Grilled Fish And Peppers Recipes

GRILLED SALMON WITH SWEET PEPPERS

Steps:

• Preheat a gas grill to high, build a fire in a charcoal grill or build a campfire and let it burn down to high heat (about 500 degrees F).
• Brush or drizzle salmon with oil and sprinkle with 1/4 teaspoon salt. Sprinkle peppers and onions with the remaining 1/4 teaspoon salt.
• Oil the grill rack (see Tip). Place the salmon, skin-side up, on the grill, along with the peppers and onions. Grill the salmon until browned, 3 to 4 minutes. Using a metal spatula, gently nudge one of the pieces: it should release from the grill without much force, but if it feels stuck, continue cooking for another minute. When the salmon releases easily, flip and continue cooking until browned and the flesh is opaque, about 3 minutes more. Cook the peppers and onions, turning frequently, until tender and well browned, 8 to 10 minutes total.
• Serve the salmon with the vegetables.

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
• Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
• Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
• Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

GRILLED FISH AND PEPPERS

Steps:

• Mix dressing and crushed red pepper. Pour over fish and peppers in shallow glass dish; turn fish and peppers over to coat both sides of each with dressing mixture. Refrigerate 15 min. to marinate.
• Heat grill to medium-high heat. Remove fish and peppers from marinade; discard marinade.
• Grill fish and peppers on covered grill 4 min.; turn fish over. Grill, covered, 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate. Sprinkle with cheese and cilantro; let stand 3 min.

GRILLED WHOLE FISH WITH FOUR PEPPER-GINGER SAUCE

Steps:

• For the sauce:
• Place the vinegar, sugar, habanero and ginger in a medium saucepan and cook over high heat until reduced to 1 1/2 cups, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.
• Strain the sauce through a strainer into a bowl, stir in the red and yellow peppers, poblano, mint, Thai basil, cilantro and season with salt, to taste.
• For the fish:
• Heat the grill over high heat.
• Season the cavity of the fish with salt and pepper. Brush the fish with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes on 1 side. Turn the grill down to medium and cook for another 6 to 7 minutes with the grill hood closed. Remove to a platter and immediately drizzle with the sauce. Garnish with Thai basil and cilantro.

GRILLED FISH WITH NEW POTATO, RED PEPPER & OLIVE SALAD

Steps:

• Boil the potatoes for 15 mins until tender. Meanwhile, line a grill pan with foil and brush with a little oil. Put the fish on the foil, brush with oil and sprinkle lightly with salt and pepper. Grill the fish for 6-8 mins depending on thickness, until the flesh flakes easily.
• Drain potatoes, then return to the pan and stir in the peppers, olives and garlic. Gently stir in the mayonnaise. Serve the fish with rocket and warm potato salad.

SOUTH BEACH DIET SPICY GRILLED FISH AND PEPPERS

Steps:

• Preheat grill to medium-high heat. Mix dressing and crushed red pepper. Pour half of dressing mixture over fish in resealable plastic bag; pour remaining mixture over peppers in separate resealable plastic bag. Seal bags. Turn bags over several times to evenly coat fish and peppers. Refrigerate 15 minutes to marinate.
• Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade. Place peppers on grill. Top with fish; cover grill with lid.
• Grill 4 minutes; carefully turn fish. Brush with reserved marinade from peppers. Grill, covered, an additional 2 minutes or until fish flakes easily with fork. Place fish and peppers on plate; let stand 3 minutes. Sprinkle with cheese and cilantro.

GRILLED PEPPERS

Steps:

• Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
• Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
• Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.