GRILLED TILAPIA WITH TOMATO BASIL RELISH Follow these easy techniques compliments of chefs from Regal Springs Tilapia to make your grilled fish perfect each time.

This delicious grilled tilapia recipe combines that terrific tasting fish with tomatoes, basil and pine nuts. Enjoy the mild flavor and no-fishy taste of tilapia, an excellent choice as part of a healthy, balanced diet. Tilapia provides a high quality protein since its low in calories, total fat, saturated fat and carbohydrates. What To Grill 4 (6 oz.) Regal Springs tilapia filets 3 medium red onions 4 cups cherry tomatoes 2 lemons 2 cups of fresh basil 1 cup of pine nuts 1/3 cup extra virgin olive oil 4 tbsp. sweet balsamic vinegar Salt and pepper How To Grill It Preheat grill to medium high heat. Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein). Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside. Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brownthis happens quickly so tend to them carefully. When toasted, set aside to cool. Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice. Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well). Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender. Arrange the grilled onions and tilapia filets on a plattertilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish. Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve. Recipe courtesy of Regal Springs Tilapia Serves 4

Popularity: 4%

The Best Way to Grill Perfect Fish Every Time

Grilling fish doesnt have to be intimidating if you master two basic skills: preventing the fish from sticking and knowing when its cooked through.

How To Grill Perfect Fish

Follow these simple tips to make your grilled fish perfect each time.

Selecting The Right Cut:

Select the thickest cut you can to help avoid breakage when you turn the fish. If one part of the fish is much thicker than the other, consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first, and when its halfway cooked, put the thinner half on.

Tip for selecting fish:

Fresh fish should smell clean and have only a slight salty air aroma kinda like freshly cut cucumbers! If it smells like fish then its too ripe and not for eating. Get to know the seafood dept manager at your favorite market and have them show you the difference between grades of fish.

Prevent Sticking:

Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, then oil the fish.

Oil before you light the grill

Spray a light coat of non-stick cooking spray on the grate or wipe a light coat of canola oil directly on the grate with a paper towel. I prefer canola oil since it has ahigher heat tolerance and is less expensive than most other oils. Never spray non-stick spray on a grate if the fire is lit.

Use less expensive high heat oils like canola for spritzing on fish prior to grilling and the more expensive higher quality cold-pressed oils for flavoring after grilling.

Oil after the grill is lit

This technique is preferred over oiling the grill before its lit since heating and then oiling is key to getting those spiffy grill marks seared into the fish. Start with a very hot grill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.

Oil the fish, too

Lightly brush both sides of the fish with oil. Take caution to not over-oil, though, which leads to flare-ups and sooty residue. If you have marinated the fish in an oil based marinade, then this step is already complete.

General thoughts on the use of Extra Virgin Olive Oil (EVOO) for marinades:

If you are using fine oils like Extra Virgin Olive Oilfor marinades or prior to grilling, you are wasting your money. First off the subtle flavors of the finer quality olive oil is lost among the spices in the marinade, so why bother? Second because the spices will generate heat, when the oil burns and turns bitter it isnt noticed. Why spend the money on fine oil when you arent really enjoying its benefits? Add a drizzle of the good stuff after grilling!

Use a Grilling Basket

A grilling basket makes grilling fish, especially smaller pieces, considerably easier for cooking and clean-up. Be sure to spray or brush the basket with oil to prevent sticking.

Its All In The Presentation

For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.

Prevent Breakage

Use a wide-headed spatula, but do not flip the fish repeatedly. You can tell when filets are ready to flip when edges are flaky and opaque.

Check for Doneness

The fish is done when the meat is opaque all the way through and the juices run clear. If any part of the meat appears glossy and partially translucent, it’s not done. Remember, too, that fish continues to cook a little after it’s removed from the grill.

Quick reference for approximate cooking times

Filet and Whole Fish

• Can be grilled over direct or indirect heat
• Measure filet at thickest point. For larger filets, make a small slash in the thickest part of the fish to ensure even doneness. Grill directly on grate, to sear with Direct heat then continue with Indirect (or raise grate to at least 6 inches above fire). Rub with oil before grilling to seal in moisture.
• 5 minutes per inch of thickness on each side. ie: 2 inch thick = 10 minutes on each side.
• If fish has skin, place skin side down on grill. Cover and grill fish over medium heat 10-14 minutes or until fish flakes easily with fork

Here are some delicious grilled fish recipes:
Grilled Halibut with Parsley Lemon Sauce
Grilled Salmon with Lemon Hazelnut Sauce
Grilled Mahi-Mahi with Macadamia Butter
Grilled Tilapia With Tomato Basil Relish

Popularity: 4%

GRILLED WHOLE FISH Try this unique recipe on tilapia, catfish or trout.

