Fish on the grill
Grilled Tuna Burgers
- 1 to 1 ½ lb. fresh tuna, ground
- 4 to 5 cloves garlic
- 1 tablespoon minced ginger
- 1 tablespoon Dijon mustard
- ½ teaspoon cayenne pepper
- ½ teaspoon dried parsley
- ½ teaspoon salt
Combine ground tuna with mustard, ginger, garlic, cayenne pepper, parsley, and salt in a medium mixing bowl. Form into 4 patties. Preheat grill for medium-high heat. Place tuna patties on a lightly oiled grill grate. Allow patties to cook for 3 to 4 minutes per side. They should remain slightly pink on the inside. Remove and serve on a bun with favorite condiments.
- 1 ½ cups unsalted butter, melted
- 6 firm fish fillets (about ½-in. to ¾-in. thick)
- 3 tablespoons Cajun blackening spices
Preheat grill with heavy cast-iron skillet or griddle in the grill. Get it good and hot. Reserve 12 tablespoons of melted butter for serving and pour the rest into a shallow dish. Dip each fillet into butter and sprinkle Cajun blackening spices on both sides. Place in skillet. Cook about 2 minutes or until the bottom is almost black but not burned. Flip over. Pour about a teaspoon of butter on the cooked side and continue cooking about 2 minutes or until fillet is finished. Serve immediately with 2 tablespoons of butter for dipping. It's best to cook about 2 fillets at a time. Wipe the skillet clean between each batch of fillets and keep the temperature hot.
- 4 fish fillets (cod, red snapper, etc.)
- 2 cups instant mashed potatoes — uncooked
- 2 tablespoons butter, melted
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
Preheat grill. Combine melted butter, lemon juice, olive oil and garlic in a shallow dish. Dip fish fillets in butter mixture and roll in potato flakes to coat. Wrap each fillet in aluminum foil and place on medium-hot grill. Grill for 6 to 8 minutes, turning once. Remove when done.
- 1 ¼ pound sole fillet, 1/8 in. to ¼ in. thick
- ¼ cup balsamic vinegar
- ¼ cup lemon juice
- 2 teaspoons fresh parsley
- 1 small yellow onion, chopped
- 1 teaspoon dry mustard
- Lemon slices
Rinse and dry fillets. Place fish in a shallow baking dish. Combine vinegar, lemon juice, mustard and onion in a small bowl. Mix and pour over fish. Cover and refrigerate for 1 hour. Preheat grill. Remove fish from marinade and place on grill. A grill basket might be a good idea here. Grill on high heat for about 4 to 6 minutes or until fish is white and flaky throughout. Remove from grill and garnish with lemon slices.