Spanish Guinean Fish Grill With Three Sauces Recipes

SPANISH-STYLE GRILLED FISH

Steps:

• Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour.
• Spread the remaining 3 sliced onions in a large disposable roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt.
• Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan.
• Brush the grill grates generously with vegetable oil. Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes. Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes.
• Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat). Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes.
• To serve, use a large spoon to pull the flesh from the bones-it will fall off easily. Serve with the grilled onion mixture.
• Duff says to make sure you save the fish cheeks for your favorite friend at the table-they're sweet and tender.

GRILLED SALT COD

Steps:

• 1. Place the salt cod in a large bowl and pour in enough cold water to cover by 1 inch. Cover with plastic wrap and place in the refrigerator to soak for 24 hours. (If the cod has skin on it, soak it skin side up.) Change the water 3 or 4 times to make the cod less salty.2. Drain the salt cod, then rinse under cold running water. Drain again and pat dry with paper towels. Cut the cod into 4 equal parts and remove any skin.3. When ready to cook, preheat a fish or vegetable grate (if using) for 5 minutes. Meanwhile, lightly brush each piece of cod with some of the oil, using 1 1/2 to 2 tablespoons. Oil the grate as well, then arrange the pieces of cod on the hot grate and grill until nicely browned on the bottom, 3 to 6 minutes. Using a long spatula, carefully turn the pieces over and grill until browned on the second side and flaky and piping hot in the center, 3 to 6 minutes more. While the fish finishes cooking, place the remaining oil in a small saucepan and heat almost to smoking on the side burner of the grill, if you have one, or over medium heat on the stovetop.4. Using the spatula, transfer the fish to a heatproof platter. Divide the garlic slices among the fish pieces, concentrating them in the center sprinkle with the coarse pepper. Pour the hot oil over the fish, especially where the garlic is (the garlic should sizzle and brown). Serve immediately, accompanied by lemon wedges.Serves 4

GRILLED FISH WITH SALSA VERDE

Steps:

• To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
• Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.

SPANISH GUINEAN FISH GRILL WITH THREE SAUCES

Steps:

• 1. Rinse the fish steaks under cold running water, then drain and blot dry with paper towels. Season the steaks generously on both sides with salt and pepper and place in a nonreactive baking dish just large enough to hold them flat in a single layer. Add the garlic and chiles. Pour the lime juice over the steaks and turn once or twice to coat, then cover and let marinate, in the refrigerator, for 1 hour, turning once or twice.2. Preheat the grill to high (see Note).3. When ready to cook, remove the tuna steaks from the marinade. Blot dry, then brush on both sides with oil and season with salt and pepper. Oil the grill grate, then arrange the steaks, facing in the same direction, on the hot grate and grill until cooked to taste, 3 to 4 minutes per side for medium-rare, turning over carefully with a long spatula. (If using steaks other than tuna, cook 4 to 6 minutes per side.) For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.4. Transfer the steaks to serving plates and serve at once, with the sauces.Serves 8Note: If you're using a charcoal grill and you have coconut-shell charcoal or husks left over from a fresh coconut, so much the better. Make sure the husks are really dry before throwing them on the grill.