GRILLED SALMON
When we lived in Alaska, we would have a huge BBQ for all of our friends every summer. We would fix this grilled salmon along with grilled trout and deep fried halibut. This is our favorite way to eat salmon other than smoked. Prep time includes marinating.
Provided by Miss V
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
- Grill for 3 to 4 minutes on each side.
GRILLED HALIBUT
This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.
Provided by braniffb13
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
- Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g
GRILLED HALIBUT WITH SUMMER SALSA
Steps:
- For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
- For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
- Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!
GRILLED TERIYAKI SALMON
The super-fast marinade for this salmon recipe combines maple syrup and teriyaki sauce which also creates a delicious sweet-and-sour glaze. The salmon stays extremely moist and is really yummy. -Lenita Schafer, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., Drain salmon, discarding marinade in bag. 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 down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.
Nutrition Facts : Calories 362 calories, Fat 18g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 422mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
GRILLED HALIBUT SIMPLY DELICIOUS
This is a Greek version of grilled halibut. Yes I know halibut is not Greek but it's the flavors and simplicity of cooking that is Greek. Flavored with olive oil, lemon, garlic and Greek oregano. You can use halibut steak which can handle the grill better.
Provided by Rita1652
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine olive oil, garlic, lemon juice, parsley, oregano, salt and pepper in a zip lock bag. Mix the marinade and add halibut and refrigerate for 1 hour. Preheat grill.
- Remove halibut from bag and place on hot very WELL OILED grill.
- Grill for 4 to 5 minutes per side.
- Place fish and don`t move for 4 minutes or it will fall apart.
- Fish is done when it flakes easily with a fork and is opaque all the way through.
Nutrition Facts : Calories 317.9, Fat 16.3, SaturatedFat 2.5, Cholesterol 102.2, Sodium 141.7, Carbohydrate 2.4, Fiber 0.7, Sugar 0.3, Protein 38.7
GRILLED SALMON OR HALIBUT
Perfect for the grill . . . the delicate fish grills on squares of foil over indirect heat for moist results.
Provided by Hungarian Gypsy
Categories Halibut
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse fish and pat dry. In a bowl, whisk together lemon juice and olive oil; pour into a zip lock bag. Add fish to bag, seal and turn to coat evenly. Chill 30 minutes.
- Meanwhiule, cut 4 pieces of heavy foil, each slightly larger than the fish. Rub ONE side of each piece with oil. Arrange foil, oiled-side up on a large baking sheet.
- Start grill and prepare for indirect-heat cooking.
- Drain marinade from bag and discard. Place each piece of fish on a piece of foil (for salmon, place skin side down). Sprinkle with salt and pepper.
- Transfer fish, on foil, to grill. Cover or close lid. Cook fish until opaque but still moist looking in center, about 20 minutes.
- With spatula, transfer fish to plates. Serve with lemon wedges.
Nutrition Facts : Calories 325.4, Fat 14.6, SaturatedFat 2.2, Cholesterol 117.9, Sodium 152.1, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 45.2
BARBECUE HALIBUT OR SALMON STEAKS
A simple recipe for barbecued halibut or salmon. Soy sauce and brown sugar add a special zip that is uncommonly delicious. This recipe was found on the internet and is credited to Duane Glende.
Provided by Fofi4667
Categories Halibut
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill for medium-high heat.
- Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan.
- Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
- Lightly oil grill grate.
- Brush fish with brown sugar sauce, and place on grill.
- Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce.
- Discard remaining basting sauce.
- For extra sauce on the side, I usually double recipe for the sauce, and reserve some in a separate dish prior to basting the fish.
SALMON OR HALIBUT WITH FRUIT SALSA
Make and share this Salmon or Halibut With Fruit Salsa recipe from Food.com.
Provided by Annacia
Categories Halibut
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Thaw fish, if frozen.
- Rinse fish; pat dry with paper towels.
- Cut into 4 serving-size pieces.
- For fruit salsa, in a medium bowl, stir together strawberries, peaches, or nectarines; kiwifruit or apricots; the snipped cilantro; the orange juice or apple juice; and jalapeno chile pepper.
- Set aside.
- Brush both sides of each fish piece with oil.
- Sprinkle with lemon-pepper seasoning.
- Coat the unheated rack of a broiler pan with nonstick cooking spray.
- Place fish on rack.
- Broil 4 inches from heat for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through broiling.
- Serve with the fruit salsa.
- If desired, garnish with cilantro sprigs. Makes 4 servings.
