Smoked Fish Recipe
Ingredients:
1.5 lbs of fish fillets (any)
1/3 c of tequila (gold or white)
1/2 c of triple sec
1 tsp of salt
3/4 c of juice (lime)
2.5 cloves of garlic; crushed
3 pcs of tomatoes (medium); sliced into dices
1 Tbsp of oil (vegetable)
1 pc of onion; chopped finely
1 Tbsp of jalapenos; finely minced
1 pc of pepper
2 Tbsps of cilantro (fresh); chopped coarsely
Pinch of sugar
Instructions:
Arrange fish on dish that is in sufficient size to fit it with one layer. Mix 2 teaspoon of oil, garlic, salt, juice, triple sec and tequila then rub it on the fish.
Cover then marinate: half an hour if at room’s normal temperature, three hours if placed in refrigerator. Turn from time to time.
Prior to serving, mix cilantro, chilies, onions and tomatoes as well as salt and sugar for taste. Next, heat grill ’til so hot. Lift fish off marinade then pat it dry while reserving the marinade.
Lightly brush using 1 teaspoon of ground pepper and oil on surface. Grease the grill and cook fish on it for four minutes each side ’til flesh becomes opaque.
Boil reserved marinade for two minutes, take out cloves then drizzle on fish. Serve fish alongside salsa (tomato).
>> Smoked Fish Recipe
Broiled Fish With Deviled Cheese Recipe
Ingredients:
2 tbsps of chili sauce
2 lbs of fish fillets
Melted butter
1.5 tsps of prepared horseradish
1 c of cheese (Cheddar, medium); shredded
1 tbsp of prepared mustard
Instructions:
Lay fillets unto buttered pan for broiling. Rub fillets using butter then grill for 8 – 10 mins ’til fish easily flakes when tested.
Mix cheese, chili sauce, mustard and horseradish, blend well. Scoop mixture onto fillets then broil for 2 – 4 mins more ’til cheddar starts melting and lightly browned.
>> Broiled Fish With Deviled Cheese Recipe
Monkfish Kebabs Recipe
Ingredients:
1-1/2 lbs of monkfish; cubed to 1-inch
1 pc of bell pepper (red or green);rinsed, seeded and cut to 1 inch squares
For the Marinade:
1 pc of garlic clove
4 Tbsps of olive oil
Juice from 1 pc of lemon
1 tsp of rosemary sprigs (freeze-dried or fresh)
Salt & pepper
Instructions:
Combine oil, juice, rosemary, and garlic inside a porcelain bowl; mix thoroughly. Add in salt & pepper then place the fishes inside, turning frequently. Refrigerate for 1.5-2 hours (6 hours maximum).
Place the fish on skewers with bell pepper in between, must start and finish with the pepper. Grill for 5-6 mins per side, don’t place them near the flame or heat.
Serve together with bread (or rice pilau) and place lemon wedges on its side. Serves 4.
>> Monkfish Kebabs Recipe
Orleans Grilled Fish Recipe
Ingredients:
4 pcs of fish fillets (or steaks)
1/3 c of salad dressing (Italian)
2 Tbsp of juice (lemon)
2 Tbsps of cajun spice
Instructions:
Place the fish on shallow (baking) dish. Mix salad dressing, juice, and cajun; pour above the fish. Turn once or twice, letting the fish be coated well. Remove the fish and save the marinade.
Place the fish on slightly oiled grill. Cook above hot coals for 4-5 mins, baste with the saved marinade and turn. Do the same on the other side till done. Serve at once.
>> Orleans Grilled Fish Recipe
Barbecued Fish Recipe
Ingredients:
1 pc of onion (small); chopped
1/4 c of vinegar (cider)
2 Tbsps of catsup
1 Tbsp of sugar (brown)
2 Tbsps of mustard (dry)
1 tsp of Worcestershire
1/4 tsp of cloves (ground)
1 tsp of powdered chili
1/4 tsp of pepper (cayenne)
1.5 lbs of white fish fillets (firm) – Halibut or Red Snapper
Instructions:
In pot on medium fire, combine as well as boil onion, sugar, vinegar, catsup, mustard, Worcestershire sauce, ground cloves, chili powder, and cayenne pepper ’til mixture becomes syrup with thin consistency. Strain syrup then chill.
Arrange fillets on baking pan and pour syrup unto fillets. Place in refrigerator to marinate for an hour. Then cook on hot grill, brushing with syrup (barbecue) per side. Serves 6.
>> Barbecued Fish Recipe
Broiled Or Grilled Fish With Black-Bean Salsa Recipe
Ingredients:
4 fillets of snapper (red, 6 ozs each)
1 can of beans (black, 15 – 16 oz); drained & rinsed
1.5 tbsps of lime juices (fresh)
1 tbsps of olive oil
1 pc of tomato; skinned & chop coarsely
1 pc of large-sized pepper (Jalapeno); seeded & minced
2 pcs of oranges; skinned & chop coarsely
1 pc of avocado; skinned & chopped up
1/2 c of cilantro (fresh); chop coarsely
1 pc of cilantro; coarsely chopped
Olive oil
Lime juices (fresh)
Instructions:
In a bowl, mix beans, oranges, tomato, cilantro, jalapeno, 1.5 tablespoons of limejuice and 1 tablespoon of olive oil, then sprinkle pepper and salt. Drop avocado, cover then refrigerate.
Heat the broiler. Rub fish fillet using oil and dash with pepper, salt then lime juices. Broil ’til cooked and move to a plate. Add some cilantro and serve alongside salsa.
Serves 4
>> Broiled Or Grilled Fish W/ Black-Bean Salsa Recipe
Apricot-Glazed Fish Recipe
Ingredients:
2 oz of apricots (no-soak); chopped finely
2 tsps of coriander (fresh); chopped
1 oz of softened butter
4-6 oz of fish (thick haddock or coley fillets); skinned
Salt & Pepper
Juice from 1 pc of lemon
Grated zest from 1 pc of lemon
Potato & Pepper Salad (with French Dressing)
Sprigs of mint (fresh, for garnish)
Instructions:
Combine apricots, butter, and coriander inside a mixing bowl; set on the side. Season the fish; put each of them on an 8-inch square foil. Sprinkle juice and zest over the fillets.Close the foil and grill for 3-4 mins.
Unwrap the fish; spread over the mixture of apricot. Seal then grill again for 2-3 mins. Serve while hot along with the salad then garnish mint sprigs.
Serves 4
>> Apricot-Glazed Fish Recipe