Open Hearth Grilled Fish Recipes

CHAR GRILLED LEMONGRASS TILAPIA FISH

Steps:

• Preheat the grill to medium-high heat. Soak the green lemongrass leaves in cold water and set aside.
• Mix together the diced lemongrass, soy sauce, garlic, spring onion, red chile and ginger in a bowl.
• Lay the fish on a chopping board. Create a fillet by using a sharp filleting knife to slice from the spine of the fish down to the belly without cutting the fillet off. Just leave it lying open.
• Now add the lemongrass mixture to the inside of the fish and close the fillet back up.
• Secure the fish by tying it up with the lemongrass leaves. Brush the fish with the vegetable oil, and then char grill the fish, 10 minute per side. Cut the lemongrass leaves and serve.

TOMATO RELISH FOR GRILLED FISH

Steps:

• In a pot combine all ingredients. Cover and simmer about an hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with grilled scallions.

GRILLED FISH COLLARS

Steps:

• Prepare a grill for cooking and preheat the oven to 350 degrees F.
• Sprinkle the fish collars with salt and pepper, then grill for 4 to 6 minutes on each side. Remove to a baking sheet, then cover with the Chimichurri Sauce (don't be stingy, the more sauce, the more flavor).
• Bake until the meat reaches an internal temperature of 140 degrees F, 10 to 15 minutes. Let rest for 4 to 6 minutes. Serve with tortillas and lime wedges.
• Whisk together the olive oil, cilantro, parsley, thyme, vinegar, oregano, garlic, shallot, dried red pepper and salt and pepper in a bowl.