- *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- Grill Method: Coat the unheated rack of an uncovered grill with nonstick cooking spray. Place fish on rack directly over medium coals. Grill for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through grilling.
Nutrition Facts : Calories 155.5, Fat 5.6, SaturatedFat 1, Cholesterol 45.2, Sodium 74.7, Carbohydrate 5, Fiber 1.1, Sugar 3.1, Protein 20.6
SURF AND SURF: CEDAR PLANK-GRILLED SALMON AND HALIBUT WITH PARSLEY AND DILL PESTO
Steps:
- Soak untreated cedar plank in water for at least 1 hour. Prepare your grill by scraping it, oiling it, and heating it to medium.
- Carefully rinse and dry each fillet. If you feel any bones when you run your fingers along the fillet, you may wish to remove them. Using needlenose pliers or strong tweezers, gently pull out the bones in the same direction they grew to avoid damaging the fish.
- Place the fish on the plank, brush them with olive oil, and season with salt and pepper. Place the plank over the flame or hot coals. It will burn, but this is normal and a part of the recipe. If you see open flames, turn the heat to low and spray the plank with a little bit of water from a spray bottle. You can also move it to a cooler part of the grill.
- Cook until the juices turn opaque and solid on the top of the fish, approximately 10 minutes for each inch of thickness. Do not overcook. The meat thermometer should read 145˚F. when inserted into the thickest part of the fish.
- At this point, most of the plank will be charred around the fish. Remove the fish to a platter, leaving the skin on the plank, and discard the plank. Spoon the pesto over the fish before serving.
- Parsley and Dill Pesto
- In a food processor or blender, blend the garlic. Add the parsley, dill, preserved lemon, cheese, olive oil, salt, and pepper and pulse until well combined. Scrape down the sides of the bowl and pulse until the mixture forms a smooth paste.
GRILLED SALMON FILLET
Growing up on a family-owned resort, I was expected to help around the kitchen. Grilling salmon became my specialty. -Paul Noetzel, Grafton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon zest, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. , Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. If desired, top with additional grated Parmesan cheese and pepper and serve with lemon wedges.
Nutrition Facts : Calories 193 calories, Fat 11g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 163mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
GRILLED HALIBUT WITH TOMATOES AND HEARTS OF PALM
Cooking fish doesn't need to be intimidating. In fact, few things could be simpler-or more rewarding. For meaty steaks of swordfish, albacore, and halibut, all you need is a kiss of high heat from a grill or cast-iron pan and a simple vinaigrette. Zesting citrus directly onto your food means no wasted precious aromatic oils and zero chance of the zest drying out before you use it.
Provided by Seamus Mullen
Categories Bon Appétit Quick and Healthy Dinner Fish Seafood Tomato Lemon Halibut
Number Of Ingredients 7
Steps:
- Prepare a grill for medium heat; oil grates. Finely grate 1 tsp. lemon zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
- Meanwhile, combine tomatoes, hearts of palm, and 1/4 cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.
- Toss basil into tomato salad. Serve halibut with tomatoes and dressing spooned over.
GRILLED SALMON OR HALIBUT
Whether your favorite is halibut or salmon, this easy recipe is perfect. The delicate fish grills on squares of foil over indirect heat for flaky, moist results.
Provided by Allrecipes Member
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Rinse fish and pat dry. In a bowl, whisk together lemon juice and 2 tablespoons oil; pour into a heavy plastic zip top bag. Add fish to bag. Seal bag and turn to coat pieces evenly. Chill 30 minutes.
- Meanwhile, cut 4 pieces of heavy foil, each slightly larger than the pieces of fish. Rub one side of each piece of foil with oil; arrange foil, oiled side up, on a large baking sheet.
- Prepare barbecue grill and preheat for indirect heat cooking (the charcoal or gas flame is balanced on the sides, not directly under the food).
- Drain marinade from bag and discard. Place each piece of fish on a piece of foil (for salmon, place skin side down). Sprinkle with salt and pepper.
- Transfer fish, on foil, to center of grill (not over direct heat). Cover charcoal grill and open vents; close lid on gas grill. Cook fish until opaque but still moist looking in center of thickest part (cut to test), about 20 minutes.
- With a wide spatula, transfer fish to plates (for salmon, carefully slide spatula between meat and skin to lift off fish). Serve with lemon wedges to squeeze juice over the top.
Nutrition Facts : Calories 346.5 calories, Carbohydrate 1.1 g, Cholesterol 114.2 mg, Fat 21.2 g, Fiber 0.1 g, Protein 35.9 g, SaturatedFat 3.4 g, Sodium 187 mg, Sugar 0.3 g
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