For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
Combine all ingredients and simmer for a few minutes. Especially good for basting grilled fish.
Dip each fish fillet in melted butter and sprinkle Old Bay seasoning well on each side, patting it by hand and do the same with bread crumbs.
Cook on very hot grill in flames for 2 minutes on each side.
Lower the fire and then cook vegetables.
Serve grilled fish with grilled vegetables on the side.
utside of whole fish, or both sides of fish steaks.
Set
se a grill pan designed for grilling fish on a BBQ.
ow and let it simmer for 4 to 5 minutes, until
Rub the fish fillets on both sides with the garlic; season with salt and pepper.
Put the mayonnaise in a bowl, stir in the chipotles and their adobo sauce, the garlic, pepper, vinegar and salt.
Rub the fish fillets with the chipotle sauce.
Grill the fish over charcoal or fry in a saucepan with olive oil.
Serve with pineapple salad recipe#235168.
For the seasoning paste: Tip
Prepare the marinade:
Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for 1 week or frozen up to 2 months.)
For the fish:
Season the fish with salt and spoon 2 teaspoons of the jerk marinade on each side. Place into a hot grill or grill pan and turn heat down to medium. After 2 minutes (should be brown) turn over and cook 3 to 5 minutes, until fish is cooked through.
Whisk ingredients in a bowl to make marinade.
Marinate fish for 30 minutes.
Grill fish according to your grill's instructions until fish flakes easily with a fork.
Baste with marinade during cooking.
Use 1 1/4 pounds of either salmon, orange roughy, swordfish, or halibut.
For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the batter, combine flour, cornstarch,
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
For the fish: Smear a light coating of
rk 7 (428\u00b0F) for the fish, and begin by preparing the
ight end up too hot for you, so taste the sauce
he oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar
hen marinade the fish in this mixture for at least 15-20
emperature.
2. Arrange the fish fillets in a deep baking