Easy Broiled Dolphin Fillets Recipe
Fish and Seafood Recipe Ingredients:
* 1 pound dolphin (mahi-mahi) or other firm-fleshed fish fillets
* Juice of 1 lemon
* 1/4 to 1/2 teaspoon pepper
* 1/2 tablespoon fresh parsley, chopped
* 1/4 teaspoon paprika
Fish and Seafood Recipe Instructions:
* In broiler pan lined with foil, lay dolphin fillets.
* Pour lemon juice over fish.
* Sprinkle with pepper and parsley.
* Marinate in refrigerator 1 to 2 hours, not covered.
* When ready to prepare, sprinkle paprika on fish and broil 8 to 10 minutes.
* Fish should appear golden.
Bonefish Grill's Wild Alaskan Cedar Plank Salmon with a Chorizo Topping
Bonefish Grill's Wild Alaskan Cedar Plank Salmon with a Chorizo Topping
FISH AND SEAFOOD RECIPE INGREDIENTS
1. Grill chorizo on a charcoal or gas grill until well done. Cool cooked sausage in the refrigerator for at least one hour. Using a food processor, chop sausage into pea-sized pieces. Place into mixing bowl and blend well with bread crumbs and lemon zest. Cover and refrigerate.
2. Soak cedar plank(s) in water for at least 3 hours.
3. Place salmon, skin side down, onto soaked cedar plank. There should be a 1-inch space between each piece of salmon. Season with salt and pepper.
4. Divide chorizo topping into 4 equal portions and place on top of the fish. Place salmon on planks onto grill and close lid. Cook for 15 minutes. (Note: The plank will char around the edges but should not catch flame.)
5. Place onto platter, drizzle with melted butter and squeeze fresh lemon juice over salmon. Serve immediately....enjoy it !
FISH AND SEAFOOD RECIPE INGREDIENTS
- Cedar Plank Salmon Ingredients:
- 4 pieces wild Alaskan salmon, skin-on, 7 ounces each
- Salt and pepper, to taste
- 4 lemon halves
- 4 food-safe cedar planks (or one plank large enough to fit four pieces of fish)
- Chorizo Topping Ingredients:
- 8 ounces chorizo sausage links
- 1/2 cup seasoned bread crumbs
- Zest from 1 medium lemon
1. Grill chorizo on a charcoal or gas grill until well done. Cool cooked sausage in the refrigerator for at least one hour. Using a food processor, chop sausage into pea-sized pieces. Place into mixing bowl and blend well with bread crumbs and lemon zest. Cover and refrigerate.
2. Soak cedar plank(s) in water for at least 3 hours.
3. Place salmon, skin side down, onto soaked cedar plank. There should be a 1-inch space between each piece of salmon. Season with salt and pepper.
4. Divide chorizo topping into 4 equal portions and place on top of the fish. Place salmon on planks onto grill and close lid. Cook for 15 minutes. (Note: The plank will char around the edges but should not catch flame.)
5. Place onto platter, drizzle with melted butter and squeeze fresh lemon juice over salmon. Serve immediately....enjoy it !
Barbecued Skewers of Fish-Seafood Recipe
Barbecued Skewers of Fish-Seafood Recipe
FISH AND SEAFOOD RECIPE INGREDIENTS
- 1 pound firm white fish
- 1 teaspoon salt
- 1/2 cup plain yogurt
- 6 cloves garlic, peeled
- 1 fresh ginger root, peeled, cut into 1-inch pieces
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 lemon, cut into wedges
- 2 hot green chili peppers, seeded
1. Fillet and skin the fish, cut into 1-1/2 inch cubes. Put about five pieces on each skewer and sprinkle with the salt.
2. Make a paste from the yogurt, garlic, ginger, garam masala, coriander and cayenne pepper. Spread mixture on fish and refrigerator 2 hours.
3. Remove from refrigerator and grill 10 minutes or until fish flakes easily with a fork. The skewers can be sprinkled with a little oil during cooking, if required.
4. Garnish with the lemon and fine rings of green chile pepper. Makes 3 servings....enjoy the fish and seafood !
Fish and seafood recipes: barbecued-fish-with-king-prawns
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