Spiced Mixed Grill With Grilled Lime Recipes

SPICY COD WITH GRILLED LIME

Steps:

• Set up your grill for medium heat.
• In a small saucepan, combine the mirin, sake and sugar and bring to a simmer on the grill. Whisk until smooth and the sugar is dissolved. Remove from the grill and whisk in the miso, sriracha and rice vinegar. Cool.
• Place the cod fillets into a zip-top bag. When the miso mixture has cooled, pour over the cod, seal the bag and marinate in the refrigerator for 1 to 3 days. The longer fish marinates, the better.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 400 to 450°F.
• Liberally grease the grates of your grill with the oil.
• Remove the fish from the marinade and allow the excess to drain off.
• Meanwhile, place the limes, cut-side down, onto the direct heat side of the grill and grill until charred, 3 to 4 minutes. Remove from the grill and set aside.
• Place the fish, skin-side down, on the indirect heat side of the grill. Cover the grill and cook until the fish is flaky and cooked through, 8 to 10 minutes.
• Transfer the fish to a serving platter and squeeze 1 of the grilled limes all over the fish. Serve with the remaining grilled limes.

GRILLED ZA'ATAR FLATBREAD

Steps:

• Preheat grill pan. On a well floured surface, roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick. Brush the crust with a thin layer of olive oil, and dust liberally with za'atar. Lay the oiled side down onto the hot grill. Once the dough looks set, in about 2 minutes, lightly brush with more oil, dust with za'atar and turn the crust over. Sprinkle with salt. Cut into large wedges and serve while warm.

SPICED MIXED GRILL WITH GRILLED LIME

Steps:

• Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder. Grind to a fine powder and set aside.
• Rinse the calamari tubes under cool water and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces from each. Put the calamari, lobster, and prawns on a platter and drizzle with a nice dose of olive oil so the seafood is well coated; season with a fair amount of salt and pepper.
• Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill. Place the lobster on the grill, shell-side up, and cook for 5 minutes until the shell begins to turn reddish-orange. Turn the lobster tails over and lay the calamari, prawns, green onions, and limes (cut side-down) on the grill too until everything is slightly charred. Grill the calamari for 2 minutes per side, and no longer, otherwise they will get rubbery.
• Put the grilled mixed seafood and green onions on a large platter and sprinkle a little of the spice mix all over. Squeeze the grilled limes over the shellfish and serve immediately.

MASHED AVOCADO WITH LIME

Steps:

• Put all ingredients in a mixing bowl and mash with a fork until the avocado reaches the consistency of a chunky salsa. Chill before serving with empanadas.

GRILLED CORN WITH FIVE SPICE AND LIME

Steps:

• Preheat a grill to medium-high and lightly oil the grate.
• Arrange the corn on the grates, and let them cook through and char, turning frequently, approximately 15 minutes. Rub the grilled corn with the limes, and season them with five-spice powder, and salt, to taste.

GRILLED SPICED FISH

Steps:

• Spoon oil over fish. In a small bowl, combine the seasonings; sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes with a fork.

SPICED GRILLED CHICKEN WITH CILANTRO LIME BUTTER

Steps:

• In a small bowl, combine the first eight ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.

GRILLED LIME CHICKEN

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

SPICY GRILLED STEAKS

Steps:

• In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. , Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

SPICED MIXED GRILL WITH GRILLED LIME

Steps:

• Curry, cumin, fennel, pepoercorns, and salt in spice mill. Grind to fine powder. Rinse calamari in cool water and pat dry. Split bodies so you have 2 triangular pieces. Put calamari, lobster, prawns on platter and drizzle with a nice dose of olive oil so seafood is coated well. Season with salt & pepper. Set grill to medium heat with grill pan. Oil pan & grill. Grill lobster, shell sure up for 5 minutes, turn and add calamari, prawns, green onions, and limes cut side down until everything is slightly charred. Grill calamari only 2 minutes per side. Platter, sprinkle with spice mixture all over, and squeeze limes all over