Firecracker Grilled Fish Recipes

FIRECRACKER GRILLED SALMON

Firecracker Grilled Salmon image

Let this sensational salmon perk up dinner tonight. With a super flavorful glaze that kicks you right in the taste buds, this weeknight dish is anything but boring. -Melissa Rogers, Tuscaloosa, AL

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons reduced-sodium soy sauce
1 green onion, thinly sliced
1 tablespoon olive oil
1 tablespoon maple syrup
2 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/4 teaspoon salt
4 salmon fillets (6 ounces each)

Steps:

In a small bowl, combine the first 10 ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade. , Drain salmon, discarding marinade in bag. Place salmon skin side down on a greased grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.

Nutrition Facts : Calories 306 calories, Fat 18g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 367mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic exchanges

FIRECRACKER GRILLED FISH

Firecracker Grilled Fish image

Found this in a newspaper many years ago. The original recipe called for peanut oil but olive is better for you. The prep time includes marinating the fish.

Provided by Mr. Ladypit

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 fish fillets (any thick one will do)
1/4 cup olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons green onions (chopped)
1 1/2 teaspoons brown sugar
1 garlic clove (minced)
3/4 teaspoon ginger (grated)
1/2 teaspoon crushed red pepper flakes (or to taste)
1/3 teaspoon sesame oil
1/8 teaspoon salt
parsley (to garnish, chopped)

Steps:

Put fillets in glass dish and set aside.
Combine remaining ingredients and whisk together.
Pour marinade over fish.
Cover and marinate in refrigerator 4-6 hours.
Remove from marinade.
Place on well oiled grill about 5 inches from coals/burner.
Cook about 10 minutes (flipping halfway through) per inch or until fish flakes with a fork.
Remove and serve with parsley sprinkled on top.

Nutrition Facts : Calories 327.1, Fat 15.5, SaturatedFat 2.2, Cholesterol 99, Sodium 717.6, Carbohydrate 3, Fiber 0.2, Sugar 1.9, Protein 42.2

FIRECRACKER SALMON

Firecracker Salmon image

Spice up your salmon with this Asian-style recipe that you cook on the grill. Serve with rice and a salad with a ginger dressing for a lovely dinner.

Provided by Derrick Riches

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

4 6-ounce salmon steaks (or fillets)
For the Marinade:
1/4 cup/60 mL peanut oil (use vegetable oil as substitution)
2 tablespoons/30 mL soy sauce
2 tablespoons/30 mL balsamic vinegar
2 tablespoons/30 ml green onions (chopped)
1 tablespoon/15 mL sambal chili paste (or 1 teaspoons/5 mL pepper flakes)
2 teaspoons/10 mL brown sugar
1-2 cloves garlic (minced)
1 teaspoon/5 mL grated ginger
1 teaspoon/5 mL sesame oil
1/2 teaspoon/2.5 mL salt

Steps:

Combine marinade ingredients in a small bowl until sugar and salt have dissolved.
Place salmon in a large resealable bag (or two, if needed).
Pour marinade mixture over top, making sure fish is well coated.
Force all the air from the bag and seal.
Place in the refrigerator to marinate for 1 hour.
Preheat grill for medium high heat.
Make sure to oil the grill grates well before grilling fish. This will keep the fish from breaking during the cooking process.
Remove fish from bag and place on a hot grill.
Brush liberally with some of the marinade and discard the rest.
Cook over a high heat for about 4 to 5 minutes per side or until done (between 145 F and 150 F). Time might vary because of the thickness of the fish.
Once fish has cooked, remove from grill and serve with your favorite sides.

Nutrition Facts : Calories 501 kcal, Carbohydrate 4 g, Cholesterol 107 mg, Fiber 0 g, Protein 38 g, SaturatedFat 7 g, Sodium 837 mg, Sugar 3 g, Fat 36 g, ServingSize Serves 4, UnsaturatedFat 0 g

FIRECRACKER HALIBUT

Firecracker Halibut image

Seafood done right can be a little slice of heaven. This particular dish is one of my personal favorites. Good as a main dish and also good over salad of your choice.

Provided by WHINING VINING

Categories Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 (4 -6 ounce) alaska halibut steaks, fresh, thawed, frozen
1 1/2 tablespoons butter, melted

Steps:

Preheat broiler/oven or grill to medium-high heat.
Mix together all dry seasoning ingredients until well combined.
Rinse any ice glaze from frozen Alaska Halibut under cold water, pat dry with paper towel. Place halibut on a spray-coated or foil-lined baking sheet. Brush butter onto top surfaces of halibut and sprinkle with 1/2 teaspoon seasoning mixture (note: for best results with frozen fish, cook halibut 4 minutes before adding butter and spices.).
Grill or broil halibut 5-7 inches from heat for 13 minutes for frozen halibut OR 8 minutes for fresh/thawed fish . Cook just until fish is opaque throughout.
Store remaining seasoning mixture in an airtight container for future use.

Nutrition Facts : Calories 177.9, Fat 7.3, SaturatedFat 3.2, Cholesterol 48, Sodium 675.5, Carbohydrate 3, Fiber 1.3, Sugar 0.6, Protein 24.4

GRILLED FIRECRACKER CHICKEN

Grilled Firecracker Chicken image

Bottled sweet chili sauce can be found in the international section of your grocery store. Orange marmalade can replace the apricot in this juicy chicken recipe.

Provided by CookingONTheSide

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 (5 lb) roasting chickens, cut into 8 pieces
1/3 cup apricot preserves
2 tablespoons sweet chili sauce
1 tablespoon scallion, finely chopped
1 teaspoon ginger, grated
1 teaspoon soy sauce

Steps:

Prepare grill for indirect-heat cooking.
Combine salt, garlic powder and pepper; sprinkle over chicken.
Combine the last five ingredients, including the preserves, sweet chili sauce, scallion, ginger and soy sauce; set aside.
Grill chicken, skin-side down, over direct heat until browned, 5 minutes.
Turn; place over indirect heat.
Cover; grill 45 minutes, and baste occasionally with the apricot-chili sauce mixture.

Nutrition Facts : Calories 860.1, Fat 58.1, SaturatedFat 16.6, Cholesterol 267.4, Sodium 634.8, Carbohydrate 18.1, Fiber 0.3, Sugar 11.7, Protein 63.3

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