Recipes

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

  • 2 x 340grams Perch Scaled
  • 2 Slices of Zucchini
  • 3 Roma Tomatoes
  • 1 Tablespoon Olive Oil
  • 10 Sprigs of Fresh Sage

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

Grilled Thai Red Snapper Packets

Grilled Thai Red Snapper Packets

This recipe allows you to cook red snapper on your barbecue without leaving any mess to clear up afterwards.
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Equipment

  • aluminum foil

Ingredients

Instructions

  • Start the barbecue is up so it is ready for placing the packets containing the red snapper on to cook.
  • Whilst the barbecue is heating up in a small bowl mix together the fish sauce, olive oil, ginger, lime juice, sugar and garlic.
  • On to four separate pieces of aluminum foil you place one of the four red snapper fillets (skin side down) and pour over some of the mixture you have just made.
  • Then sprinkle over the top of this some of the carrots, cilantro and green onion.
  • Then bring up the sides of the aluminum to seal the fish inside.
  • But don’t secure the packets too tightly as you need to allow some of the steam produced as the fish cooks to escape.
  • As soon as the barbecue has heated up place the Thai red snapper packets on the grill and cook for between 8 and 10 minutes.
  • Once this time has elapsed remove from the barbecue and then cut open the packets with a pair of scissors and serve without removing them from the aluminum foil on a clean plate.
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Course; Barbecue / Fish
Cuisine; Thailand

Sea Bass Kebabs

Sea Bass Kebabs

If you want to prepare sea bass quickly and easily this is the perfect barbecue recipe to use. They are suitable for any kind of barbecue party you are going to be having.
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Ingredients

Instructions

  • In a large bowl mix together the lemon juice, olive oil, garlic, oregano, salt and pepper.
  • Once thoroughly combined together add in the chunks of sea bass and then cover the bowl and place in the refrigerator to marinate for 1 to 2 hours.
  • About 15 minutes before you remove the sea bass from the refrigerator you should start warming up the barbecue.
  • You will need to cook the kebabs on a very high heat.
  • If you are going to be using wooden skewers then make sure that these have been soaking in water for no less than an hour, as this will then prevent them from burning when placed on the barbecue.
  • As you remove each piece of fish from the marinade thread them on to the skewers and place to one side ready for cooking.
  • Don’t discard any left over marinade, as you will be using this later on when cooking the fish.
  • As soon as the barbecue is hot enough you can place the kebabs on the grill.
  • Make sure that you have lightly oiled the grill first to prevent the fish kebabs from sticking to it and cook them for between 5 and 7 minutes.
  • As well as turning the kebabs over frequently to prevent them from burning also baste them with any marinade that is left over.
  • As soon as the kebabs are ready serve.
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Course; Barbecue / Fish

Grilled Mustard & Miso Sea Bass

Grilled Mustard & Miso Sea Bass

This particular recipe requires you to use white miso paste that is much sweeter and milder than the dark versions. When you allow the sea bass to marinade in the miso, rice wine and mustard sauce it help to make the fish much more tender and taste more delicious.
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Ingredients

Instructions

  • Whilst the barbecue is heating up in to a bowl mix together the water and mustard until they are mixed thoroughly.
  • Now into a small saucepan place the miso, vinegar, mirin, soy sauce, garlic, sugar and mustard mixture and place pan on to a medium heat.
  • Whisk the mixture whilst heating until it turns smooth, this should take between 3 to 5 minutes to happen.
  • Once the mixture has turned smooth remove from heat and brush the sauce over the fish and also brush the green onions with some olive oil.
  • Sprinkle the fish and onions with salt and pepper to taste.
  • Now place the fish on to the barbecue grill which has been lightly oiled and cook on either side for 4 to 5 minutes or the flesh inside turns opaque in color.
  • Next you need to cook the fish for a further 2 minutes on either side and whilst this is happening you should place the green onions on the grill to cook as well.
  • You are now ready to remove the fish and onions from the barbecue to serve to your guests.
  • Place each fish on a clean plate with the onions and a small amount of the miso sauce you have left over and sprinkle over some of the toasted sesame seeds.
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Course; Barbecue / Fish

Grilled Tandoori Cod

Grilled Tandoori Cod

As well as being very easy to prepare you will find that this particular recipe tastes absolutely delicious. Serve either with some freshly grilled vegetables or with some rice.
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Ingredients

Instructions

  • In a medium size bowl combine together the yogurt, olive oil, garlic, ginger, cumin, coriander, red pepper, turmeric and salt.
  • Once combined together well add the chunks of cod and mix again.
  • It is important to make sure that every piece of cod is coated well in the marinade you have just made.
  • Now cover the bowl over and place in a refrigerator for 1 hour to let the fish absorb as much of the marinade as possible.
  • About 15 minutes before you remove the fish from the refrigerator you should now start heating up your barbecue.
  • Put the grill at a height of about 4 to 6 inches above the heat source so that the fish will then cook on a medium to high heat.
  • As soon as the barbecue has heated up sufficiently you are now ready to start cooking the fish.
  • Remove the fish from the marinade and thread on to wooden skewers that have been soaking in water for around 30 minutes and then place them on to the lightly oiled grill.
  • Cook for around 17 to 19 minutes turning frequently to ensure that the fish doesn’t get burnt.
  • When the flesh of the code turns opaque you can now remove from the heat and serve.
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Course; Barbecue / Fish

Grilled Jamaican Jerk Catfish

Grilled Jamaican Jerk Catfish

Although relatively spicy you can add a little more of kick to yours if want by adding an additional freshly chopped jalapeno in to the seasoning mixture.
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Ingredients

Instructions

  • Preheat heat the barbecue to a medium heat.
  • Whilst the barbecue is heating up in to a bowl (large) place the onions, jalapeno pepper, brown sugar, Worcestershire sauce, white wine vinegar, ginger, garlic, allspice, dried thyme, salt and pepper and mix thoroughly.
  • Now into the bowl add the fish and coat well before then covering the bowl and leaving the fish to marinate in the sauce for 5 to 10 minutes at room temperature.
  • After the relevant amount of time has elapsed remove the catfish fillets from the marinade and place them to one side.
  • Don’t throw away the marinade as you are going to need this.
  • Place the catfish fillets on the barbecue grill that has been lightly oiled and brush with some of the remaining marinade.
  • Now cook for about 5 minutes before then turning the fish over.
  • After turning the fish over you need to again brush with the marinade that is remaining and cook for a further 7 to 9 minutes.
  • As soon as the fillets are cooked remove from the barbecue and serve with a crisp fresh green salad.
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Course; Barbecue / Fish
Cuisine; Jamaica

Grilled Trout In Corn Husks

Grilled Trout In Corn Husks

This is a recipe that will impress your guests and also is a very quick and easy way to prepare and serve trout to them.
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Ingredients

Instructions

  • Check the fish over to make sure that there are no bones in the fillets.
  • Whilst you are doing this now is the time to get the barbecue heated up.
  • Once you have checked to make sure there are no more bones in the fish you can now start making up the little corn husk packets.
  • Place a fillet on each corn husk and then over these place two of the slices of bacon along with 5 grams of the butter.
  • Now close the husks up and secure them in place by wrapping some of the kitchen twine around them.
  • Once you have placed the twine around the corn husks you can place the packets on to the barbecue grill and cook for between 15 and 18 minutes or until the fish is cooked through.
  • As soon as the fish is ready remove from heat and serve to your guests with barbecued corn on the cob and some fresh new potatoes.
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Course; Barbecue / Fish