Grilledjerkswordfishcaribbeanwithpineapplerice Recipes

Steps:

• Preheat the grill to high. Oil the grate.
• Cut the rind off the pineapple, leaving the green leaves intact. Cut the pineapple in half lengthwise through the leaves as well as the fruit to obtain 8 slender wedges of pineapple with leaves intact. Trim the core off each pineapple wedge. Have the melted butter in one shallow bowl; mix the sugar, lime zest, cinnamon and cloves in another bowl.
• Dip each wedge of pineapple first in melted butter, then in the sugar mixture, shaking off the excess. Grill the pineapple wedges until browned and sizzling, 5 to 8 minutes per side. Transfer the pineapple wedges to plates or a platter. Serve with ice cream.
• If using the rum, heat it in a small saucepan until warm, almost hot, but do not let boil. Touch a match to the rum and pour it over the pineapple. Serve at once.

Steps:

• Add the cilantro, jalapeno, garlic, orange zest, lime zest, lemon zest, grapefruit zest, orange juice, oil, lime juice, lemon juice, grapefruit juice, agave, 2 teaspoons salt and 1 tablespoon pepper to a large re-sealable plastic bag and mix well.
• Add the fish and turn to coat, allowing the marinade to get inside the fish as well. Cover and refrigerate for 15 minutes, flip over and refrigerate 15 minutes more.
• Preheat the grill to a low heat setting. Using a paper towel, rub the grill grates liberally with the canola oil 7 to 10 times.
• Remove the fish from the marinade and stuff the cavity with the lemon slices, if using, and a couple tablespoons of the marinade and place on the hot grill. Cook for 10 to 12 minutes, carefully turn over using a fish spatula and cook for an additional 10 to 12 minutes, or until the fish is flaky.
• While the fish is cooking, place the lemon halves cut-side down on the grill until lightly charred.
• Remove from the grill and cut the meat from the bones. Serve the fish with grilled lemons squeezed over top.

Steps:

• Combine all the ingredients except fish and lemon wedges and mix well. Using a pastry brush, paint the fish steaks liberally on both sides and set them aside, lightly covered with a piece of aluminum foil, to marinate for at least 30 minutes.
• Build up a fire, using good hardwoods if you're cooking in a fireplace or the best hardwood charcoal (not fake-wood briquettes) if you're using a grill. Let the fire burn brightly and die down until you have a nice bed of hot coals or embers. Large pieces of fish can be set directly on the grill, but to prevent smaller ones from falling through and burning up, you may want to use a special grid made for fish.
• When you're ready to cook, brush a little plain olive oil on the cooking surface and set it 4 to 6 inches from the source of heat.Arrange the fish steaks so that they have equal access to the heat source. Cook for about 4 to 5 minutes on each side, turning once. Test for doneness-fish should be opaque all the way through-by inserting the tip of a sharp knife near the bone or in the center of a boneless piece of fish. Remove immediately to a hot platter.
• The remaining marinade should be heated just to the boiling point and either poured over the cooked fish or passed at the table along with lemon wedges.

Steps:

• Halve and core the apples, then either brush them with olive oil or spritz with Pam.
• Dust the halves with salt and pepper, then place cut-side down over direct heat on a hot grill. Cook with the grill covered. After about 3 to 5 minutes, the apples should have pronounced grill marks on their cut sides.
• Use tongs to flip the apples and reduce the heat under them to low or move to cooler part of grill. Close the grill and cook until the apples are just tender, about another 3 to 5 minutes.
• To serve, sprinkle grated cheddar cheese over the apples and offer as a side to pork, chicken or steak.
• Note: if you want a sweet option, sprinkle with cinnamon and/or nutmeg, grill about 3 minutes. Turn over, sprinkle with sugar or brown sugar, raisins and/or coconut, close and cook until tender, about another 3 minutes. Top w/ vanilla or cinnamon ice cream!

Steps:

• Pat fish dry.
• In small bowl mix together the garlic, garam masala, chili powder, turmeric, salt, oil and lemon juice.
• Baste the fish evenly all over with mixture.
• Grill fish for 10 minutes basting often.
• Serve hot.

Steps:

• In a large bowl, marinate fillets in salad dressing in refrigerator fo 30 minutes.
• Preheat BBQ grill; place fillets in a hinged grill basket that has been coated with cooking spray, or oil the grill grates and place fish right on grill.
• Grill for about 10 minutes per inch-thickness of fish or until fish flakes easily with a fork.
• To broil; preheat the broiler and brush the broiler pan with oil.
• Place fish about 4 inches from the broiler unit and broil for 10 minutes per inch-thickness of fish or until fish flakes easily with a fork.

Steps:

• Place the garlic, shallots, lemon grass, turmeric, chills, salt and pepper in a food processor and process until a paste is formed, adding the oil to help the grinding.
• Cut the fish into large bite-sized pieces. Place the fish in a bowl with the spice paste, toss well and cover and refrigerate for 15 minutes.
• Place the fish on a foil-lined grill tray and cook under a hot grill for 3 to 4 minutes, turning the pieces over so the fish browns on all sides.
• Arrange the fish on a serving plate and sprinkle over the fish sauce.
• Serve immediately with rice.
• Note: Does not include 15 minute marinating time.

Steps:

• Prepare a grill or preheat the broiler.
• Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in a medium bowl.
• Transfer half of the marinade mixture to another bowl and reserve for basting catfish.
• Add catfish to the first bowl; marinate for 15 minutes.
• Drain fillets and discard marinade.
• Place fillets on an oiled grill rack or broiler pan rack.
• Grill or broil 4 inches from the heat source, basting with reserved marinade, for about 3 minutes on each side, or until fish flakes easily when tested with a fork.

Steps:

• Whisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl. Season dressing with salt and pepper. DO AHEAD Cover and chill up to 6 hours. Bring to room temperature before using.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Arrange seafood on baking sheets. Drizzle with 3 tablespoons oil and turn to coat; sprinkle with salt and pepper. Transfer seafood to grill. Cook until just opaque in center, about 4 minutes per side for fish, 2 minutes per side for shrimp, and 30 seconds per side for squid. Arrange on platter. Spoon dressing over. Garnish with lemon wedges.