Best 4 Grill Fish Recipes

GRILL-ROASTED WHOLE FISH STUFFED WITH FRESH HERBS AND WRAPPED IN PANCETTA

Steps:

• Grilling Method: Indirect/Medium Heat
• Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta or bacon that is thinly sliced and unrolled. Wrap fish loosely, mummy-style, with the pancetta, leaving head and tail exposed.
• Place fish in center of cooking grate. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Remove from grill.
• Place fish onto platter and serve immediately.

BLACKENED FISH ON THE GRILL

Steps:

• 1. In a mixing bowl. mix together all ingredients for the blacking seasoning. Pour this into a jar with a tight fitting lid. You will have some left over and it will store very well.
• 2. For the fish: reserve 1/3 of the melted butter for later. Set your grill for med-high heat. You will need a grill fish basket for grilling the fish
• 3. Dip your fish in the melted butter, both sides. Then coat the fish with blackening mix on both sides.
• 4. Make sure the grill is good and hot. The fish will cook fast and you will need to watch it.. Place fish in the grill basket and close it so the fish does not move. Place on hot grill and cook for 2-3 minutes till the grilled side is black. Not burnt. Turn the fish over. Pour butter over the side that has been cooked. The fish will be golden brown and the seasoning will be black. Cook the other side for 2-3 minutes. No longer because the fish will burn. Remove from the grill carfully remove the fish from the basket. Serve over dirty rice along with any vegetable you mite want to grill. I grilled Zucchini

RED FISH GRILL'S DOUBLE CHOCOLATE BREAD PUDDING

Steps:

• 1.Scatter the bread cubes in a 9-by-13-inch glass baking dish. Set aside. 2. In a heavy 3-quart saucepan, combine the cream, milk, and 1½ cups sugar. Cut the piece of vanilla bean in half lengthwise, and scrape the tiny beans into the cream mixture. (Discard the scraped bean pod or add it to granulated or powdered sugar to make vanilla sugar.) 3. Bring the cream mixture to a simmer over medium-high heat, whisking constantly until the sugar dissolves, then whisking occasionally. 4. Add the chocolate chips and continue cooking until the chocolate is melted, about two minutes more, whisking frequently and being sure to scrape the pan bottom clean as you whisk. Remove from heat. 5. In a large mixing bowl, lightly whisk the eggs until frothy. Very slowly add the chocolate mixture to the eggs, whisking constantly so the eggs don't curdle. Pour this custard mixture over the bread. Let the custard sit until cool enough for you to put your hands in it, about 10 minutes. 6. Once the custard is cool enough, toss the bread cubes with your hands, squeezing the cubes in the liquid to make sure all are well saturated. Cover and refrigerate overnight. About three hours before baking the pudding, remove the pan of pudding from the refrigerator, and evenly sprinkle the top with ¼ cup sugar. Let the pudding sit at room temperature for 45 minutes. Meanwhile, preheat the oven to 300°F. 7. Once the pudding has sat 45 minutes, seal the baking dish with aluminum foil. Bake the pudding until a toothpick inserted in the center comes out almost clean and the pudding looks solidified with no puddles of liquid on the surface, about two hours. Once done, it will also start developing a few small, shallow cracks on top and there will be an irresistible smell of chocolate emanating from the oven. 8. Remove the pudding from the oven and let it sit for 15 minutes at room temperature before serving.

POMEGRANATE MARTINIS (BONE FISH GRILL) RECIPE - (3.4/5)

Steps:

• MIX ALL INGREDIENTS (EXCEPT SPRITE) IN A LARGE CONTAINER. PUT IN REFRIGERATOR FOR 1 WEEK. POUR A SMALL AMOUNT OF SPRITE INTO EACH MARTINI GLASS THEN POUR MARTINI IN GLASSES. GARNISH WITH 2-3 FROZEN GRAPES