mayo mixture. Grill an additional 5 to 8 minute or until fish flakes easily with fork.
Nutrition Facts : Calories 220.2, Fat 10.8, SaturatedFat 1.7, Cholesterol 72.8, Sodium 327.6, Carbohydrate 2.9, Fiber 0.1, Sugar 1.4, Protein 26.1
GRILLED LEMON-FISH WITH ASPARAGUS
Try our Grilled Lemon Fish with Asparagus. Lemon and tilapia lovers will want to try this fabulous lemon fish recipe, with citrus zing and tangy dressing. This Healthy Living recipe takes just 10 minutes to prep.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Squeeze juice from 1 lemon; mix with dressing. Pour half over fish in shallow dish; turn to coat both sides of each fillet. Refrigerate 15 min. to marinate. Refrigerate remaining dressing mixture for later use.
- Meanwhile, heat grill to medium heat. Cut each of the remaining lemons into 4 slices. Remove fish from marinade; discard marinade. Place 8 lemon slices on grill grate; top with fish. Brush with some of the remaining dressing mixture. Grill 5 min.; turn.
- Add remaining lemon slices and asparagus to grill. Cook 5 min. or until fish flakes easily with fork and asparagus is crisp-tender, brushing occasionally with remaining dressing mixture. Remove fish, lemon slices and asparagus from grill. Discard lemon slices under fish. Serve remaining lemon slices with fish and asparagus.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
GRILLED PORGY WITH LEMONS AND SCALLIONS
Porgy is a fish that takes beautifully to grilling whole, filled with aromatic ingredients. Here, Ayesha Nurdjaja, the chef of Shuka in New York City, stuffs the fish with lemon and herbs. When lightly charred, the skin of the fish becomes crispy and delicious. One way to guarantee that your fish will lift easily off the grill is to have clean, well-oiled grates, and if you're willing to sacrifice a couple of extra bunches of scallions, lay them on the grill, then put the fish on top. The scallions will burn away, but the fish will release. Fennel fronds work the same way. Ms. Nurdjaja tops the fish with a lightly-dressed arugula salad - but it's just as delicious on its own.
Provided by Florence Fabricant
Categories dinner, weeknight, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare a charcoal grill until coals are ashed over and hot, or heat a charcoal grill to high. Or heat a broiler (see Tips).
- Cut 3 lemons into ½-inch-thick slices and discard any pits. Pat fish dry inside and out and season inside with salt. Place the lemon slices inside the fish, then place the thyme and oregano on top of the lemon. If the fish don't close around the stuffing, tie fish closed in two places with kitchen twine. Brush fish on both sides with 4 tablespoons olive oil.
- Toss scallions with a pinch of salt and remaining 2 tablespoons olive oil. Cut the 2 remaining lemons in half, removing any seeds.
- Scrub the grill grate clean, then rub with an oiled kitchen towel or wad of paper towels. If your grill can fit everything, place everything on at once. Otherwise, start with the scallions and lemons, cut sides down. Season one side of each fish with salt and place salt side down on the grates next to the scallions and lemons. Grill (covered if using a gas grill), turning once, until the lemons and scallions are softened and lightly charred, 3 to 4 minutes for the scallions and 5 minutes for the lemons. Grill the fish until the skin releases naturally from the grate, about 6 minutes, then salt the other side, cover and grill until cooked through, about 6 minutes longer. Test for doneness by slipping a paring knife into the center of the fish; it should feel hot when carefully touched to your lower lip or the inside of your wrist.
- Spread scallions on a serving platter and set lemon halves around the sides. Transfer the fish to the platter, remove the string and serve.
GRILLED WHOLE FISH WITH LEMON AND THYME
Use the freshest white fish you can find for this recipe. Stuffed with lemons and thyme, it cooks in no time on the grill, which makes for an easy dinner. The fish is especially delicious with a dab of homemade Sorrel Green-Goddess Dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
- Rub a thin film of oil over cavities and skins of fish. Generously season all over (including cavities) with salt and pepper. Divide half of lemon rounds and thyme sprigs evenly between cavities. Secure cavities with skewers.
- Place fish in a grill basket; scatter remaining lemon rounds, halved lemons, and thyme around them. Place basket on grill grate and cook, turning once, until fish are charred in places and just cooked through, 12 to 15 minutes, depending on size. Fillet fish and cut into portions. Serve with grilled lemon halves and dressing.
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