Grilled Bluefish In Pomegranate Glaze Recipes

SALMON WITH POMEGRANATE GLAZE

Steps:

• Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes.
• Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.

GRILLED BLUEFISH WITH MUSTARD GLAZE

Steps:

• In a bowl, whisk the lime juice, mustard, garlic, salt, pepper, and oil. Place the fish on a deep platter and pour the marinade over it. Turn the fish to coat it all over. Refrigerate for 20 minutes. Prepare a charcoal or gas grill. Brush the rack with oil. When the coals are gray or the gas grill is hot, set the fish on the grill skin side down. Cover with the lid and cook the fish for 8 to 10 minutes or until it flakes easily when you test the thickest part with the tip of a knife. It is not necessary to turn the fish. Transfer to a platter, garnish with lime, and serve at once.

SUPER SUMMER GRILLED BLUEFISH

Steps:

• Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
• Preheat a grill for high heat. When the grill is hot, oil the grate.
• Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.

GRILLED BLUEFISH IN POMEGRANATE GLAZE

Steps:

• In a bowl large enough to hold the four fish fillets, combine the pomegranate molasses, chopped garlic, red onion, crushed coriander seeds, and orange zest. Let marinate for 1/2 hour, refrigerated.
• Season bluefish with salt and pepper. Brush generously with oil. Put fish on hottest part of grill, skin side up. When the first side is charred and releases from the grill, about 5 minutes flip and grill on second side. Cook an additional 5 minutes or until done. Take care not to over char the fish. The marinade has sugar in it so it may burn easily.
• To serve, put a piece of fish in the center of each of 4 plates. Put a spoonful of the potato puree next to the fish and a spoonful of yogurt next to the potatoes. Arrange a quarter of the eggplant slices next to the yogurt. Top the fish with pea tendrils, drizzle with pomegranate molasses and sprinkle with pomegranate seeds. Serve immediately.
• Put potatoes in saucepan and cover with cold salted water by 1-inch and bring to boil. Reduce heat and simmer about 20 minutes or until potatoes are tender. Drain and return the pan to heat to dry out the potatoes for about 5 minutes. Put through a ricer immediately. Stir in the remaining ingredients. Season with salt and pepper. The flavor of the mixture should be prominent in garlic, salt, and acid. Set aside at room temperature.
• Preheat grill to 350 degrees F. Toss eggplant in a bowl with salt and pepper. Add the extra virgin olive oil and toss again until evenly coated. Grill on each side until slightly charred and the eggplant is tender. Set aside.
• Toss the cucumbers with salt and drain in colander for 30 minutes. Pat dry to remove moisture and excess salt. Mix yogurt with cucumbers and remaining ingredients. Season with salt and pepper.
• Heat a large saute pan with 2 tablespoons extra virgin olive oil and the sliced garlic, over medium high heat. As soon as the garlic begins to brown, add the pea tendrils, season with salt and pepper and cook, tossing constantly until the tendrils are slightly wilted, about 2 minutes. Remove from the heat.

POMEGRANATE GLAZED SALMON

Steps:

• Marinate the fish in 2 t olive oil and sprinkle with sea salt and freshly ground black pepper.
• Let sit for about 20 minutes while you prepare the glaze.
• Place the pomegranate seeds in a strainer set over a small bowl.
• With the fork or the back of a spoon, press the seeds against the strainer, forcing the liquid into the bowl.
• Place the juice, lemon zest, Dijon mustard, balsamic vinegar and soy sauce in a small non-reactive saucepan and cook over medium heat.
• While the glaze is reducing, get a cast iron skillet pretty hot and place fish skin side down (without moving) and let sear for about 1-2 minutes.
• Turn the fish over and while it's cooking on the other side, carefully peel away and discard skin.
• Let cook for about 4-5 minutes or until a nice golden brown color.
• Flip the fish over one last time and let sear on the side you removed the skin from.
• Cooking times vary depending on how thick your cut of fish is, and how done you prefer your fish.
• Remove to a plate and let sit.
• Put the 1 T of butter in the glaze and stir until just melted.
• Drizzle over fish.

GRILLED BLUEFISH

Steps:

• Clean and scale fish. Stuff abundant quantities of fresh herbs into the cavity, then add slices of lemon, and chopped garlic. Brush skin on both sides with olive oil, season with salt and pepper, and if desired put into fish-grilling basket and clamp shut. Grill for approximately 6 minutes on each side, turning fish only once. Garnish with more fresh herbs and sliced lemon and serve. Roast potatoes and grilled summer vegetables go well with this dish. Tip: Bluefish caught early in the season, though smaller, are much less oily than those caught later in the summer.;

WHOLE GRILLED BLUEFISH

Steps:

• Place bluefish in a shallow pan and pour the wine over the fish. Rub the fish well with the wine and let sit for 10 minutes. Remove the fish from the wine. Place whole thyme, lemon slices and garlic into the belly of the fish. Rub the fish all over with olive oil. Season well with salt and pepper. Place the fish on a grill over medium heat. Grill for about 10 minutes per side, or until the flesh is no longer translucent.