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Barbecue Fish Recipes
Barbecue Fish Steaks, Veggie Rice Salad and Grilled Pineapple
You can use this barbecue fish recipe on Salmon, Tuna, Halibut or Swordfish Steaks .
Night before 25 minutes cooking rice, making salad dressing, fixing veggies.
Grill time 8 minutes, Total Time 45 minutes.
Ingredients for Barbecue Fish: 4, 1 inch salmon, swordfish, tuna or halibut steaks, 1 cube butter
Ingredients for Veggie Rice Salad: 4 cups cooked rice, 2/3 cup chopped green onion, 1/2 cup each chopped green and red peppers, 1/2 cup finely chopped celery, 1/3 cup chopped parsley,
1 medium chopped tomato.
Ingredients for Salad Dressing: 1/2 cup virgin olive oil,1 tbsp. lemon juice, 1 tsp. kosher salt,
1 tsp. course black pepper.
Ingredients for Grilled Pineapple: 1 fresh pineapple!
Night before or in the morning before work, cook rice and make salad dressing, cut up the veggies.
When rice is done and still warm combine with the veggies and salad dressing cover tightly and refrigerate until dinner.
Before dinner, Preheat grill to high lightly grease the grill right before putting fish on the grill. Peel and core the pineapple, then cut crosswise into 3 inch thick rings. Dip 1 inch thick steaks into 1/2 cup melted butter and arrange them on the grill, for about 4-5 minutes per side. Then put the pineapple rings on the grill over the fire. Turning once cooking time 6 to 8 minutes.
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Sole, Dilled Rice Salad, Grilled Melon (for 4)
A dry crisp Wine with this meal would be a good choice.
Ingredients for Dilled Rice Salad: 4 cups cooked rice, 1/4 cup virgin olive oil, 2 Tbsp. rice wine vinegar, 1 tsp. Dijon style mustard, 2 tsp. soy sauce, 1 large carrot minced, 1 stalk celery minced, 1 large red pepper seeded and minced, 2 Tbsp. minced cilantro, 3 green onions, 3 Tbsp.fresh snipped dill weed, 4 tsps. sunflower seeds.
Ingredients for Sole: 4 small to medium sole or other white fish, season with 1/2 tsp. kosher salt, 1/2 tsp. paprika, place on a buttered sheet of heavy duty aluminum foil large enough to enclose. Top fish with 1 large sliced red onion, 2 sliced lemons and 3 Tbsps. melted butter. Fold up the foil .
Ingredients for Grilled Melon: 1 cantaloupe or persian melon
Night before or at least 2 hours before dinner cook the rice and in a large bowl, whisk together the virgin olive oil, vinegar, mustard, and soy sauce. Prepare and add the remaining ingredients, toss well. Refrigerate, tightly covered. Before serving let the salad come to room temperature at least 30 minutes.
When ready preheat grill to medium
Prepare the sole, cut the melon into 1 1/2 inch wedges; discard the seeds spread with butter and sprinkle with paprika. Put the sole in it's tightly enclosed foil boat over indirect heat for 10 minutes. when it has been on the grill for 5 minutes put the melon on the grill turning it on all sides for 4 minutes.
Barbecue Fish Steaks with Garlic Basil Butter, Tri-Pepper Salad Salsa, Pasta Salad (for 4)
This barbecue fish recipe would be delicious with Halibut, Salmon, Swordfish or Ahi Tuna Steaks .
Ingredients for Barbecue Fish with Garlic Butter: 4 steaks of your choice cut 1 inch thick, 1 Tbsps. virgin olive oil.
Ingredients for the Garlic Basil Butter: 1/4 cup minced fresh basil, 2 tsps. prepared minced garlic, 1/2 cube of butter( 1/8 pound of butter), 1/2 tsp. Kosher salt, 1/4 tsp. crushed black pepper.
Ingredients For Tri- Pepper Salad Salsa: 1 large red, yellow and green pepper stemmed seeded and diced, 1/3 cup fresh minced cilantro, 2/3 cup minced jicama, 2 Tbsps. rice vinegar, 1 tsp. sugar, 1/4 tsp. cayenne pepper, 1/2 tsp. crushed red pepper.
Ingredients for Pasta Salad: 8 ounces macaroni or a similar type pasta, 1/2 cup green onions chopped, 1 cup halved pitted ripe olives, 1 cup chopped carrots, 1 cup broccoli florets, 1 cup Italian salad dressing.
Early in the morning before work or at least 2 hours before dinner, cook pasta according to directions. Meanwhile in 2 cups of water with 1 Tsp. salt bring the chopped carrots and broccoli to a boil turn down the heat and simmer for 7 minutes. When cooked drain the pasta and the veggies, combine in a medium large bowl with the rest of ingredients. Cover and refrigerate until ready to serve. (Take 1/2 of a cube of butter from the refrigerator to soften for use later).
