Spicy Lime And Dill Grilled Fish Recipes

GRILLED SALMON RECIPE WITH GARLIC LIME BUTTER

Steps:

• In a sauce pan, melt 1/2 cup butter over medium heat. Smash 4 garlic cloves with the flat side of a knife and add to saucepan with 1 tsp salt and 1/4 tsp pepper. Simmer 1 min or until fragrant. Add chopped dill and 2 Tbsp lime juice then immediately remove from heat.
• Arrange salmon fillets on a platter skin-side-down and spoon on 1/3 of butter sauce and brush over the tops. Let salmon marinate while preheating grill.
• Preheat grill to medium heat (350˚F to 400˚F). Oil the hot grates. Place salmon onto preheated grill, skin-side-up. Cover and grill over medium (350˚F) heat undisturbed, about 3 minutes on the first side.
• Carefully flip salmon over (it helps to have a spatula to loosen it and tongs to flip it over), brush on 1/3 of butter sauce then cover and cook another 2 minutes (or according to salmon grilling chart), until internal temperature reaches 140˚F (the temperature will continue to rise to an ideal 145˚F internal temperature off the grill).
• Transfer salmon to a platter and drizzle with remaining 1/3 of sauce in saucepan (if butter has hardened, heat on the stovetop just until melted). Garnish with fresh dill and serve with lime wedges to squeeze over salmon.

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.

WHOLE GRILLED FISH WITH LIME

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side. Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish.
• Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6-15 minutes, depending on size of fish. Don't mess around with it until it's ready.) Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6-15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 450°F oven.
• Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and cilantro.

SPICY GRILLED FISH

Steps:

• Combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper and stir to mix well.
• Place fish in a zipper seal bag and pour liquid mixture over it. Seal and marinate in the refrigerate for about 1 to 2 hours.
• Oil grill grate or fish basket really well and preheat grill to medium high. Grill fish for 4 minutes on each side. Flip the fish only once and brush with reserved marinade when flipped.
• NOTE: Fish is completely cooked when the color turns from translucent to opaque (white) or has reached a 150 degree F internal temperature. Resist the temptation to over-cook fish until it "flakes," which indicates the fish is becoming dry.

PAN-GRILLED SALMON WITH LIME AND DILL

Steps:

• Rinse salmon and pat dry. Remove any bones that are sticking out.
• Rinse limes.
• Put 3/4 cup mayonnaise in medium bowl.
• Cut limes in half. Ream juice of limes into bowl.
• Mix with whisk or fork until smooth, taking care to remove any seeds that get in the bowl. If necessary, add more mayonnaise until mixture is consistency of a smooth, fairly thin cream sauce WITH NO LUMPS.
• When mixture is smooth, add dill to taste. Crumple between fingers before adding to release extra flavor. Add salt to taste. Mix until dill and salt are evenly distributed.
• Add salmon to mayonnaise-lime mixture.
• Prepare a nonstick frying pan: spray with non-stick cooking spray and place on stove over medium-high heat.
• When pan is hot, carefully place salmon in pan. (If you are doing more than two steaks, you may need to do this in shifts, two at a time.) With a pastry brush, brush additional mayonnaise-lime mixture over the top surface and sides of the salmon periodically.
• When salmon is opaque about halfway through and lightly browned (about 2 to 4 minutes), brush salmon once more and flip.
• Brush sides a few more times, then allow to cook through (about 2 to 3 more minutes.) Salmon is done when opaque and firm all the way through the thickest part.
• Remove salmon from pan and serve while very hot!