Bbq Herb Garlic Fish Recipes

BBQ HERB & GARLIC FISH

Steps:

• Mix dressing and seasoning.
• Place Fish fillets on greased BBQ grill over medium heat (or on a rack of a broiler pan 2-4 inches from heat).
• Brush with half of the dressing.
• Grill or broil, 5-8 minutes.
• Turn; brush with remainder of the dressing.
• Continue grilling 5-8 minutes until the fish flakes easily with a fork.

GRILLED SABLEFISH WITH GARLIC-HERB OIL

Steps:

• Lay the fillets on a large plate, skin-side down, and sprinkle each fillet with a generous pinch of sea salt. Let the fish rest at room temperature for 10-15 minutes.
• Meanwhile, put the oil & garlic into a small skillet and GENTLY heat over medium-low heat. When the garlic starts to sizzle a little, remove the pan from the heat and stir in the herbs and a pinch or two of sea salt. Let it sit for 10-15 minutes so the flavors can combine well.
• Preheat the grill to high heat. Grease the grill grates, if needed.
• Place the fillets on the grill skin-side UP. Cook, covered, for 3-4 minutes and then flip them over. You'll want to use a large spatula for this and use swift movements.
• Continue to cook until the fish seems to be separating and it pulls apart easily with a fork. Don't over cook it.
• Transfer the fish to a large platter and drizzle the herb oil over the top. Serve.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.