Grilled Teriyaki Tuna

  • 1 cup teriyaki sauce
  • ¾ cup olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon ground black pepper
  • 4 (4 ounce) fillets yellow fin tuna

In a large Ziploc bag combine teriyaki sauce, oil, garlic and pepper, drop the tuna in the bag. Seal the bag with as little air in it as possible and shake it like a crack head needing a fix. Toss it in the fridge for about an hour.

Make the grill hot and non stick.

Put the fish on the grill. If you have a preference as to how you like your fish cooked you probably know how to get it the way you like it, im going to say 8 to 10 minutes each side for well done.
Keep in mind always that you should NEVER serve undercooked fish.

Posted in Tuna Recipes

Grilled Fish with Herbs

  • 1 ½ pounds skinless fillets of any firm fish
  • ½ cup chopped mixed fresh herbs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive, canola or any mild vegetable oil

For this flexible dish, use whichever herbs you prefer. This recipe used marjoram and dill for herbs. You could also use parsley, oregano, mint or cilantro. It’s really up to you.

Chop everything up and add salt and pepper. Mash this new concoction into the fish and hope for the best. Once you’ve done that wrap the fish in plastic wrap and stick it in the fridge over night.

Make the grill non stick and heat it up. Cook the fish over direct heat, about 9 or 10 minutes for each 1 inch of thickness. It should be opaque at the center when done.

Posted in Recipes

Grilled Fish Steaks

  • 1 clove garlic, minced
  • 6 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 (6 ounce) fillets halibut

In whatever bowl-like thing you have handy combine the garlic, olive oil, basil, salt, pepper, lemon juice and parsley… and then stare at the concoction for 5 minutes… or it won’t taste right.

Put the halibut fillets in a Ziploc bag and dump the stuff in it. Roll it around a little bit to cover the fish and put it all in the fridge until you remember it… go watch a movie or something.

Make the grill really hot and make sure you’ve got it as non stick as possible or you’ll have some fish that resembles hamburger in the bottom of the grill when you’re done. Plop the fish on the grill for about five minutes per side and hope it gets done in time to watch the rest of the movie.

Posted in Steaks

Caribbean grilled crab cakes

For Crab Cakes

  • ¾ pound crab meat
  • 1 cup plain bread crumbs
  • ¾ cup mayonnaise
  • 1 egg, beaten
  • 2 green onions, minced
  • For Mango Salsa:
  • 1 mango, peeled, pitted and diced
  • 1 red onion, diced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • 2 tablespoons vegetable oil

Okay, drain everything out of the crab meat and put it in a bowl. Mix in the bread crumbs, mayo, egg, and green onions. This recipe should make about 16 small crab cakes, if you don’t want small crab cakes then make big ones. Stick the cakes in the fridge for about half an hour.

In another bowl start prepping stuff for the salsa. Combine the mango, onion, basil, cilantro, and lime juice and stick it in the fridge until you’re ready for it.

Make the grill non stick or you’ll be sorry, and heat the grill up to about medium heat. Cook the crab cakes about 4 minutes on each side top it with the salsa and chow down.

Posted in Crab Cake Recipes

Grilled Fish

Would seem to me that grilled fish often times gets over complicated, like cooking fish is different from cooking anything else, cooking fish is actually much easier than cooking most anything else. Grilled Fish is also much faster, especially when you grill it properly. I’ve found the first rule I work by when grilling fish is to not think about it that much. Fish is meant to be grilled. Direct heat cooks the fish fast, and without removing moisture. Grilling makes the fish flavorful and juicy. The second rule is to make certain the fish doesn’t stick. Whether it means you oil the cooking surface or brush a bit of oil on the fish, you have to make sure the fish doesn’t stick, or when it’s good and done, you’ll lose half of it in the grill.

Aside from that, fish is very easy to grill, and fast. It takes only minutes to grilled fish off the grill, thus making fish the perfect anytime meal. Just a couple fillets and a lemon or two and light up the grill. Fish is also wonderful for dinner parties when you’re not sure just exactly when everyone will arrive.
Anytime before dinner you can get the fish marinating or however you want to season it up, and light up the grill a few minutes before everyone is in the mood to eat.

