After a couple of cold months and when the weather gets hot there is nothing better than doing something outside. One of the things that I love to do is grill. It's a great activity to do with friends and family.
When grilling, I like to grill fish because it's light and easy to digest, so it's ideal to eat specially in a hot summer day.
Below find some ideas for grilled fish:
When grilling, I like to grill fish because it's light and easy to digest, so it's ideal to eat specially in a hot summer day.
Below find some ideas for grilled fish:
Grilled Swordfish With Barbecue Sauce
Ingredients:
2 lb swordfish fillets
1/3 cup lemon juice
2 teaspoon worcestershire sauce
1/2 cup chopped onion
1 teaspoon sugar
1 small bay leaf
1 cup catsup
1/4 cup oil
1 clove garlic, minced
1/4 cup water
1/4 teaspoon hot pepper sauce
Directions:
Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup,lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar,hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish
with oil before cooking). Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish.
2 lb swordfish fillets
1/3 cup lemon juice
2 teaspoon worcestershire sauce
1/2 cup chopped onion
1 teaspoon sugar
1 small bay leaf
1 cup catsup
1/4 cup oil
1 clove garlic, minced
1/4 cup water
1/4 teaspoon hot pepper sauce
Directions:
Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup,lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar,hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish
with oil before cooking). Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish.
Easy Grilled Fish
Ingredients:
1 lb salmon fillet
1 lb swordfish fillet
Chili pepper
1 lemon
3 tablespoons butter
Crushed black pepper
Directions:
Cut salmon and swordfish into two pieces and place on the grill. Sprinkle chili pepper over swordfish. Squeeze juice of 1/2 the lemon over salmon. Grill for 3 - 5 minutes before flipping. Flip fish. Brush swordfish with melted butter and more chili pepper. Squeeze other 1/2 of lemon over salmon and sprinkle with black pepper. Grill until cooked through. Serve.
1 lb salmon fillet
1 lb swordfish fillet
Chili pepper
1 lemon
3 tablespoons butter
Crushed black pepper
Directions:
Cut salmon and swordfish into two pieces and place on the grill. Sprinkle chili pepper over swordfish. Squeeze juice of 1/2 the lemon over salmon. Grill for 3 - 5 minutes before flipping. Flip fish. Brush swordfish with melted butter and more chili pepper. Squeeze other 1/2 of lemon over salmon and sprinkle with black pepper. Grill until cooked through. Serve.
Grilled Fish Photos
by zaza
Hi,
I love cooking (and eating :-)
So, I created a website to share with other people great recipes. Take a look at http://www.weloveseafood.com
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