Category: Fish

If you want to grill some fish for Memorial day, this will fit the bill.

Cut up 2 pounds of fish steaks or fillets. Butter six 12″ squares of heavy duty aluminum foil.

Place 1 fish fillet skin side down on 1/2 of each square of foil. Sprinkle with onion powder and garlic powder.

Combine
1/4 cup melted butter
2 tablespoons lemon juice
2 teaspoons salt
1 teaspoons paprika
black or white pepper to taste

Pour this sauce evenly onto the fish. Fold over the aluminum foil and seal the edges by making double folds in the foil. Repeat for all the fillets.

Place them on the grill with the temperature around 500 degrees. If using charcoal, place about 5 or 6 inches from the coals. Close the lid.

Grill for about 8 - 10 minutes, until the fish flakes easily when you test it with a fork. If it doesn’t flake, grill a little longer.

The best fish for grilling using this method are Haddock, Trout, Perch, Swordfish and Scallops.

Have you heard of or ever tried to plank fry fish or chicken? Me either. I just recently heard of it - found this video - and I thought this might be of interest to you. I have a salmon in the freezer for my wife and plan to give this a test in the near future. This method is used to give your food a nice smoky flavor.

1 sm Onion; chopped
1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
2 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
1 1/2 lb Firm, whitefish fillets( such as Red Snapper or Halibut)

Combine sauce ingredients in a pot and place over medium heat, boiling until the mixture is reduced to a thin syrup. Pour the syrup through a strainer and discard the cooked ingredients in the strainer and chill the syrup.

Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour.

Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.

Ingredients

Fish Fillets
2 T margarine
1/4 c lemon juice
1 T fresh parsley
1 t fresh dill weed
1 t salt
1/4 t black pepper
1/4 t paprika
1 onion — slice thin

In a saucepan, melt margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to blend well. Use heavy aluminum foil cut into large squares. Place equal portions of the fish fillets on each piece of foil. Pour the mixture over the fish, sprinkle with paprika, and top with the onion slices which have been separated into rings.