Whole Grilled Parrot Fish Recipes
GRILLED WHOLE FISH
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes
Time 50m
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
- Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
- Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
- Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
- Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
- Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
- Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
- Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.
CAJON SEASONED GRILLED WHOLE BRANZINO WITH LEMONS
Sharing with you easy, 20 minutes grilled dinner recipe - Whole Branzino seasoned with cajon seasoning, lemons and rosemary sprigs, served with grilled asparagus and cajon seasoned corn on the cob. To me, this-was-less-workout. How?? I know, you are thinking, fish is healthy and has far less calories, hence no-workout. This whole platter with grilled fish as star on plate is indeed very healthy but I am talking about my trips (workout) to kitchen when Vishal is grilling outdoors.Few things I love about cooking outdoors - no-mess, easy cleanups and great times. The thing I hate when cooking outdoors is - repeat trips to kitchen. I know!!! If Vishal is grilling outdoors, I have to keep going to-and-fro from kitchen to patio until we finally sit to eat. He often grills with so much enthusiasm that his demands keep pouring in whole time! Get me the tongs, get me a plate, take this plate, bring seasoning, bring oil and yada yada yada!!I try to keep a lot of stuff ready but yet he has something in his list which I sure have missed :) In his books, I am his line-chef at that time. When you are on-line, you can't rest baby!!Today, when we decided to eat grilled fish for dinner, I prepared everything in advance. As we were just grilling one whole branzino, time spent near grill was anyways far less. Fish grills so quickly and veggies hardly need much time. Still, from seasoning the fish, cutting veggies to getting the platter ready just next to the grill, I took care of everything like a rehearsed parrot. I even kept the knife and spoons ready to eat :) He still announced what he wants next, a lot of time, but mostly I just answered and saved the leg-work. And in no time, fish was ready. hmmm.. lets eat :) :) Branzino (sliver skinned European Seabass) is great fish for grilling. Once grilled, Branzino's skin gets crispy and brown. If seasoned properly, like I seasoned it with with zesty cajon seasoning and lemon, takes its taste to whole new level. Imagine, crispy yum fish skin with moist and citrus-y inside. oh ho ho ho!!! Doesn't it sound mouthwatering good?When buying Whole Branzino, make sure to ask butcher to remove rib bone. This really makes eating Branzino far less tricky. First time we bought whole Branzino, I remember Vishal took 30 minutes to finish half of it. Crazy!! right? But bones in whole fish really require some skills to eat fish or ask your butcher to remove bones. Oh!! I forgot to mention. We always tie stuffed whole fish with kitchen twine. This makes the flipping on grill very less messy since nothing falls in the grill or no stick turning or tossing. We paired Whole Branzino with grilled veggies (as seen in pictures) and some lemon fried rice. Anything lemony goes great with grilled fish. Don't just believe me. Try for yourself!Vishal surprise me today with this quick smoke paprika rubbed grilled tofu on the side. Super yummy!! I have to ask head chef, Mr. "Chef De Grilling" for this recipe.All-in-all whole branzino grilled dinner was great success. I am all ready to repeat it any weekday. Much less work needed and just 15 minutes from grill to dinner table. What else does tired foodie need?
Provided by Savita
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Season inside of Barnzino with salt, black pepper and cajon seasoning. Place lemon slices in a even layer. Season lemon slices with pinch of salt and pepper too. Place rosemary sprigs on the top. Close the fish and tie with twine to keep everything inside (if you prefer). Drizzle 1 tbsp oil on top of fish and season top with salt and pepper as well.
- While grill is heating up, season the asparagus and corn with salt, pepper, oil and cajon seasoning. Grill fish on hot side of grill for 6 minute each side. Resist the temptation to flip the grill in-between, it may result in tearing of skin. When grill is half way cooked, place corn and asparagus on grill.Grill'em till nicely charred and tender.
WHOLE GRILLED PARROT FISH
Provided by Food Network
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the grill.
- Place a large piece of aluminum foil on a flat surface. Place 1 ti leaf on top, followed by the fish. Sprinkle both sides of the fish with salt.
- Mix together the mayonnaise and pesto in a small bowl until smooth. Smother the mayonnaise mixture all over the fish, getting into all the scores. Combine the sausage, garlic, mushrooms, green onions and yellow onions and stuff the mixture into the fish scores, flipping and stuffing into the other side as well. Top the fish with the second ti leaf, and then another piece of aluminum foil, tightly wrapping it all up to form a pouch.
- Grill the fish for 30 to 40 minutes. Carefully unwrap the foil and serve family-style, garnishing with the reserved green onions.
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.
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- Clean the fish and sprinkle it with salt. Stuff the fish with the sausage-mushroom mix filling and layer it with the mayonnaise and pesto mixture
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- Brush the fish all over with olive oil and season generously inside and out with salt and pepper. Stuff the cavity with the parsley stems, garlic and lemon.
