Recipes

Grilled Shark

Grilled Shark

Shark actually has a great flavor and the sauce in which you marinate the fish helps to enhance rather than overpower its flavor.
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Ingredients

Instructions

  • In a bowl combine together the garlic, pepper, soy sauce, orange juice, tomato ketchup, chopped parsley and lemon juice.
  • Take the shark steaks and place them in a shallow baking dish and pour the sauce you have just made over them.
  • It is important that you turn the steaks over to ensure that all sides of them are coated in the sauce, which you are going to be marinating them in.
  • Now cover the dish and place in the refrigerator for 2 hours.
  • When it comes time to cook the shark steaks make sure that the grill on the barbecue has been lightly oiled first to prevent them from sticking to the surface.
  • As soon as the barbecue has heated up remove the steaks from the marinate and place them on the grill keeping any left over marinate in the dish for use later.
  • Grill the shark steaks over a high heat for 6 minutes on each side or until when tested with a fork the fish flakes easily.
  • Throughout the time the shark steaks are cooking make sure that you baste them regularly with the remainder of the sauce you marinated them in earlier.
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Course; Barbecue / Fish

South Western Mahi Mahi

South Western Mahi Mahi

This is the perfect recipe to use if you want to serve Mexican style food for your guests at your next barbecue. You can use this particular recipe to make some amazing fish tacos.
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Ingredients

Instructions

  • In a bowl combine well together the cilantro, lemon juice, olive oil, honey, garlic, salt and pepper.
  • Plus the hot chilli powder if you want to add a little kick to this dish.
  • Then set to one side.
  • Now into a resealable bag or on a shallow baking dish place the fish fillets and pour over the sauce you made earlier.
  • Remember to turn the fish over so that all sides are coated in the marinade and leave if the refrigerator to marinate for 30 minutes.
  • Whilst the fish is marinating in the refrigerator you should be lighting your barbecue so that it is ready then for cooking the fish once you take it out of the refrigerator.
  • To cook the fish remove from the marinade and place on the barbecue directly over the heat sauce and then cook on each side for 3 to 4 minutes or until the fish is cooked through.
  • To check to see if it is done see if the fish flakes easily with a fork and has turned opaque through out.
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Course; Barbecue / Fish

Grilled Snapper In A Banana Leaf

Grilled Snapper In A Banana Leaf

This particular method of cooking not only helps to keep the fish together but also helps to steam it to perfection, but still allows some of the smoky flavor to permeate through to the fish also. Plus this method also allows you to add anything you want to the packet to bring out the flavor of the fish even more.
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Ingredients

Instructions

  • Into a food processor place the garlic, ginger, black pepper and coriander root and blend together so that it forms a paste.
  • Then add the soy sauce and continue to blend until all the ingredients become well combined.
  • Now set this mixture to one side.
  • Next you should rinse the snapper and then pat it dry with some paper towels.
  • Once you have done this take the sauce you made earlier and rub it all over the surface of the fish and place the fish to one side for 30 minutes.
  • It is now that you should be starting your barbecue up so that it has reached the required temperature for cooking the fish on.
  • Once the 30 minutes have elapsed take the snapper and place it on to the banana leaf.
  • It is important that the leaves you use are large enough to completely cover the fish.
  • However if you cannot get large ones then it is perfectly to cut the fish into pieces that will fit easily inside the leaves you do have.
  • But before you do wrap the fish in the leaves make sure that you have washed them thoroughly.
  • Also they need to be blanched in hot water for a number of seconds as this will help to make the soft and so much easier to wrap around the fish.
  • After the banana leaves have been blanched you should remove the thick spine from them with a pair of kitchen scissors.
  • Then place them on a work surface shiny side facing downwards.
  • Then you must brush vegetable oil all over the leaf facing towards you, which will then come into contact with the fish.
  • Once you have done this you can place the fish on to and then wrap the leaf around it.
  • To help keep the leaf around the fish when cooking secure it in place either with a skewer or toothpicks.
  • After wrapping the snapper in the banana leaf you can now place it on the barbecue to cook.
  • Cook it on a medium heat so place the grill around 4 to 6 inches above the heat source and cook on each side for between 8 and 10 minutes.
  • You need to keep an eye on the fish as it is cooking to ensure that the banana leaf doesn’t become burnt.
  • Although it may start to blacken in areas you don’t want the heat to burn right through the leaf.
  • After 16 minutes remove the packages from the barbecue and very gently open them to see whether the fish is cooked or not.
  • You will know when the fish is cooked because it is opaque in appearance and flakes easily with a fork.
  • If you notice that the fish isn’t cooked then securely wrap back in the banana leaf and place on the barbecue again for another couple of minutes.
  • When it comes to serving this dish it is best to allow the fish to remain enclosed in the banana leaf and open it when you reach the table.
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Course; Barbecue / Fish

