Grilled Teriyaki Tuna Recipe
Ingredients
Yellowfin tuna (4 fillets about 4 ounce), teriyaki sauce (1c), ground black pepper (1tsp), minced garlic (2tbsp), olive oil (3/4c).
Method of preparation:-
Take a large plastic bag, mix garlic, oil, teriyaki sauce and pepper in it. Mix all the Ingredients well. Now add tuna fillets in mixture of bag and then seal it with little air. Now shake the mixture to coat the tuna fillets properly. Place the bag in the refrigerator to marinate for about 30 minutes. In the same time, heat an outdoor grill and the oil the grate lightly. Now take out the bag from the refrigerator and remove tuna fillets from the marinade. Then place the fillets on hot grill and grill them for about 8 to 10 minutes for well cooked from each side. The grilling time depends upon the heat of the grill and the thickness of the fillets. When the fish gets grilled then removes it from grill and serves it hot.
Number of servings – 4
Grilled Swordfish Quesadillas With Sweet Corn Relish Recipe
Ingredients
Swordfish (12 ounces), ground black pepper, divided (1tsp), crushed garlic (1clove), olive oil (2tbsp), chopped fresh cilantro, divided (2tbsp), flour tortillas (4 about 10 inch), shredded Monterey Jack cheese (4 ounces), kosher salt (1/2tsp), unsalted butter (1tbsp), Serrano Chile, seeded, minced (10, fresh or frozen corn kennels, thawed if frozen (1c).
Method of preparation:-
Take a bowl of small size; add oil, half the pepper, half the cilantro and garlic in it. Place fish in it and coat it with this mixture and then keep it in the refrigerator for 1 hour to marinate. Heat the grill. Meanwhile take a saucepan, mix butter, Serrano, vinegar, tomato, corn, rest of the black pepper and salt in it. Place the pan over medium heat and cook it until the butter gets melt. Cover the pan and keep it warm. Keep 1/3 cup of this mixture aside to decorate the fish. Now place the swordfish on oiled grill and grill it for about 4 minutes on each side. Then remove the fish from grill, place it in a bowl and flake it with fork to small pieces and then mix the pieces with Monterey Jack Cheese and sweet corn mixture and mix it well. Now spread the mixture equally between the two tortillas and then cover these tortillas with the rest of the tortillas. Take a large frying pan, place it over standard heat. Place quesadillas (one at a time), in the pan and cook it for about 2 to 4 minutes per side until the cheese gets melted and it becomes light brown from outside. Now take it out from the pan and cut it into wedges. Place the wedges in the serving plate and decorate them with reserved sweet corn relish.
Number of servings – 4
Grilled Herb-Crusted Swordfish With Lemon Butter Recipe
Ingredients
Swordfish steaks, skin removed (4 about 6 oz), olive oil (1/3c), chopped fresh herbs such as mint oregano etc., crack black peppercorns (1/8tsp or to taste), finely grated lemon peel (2tsp), fresh squeezed lemon juice (2tbsp), slightly softened butter (1/2c) and salt (1/2tsp).
Method of preparation:-
Take a mixing bowl of small size; add lemon peel, lemon juice, crack peppercorns and butter in it. Mix all the Ingredients and keep the bowl aside. Take a small bowl, mix oil and herb in it and place fish steaks in it and then press the steaks so that herb mixture gets stick to the fish. Cover the bowl and keep it in the refrigerator for about 3 hours. Heat the grill before cooking and then oil it. Now season the fish with salt and then place it on the grill and cook it for about 3 to 5 minutes on each side. Then remove the fish from the grill and place it on a warm plate. Spread about 1 tablespoon of lemon butter on the top of each fish steak and then serve it.
Number of servings – 4
Grilled Swordfish With Rosemary Recipe
Ingredients
Swordfish steaks (4 about 4 ounce), chopped fresh rosemary (2tsp), minced garlic (5 cloves), white wine (1/2c), extra virgin olive oil (1tbsp), lemon juice (2tbsp), lemon slices for garnish (4), ground black pepper (1/4tsp), salt (1/4tsp).
