Fish is rich in essential fatty acids, the good cholesterol (HDL) and essential nutrients. You can prepare a variety of fish recipes using different methods. You can try grilled fish recipes instead of pork, beef or chicken. Grilling food itself is a healthy way of cooking. When selecting fish for grilling, be sure to be fresh and good taste. You can select a range of fish, which can be lightly toasted and quickly. Should not be too tan, as it dries and crumble. The second type of fish for grilling fish is firm. It has a texture similar to pork or beef. With a wide variety of fish that you can make a series of recipes for sumptuous fish.
Habanero & Lime Grilled Salmon
Ingredients
4 salmon steaks
½ cup orange juice
¼ cup butter, softened
3 c. tablespoons lemon juice
¼ cup vegetable oil
C. 1 tablespoon tequila
1 clove garlic, minced
1 tablespoon habanero pepper
1 tablespoon lime zest
2 teaspoons grated lemon rind
Habanero pepper 2 teaspoons chopped
C. 1 tablespoon lemon juice
¼ teaspoon garlic salt
Route
* In a bowl, combine orange juice, vegetable oil, tequila, 3 tablespoons lime juice 1 tablespoon habanero pepper, lime zest and 1 tablespoon of garlic. Keep aside a small amount of this mixture to use as a basting sauce. Pour remaining mixture into a shallow dish.
* Keep the salmon in shallow dish and cover with sand.
* Cover and refrigerate for 2-4 hours. Turn it frequently.
* In a small bowl, mix the garlic salt, softened butter, 2 c. Tea habanero pepper, 1 c. tablespoon lemon juice 2 tablespoons teaspoon lemon zest.
* You Cover and refrigerate.
* Preheat grill to medium. Light oil grill grate.
* Place salmon on grill and cook for about 5-8 minutes per side until fish can be flaked with a fork.
* Transfer fish to a platter and garnish with a mixture of butter, habanero pepper, lime zest and lime juice.
Blue butter with grilled fish
Ingredients
2 shallots, peeled and finely chopped
46-ounce fish fillets skin such as striped bass, bluefish or mahi mahi
¼ cup red wine vinegar
1 cup dry blueberry wine style
½ c. teaspoon minced lemon peel
¾ cup fresh or frozen low bush, wild blueberries
Cayenne pepper
Juice of 1 lemon
Tablespoons unsalted butter 8, cut into small pieces and chilled
Olive oil
2 tablespoons fresh chives, cut into ¾-inch
Sea salt
1 lemon, quartered (optional)
Route
* Heat grill to high.
* In a skillet, combine vinegar, wine, blueberry, lemon zest, lemon juice, shallots and ¼ cup blueberries and bring to boil. Reduce heat and simmer slowly. Reduce the sauce for an amount of about ¼ cup.
* A medium heat, whisk in butter to make a smooth emulsion. Add a tablespoon at a time. Strain through a fine sieve. Season with a pinch of cayenne pepper and sea salt. Keep warm.
* Apply a small amount of oil on the fish and season with pepper and salt.
* Grill fish about 5-8 minutes per side, until it becomes opaque.
* Just before serving the fish, turn the chives and ½ cup of blueberries that remain in the blue arcs. Serve over fish.
Grilled mahi mahi Soy Glaze
Ingredients
46 oz mahi mahi fillets
2 cups water
½ cup soy sauce
Orange and lemon ¼
3 onions, coarsely chopped
½ cup sesame oil
1 tablespoon minced garlic
½ cup green onions
1 ½ cup dark brown sugar
Route
* In a bowl, combine brown sugar, chopped onions, chopped garlic, onion, soy sauce and water. Cook the mixture over medium heat for about 2 hours. The mixture should be reduced to a syrup. Drain.
* Grill the fish to the desired color and sweetness.
* Heat oil Onion Bake for about 1 minute. Then add the soy-sugar mixture. This mixture bubble.
* Brush the fish with sauce the last minute of cooking.
* When is the fish, spoon the remaining sauce on top.
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