Does anyone know any grilled fish recipes?
this is delicious you may not know of watercress but you can get it at any shopping center.Any ingredients i mentioned that you don’t know about check your store or online. Grilled Striped Bass with Plums and Potato-Mushroom Papillotes 1 pound fingerling potatoes, scrubbed 1/2 pound assorted mushrooms (brown, oyster, portobello), thinly sliced 4 teaspoons tamari 4 teaspoons aged balsamic vinegar 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 4 striped bass fillets, skinned 2 teaspoons chopped rosemary 4 round purple plums, halved and pitted Watercress sprigs, for garnish Light a grill. Preheat the oven to 500 degrees F. In a medium saucepan of boiling, salted water, cook the potatoes until tender, about 10 minutes. Drain and let cool. Peel the potatoes and halve them lengthwise. Tear off four 20-by-14-inch sheets of parchment or foil. Spread equal amounts of potatoes and mushrooms on half of each sheet. In a small bowl, mix the tamari with the vinegar and 1 tablesp
I love fish, salmon is my favorite but here is a fish that most people like if they like fish: GRILLED (OR BAKED) FISH FILLETS 6-8 lg. flounder or cod fillets (fresh or frozen) 1 sm. bell pepper, sliced into thin rings 1 sm. onion, sliced into thin rings Salt to taste Lemon pepper to taste Aluminum foil squares (lg. enough to wrap individual fillets) Rinse and pat dry fish fillets. Season well (it’s hard to over-season fish). Place each fillet on a piece of aluminum foil. Cover fillets with onion and bell pepper slices. Wrap each fillet in the foil. Place individual foil packets on a cookie sheet and bake in 375 degree oven for 20 minutes or until fish flakes easily. Open packets last 5 minutes if you want browned fish. Also may cook fish in a barbecue grill – just place packets on grill directly (no cookie sheet). Extra thick fillets may take longer to cook and, of course, thin fillets may cook in less time.
I know many good grilled fish recipes! Buy good fish that is good for you … never buy ‘farmed’ fish, if possible (this is not as good for you and may have far too much mercury in it). Take it home and ‘prep it’ … cut it into the ‘serving portions’ you want to grill. Get your grill good and hot … which may take up to two hours if you are using a ‘barbecue grill’ with coals outdoors, or may take ten minutes if you are using an electric or gas indoor grill. Prep the fish by dredging (dipping) it in any of the following: 1. Italian bread crumbs. 2. Any good ‘fish rub.’ 3. A mixture of cayenne, chili powder and pasilla chili powder (use more cayenne if you want it ‘very hot’ and more pasilla if you want it very mild). Grill for about 2-4 minutes on each side depending on the thickness of the fish. Place on foil in the oven at a ‘low warm’ until serving time.