Tag: braai recipe fish

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Ingredients

FOR THE ASIAN SPICY GLAZE

• 4 tbsp. hoisin sauce
• 2 tbsp. rice vinegar
• 2 tbsp. low-sodium soy sauce
• 2 tbsp. mirin
• 1/2 tsp. garlic chili paste
• 1 tbsp. minced fresh ginger
• Zest and juice of 1/2 a lime
• 1/2 tsp.  garlic powder
• Vegetable oil, for brushing
• 4 (4-oz.) skin-on salmon fillets
• Thinly sliced green onions, for garnish
• Sesame seeds, for garnish

Directions

1. In a large bowl, whisk together hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste, ginger, lime juice and zest, and garlic powder.
2. Preheat grill on high and brush with oil. Place salmon fillets directly on grill, skin side down, and cook, 5  minutes.
3. Using a heavy-duty spatula, carefully flip salmon and brush with barbecue sauce. 
4. Cook another 2 to 3 minutes or until cooked through.  
5. Top salmon with more glaze, green onions, and sesame seeds to serve.

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Ingredients

• 4 servings
• 1 (5-lb.) or 2 (2 1/2-lb.) head-on whole fish (such as red snapper or black sea bass), cleaned
• Kosher salt
• 1/3 cup chaat masala, vadouvan, or tandoori spice
• 1/3 cup vegetable oil, plus more for grill
• 1 ripe but firm mango, peeled, cut into irregular 1 1/2″ pieces
• 1 small red onion, thinly sliced, rinsed
• 1 bunch cilantro, coarsely chopped (leaves and stems)
• 3 Tbsp. fresh lime juice
• Extra-virgin olive oil (for drizzling)
• Lime wedges (for serving)

Directions

1. Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2″ on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.

2. Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.

3. Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8–12 minutes, depending on the size of the fish. Transfer to a platter.

4. Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.

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Ingredients

4 servings

• 1/2 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill
• 2 Tbsp. pine nuts
• 2 (400g.) swordfish steaks, about 1″ thick
• Kosher salt, freshly ground pepper
• 1/4 cup red wine vinegar
• 2 Tbsp. drained capers, finely chopped
• 1 Tbsp. finely chopped oregano, plus 2 sprigs for serving
• 1/2 tsp. honey
• 2 large ripe heirloom tomatoes, halved, thickly sliced

Directions

1. Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
2. Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
3. Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
4. Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes.
5. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes.
6. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper.
7. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.

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Ingredients

Fish
1 Whole fish, gutted and scaled (Main)

Fish marinade
30 g Red chillies, (frozen long red chillis from Asian stores are great for marinades) (Main)
40 ml Fish sauce
15 g Green peppercorns, (available in brine from Asian stores)
30 g Galangal, (available frozen from Asian stores) (Main)
15 g Turmeric root, (available frozen from Asian stores)
50 ml Canola oil

Directions

1. Blend all the ingredients in a food processor until a smooth paste, or bash all ingredients except the oil in a mortar and pestle and then mix in the oil at the end.
2. Clean the fish and pat dry. Make sure all the scales have been removed and then make some deep cuts in each side of the fish and slather the marinade all over, pushing it right into the cuts of meat to get the flavor in there. Leave to marinate for an hour or up to overnight.
3. Lay out a piece of foil, then put some baking paper on top. Lay the fish on the paper and wrap the fish into a parcel.
4. Put the parcel on the grill and cook until the flesh is cooked through (check after 12 minutes or so, then every few minutes after ) cook time depends on the size of your fish and how hot the bbq is. If your bbq has a lid, then cook with the lid down.
5. Put 2T flaky sea salt into a saucer with some chopped chilis as a dipping sauce. Grill some lime halves on the bbq then squeeze them over the salt to make a slurry.
6. Serve with any fresh herbs you find, such as coriander, mint, Thai basil, Vietnamese mint.

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Ingredients

• 2 whole red snapper, cleaned and scaled
• 1 bunch green onions, washed and sliced into 1-1/2 inch pieces
• 1 lime, sliced
• 1 bunch cilantro, washed

For the Sauce:

• 1/3 cup low sodium soy sauce
• 1 Tbsp grated ginger
• 1 Tbsp rice wine vinegar
• 1 tsp minced garlic optional
• 1/2 tsp chile sauce optional

Directions

1. Heat the grill to medium-high.Oil the outside of the fish with sesame oil and stuff fresh cilantro and sliced lime inside the fish cavity. Other herbs and lemon can easily be substituted.
2. Place the fish on a rimless cookie sheet and slide onto the grill. Grill with lid closed for 6-8 minutes, depending on thickness.Flip and grill on the second side until the flesh is opaque (white) and flakes easily, another 6-8 minutes.Remove the fish from the grill using a fish spatula and slide onto the cookie sheet.