SALT-BAKED FISH WITH LEMON-OLIVE RELISH
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Rinse the fish inside and out and pat dry with paper towels. Season inside and out with pepper. Finely chop 2 tablespoons parsley and set aside. Divide the remaining parsley between the fish cavities.
- Toast the fennel seeds in a dry medium skillet over medium heat until golden, about 4 minutes. Grind the toasted fennel seeds in a spice grinder or with a mortar and pestle; transfer all but 1 tablespoon to an extra-large bowl. Add the salt and lemon zest, then stir in the egg whites until the mixture is the consistency of wet sand.
- Pat a thin layer of the salt mixture, slightly larger than the shape of the fish, on each of 2 rimmed baking sheets. Put the fish on top of each salt pile, then cover completely with the remaining salt mixture, following the shape of the fish and patting down the salt mixture. Before the fish is fully encased, mark the thickest part of each fish behind the neck with a paring knife and make a small hole in the salt mixture (this is where you?ll insert a thermometer).
- Bake the fish until the crusts are golden and a thermometer inserted into the marked spots registers 140 degrees F, 40 to 50 minutes. Remove from the oven and let stand 15 minutes.
- Meanwhile, make the relish: Mix the olives with the olive oil, lemon juice, reserved 2 tablespoons parsley and 1 tablespoon ground fennel, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper. Set aside until ready to serve.
- To remove the salt, crack the crusts all the way around the fish with a paring knife; discard the crusts. Slide a spatula under each end of the fish and transfer to a platter or cutting board. To serve, remove the top fillet of each fish with a butter knife or spoon; discard the skin. Pull off the bone; discard the bone and head. Remove the skin from the bottom fillet. Serve with the lemon-olive relish.
GRILLED SHRIMP DOGS WITH GRILLED VEGETABLE RELISH
These simple "shrimp dogs" have just two ingredients-shrimp and mayonnaise. You can shape the dogs and make the relish the day before you plan to serve them and refrigerate overnight.
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment paper and set aside.
- Combine half of the shrimp, 2 tablespoons of mayonnaise, 1/4 teaspoon of salt and a pinch of black pepper in the bowl of a food processor and process until mostly smooth. Add the remaining shrimp and pulse until the shrimp is mostly chopped into large pieces. Carefully transfer the shrimp mixture onto the prepared baking sheet. Wet your hands and lightly form the shrimp mixture into a disc (wetting your hands will prevent the shrimp mixture from sticking to them). Divide the disc into 4 equal amounts. Use your hands to form the mixture into 4 sausages or "shrimp dogs" approximately 6 inches long and 1 inch wide, wetting your hands as needed. Cover with plastic wrap and refrigerate while you make the grilled vegetable relish.
- Prepare a grill or large grill pan for cooking over medium-high heat. Thread the tomatoes onto the wooden skewer, leaving only 1/2 inch of the skewer revealed on each end. (This prevents the skewer from having to be soaked in water before grilling.) Put the skewered tomatoes onto a baking sheet along with the onions and pickle slices. Brush all of the vegetables liberally with 1 tablespoon oil and sprinkle liberally with salt and pepper.
- Lightly oil the grill grates. Arrange the skewered tomatoes, onions, and pickle slices on the hot grill. Cook, using a pair of tongs to rotate the tomatoes occasionally so that they cook evenly, until the tomatoes are lightly charred in spots and have started to burst, 6 to 8 minutes. Cook the onions until lightly charred and the flesh is tender, turning once, 6 to 8 minutes total. Cook the pickle slices until lightly charred and distinct grill marks form, turning once, 6 to 8 minutes total. Transfer the grilled vegetables to the same baking sheet that they were on before. (Leave the grill on.)
- Cool the vegetables slightly, then quarter the tomatoes and chop the onions and pickle slices into small pieces. Place the cut vegetables into a medium mixing bowl. Add 1 tablespoon of oil and the pickle brine. Stir to combine and season to taste with salt and pepper. Reserve.
- Remove the shrimp dogs from the refrigerator and brush them liberally with the remaining tablespoon extra-virgin olive oil. Sprinkle lightly with salt and pepper. Use your hands to carefully arrange the shrimp dogs on the grill and cook, using a pair of tongs to rotate the shrimp dogs occasionally, until lightly charred on all sides and just cooked through, 6 to 8 minutes total. (You will know that they are cooked through when the texture turns from soft to springy and a cake tester inserted through the center comes out hot to the touch.) Transfer to a plate or baking sheet.
- Gently open up each of the 4 hot dog buns, being careful not to unhinge them. Arrange the hot dog buns cut-side down on the grill and cook until lightly charred and warmed through, about 1 minute. Smear the inside of the grilled buns with the remaining 2 tablespoons mayonnaise.
- Place a shrimp dog on each hot dog bun, then spread a spoonful of the reserved relish on top of each. Serve with any remaining relish on the side.
GRILLED GARLIC SHRIMP
These grilled shrimp receive a double dose of garlic flavor - fresh garlic and garlic salt. Try not to marinate longer than 30 minutes, as the acid from the lemon juice will start to break down the delicate shrimp meat and make it mushy. Extra large shrimp come 26 to 30 shrimp per pound.
Provided by France C
Categories BBQ & Grilled Shrimp
Time 51m
Yield 4
Number Of Ingredients 9
Steps:
- Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
- Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
- Soak wooden skewers in cold water while shrimp is marinating.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 2.3 g, Cholesterol 172.5 mg, Fat 12.1 g, Fiber 0.1 g, Protein 23.3 g, SaturatedFat 1.8 g, Sodium 395.7 mg
GRILLED SHRIMP SKEWERS WITH PINEAPPLE-CORN RELISH
Categories Appetizer Marinate Backyard BBQ Pineapple Seafood Shrimp Corn Summer Grill/Barbecue Self Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For marinade:
- Combine ingredients in a large freezer bag; shake for 1 minute. Refrigerate 1 hour.
- For relish:
- Coat a medium skillet with cooking spray; sauté corn and shallot until shallot is caramel in color, about 3 minutes. In a bowl, mix remaining ingredients. Add corn. Season with salt and pepper. Skewer shrimp and grill over medium-high heat (or broil) until pink (about 2 minutes per side). Serve each skewer atop a spoonful of relish.
CHAKALAKA (SPICY VEGETABLE RELISH)
Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. And if you ask anyone who makes the best version, they will likely name their own mother or grandmother. Here is our version, full of vegetables and spices. It's akin to giardiniera (the Italian mix of pickled vegetables that includes cauliflower and carrots) and also to English piccalilli relish, whose roots are in South Asian pickled vegetables, which is to say that cultures all across the world have some version of preserved vegetables that enhance many meals. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything. It's particularly delicious with grilled sausages or tucked into a grilled cheese sandwich.
Provided by Food Network
Categories condiment
Time 45m
Yield About 6 cups
Number Of Ingredients 15
Steps:
- Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.
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