Method of preparation:-
Take a baking dish of 8 inch in square shape, add 1 teaspoon of rosemary, garlic and wine in it and then mix all the Ingredients. Dust salt and pepper over the fish and then place it in baking dish, turn its sides to coat with the mixture. Then cover the dish with a lid and place it in the refrigerator for about 1 hour. Take a bowl of small size, mix rest of the rosemary, olive oil and lemon juice in it and then keep it aside. Now heat the grill for standard heat. Take a dish, line it with paper towel. Place fish in the dish and throw out the marinade. Grease the grill grate with oil and place fish on the grate. Grill it for about 10 minutes or until the fish gets flake easily with fork. Take a serving plate, place fish in it and pour lemon sauce over it with spoon and then decorate the fish with lemon slices. Now the fish is ready to serve.
Number of servings – 4
Grilled Swordfish With Cucumber Lime Salsa Recipe
Ingredients
For Swordfish:- Swordfish steak (1 about 6 ounce), fresh lime juice (1tbsp), ground coriander (1tsp), vegetable oil (1tsp+ for brushing), honey (1tsp).
For Salsa:- Finely chopped scallion greens (1tbsp), finely chopped fresh cilantro (1tbsp), Kirby cucumber, peeled, seeded and cut into ¼ inch dice (1 about 3/4c), lime (1), salt (1/4tsp), sugar (1tsp or to taste), finely chopped Serrano Chile or fresh jalapeno (1tsp).
Method of preparation:-
Take a shallow dish; add honey, lime juice, coriander and oil in it. Mix all the Ingredients and then add swordfish in the dish, turn its sides to coat them well with mixture. Keep the dish at room temperature for about 15 minutes to marinate the fish. Meanwhile, take a lime, peel it with a sharp knife, separate the segments from the membranes and then chop them in a bowl. Now mix the rest of the Ingredients of salsa in it. Keep the bowl aside. Take a grill pan, brush it lightly with oil and place it over medium high heat until it starts smoking. Take out swordfish from the marinade and dust salt and pepper on the both sides of fish. Now place the fish on grill and grill it for about 3 to 4 minutes on each side. When the fish gets grilled then remove it from grill, place it in serving dish and put salsa on the top of it and serve it hot.
Number of servings – 1
Skillet-Grilled Catfish Recipe
Ingredients
Catfish fillets (4 about 6 ounce), all purpose flour (1/4c), butter (1/4c), cornmeal (1/4c), pepper (1/4tsp), cayenne pepper (1/4tsp), white pepper (1/4tsp), dried thyme (1/2tsp), garlic salt (1/2tsp), dried basil (1tsp), onion powder (1tsp).
Method Of Preparation:-
Take a resealable bag of large size; add flour, cornmeal, onion powder, dried basil, garlic salt, dried thyme, white pepper, cayenne pepper and pepper in it. Then add one fillet of catfish at a time in it and shake the bag to coat it well. Take a heavy based skillet; place it on hot grill rack. Add butter in the skillet and melt it. Then add coated fillets in the skillet and cover it. Now grill it for about 6 to 8 minutes on both sides or until the fish gets flake easily with fork. Now the fish is ready to serve.
Number of servings – 4
Grilled Chicken Adobo Recipe
Ingredients
Sinless, boneless chicken thighs (3pounds), minced garlic (1 1/2tbsp), vinegar (3/4c), soy sauce (1 1/2c), bay leaves (3), honey (3tbsp), water (1 1/2c), black pepper (1/2tsp)
Method Of Preparation:-
First heat the grill for high heat and then lightly oil the grate. Take a large pot, add bay leaves, garlic, honey, vinegar, water, soy sauce and pepper in it. Mix it well and then keep this mixture to boil. Then add the chicken into the pot. Turn down the heat to low, cover the pot and keep it to cook for about 35 to 40 minutes. Now take out the chicken from the pot and drain it on the paper towels and keep it aside. Throw the bay leaves. Again boil the mixture and keep it to cook until it gets reduced to 1 ½ cups. Now place the drained chicken on the prepared grill and grill it for about 5 minutes from each side until the chicken gets brown and crispy. Now it is ready to serve. Serve it with remaining soy sauce mixture.
Number Of Servings– 8