Grilled Fish Recipes
by Steven Raichlen


On the menu:

Tangerine Teriyaki Tuna
Whole Grilled Snapper with French West Indian Seasonings



Tangerine Teriyaki Tuna

This recipe is simplicity itself, but the flavors are stunning. My two favorites for the recipe are tuna and salmon, but you could really use any type of fish. If tangerines are out of season, use fresh oranges.

Note: the best way to remove the zest (oil rich outer rind) from the tangerine is to use a vegetable peeler.

Serves 4.

Ingredients

1-1/2 pounds fresh tuna or salmon steaks

For the marinade:

1/4 cup soy sauce
1/4 cup fresh tangerine juice (or orange juice)
3 strips tangerine (or orange) zest
3 tablespoons honey
1-1/2 tablespoons sesame oil
3 cloves garlic, crushed with the side of a cleaver
3 slices (1/4 inch thick) fresh ginger, crushed with the side of a cleaver
3 scallions, white part crushed with the side of a cleaver, green part finely chopped and set aside for garnish

spray oil or a little more sesame oil
1 tablespoon toasted sesame seeds (ideally a mixture of black and white sesame seeds)

Cooking Instructions:

  1. Combine the ingredients for the marinade in a shallow mixing bowl and whisk to mix. Add the tuna steaks and marinate for 30 to 60 minutes, turning the steaks once or twice. Keep the bowl covered in the refrigerator.
  2. Preheat the grill to high. Drain the tuna steaks. Strain the marinade into a small saucepan and boil to a thick, syrupy glaze.
  3. Lightly spray the fish steaks with oil. Brush and oil the grill grate. Grill the fish until cooked to taste: 4 to 6 minutes per side for medium. As each side is cooked, brush it with the glaze (the boiled marinade). Sprinkle the grilled tuna with chopped scallion greens and sesame seeds and serve at once.

Nutrition Facts (per serving— about 6 ounces of fish):

Calories: 290
Fat: 7 grams
Saturated Fat: 1 grams
Sodium: 600 milligrams
Total Carbohydrates: 18 grams
Protein: 39 grams
% calories from fat: 22%
% calories from saturated fat: 4%

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Whole Grilled Snapper with French West Indian Seasonings

Order grilled fish in the Caribbean and you get fireworks on your taste buds. The pyrotechnics of scotch bonnet chilies are set off by the piquancy of fresh lime juice and the fragrance of fresh thyme and allspice. A milder chili, such as a jalapeno, can be used if desired.

Serves 4.

Ingredients

4 small snappers or other whole fish (1-1/2 to 1-3/4 pounds each)

For the marinade:

4 cloves garlic, minced
1/2 to 1 scotch bonnet chili or other hot pepper, seeded and finely chopped
1 teaspoon salt and black pepper
3/4 cup fresh lime juice
1 bunch chives or 4 scallions, finely chopped
2 shallots, thinly sliced
1 small onion, thinly sliced
3 tablespoons finely chopped flatleaf parsley
4 sprigs fresh thyme or 1 teaspoon thyme leaves
4 bay leaves
4 allspice berries

Cooking Instructions:

  1. Wash the fish inside and out and blot dry. Trim off the fins with scissors. Make 3 or 4 deep diagonal slashes in the side of each fish. Arrange the fish in a baking dish just large enough to hold them.
  2. Prepare the marinade. Place the garlic, chili, salt, and pepper in the bottom of a mixing bowl and mash to a paste with the back of a spoon. Add the lime juice and stir until the salt crystals are dissolved. Stir in the remaining ingredients. Stuff some of this mixture into the fish cavities (place a sprig of thyme, a bay leaf, and an allspice berry in each cavity) and some into the slits in the sides of the fish. Pour the remaining marinade over the fish and marinate in the refrigerator for 1 hour, turning once or twice.
  3. Preheat the grill to high. Brush and oil the grill grate. Place the fish in an oiled fish basket, if using. Arrange on the grate and grill until the fish is cooked, 6 to 12 minutes per side (depending on the size of the fish), turning gently with a spatula. Transfer the fish to a clean platter and serve at once.

Nutrition Facts (per serving — about 6 ounces of fish):

Calories: 210
Fat: 3 grams
Saturated Fat: 1 grams
Sodium: 410 milligrams
Total Carbohydrates: 9 grams
Dietary Fiber: 2 grams
Protein: 36 grams
% calories from fat: 11%
% calories from saturated fat: 2%

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About Steven Raichlen

Steven Raichlen is the author of 20 books, including the IACP/ Julia Child Award-winning Barbecue Bible and the new Barbecue Bible Sauces, Rubs, and Marinades (both published by Workman) and the High-Flavor, Low-Fat Cooking series, which won two James Beard Awards. He recently created a Barbecue University at the Greenbrier Resort in West Virginia. You can reach him at his web site: www.barbecuebible.com.

He has appeared numerous times on national television, including The Today Show and Good Morning America as well as CNN and The Discovery Channel. Raichlen lives in Coconut Grove, Florida, with his wife Barbara.

 




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