Archive for the ‘Seafood’ Category
My “Poached” Salmon Recipe for the Barbecue
I took a microwave recipe that I used for years and adapted it to my Barbecue Grill. All you need is a grill medium heat or with spread prepared charcoal and a long handled spatula or thong from your barbecue tool set. I took away the water and added some olive oil. It is delicious.
Ingredients:
2-3 lbs. Fresh Salmon cut in serving portions
Fresh squeezed lemon juice (2 TBS or so per portion)
whole pepper corns
Lawry’s Seasoned Salt
olive oil(1 tsp or so per portion)
dry white wine (enough to cover the fish in the “boat”)
aluminum foil formed in individual “boats) to place the fish and ingredients
I first form aluminum boats flattened in the bottom and crimped at the ends for placing the ingredients. Then I cut the salmon into individual portions with an appropriate knife from your kitchen cutlery set. I place them in each aluminum boat and then coat them with olive oil, Lawry’s salt and then lemon juice.I dredge the fish on both sides then pour the wine over the fish. I add a little Lawry’s salt and 3-4 pepper corns and close the boat by crimping the top. I cook them on direct heat for 20-25 minutes. At 15 minutes I usually open the top crimp with my Long handles thongs from the bbq tool set to allow some browning and to have the fish absorb more of the smoke flavor. Serve with a nice dry white wine or pinot noir along with a fresh salad with a vinaigrette or oil and vinegar dressing. French or Italian bread and maybe some fresh grilled zucchini. Enjoy!
Barbecued Crusted Trout
Grill the trout by the indirect method for either charcoal or gas barbecue grills. All you need is a barbecue fork and long handled spatula from your barbecue tools sets and a cooking grill.
Ingredients:
4 8-10 oz. fresh trout (or thawed)
2 TBS olive oil
3/4 cup fine dry bread crumbs
1/2 tsp garlic salt(I would prefer crushed garlic and only lightly salt the fish if desired)
1/4 tsp paprika
1/4 tsp white pepper
1/4 tsp dried thyme crushed
1/4 tsp dried oregano crushed
Split trout open like a butterfly and brush both sides with the olive oil.
In a shallow dish combine bread crumbs, garlic, small amount salt, paprika, white pepper, thyme and oregano tossing together. Place the fish in the crumb mixture to coat on both sides with the crumbs.
Lightly grease the cooking grill and place the fish flesh side down in the center of the cooking grill. Grill 8-10 minutes or until fish flakes with tested with your fork of your barbecue tools. Then remove with the long handled spatula to a serving plate. Cook the fish the entire time on one side to avoid losing the crumb coating. Turning is not necessary.
Barbecued Fish Filets
My wife Silvia and I just went Ocean fishing and came back with some great Sculpin. Today is our barbecue day for our Gas Barbecue Grill. We’re going to use the marinade that Silvia uses for our barbecued prawns.
Ingredients:
2 lbs. or so fresh fish fillets
4 TBS +/- butter (margarine if cholesterol problems)
1 medium lemon squeezed
1-2 cloves garlic (pressed)
Melt the butter and sauté the garlic, then when cooled add lemon juice and pour over the fish filets, turning them to coat completely. Marinade for 30 minutes or so. Either light the charcoal or preheat the gas grill with nice hardwood, soaked wood chips. When ready take the barbecue grill and lightly spray with non stick like Pam or wipe down with olive oil. Then place over the preheated, prepared grill on medium heat and then place the fish on the lightly greased barbecue grill. Cook for 5-6 minute or until the fish is white and flakes with your fork from your barbecue grill accessories. You may turn the fish halfway through the cooking time with the long handled spatula from your bbq tool set. If the fillets are 1″ thick you might cook them 10 minutes or so and definitely turn them with your long handled spatula from the barbecue tools. Serve with a nice summer green salad with vinaigrette along with barbecued veggies, french bread, and a nice dry white wine or pinot noire. Enjoy!
Barbecued Fish with Italian flare
Ingredients:
4 halibut, salmon, shark or swordfish steaks (1 1/2 to 2 pounds)
1/4 cup butter (or margarine if desired)
1 TBS snipped fresh basil
2 tsp lemon juice
Combine butter, basil and lemon juice and beat until fluffy. Set aside.
Lightly grease a cooking grill. Place fish on the barbecue cooking grill and grill 10 to 12 minutes or when fish flakes when tested with your fork from your barbecue tools. Turn fish once, halfway through the cooking time with your long handled spatula from the bbq tool set.
Before serving, top each fish steak with a dolop of the butter mixture and serve immediately. Consider Steamed fresh asparagus or zucchini done in your waterless cookware pot or grill them on the barbecue. Also serve with linquine with a tomato sauce, romaine and artichoke salad, parmesan-garlic bread and a nice wine. Enjoy!
Albacore in Foil Barbecue
Here’s a great recipe for the Summer. The Albacore and Yellowtail will soon be available in the better Seafood Markets in Southern CA. They will be running up the coast from this month for several to come and we can buy great fresh fish.
The recipe is not on a diet of course and is a splurge, but we need to splurge once in a while. I got this from a fishing buddy years ago and it’s delicious.
Ingredients:
filet of Albacore or Yellowtail with skin on(usually cook a quarter section filet in each aluminum foil pocket)
juice of large lemon
1 TBS soy sauce
fresh pepper to taste (plenty of salt in the soy sauce)
Mayonaise to coat the fish
Cook on charcoal barbecue grill or gas grill on medium heat with soaked wood chips. So preheat the grill. For each filet, pour lemon juice and soy sauce over the fish and coat all sides. Then coat the fish completely with mayonaise and pepper over all. Prepare an aluminum foil boat large enough to fit the filet (can of course cut filets to serving size, if you wish). Then crimp the foil boat and put on the preheated barbecue. Cook for 25-30 minutes or a little longer if you wish. At the half way point open the crimp with your thongs from your barbecue tool set to allow the smoky barbecue flavor to seep in and to evaporate some of the liquid. Remove the aluminum boat from your barbecue grill with your thongs from the barbecue grill accessories and serve. Great with good salad, corn and of course a nice dry white wine or pinot noir or your favorite beer. Enjoy life!