Catching your own fish and bringing it home to serve is a delectable treat. Most fish are destined to being breaded and deep fried, or pan fried with some garlic and butter. Why not add something a little different to your menu: Grilled Whole Fish Grilled Whole Tilapia (Source: Webshots.com) Catfish is a good example of a fish that is well suited for grilling whole. It is plentiful in the US and has a mild flavor that is sure to please everyone. Another very good fish to grill whole (and also very affordable) is the freshwater white fish tilapia. A native to rivers of Africa, the only place you are likely to catch tilapia in the states is at your local market. Tilapia are farm-raised with great success here, often in the same tanks as catfish. They both have a very light flavor that is perfect for cooking whole on a hot grill. Tilapia provides a high quality protein since its low in calories, total fat, saturated fat and carbohydrates. This easy to follow recipe is a delicious way to enjoy whole tilapia or catfish using an asian inspired rub coupled with miracle whip as a tangy alternative to oil and cooked over a charcoal or gas grill. Read on for a grilled whole fish recipe that is sure to have your friends smacking their lips for more. What To Grill 1 whole fish per person 2 cloves, garlic crushed 1 small red onion 1/2 bell pepper (any color) 1 bunch each: green onions sweet basil 1 tbsp fresh lime juice 6 tbsp miracle whip (or mayonnaise) 2 tbsp Rub With Love Seafood Rub How To Grill It Clean and scale the fish, cover until ready to prepare. Chop the onion, bell pepper, sweet basil and green onion into small pieces and place in a mixing bowl along with the crushed garlic. Add the lime juice, and three tablespoons miracle whip, one tablespoon Seafood Rub. Stir until the ingredients are well mixed, cover and set aside. Mix the remaining miracle whip with Seafood Rub. Preheat barbecue grill. When you grill whole fish it’s very important that you don’t have your grill too hot. Your grill should be pre-heated to medium high heat and you will want to cook your fish slow and easy over the charcoal coals or on a gas grill. Fill the inside cavity of the fish with the onion and bell pepper mixture, making sure to completely fill the cavity. Using a rubber spatula, spread both sides of the entire fish with the miracle whip and rub mixture. The miracle whip is the whole trick to keeping the fish moist and not having it stick to the grill. Follow these steps for each fish. Cook for 7 to 10 minutes per side, depending on how thick the fish is. The fish is done when it is brown and crunchy on the outside and moist and flaky on the inside. Food Tips: If you do not have a gas or charcoal grill you can use a stove top grill heated to high. You could also broil the whole tilapia in the oven. This recipe makes 1 whole tilapia fish for each person.

Popularity: 9%

Macadamia-Buttered Grilled Mahi Mahi Just one of 300 recipes in the cookbook 300 Big & Bold Barbecue & Grilling Recipes.

This delicious grilled mahi mahi recipe combines that terrific tasting fish with butter and macadamia nuts. It is a perfect combination. When I think of either of those ingredients, my thoughts go directly to Hawaii, that paradise on earth. Grilled mahi mahi is an amazing tasting dish and one served all over the islands. You can create that great island taste right at home on your own grill using this recipe. The recipe comes from a cookbook called 300 Big & Bold Barbecue & Grilling Recipes. It is one of my favorite barbecue and grilling cookbooks and has many delicious grilled fish recipes, plus so much more. What To Grill 1/2 cup unsalted butter, softened 1/4 cup chopped macadamia nuts 1/4 cup chopped fresh flat leaf (Italian) parsley 1 tablespoon freshly squeezed lemon juice 4 skinless mahimahi fillets ( each 6 ounces ) olive oil kosher salt freshly ground pepper How To Grill It Macadamia Butter: In a small bowl, combine the butter, nuts, parsley and lemon juice, set aside. Prepare a hot fire in your grill. Rinse the fish and pat dry with paper towels. Brush the fish with olive oil and season to taste with salt and pepper. Place the fish flesh side down on the grill. Grill for 10 minutes per inch of thickness, turning once, until the fish is firm. Serve each fillet with a dollop of Macadamia butter. If not serving the Macadamia butter immediately, spoon it into a ramekin and cover with plastic wrap. Store in the refrigerator for up to a week or wrap in additional freezer plastic and freeze for up to 3 months. Serves 4

Recommended Products Mentioned in this Post
	Using the latest technology, this digital thermometer offers a remote system for checking the temperature of your food so you can stay clear of the heat. Simply place the meat probe into the food and select the doneness setting you prefer.Weber Style 6438 Professional-Grade Barbecue Beeper Digital Thermometer

Popularity: 7%

Twice the protein, half the hassle. Try grilling some salmon, steak, chicken, tuna, or lamb.Even your weekendgrilling can serve you well, come Monday. Just buy twice as much of whatever meat or fish you’re grilling, and wrap up the extra after you’ve cooked it. This is power food that will remind you of the wonderful weekend and give you the muscle-repairing protein you need.