- Brush the grate with oil. Grill the fish over moderately high heat, uncovered, until lightly charred and it releases easily from the grate, 10 minutes. Turn and grill until the flesh is white throughout, 10 minutes longer. Transfer the fish to a platter and let stand for 10 minutes. Drizzle with oil and serve.
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- Remove your fish from the fridge and let it stand at room temperature for 20 minutes. Rinse and pat dry with paper towels.
- Lightly drizzle the fish all over with the olive oil and season generously, inside and out, with the salt & freshly ground pepper. To properly season meat, don't get your hand too close when sprinkling seasoning on - if you pull your hand back a bit and sprinkle salt from a little higher up you will get more even coverage. Stuff the cavity of the fish with the lemon discs, garlic cloves, and thyme sprigs.
- Preheat the grill to medium-high heat and use tongs to brush the cleaned, preheated grill grates with an oil drenched paper towel.
- Carefully transfer the fish to the grill so the aromatics don't fall out and grill for 8-10 minutes over medium-high heat. Don't attempt to move the fish. When the first side is done, it will be lightly charred on the bottom and the skin will release easily from the grate. Flip the fish over and and grill until cooked through and the flesh is white throughout, about another 8-10 minutes.
THAI-STYLE FISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Darlene SchmidtPublished 2008-03-05Estimated Reading Time 7 mins
- Pan-Fried Salmon With Tangy Thai Sauce. Learn how to pan-fry salmon simply and easily, searing in the flavors and omega-3 goodness of the fish. What makes this pan-fried salmon with tangy Thai sauce recipe so special is the tangy Thai lemongrass-honey sauce, including garlic, chili, and the ubiquitous Thai ingredient fish sauce.
- Special Thai Orange Fish Soup. This special Thai orange fish soup is similar to Chinese hot and sour soup. In Thai, it's known as "geng som pla" (which actually means orange fish curry) and is an ancient recipe from the Central Plains region of Thailand.
- Fillet of Fish Baked in Banana Leaf. Banana leaves are readily available in Thailand and when wrapped around fish create the perfect encasement for steaming in the oven.
- Easy Fish Curry. With tomatoes, mushrooms, and green beans combined with salmon in a creamy curry sauce, this easy fish curry dish is both comforting and healthy.
- Classic Thai Fish Cakes. These classic Thai fish cakes are surprisingly easy to make and are excellent served with rice and a special sauce. White-fleshed fish is processed along with a mixture of coconut milk, fish sauce, and spices, as well as traditional ingredients like makrut lime leaves, galangal, and minced chili.
- Whole Fish With Garlic-Chili Sauce. Serving a cooked whole fish can be impressive, and give the impression you went to a lot of trouble. But it is actually the opposite—this recipe for whole fish with garlic-chili sauce couldn't be easier.
- Pan-Fried Thai Coconut Fish. Don't let the ingredient list deter you—once you have your Thai pantry stocked, this pan-fried Thai coconut fish recipe is a cinch to put together.
- Thai Whole Fish With Coriander-Chili Sauce. This traditional recipe for whole fish can either be fried or grilled. In Thailand, small whole fish is used for this dish, so you may want to choose either a few rainbow trout (one per person) or a whole snapper.
- Easy Baked Salmon With Black Bean Sauce. Although this easy baked salmon recipe with black bean sauce is as simple as mixing together the sauce ingredients and pouring over the fish to bake, it will have your guests or family thinking you spent hours making this delicious dish.
- Pan-Fried Fish With Lemon-Herb Sauce. This pan-fried fish with lemon-herb sauce calls for fish steaks such as swordfish, but you can also use fillets of white fish like halibut or trout.
GRILLED WHOLE FISH RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 1 hr 10 mins
- Make 3 to 4 parallel cuts (1 1/2 inches apart) into fish, slicing into the flesh at a 45-degree angle, down to the bone. Combine shallot, garlic, herbs, lemon zest and juice, salt, and 2 tablespoons olive oil in a blender. Process until combined. (Marinade should still have a chunky texture.) Place fish in a shallow dish; pour marinade over fish, turning to coat both sides and pressing into cuts. Cover and refrigerate 30 minutes.
- Meanwhile, light one side of grill, heating to medium-high heat (350° to 400°) heat; leave other side unlit.
- Wipe excess marinade from fish; brush fish with remaining 2 tablespoons olive oil. Place fish on well-oiled grates directly over heat; grill 5 to 7 minutes. Carefully turn fish using 2 oiled metal spatulas, and place on unlit side; grill, covered with grill lid, 15 to 20 minutes or until fish flakes easily when tested with a knife.
- How to Spot a Fresh Fish: Look for scales that are firmly attached and glistening with moisture. The eyes should be bright and clear; the gills should be vibrant and show no sign of drying out. Does the fish smell like fish? If so, then it's a no-go. Good, pristine-quality seafood smells only of the sea, violets, and scents of melon and cucumber.
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