Pecan buttered fish fillets
This is a great home barbecue meal to cook over your charcoal or gas barbecue grill.
Ingredients:
1 pound or more fresh fillets of sole, hallibut, cod, turbot, red snapper, or fish of your choice 1/2 to 1″ thick with skin attached
3 tbs butter (margerine if you have high cholesterol)
1/3 or so chopped pecans
1/4 tsp salt (better 1/8 tsp)
1/8 tsp pepper or to taste
1 TBS snipped parseley
lemon cut into wedges
In a small stainless steel frying pan from your cookware set, melt butter and stir in the pecans. Cook and stir over medium heat about 3 minutes or until pecans are toasted and butter is dark brown.
Cut large fillets into 4 equal portions and place on a lightly greased cooking grill. Grill over the charcoal or medium heat gas grill, for 6-10 minutes or until fish flakes when tested with your fork from your bbq tools. Remember to turn the fish over halfway through the cooking time with your spatula from your barbecue accessories.
Arrange grilled fish on a serving platter; season with salt and pepper(I tend to do this before cooking and possibly with some crushed garlic cloves). Spoon pecan butter over the top. Sprinkle with parsely and serve with a nice summer salad, grilled vegetables and bread and maybe a nice dry white whine or pinot noir??? Enjoy!
Summer Fish Steaks with Cucumber Dill Sauce
This is a great Summer barbecue idea to do on your charcoal or gas grill on a cooking grill.
Ingredients:
4 fresh halibut, salmon, or swordfish steaks, cut 1 inch thick. (1 1/2 to 2 pounds)
1/4 tsp of salt (or 1/8th tsp)
1/8 tsp pepper
2 TBS butter(if cholesterol problems make it margerine)
1/2 cup chopped, seeded cucumber
1 TBS snipped chives
1 1/2 tsp snipped fresh dill(if can’t find then 1/2 tsp dried dillweed)
Lemon wedges
Sprinkle both sides of fish steaks with salt and pepper. lighlty grease the cooking grill. Place fish steaks. on the cooking grill. Grill 10-12 minutes or tille fish flakes when tested with the fork from your barbecue tool set. Turn the fish once, halfway through the grilling time with your spatula from your Barbecue grill accessories.
While fish steaks are grilling, prepare the cucumber-dill sauce. In a small stainless steel saucepan from your cookware set, melt the butter and stir in the cucumberchives and dill. Heat the sauce through.
Arrange fish steaks on a serving platter and drizzle the cucumber-dill sauce over the fish and serve with lemon wedges. I makes 4 servings. Enjoy!
Barbecue Seafood on Your Grill
Seafood is coming on strong in popularity at Barbecues. This in not just the “steak replacements standbyes like Salmon and swordfish, but also deliciously oily mackerel, garlicky squid, as well as lobster, clams and crabs and of course shrimp. Just fire up your barbecue, soak your wood chips(if not cooking with hardwood) and pull out your bbq tools.
You can grill these straight up (I like a grilling rack over the grill) on your charcoal or gas barbecue grill, on a cedar plank, or for more delicate fish inside aluminum foil(open it up please for the last half of cooking to get the benefit of the wonderful smokey taste from your wood chips or hardwood charcoal. Of course grill your vegetables on the grill as well. Always remember to turn your shell fish and vegetables frequently with your barbecue grill accessories and don’t overcook. Enjoy
Salmon Soufflé Cassarole
This recipe has been in my family since I found it while trying to cook something other than hamburgers and hot dogs in college. Whipping eggs with a french wisk instead of mixer to me is always best. Make certain your kitchen accessories include the wisk.
Ingredients:
1 large can salmon
1 can mushroom soup condensed
1 cup soft breadcrumbs
1 TBS. minced onions (more if desire)
1/2 tsp. lemon juice
1/4 tsp. tobasco sauce (being in Southern CA and married to a Latina-1 would suggest 1/2 tsp. good chile sauce)
1/4 cup mayonaise
4 eggs separated
Preheat oven to 325 degrees C. Drain salmon,and debone if necessary. Blend 1/2 can mushroom soup with the salmon(a purest would use a mushroom white sauce). Add breadcrumbs, onion, tobasco/hot sauce, mayonaise, a little salt and pepper, and egg yolks. Beat egg whites stiff with your wisk from your kitchen accessories. Then fold the egg whites into the ingredients. Place in a 1 1/2 quart baking dish and bake for 35-40 minutes. /Dilute remaining soup with water or milk and heat. Pour the sauce over the soufflé if desired before serving.With souffles, always serve immediately or they will go flat. Enloy.
Home from Vegas ready to experiment with cooking
Silvia and I just got back from a Convention in Las Vegas. We ate at a great simple French Cafe called Mon Ami Gabi. Silvia had a great Shrimp salad open face sandwich. My Tri tip sandwich was also wonderful, but we were in love with her shrimp salad.
We are planning to experiment with the recipe and will cook it at home. We are going to play with our taste sense memories and have fun. It had chopped bay shrimp with celery, parsely and red sweet pepper with lemon juice and tossed with some mayonaise (light coating) and it was served on sour dough toast over a bed of spinache. I suspect the boiling water had sweet basil, salt and pepper but we are debating this. Have fun!
P.S. the picture is just a teaser and not the salad described.