Grilled Lemon Fish With Asparagus Recipes

THE BEST GRILLED ASPARAGUS

Steps:

• Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks.
• Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated.
• Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.

GRILLED ASPARAGUS WITH LEMON AND OLIVE OIL

Steps:

• Preheat the grill to medium.
• In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
• Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.

GRILLED LEMON-FISH WITH ASPARAGUS

Steps:

• Squeeze juice from 1 lemon; mix with dressing. Pour half over fish in shallow dish; turn to coat both sides of each fillet. Refrigerate 15 min. to marinate. Refrigerate remaining dressing mixture for later use.
• Meanwhile, heat grill to medium heat. Cut each of the remaining lemons into 4 slices. Remove fish from marinade; discard marinade. Place 8 lemon slices on grill grate; top with fish. Brush with some of the remaining dressing mixture. Grill 5 min.; turn.
• Add remaining lemon slices and asparagus to grill. Cook 5 min. or until fish flakes easily with fork and asparagus is crisp-tender, brushing occasionally with remaining dressing mixture. Remove fish, lemon slices and asparagus from grill. Discard lemon slices under fish. Serve remaining lemon slices with fish and asparagus.

GRILLED LEMON-PEPPER ASPARAGUS

Steps:

• 1. Heat gas or charcoal grill. In large shallow dish or pan, combine all ingredients except asparagus; mix well. Add asparagus; turn to coat. Place asparagus in grill basket (grill "wok").
• 2. When grill is heated, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 9 minutes or until asparagus is tender, shaking grill basket occasionally to turn asparagus

GRILLED LEMON FISH WITH ASPARAGUS

Steps:

• Mix salad dressing and lemon juice, pour half of the mixture into a large resealable bag. Add fish; seal bag, turn several times to coat. Refrigerate 15 minutes. Refrigerate other halp of dressing for later.
• Remove fish from marinade, discard.
• Heat barbecue to medium heat. Cut each lemon into 4 slices, place 8 slices on barbecue grate in sets of 2. Place fish fillets over lemon slices, brush with some of the reserved dressing mixture. Cover lid.
• Grill fish 5 minutes; turn over, add remaining lemon slices and the asparagus to barbecue. Grill 5 minutes, brushing asparagus with dressing mixture, until tender-crisp.
• Remove fish, lemon slices and asparagus from girll, discard lemon slices under the fish. Serve remaining lemon slices with the gish and asparagus.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

GRILLED ASPARAGUS WITH LEMON DRESSING

Steps:

• Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
• To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
• To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
• Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.

GRILLED LEMON PARMESAN ASPARAGUS

Steps:

• Preheat an outdoor grill on medium heat, and lightly oil the grate.
• Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
• Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
• Transfer coated asparagus to the preheated grill with tongs.
• Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.

SEA BASS WITH ASPARAGUS & JERSEY ROYALS

Steps:

• Put the egg yolks in a large bowl with a pinch of salt and the lemon zest and juice. Whisk to combine, then add the garlic and whisk again. Slowly add the oil, whisking constantly, until the mixture thickens to a mayonnaise and all the oil is used. Taste and add salt, white pepper and additional lemon juice, if needed. Transfer to a small bowl, cover and chill until required.
• Put the potatoes in a medium-sized pan, cover with lightly salted water, put on the lid and bring to the boil. Remove lid and cook until tender. Drain, toss with a drizzle of oil, set aside and keep warm.
• Meanwhile, cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. Drain, then drizzle with oil and set aside to keep warm.
• For the sea bass, heat the grill, pour 2 tbsp of the oil into a frying pan set over a medium heat, add the thyme and garlic, and cook for 1-2 mins. Sprinkle a little salt and pepper into the pan, add the fish, skin-side up, cook for 2-3 mins, then remove from the heat. Drizzle with the remaining oil, then cook under the grill for about 4 mins until the skin blisters and the fish is cooked through. Keep the fish warm while you finish the veg.
• Thickly slice the potatoes and arrange a layer in the middle of each of 4 dinner plates. Scatter the asparagus over the potatoes, squeeze over some lemon juice and finish with a grind of black pepper. Top each plate with a fillet of sea bass, finishing with a dollop of mayonnaise and the snipped chives.