Go here to read the rest:
Want Twice The Protein Per Meal? Try Grilling Salmon, Steak …

Popularity: 4%

Grilled Salmon With Lemon-Hazelnut Sauce

This Grilled Salmon recipes offers a fabulous Lemon-Hazelnut Sauce using a fine Frangelico hazelnut liqueur to really jazz things up.

Ingredients:

3/4 cup hazelnuts
4 to 6 (four-ounce) salmon steaks, 1 1/2-inches thick
Grated zest of 1 lemon
Juice of 1 large lemon
1/3 cup olive oil
1/3 cup Frangelico (hazelnut liqueur)
1/4 cup shallots or sweet onion
2/3 cup white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

To roast hazelnuts: Spread shelled nuts in a shallow pan and roast in a 275 degree F. oven for approximately 20 to 30 minutes or until skins crack. Remove from heat. Remove skins by rubbing warm hazelnuts in a towel. Coarsely chop hazelnuts (do not put in food processor); set aside.

Preparation:

Wash salmon steaks and pat dry. Place skin down in a large glass dish or re-sealable plastic bag.

In a bowl mix together the lemon zest, lemon juice, olive oil, Frangelico, shallots, white wine, salt, and pepper. Pour marinade over salmon steaks. Cover and refrigerate for 30 minutes, turning occasionally.

Preheat barbecue grill. Remove salmon steaks from marinade and place onto a large piece of aluminum foil; place onto hot grill. Cover barbecue with lid, open any vents, and cook 8 to 12 minutes, basting with marinade occasionally, or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the grill) and the juices redistribute. Carefully remove salmon from grill and transfer onto individual serving plates. Sprinkle with roasted hazelnuts and serve.

Approximately cooking times for salmon:

1/4 to 1/3-inch – 3 to 4 minutes
1/2 to 3/4-inch – 4 to 6 minutes
1 to 1 1/2-inch – 8 to 12 minutes

Makes 4 to 6 servings.

Using the latest technology, this digital thermometer offers a remote system for checking the temperature of your food so you can stay clear of the heat. Simply place the meat probe into the food and select the doneness setting you prefer. Weber Style 6438 Professional-Grade Barbecue Beeper Digital Thermometer

See the original post:
Salmon Recipes Blog Archive Grilled Salmon With Lemon-hazelnut …

Popularity: 5%

This recipe is a marinade that you baste over top of your fish when grilling.

Simply place your fish on a hot grill & then with a brush, baste this marinade over top of your fish.

Do this many times. After a few minutes, turn your fish over and continue to baste the marinade on this side many times.

Continue to baste your fish until you have used up all the marinade. Once your fish is cooked, remove from the grill & serve hot.

Its that simple. Heres the recipe for the marinade:

1. Juice of one lemon (Note: its best to use the juice from a fresh lemon, as compared to purchased lemon juice)
2. 5 – 7 tablespoons of olive oil
3. 2 cloves of garlic, minced
4. Salt & black pepper to taste
5. Put all above ingredients in a small bowl & whisk them all together
6. For best results, let stand for hour to allow the flavors to emulsify

Heres another tip to use the above, which you will absolutely love.

Take some shrimp & put them on a skewer (shrimp-ka-bobs).

Put the shrimp on a hot grill & baste both sides with the above marinade, until the shrimp are cooked. Remove and serve hot.

Chances are, this will be the best shrimp you will ever serve they turn out to be absolutely delicious!

This is such a simple recipe which is fast and easy to prepare. The bonus being that it will make your grilled fish, or shrimp, amazing.

Try it you will not be disappointed.

Watch Video of this Recipe here:
Video | Cooking Shrimp and Fish on the BBQ

Download Recipe here:
Shrimp and Fish on the Grill

Popularity: 4%

Grilled Halibut With Parsley-Lemon Sauce

INGREDIENTS

1/4 cup extra-virgin olive oil

2 large shallots, thinly sliced

1 cup water

1/2 cup heavy cream

4 cups loosely packed parsley

2 teaspoons fresh lemon juice

Salt and freshly ground pepper

Four 1/2-inch-thick halibut steaks (1 1/2 pounds)

DIRECTIONS

In a medium saucepan, heat 2 tablespoons of the olive oil. Add the shallots and cook over moderate heat until softened, about 5 minutes. Add the water and simmer until reduced by half, about 6 minutes. Add the cream and simmer until reduced by one-third, about 6 minutes. Let cool for about 10 minutes.