Fish Roll Ups

Fish Roll Ups

A very traditional Australian recipe you may want to try out this summer.
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Ingredients

Instructions

  • Whilst the barbecue is heating up flake the smoked fish and melt the butter in a saucepan to which you then add the flour, pepper, salt and parsley.
  • Cook this mixture until it begins to boil then very slowly add the milk and then continue cook for a further two minutes.
  • Now add the Worcestershire sauce, cheese, lemon juice and the flaked smoked fish.
  • Mix all the ingredients together well.
  • Now take this mixture and spread it over the unbuttered side of the bread and roll each one up and secure them using a toothpick.
  • Once you have made up each fish roll place them on the barbecue grill, which you can lightly oil, and cook for around 2 to 3 minutes.
  • During this time make sure that you turn them over once and then serve immediately to your waiting guests.
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Course; Barbecue / Fish

Halibut & Red Pepper Kebabs

Halibut & Red Pepper Kebabs

Halibut is one of the least expensive fishes you can buy today. However by putting the fish onto skewers with peppers and onions you can ensure that you are able to feed more people with only a small amount of the fish.
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Ingredients

  • 680 grams Halibut Steaks Cut Into 1 Inch Chunks
  • 1 Large Bell Pepper Cut Into 1 Inch Squares
  • 1 Large Red Onion Cut Into 1 Inch Squares
  • 120 ml Fresh Lime Juice
  • 4 Tablespoons Olive Oil
  • 3 Tablespoons Fresh Finely Chopped Cilantro
  • 2 Tablespoons Sugar
  • 1 ½ Teaspoons Serrano Pepper Minced It is important that you wear gloves when dealing with this type of pepper

Instructions

  • In a small bowl place the lime juice, 2 tablespoons of olive oil, sugar, Serrano pepper and the sugar and combine well together until all the sugar has dissolved.
  • Now leave this to one side for around an hour so that all the flavors blend together.
  • Whilst the sauce is blending you should now be turning the barbecue on so that it can heat up ready to start cooking the halibut, pepper and onion kebabs.
  • To make the kebabs you should thread on to each one alternate pieces of the halibut, pepper and onion until they are all used up.
  • Metal skewers can be used however if you intend to use wooden ones make sure that they have been soaking in some water for at least an hour to ensure that they don’t burn when placed on the barbecue.
  • Before you place the kebabs on the grill brush them all over with the remaining olive oil and cook on a high heat for about 1 ½ minutes on all sides so you should be cooking them for a total of around 6 minutes.
  • You will know that the halibut is cooked as it will have turned opaque and will be flaky through the middle.
  • After removing the kebabs from the grill onto a clean plate now serve them with the sauce you made earlier alongside.
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Course; Barbecue / Fish

Sweet & Sour Halibut

Sweet & Sour Halibut

The rich thick sauce that you will eventually pour over the halibut steaks is the same one that you marinated the fish in originally. However it is best to reserve some of the marinate to make the sauce as you don’t want it to become contaminated by the fish. This sauce provides the halibut steaks with a great deal of flavor without being too much hassle to create.
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Ingredients

Instructions

  • Coat the grill on your barbecue with oil and then turn it on so it can start heating up.
  • Take the bell peppers and cut them in half and remove the seeds then set to one side for use later on.
  • In to bowl place the brown sugar, water, cider vinegar, tomato ketchup, soy sauce, garlic and ginger and mix well together.
  • Remove around 60ml of the sauce you have just made and set aside for later.
  • With the rest of the sauce you have just made dip each of the halibut steaks into it making sure that both sides of the fish have been evenly coated in it and again set to one side.
  • By now the grill should have heated up and you should place the bell peppers on them to cook.
  • Place the peppers on the grill with the skin side down and cook until the skin begins to blacken.
  • Remove once the skin starts to blacken and peel it away from the rest of the pepper.
  • Once the skin has been removed cut them peppers into thin strips.
  • Now place the halibut steaks on the grill and cook until they are done the flesh should start to turn opaque in color.
  • Once the steaks are cooked place each one on a clean plate then top with some of the slices of the bell peppers and the green onions before then pouring over equal amounts of the sauce that you put aside earlier.
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Course; Barbecue / Fish

Perch With Sage

Perch With Sage

This is a really wonderful little recipe to try if you want to grill several perch at once.
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Ingredients

