Barbecued Bream With Spring Onions Lemon Chilli Recipes

SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS

Sea bass with sizzled ginger, chilli & spring onions image

The aromas released while cooking this dish will have everyone licking their lips in anticipation

Provided by Jane Hornby

Time 25m

Number Of Ingredients 7

Ingredients

6 x sea bass fillets, about 140g/5oz each, skin on and scaled
about 3 tbsp sunflower oil
large knob of ginger, peeled and shredded into matchsticks
3 garlic cloves, thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
bunch spring onion, shredded long-ways
1 tbsp soy sauce

Steps:

Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium

BARBECUE PEARL ONIONS

Barbecue Pearl Onions image

When I create sauces or rubs from scratch, I don't measure. I created this one today to use on frozen pearl onions I had. Since today is jammie day in our house, I was not going to get dressed and go out, so I had to use things I already had in the house. It was also Memorial Day, so we had to grill something. I served this with an herb marinated pork loin. Notes: 1. These measurements are approximates. This was a pour and dump recipe. 2. If you change anything make sure you post it in the comments. 3. When I made this I defrosted the onions in the marinade.

Provided by LeahBurgoon

Categories Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons Dijon mustard
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2 tablespoons brown sugar
1 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 cup white pearl onion (I used frozen.)

Steps:

Whisk all ingredients until combined.
Add frozen pearl onions to coat.
Marinate until pearl onions are thawed or until ready to use -- I recommend at least two hours.
Wrap in foil pouch.
Poke a couple of holes in packet.
Toss on grill for 30 minutes.
Eat and enjoy.

Nutrition Facts : Calories 185.3, Fat 7.9, SaturatedFat 1.1, Sodium 440.8, Carbohydrate 28.7, Fiber 2.6, Sugar 21.4, Protein 2.2

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