When ready to eat, Prepare the Tri-Pepper salad salsa in a medium bowl. Refrigerate until ready to use. Make the basil garlic butter by combining 1/4 cup minced fresh basil, 1/4 tsp. crushed black pepper,1 tsp. prepared minced garlic and 1/4 cup or 1/2 cube of butter at room temperature beat until blended with a fork. Preheat grill to high. Rinse fish steaks and pat dry, brush both sides of steaks with oil. Put steaks on a well greased grill over direct heat cook for a total of 9-10 minutes for 1 inch steaks, 14 minutes for 1 1/2 inch steaks, turning once. Transfer barbecue fish to a serving platter, Top each piece of barbecue fish with 1/4 of the basil garlic butter. Enjoy
Barbecue Fish with Avocado Salsa and Tabbouleh Salad (serves 4)
This salsa would go well with Halibut, Shark or Salmon.
Ingredients for Barbecue Fish: 1 1/2 pounds fish steaks of choice about 1 inch thick, 1/4 cup prepared Italian dressing.
Ingredients for Barbecue Fish Salsa Topping: 1 1/2 cups chopped Tomatoes, 1 ripe avocado chopped, 2 green onions minced, 2 Tbsps. rice wine vinegar, 1 Tbsp. virgin olive oil, 1 Tbsp. fresh minced cilantro or 1 tsp. dried, 1/4 tsp. dried oregano, 1/4 tsp. chili powder, 1/4 tsp. crushed red peppers, 1/2 tsp. Kosher salt.
Ingredients for Tabbouleh: 2 cups boiling water, 2 cups cracked wheat, 2 large tomatoes chopped, 1/2 cup minced green onions, 1/4 cup fresh mint leaves minced or 1 Tbsp. dried mint, 1/4 cup minced parsley, 1/2 cup lemon juice, 1/2 cup virgin olive oil.
Before going to work or earlier in the day, Make the Tabbouleh (cracked wheat) Salad and The Barbecue Fish Salsa Topping.
In large bowl pour boiling water over cracked wheat; let stand 45 minutes.Meanwhile in medium size bowl prepare the remaining ingredients. Drain excess water from cracked wheat, return to large bowl and combine with the other ingredients. Cover tightly and refrigerate until ready to serve. In medium bowl combine the ingredients for the Barbecue Fish Salsa, cover and refrigerate until dinner.
When ready to eat preheat grill to high, Brush the fish with the Italian salad dressing before putting on the grill for 10 minutes, turning once.
Ginger Barbecue Fish Steaks, Artichoke Rice Salad, Cantaloupe and Tomato Salad Salsa
Ingredients for Barbecue Fish: 1/ 1/2 pounds of Salmon or Tuna steaks 1 inch thick.
Ingredients for Barbecue Fish Marinade: 3 Tbsp. prepared minced ginger, 1 1/2 Tbsps. honey, 3 tsp. prepared minced garlic, 1/4 cup minced green onions, 1/4 cup soy sauce.
Ingredients for Artichoke Rice Salad: 1 pkg. cooked chicken Rice-A-Roni, 1 jar marinated artichoke hearts, drained, reserving 3/4 of the liquid; 1 jar red pimentos, drained; 2 minced green onions, 1 can sliced water chestnuts, drained.
Ingredients for the Artichoke Rice Salad Dressing: Make dressing from the reserved marinade of jar of artichoke hearts and 1/3 cup mayonnaise and 1/4 teaspoon curry powder.
Ingredients for Cantaloupe and Tomato Salad Salsa: 2 cups diced cantaloupe, 1 1/2 cup coarsely chopped tomatoes, 1/4 cup minced green peppers, 1/4 cup fresh chopped basil, 1 seeded and minced jalapeno pepper, juice of 1 small orange, 2 tsp. grated orange peel, 1 Tbsp. lime juice, 1/4 tsp. Kosher salt.
When ready for dinner, cook Rice-A-Roni according to package directions. Meanwhile make the marinade for the barbecue fish steaks, put the steaks in a shallow glass dish cover and marinate at room temperature for 30 minutes. Combine the other ingredients for the rice salad and it's dressing in a medium size bowl and add the Rice-A-Roni when finished cooking. Cover and refrigerate until dinner.
Combine all ingredients for the cantaloupe and tomato salsa salad in a medium bowl; mix well, refrigerate until dinner(30 minutes to 2 hours). Preheat the grill to high, when grill is ready put the steaks on the grill for a total of ten minutes turning once.
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