Grilled Lemon Fish With Asparagus Recipes

GRILLED ASPARAGUS WITH LEMON AND OLIVE OIL

Steps:

• Preheat the grill to medium.
• In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
• Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.

GRILLED LEMON-FISH WITH ASPARAGUS

Steps:

• Squeeze juice from 1 lemon; mix with dressing. Pour half over fish in shallow dish; turn to coat both sides of each fillet. Refrigerate 15 min. to marinate. Refrigerate remaining dressing mixture for later use.
• Meanwhile, heat grill to medium heat. Cut each of the remaining lemons into 4 slices. Remove fish from marinade; discard marinade. Place 8 lemon slices on grill grate; top with fish. Brush with some of the remaining dressing mixture. Grill 5 min.; turn.
• Add remaining lemon slices and asparagus to grill. Cook 5 min. or until fish flakes easily with fork and asparagus is crisp-tender, brushing occasionally with remaining dressing mixture. Remove fish, lemon slices and asparagus from grill. Discard lemon slices under fish. Serve remaining lemon slices with fish and asparagus.

GRILLED ASPARAGUS WITH LEMON DRESSING

Steps:

• Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
• To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
• To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
• Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.

GRILLED LEMON PARMESAN ASPARAGUS

Steps:

• Preheat an outdoor grill on medium heat, and lightly oil the grate.
• Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
• Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
• Transfer coated asparagus to the preheated grill with tongs.
• Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.

GRILLED LEMON ASPARAGUS WITH FETA

Steps:

• Toss the asparagus with olive oil, salt, and pepper. Make sure to wash and trim the asparagus before cooking.
• Place the asparagus and halved lemons on the grill. Cook the asparagus for about 3 minutes on each side. Cook the lemon cut side down for 5-6 minutes. You can also cook the asparagus in a 425-degree oven for 8-10 minutes.
• Top with feta cheese with lemon juice.

GRILLED ASPARAGUS WITH LEMON

Steps:

• Heat a grill to medium-high (about 400°). Shave thick, fibrous asparagus stalks with a vegetable peeler, laying stalks flat against a work surface to keep them from breaking under the pressure. Break off woody lower stems. Toss stalks gently with 1 1/2 tbsp. oil, 3/4 tsp. salt, and 1/2 tsp. pepper.
• Lay asparagus on cooking grate and grill, covered, in 2 batches if necessary; turn often until lightly browned all over and tips are crisp, 5 to 10 minutes. Serve warm or at room temperature, seasoned to taste with lemon zest, juice, and a little more oil, salt, and pepper.

EASY LEMON BUTTER BAKED FISH

Steps:

• Pre-heat the oven to 200ºC/400ºF and line a sheet pan with parchment/baking paper.
• Combine the butter, lemon, garlic and herbs in a saucepan and bring to a simmer. Cook for 2-3 minutes until fragrant then remove from the heat and set aside to cool slightly.
• Place the fish and asparagus onto the lined sheet pan then season with salt and pepper.
• Pour the lemon butter sauce over the fish and asparagus and top the fish with lemon slices (optional).
• Place in the oven and bake for 10-12 minutes or until the fish and asparagus are cooked. Fish is cooked when it flakes easily and the flesh is opaque, white throughout.
• Remove from the oven and serve.

GRILLED LEMON FISH WITH ASPARAGUS

Steps:

• Mix salad dressing and lemon juice, pour half of the mixture into a large resealable bag. Add fish; seal bag, turn several times to coat. Refrigerate 15 minutes. Refrigerate other halp of dressing for later.
• Remove fish from marinade, discard.
• Heat barbecue to medium heat. Cut each lemon into 4 slices, place 8 slices on barbecue grate in sets of 2. Place fish fillets over lemon slices, brush with some of the reserved dressing mixture. Cover lid.
• Grill fish 5 minutes; turn over, add remaining lemon slices and the asparagus to barbecue. Grill 5 minutes, brushing asparagus with dressing mixture, until tender-crisp.
• Remove fish, lemon slices and asparagus from girll, discard lemon slices under the fish. Serve remaining lemon slices with the gish and asparagus.

COD AND ASPARAGUS BAKE

Steps:

• Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.