Instructions

  • Whilst the barbecue is heating up make around 4 slits into the flesh of the perch on each side.
  • Now coat them with oil and insert sprigs of sage into them.
  • Once the barbecue has heated up place the perch on to the oiled grill and cook for around 4 minutes on each side.
  • As you are about to turn the fish over you should now add the zucchini and tomatoes on to the grill and cook these.
  • As soon as everything has cooked remove everything from the barbecue.
  • To serve the fish remove the sprigs of sage and then stuff them with the tomatoes and zucchini.
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Course; Barbecue / Fish / Fruit

Tarragon Fish With Vegetables

Tarragon Fish With Vegetables

Wrapping up the fish with the vegetables and tarragon help to add more flavor to this dish. Plus you won’t make as much mess when cooking them because the fish and other ingredients are wrapped up.
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Ingredients

  • 2 x 170grams Fish Fillets You May Want To Give Orange Roughy A Try
  • ½ Zucchini Cut Into Julienne Strips
  • ½ Small Red Bell Pepper Cut Into Thin Strips
  • 32 grams Sliced Red Onion
  • 1 Carrot Cut Into Julienne Strips
  • 1 Tablespoon Canola Oil
  • 2 Tablespoons Freshly Chopped Tarragon If you cannot get hold of fresh tarragon use ¾ Teaspoon of Dried Tarragon Instead
  • 1 Tablespoon Butter

Instructions

  • Whilst the barbecue is heating up in a frying pan place the oil and cook the vegetables for about 2 to 3 minutes on a medium to high heat.
  • Then place to one side, as you will need them in a minute.
  • Next take too large pieces of aluminum foil and on to these place the fish fillets then on top of these place ½ tablespoon of the butter, half the vegetables and half of the tarragon.
  • Then tightly wrap the foil around each piece and place on the grill of the barbecue.
  • Grill each piece of fish on a medium heat for between 12 and 18 minutes.
  • How long you cook them for will depend on how thick each fish fillet is.
  • The thicker the fillet then the longer they will need to remain on the barbecue.
  • It is important that after removing the packets from the barbecue that you open them carefully as the steam released can be extremely hot and can cause burns.
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Course; Barbecue / Fish

Grilled Fish Cakes

Grilled Fish Cakes

It is possible to cook fish cakes on a grill but you do need to be careful when doing so.
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Ingredients

Instructions

  • The first thing you should do before you cut the fish fillets into small pieces is to make sure that there no bones inside them.
  • After cutting the fish fillets into small pieces mix them together with the onion, nuts, chili powder, turmeric, lemon grass, mint, black pepper, sugar, coconut milk, coriander and salt in a food processor until they form a smooth mixture.
  • Before you can place any of the fish cake mixture on to a piece of banana leaf measuring 6 inches square they leaves need to be boiled in water for about a minute as this will help to soften them up and make them more pliable to use.
  • As soon as the banana leaves are ready place 2 tablespoons of the fish cake mixture on to each one and then fold the leaves over.
  • To keep the leaves securely in place pierce through the areas where they come together with a toothpick.
  • You should be doing this whilst the barbecue is heating up.
  • As soon as the barbecue has heated place the banana leaves with the fish cake mixture inside on to the barbecue and cook on a high heat for 5 minutes.
  • It is important that halfway through this time you turn the fish cakes over to ensure that they are cooked evenly.
  • Once the fish cakes are ready serve to your guests still encased in the banana leaves.
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Course; Barbecue / Cake / Fish

Moroccan Grilled Fish Kebabs

Moroccan Grilled Fish Kebabs

This is very simple dish to prepare but provides the fish you use with lots of flavor.
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Equipment

  • Wooden Skewers which have been soaked in water for at least 30 minutes.

Ingredients

Instructions

  • Cut the fillets of fish into chunks measuring an inch each and place them in a resealable plastic bag.
  • Now in to a bowl place the onion, olive oil, cilantro, lemon juice, paprika, salt, pepper, chilli powder and minced garlic and stir well to ensure that the ingredients are mixed thoroughly together.
  • Now pour this mixture into the same bag as the fish.
  • Then close the bag and turn it over or shake until all pieces of fish have been coated in the marinade you have just made.
  • Once you have done this place the sealed bag in to a refrigerator and leave there for between 2 and 4 hours.
  • When it comes to cooking the fish remove from the bag discarding any marinade that remains and thread each chunk of fish on to the skewers you have been soaking in water.
  • Once you have thread each skewer with fish you should now lightly oil the grill on your preheated barbecue and place the skewers on to it.
  • You should be cooking the fish kebabs on a medium to high heat for between 8 and 10 minutes making sure that you turn them over occasionally to prevent them from burning.
  • As soon as they have cooked you should remove them from the barbecue and serve to your guests immediately.
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Course; Barbecue / Fish
Cuisine; Moroccan