Foodie Friday: Fish Recipes

Grill Lovers' Grilled Salmon
Via Grill Lovers'

We still have a couple more months of grilling season!  Why not try out some fish on the barbecue?  Fish is awesome on it's own or in tacos and salads.  So, fire up the grill for these great grilled fish recipes!

Grill Lovers' Grilled Salmon

1/4 c lime juice
1 T vegetable oil
1 t dijon mustard
1 pinch pepper
4 salmon steaks,1-inch thick (1-1/2,lb)
1/3 c sesame seed (optional),Toasted

In shallow dish, combine lime rind and juice, oil, mustard and pepper; add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed. Place on greased grill directly over medium heat. Add soaked wood chips. Cover and cook, turning and basting with marinade halfway through, for 16-20 minutes or until fish flakes easily when tested with fork.

Easy Grilled Mahi with Avocado and Corn Salsa
Via Laughing Spatula

Easy Grilled Mahi with Avocado and Corn Salsa

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4 servings

4 Mahi Mahi fillets - thawed
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

For Salsa:
2 fresh ears of corn, shucked and removed from the cob
1 poblano pepper - seeded and chopped
1 firm, ripe avocado, cubed
1/3 cup chopped purple onion
1 tablespoon sugar
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

For the Salsa:
Combine all ingredients in a large bowl. Chill while fish is grilling.

For the Mahi:
Heat grill to medium high.
In small dish, combine olive oil, cumin, chili powder, salt and pepper.
Brush on to uncooked mahi fillets.
Grill about 4 minutes on each side (depending on thickness of the fillet), until cooked through and fish flakes easily.

Serve with Salsa!

Grilled Halibut with Garlic-Cilantro Sauce
Via Kalyn's Kitchen

Grilled Halibut with Garlic-Cilantro Sauce

6 halibut filets or steaks

Sauce Ingredients:
4 cloves garlic, finely minced
1 cup chicken stock (or use a combination of chicken stock and white wine)
2 tsp. lime zest (from 2 limes)
juice of 2 limes (2-3 T or more)
4 T olive oil
3 T very finely chopped fresh cilantro 

Saute garlic in a small amount of olive oil for two minutes. Add chicken stock and lime zest and simmer about ten minutes, until stock is slightly reduced. Stir in lime juice and olive oil and heat for 2-3 minutes. Stir in cilantro and cook 1 minute more.

Brush fish on both sides with sauce and let marinate 15 minutes while you pre-heat gas or charcoal grill to high heat. (For fish, I spray my grill with nonstick spray before I start heating it.) Grill fish until firm, but not hard, to the touch, about 5 minutes per side.

To get nice grill marks, lay fish on a diagonal to grill slats, then rotate after about 3 minutes cooking time on the first side. Serve fish hot with additional sauce spooned over each piece of fish.

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