Grilledsalmonorhalibut Recipes

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.

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.

Steps:

• Bring a large pot of salted water to a boil. Preheat a grill to medium-high heat. Preheat a wood-fired or regular oven to 400 degrees F.
• Coat the bottom of a 14-inch cast-iron pan with canola oil and turn on the heat to medium-high. Meanwhile, portion the rice into 4 flattened discs, about 3/4 cup each. Once the oil is heated, add the rice cakes and cook until golden brown and crisp, 5 to 6 minutes for each side.
• Add the haricots verts to the boiling water and cook until slightly softened and brightened in color, about 2 minutes. Immediately transfer the haricots to an ice water bath until cool to the touch. Slice each haricot into thin rings. Transfer to a bowl and dress with some Fish Sauce Vinaigrette. Fold in the tobiko and set aside.
• Prepare the fish for the grill by rubbing the fillets with olive oil and sprinkling with salt and pepper. Rub the grill grates with an oiled towel and lay the fillets down. Cook with the grill open until you have nice grill marks and the fish releases easily from the grill, 5 to 7 minutes on the first side. Flip and let cook another 5 minutes. Remove the fish to a sheet tray. Transfer to the oven until cooked through, 3 to 5 minutes.
• Place the crispy rice cakes on a platter and top with the grilled halibut fillets. Drizzle the Vinaigrette over the fish and around the platter. Garnish each halibut fillet with a teaspoon of the tobiko and a few sprigs of the wood sorrel and serve.
• Whisk together the olive oil, fish sauce, rice wine vinegar, honey, sugar, chives, curry powder, ginger, sesame oil, chile, garlic, lime zest and juice in a small bowl until combined.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix brown sugar, sea salt, lemon-pepper seasoning, and seasoned salt together in a container. Coat halved fillets with mixture. Place salmon on 2 to 4 aluminum foil sheets; drizzle with olive oil and liquid smoke. Fold the tops of the pieces of foil together, leaving the sides open. Tent the foil for heat circulation.
• Place foil packets on the preheated grill and cook until salmon is easily flaked with a fork, 15 to 25 minutes, opening foil during the last 5 minutes to lightly brown.

Steps:

• Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
• Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source.
• Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.

Steps:

• Preheat the boiler.
• Brush the fish with 1 tablespoons of the oil, season with salt and pepper and place under the broiler for 5 minutes per side or until the fish flakes readily with a fork.
• Meanwhile, make the sauce by heating the remaining 1 tablespoons of olive oil in a frying pan.
• Add green onions and cook until translucent but not browned.
• Add dill and tomato halves.
• Cook until tomatoes are just soft and releasing a little juice.
• Season with salt and pepper to taste and serve spooned over the fish.

Steps:

• Combine first 4 ingredients and mix well in a shallow dish (I use an 8x8 glass dish). Add Halibut, coat and marinate 30 minutes on each side.
• Heat grill to high. Salt and pepper steak just before placing on grill. Cook 4 minutes per side. Flip it once only.
• Serve with lemon wedges.

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.

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.

Steps:

• Drizzle all ingredients with olive oil and lime juice.
• Sprinkle with garlic, salt, pepper and Italian seasoning to taste.
• Over direct grill all ingredients except for bread.
• Flip as they char just a couple minutes.
• Place bread on grill flipping when one side is toasted.
• Place bread on a platter when grilled to your likeness, layer ingredients as they cook to desired doneness on the bread. Be sure to remove the charred skin from the peppers and discard the skin. Remove toothpicks from onions and distribute along the sandwich.
• Drizzle olive oil or spread mayonnaise on bread if desired.
• Cut into 4 servings and enjoy!