Stir the parsley into the saucepan. Transfer the sauce to a blender and coarsely puree. Return the sauce to the saucepan. Stir in the lemon juice, season the sauce with salt and pepper and keep warm.

In each of 2 large nonstick skillets, heat 1 tablespoon of the remaining oil until shimmering. Season the halibut with salt and pepper and cook over high heat, turning once, until browned and just cooked, about 4 minutes. Transfer the halibut to plates. Serve with the parsley sauce.

Popularity: 3%

Grilled fish with a chipotle avocado salsa, a recipe and video from Top Chef Master Rick Bayless.

More:
Chef Rick Bayless Shares his Grilled Catfish with Chipotle Salsa …

Popularity: 2%

Source: www.sizzleonthegrill.com

Seattle skyline with Mt. Tahoma (aka Rainier). Photo by NOAA

Seattle weather is pretty mild. Blessed with a maritime climate, the city is flanked by a deep salt water fjord to the west (Puget Sound) and a large snow fed fresh water lake (Washington) to the east. Its usually not too hot in the summer nor too cold in the winter. Usually. This summer we are sweltering with no rain since May and more-than-a week of 90-degree-plus weather. Just yesterday was the hottest day on record, 102F degrees. Today is sposed to be hotter! So, with most homes lacking air-conditioninghow to stay cool?

Salmon plated and ready to serve at water’s edge.

Long-time readers know that I lived in a floating home for a number of years, only moving because my collection of grills and smokers out grew the limited space afforded by the small deck surrounding the 750sq.ft. 100 year-old fishing cabin. Fortunately I have friends who either live on boats or have access to the water. My best friend Norman is a former neighbor in the floating home community. With a simple phone call we invited our way to his place the other evening, for dinner, practicing the time-tested formula of having the good manners to bring the food!

Norman recently took delivery of a Char-Broil Heatwave infrared grill he purchased online from Char-Broil. He knows about infrared because hed owned one of the original TEC infrared grills for a dozen years or more before it finally pooped out. A business associate gifted him with a top-of-the-line Weber grill (retail more than $1,500) and Norman used it last year. He complained to me about the lack of truly high heat on the grill, a grilling necessity he was used to when grilling over the natural infrared of his former grill. He asked me about my three-burner Char-Broil RED infrared gas grill, sampled food cooked on it several times and was convinced. Turned out he preferred the darker cabinet and work surface colors of the Heatwave over the color of RED so he purchased two Heatwave grills, one for his son and the other for himself. (For those of you keeping score, thats 2 new infrared grills for less than the price of the expensive conventional gas grill.)

Grilled avocados sprinkled with mild curry powder, grilled lemon wedges (to mellow the flavors) and grilled wild caught Alaska sockeye salmon with dungeness crab.

While the evening breeze lowered the temperature to a reasonable 85F degrees, I grilled the salmon, avocados and lemon quarters on the Heatwave at the grate temperature of nearly 700F degrees and couldnt have been more pleased with the results. I spritzed the fish with canola oil and seared the salmon on the skin side first, then easily flipped it to quick-sear the flesh. Removing the sockeye fillet from the grill with a large spatula, I let it rest, lightly covered with foil, on the platter while the avocado and lemon slices grilled. I served the salmon with a heap of freshly shelled chilled dungeness crab, the grilled avocado and lemons and garnished the plate with sprigs of sorrel and tarragon.

Of course, we had something cold and bubbly to quench our thirst!

So tell us! Whats on YOUR grill this week?

Happy Grilling!

Popularity: 4%

Source: www.sizzleonthegrill.com

I am always pleased to hear from da goyles (as I like to call them) and learn what theyve been cooking, because they cook fresh ingredients over traditional wood and charcoal fires and that makes for some tasty meals. Another reason and one that always inspires a smile is reading updates about their family, seems to me they enjoy sharing their food with friends and family, and thats the best way to dine. Someday I hope to be invited to one of their cookouts! This summer has been full of family celebrations for the G.O.G. with at least one wedding that I know of and also a celebration of health and triumph over illness! This week Im posting their recipe for Seared Smoked Tuna Loin certainly one of my favorite meals to prepare their tasty preparation sounds DEE-LISH-US!

Happy Grilling!

__________________

Hey, CB!