I suppose the hardest part about grilled fish is telling when it’s done, but worry not! When fish is done it lets you know, the meat will flake easily with a fork and will appear opaque all the way through. If even a little part is still glossy then it’s not done. You should never serve undercooked fish, not only is it unsafe, but you could easily turn someone off of fish for life. To make cooking fish a bit easier try to always start out with a piece of fish that is evenly cut, the same thickness all throughout the fillet. This will ensure that when one part is done, it’s all done. If one part is thicker than the other it will be difficult to get the thicker part done before the thinner part dries out, and who wants dry fish? If you can’t have an even cut fillet, consider cutting in two pieces, put the thick half on first and when it’s about done put the thinner half on. This way you can get the fish cooked just the way you like it, without drying any of it out.

Here be a few of my personal favorite grilled fish recipes:

This recipe works best with a whole fish, the whole fish allows you to place all the herbs inside.
Gather yourself

  • 2 1Lb. Trout
  • 2 Tablespoons Fresh minced Parsley
  • 2 Tablespoons Olive oil
  • 2 Tablespoons Fresh minced Basil
  • 1 Tablespoon Fresh minced Rosemary
  • 2 Cloves minced Garlic
  • ½ Teaspoon Salt
  • ½ Teaspoon Black Pepper

And the Preparation begins!

Mix together the Parsley, Olive oil, Basil, Rosemary, and Garlic. Spread evenly over the inside of the fish. Cover it and stick that baby in the fridge for about 2 hours. Oil the cooking grate on the grill and get that started heating up. Sprinkle the Salt and Pepper over the fish, I’d suggest mixing them together before you do that just to get a pretty even coverage for both. And Commence to grilling! Over medium heat cook the fish for about 4 to 5 minutes on each side. Be careful not to let the tender juicy goodness fall apart when you take it off the grill and enjoy!

With this next recipe we get to play with some whiskey a bit, just try not to drink too much before the fish is done. These Salmon fillets grill hot and fast with a tasty whiskey marinade that gives them a very nice flavor, and a pretty nice crisp glaze.

All righty acquire

  • 4 8oz Salmon fillets
  • About a 1/2 cup of whiskey
  • ¼ Cup of soy sauce
  • ¼ Cup of orange juice
  • 2 Tablespoons veggie oil
  • 2 Cloves of garlic

Ok, now for the preparation.

Mix together the ½ cup of whiskey, soy sauce, orange juice, veggie oil, and garlic. Stick the fish in a shallow disk and dump that stuff on it. Stick it in the fridge and go watch TV for about an hour. Oil up you’re grill grate and heat her up. Toss those babies on the grill for about 5 minutes on each side, you can tell when they are done when they flake with your trusty fork, and when they’ve faded in color. Carefully remove the Juicy Salmon goodness from the grill, and chow down!

This last one requires that you’re grill be as hot as possible, see the idea is to make the fish look as though we spent an hour spraying napalm at it, without actually having to do that… Not everyone has napalm on hand. So! Here we go.

  • First we need the fish 2 Red Snapper fillets that have been cut in half
  • ½ Cup of butter
  • 2 Tablespoons of Lemon juice
  • 1 Teaspoon paprika… if you like the stuff
  • 1/8 teaspoon of Cayenne, salt, garlic salt, thyme, onion salt, oregano (1/8 of each)
  • And a dash of black pepper (use your own judgment on that)

Prepare to fire! Er… I mean cook.

Mix together all the spices you got there. Sprinkle that concoction over both sides of the fillets. Oil up the trusty meat cooker and turn that baby as hot as it’ll go. While that’s heating up bring that lemon juice to a boil, once you’ve got it bubblin’ good remove it from the heat and add your butter. Mix it up real good. Then back to the meat! Throw those nummy chunks of fishy goodness on the grill, should be about 4 minutes on each side. Spread about 1 ½ Tablespoons of the butter mixture of each piece and horde it all for yourself, I mean serve it.

Posted in introduction
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