Our summer has been great and were enjoying family time as often as possible. This week we took our taste buds to the beach and LOVED grilling fresh seafood at the waters edge in the open, salt air! Whenever possible we find the best ingredients we can and do as little as possible to compliment the natural flavors and characteristics.

Here is one our favorites a wood fire grilled smoked tuna loin. YUM!

Stay cool, man!

Alison and Katie

Girls on a Grill

__________________

Seared Smoked Tuna Loin

Our seared smoked tuna loin is a terrific light summer meat for an intimate dinner. We start with the freshest and best tuna tenderloin we can buy, then we do our best to leave it alone. There are many different types of tuna you can cook depending upon whats fresh, we try to use Sashimi grade because its got the best flavor and texture. We brush on a simple marinade, sear it with directly over hot coals that also lend some some smoke flavor and WOW!

You can monitor how the tuna is cooking by watching the sides, as the fish cooks you’ll see the color change – especially where the flesh is resting on the hot grates and is searing.

Start a one-level fire, medium-hot, using hardwood or lump charcoal. If you are cooking at the beach be cautious about cooking food over driftwood as it may not impart clean smoke to the food! We always clean and oil the grates before putting them down on the prepared fire then put them on and let them heat up.

CB Tip: I find the best wood smoke for fish is milder, like fruit woods. BUT I do like to add just a touch of mesquite or Kiawe wood from Hawaii.

Place the tuna loin over the white hot coals and this is very important! Where it hits, it sits! That means dont move it until you get good grill marks. You can actually watch the tuna cooking by paying attentions to the sides of the meat just next to the grill the meat will turn opaque as it cooks. You only want to cook about 1/4 inch in, for rare, 1/2 inch in for medium. Use tongs to turn the loin and cook on all sides for roughly the same amount of time as it took you to cook the first side, until you have cooked all three or four sides, depending upon how the tuna loin was cut. Remove to a platter and let it rest for a couple of minutes. You can cover loosely with foil but be careful about holding in too much heat and over cooking!

Seared tuna has a crisp texture on the surface with a raw center!

Slice the tuna loin with a very sharp knife into bite pieces that are about 1/4 inch thick. These will provide a full taste and texture experience. The tastiest tuna is seared on the outside, tender and moist in the middle. The entire mouth feel for each bite is a sensation of flavors and texture that is wonderful!

Girls On a Grill Grilled Smoke Tuna Loin

CBs Tip for selecting fresh seafood: Fresh fish should smell clean and have only a slight aroma of salty air some folks say it kinda reminds them of freshly cut cucumbers! If it smells like fish then its too ripe and not for eating. Get to know a good fish monger or meat dept manager and have them show you the difference between grades of fish.

Our seared smoked tuna loin is a terrific ligh-summer entre for an intimate dinner. We start with the freshest and best tuna “tenderloin” we can buy, then we do our best to leave it alone. We add a simple marinade, some heat, some smoke, and WOW!

Prep time: 6 hours including marinade time
Cook time: about 15 minutes total, but that will vary according to the heat of the fire and the thickness of the tuna
Serves: 6 oz serving size per person

Ingredients:
1 fresh sashimi grade tuna loin – allowing 6 – 8 oz per person serving size.

Marinade:
1 2-lb tuna “tenderloin”
1/4 cup soy sauce
2 Tbs honey
juice and zest of one lime
1 tsp sesame oil
1 tsp Crystal Hot Sauce
1/2 tsp ground ginger
1/2 tsp garlic powder
2 Tbs fresh cilantro, stems and leaves, chopped
2 limes, quartered, for spritzing and serving

Mix all ingredients in a bowl, and pour into a Ziploc bag.
Place tuna loin in bag Let it rest in the fridge for 2 hours, up to 6 hours.

Directions for Tuna
Start a one-level fire, medium-hot. Clean and oil the grates before putting them down – then put them on and let them heat up.
Put the tuna steaks over the coals, and where they hit, they sit, until you get good grill marks. You can actually watch the tuna cooking by watching the sides: the meat will turn opaque and brown-beige as it cooks. You only want to cook about 1/4 inch in, for rare, 1/2 inch in for medium. Flip the steaks and cook them for roughly the same amount of time as it took you to cook the first side, until you have cooked the steaks on all four sides. Remove to a platter and let it rest for a couple of minutes.
Slice each steak thinly, and serve.

Serving Suggesion: Before placing tuna in the marinade, reserve enough to use as dipping sauce with cooked fish. Never use marinade that has been exposed to raw meat as a dipping sauce or brush on cooked meat!

Popularity: 3%