Grilled Rockfish With Garlic & Basil Recipe
Yield: 4 Servings
2 lb rockfish filet
3 T oil
1 T lemon juice
4 T butter
4 garlic clove,finely chopped
2 T basil,fresh,chopped
1 ds cayenne pepper
Marinate the fish in the oil and lemon juice for at least 30 minutes
before grilling. Grill for 10 to 15 min, turning only once. Time
depends on the thickness of your fish. Heat the butter and stew the
garlic for 3 min stirring constantly to make sure it doesn't brown.
Add the basil, cayenne pepper and remove from the heat. Either pour
the garlic butter over the fish or serve it in a gravy boat on the
side.
Grilled Rosemary Chicken
Yield: 8 Servings
2 frying chickens,2 to 3 lb
-each,cu,t up
1/2 c fresh rosemary
1 juice of 2 lemons
8 garlic cloves,minced
2/3 c olive oil
Salt and pepper to taste Rosemary sprigs for garnish
Put the chicken in a glass baking dish or deep plate. Set aside. In a
food processor fitted with a steel knife, chop the rosemary. With the
machine running, ass the lemon juice, garlic and olive oil through
the feed tube and process for 3 or 4 seconds. Pour the marinade over
the chicken, cover and refrigerate. Let marinate for 2 to 4 hours,
turning occasionally. Grill over hot coals skin side up, basting
frequently with the remaining marinade, for about 20 minutes. Turn
once with long handled tongs during cooking. To serve, sprinkle with
salt and pepper. Garnish with rosemary sprigs. Serves 8.
Grilled Rosemary Swordfish *Jb
Yield: 4 Servings
2 t finely fresh or,Chopped
-dried rosem,ary
2 t lemon rind,Grated
3 garlic cloves,pressed
4 swordfish (1-inch-thick)
-steaks
2 T olive oil
2 T lemon juice
1/2 t pepper
GARNISHES ======================
1 lemon wedges,fresh rosemary
- sprigs
Combine first 3 ingredients. Place swordfish in an 11- x 7-inch
baking
dish; press rosemary mixture evenly on top of each steak. Combine
olive oil, lemon juice, and pepper; pour over swordfish. Cover and
chill 1 hour.
Coat food rack with vegetable cooking spray; place on grill over
medium-high heat (350F to 400F). Remove swordfish steaks from
marinade, discarding marinade, and place on food rack. Grill
swordfish steaks, covered with grill lid, about 6 minutes on each
side or until done. Garnish, if desired.
(Tuna is a good substitute for swordfish because of its firm texture.
It will not flake with a fork, but check for doneness after 4 minutes)
Grilled Rudderfish With Maltese Sauce
Yield: 4 Servings
1 stephen ceideburg
1 T olive oil
1 lg onion,Chopped
4 cloves garlic,chopped
400 g tomatoes with juice,Peeled
1 T lemon juice
1 salt and pepper,To Taste
2 T capers
1 sm lemon,zest only
1 T finely fresh mint,Chopped
4 serving size pieces
-rudderfish
Good capers are essential to this dish. If possible, visit a deli
whose owners are of Mediterranean extraction and buy bulk capers
which have been packed in salt. Rinse them to remove the salt before
using. If you have to use the more readily available capers bottled
in a vinegar solution, blot them dry of vinegar before using.
In a tablespoon of olive oil. gently fry a large onion, chopped. until
transparent. Add 4 cloves of garlic, crushed or finely chopped, and
cook for a minute or so longer, then add a 400 g tin of peeled
tomatoes. chopped, together with their juice, 1 tablespoon lemon
juice and salt and pepper to taste. Simmer for about 20 minutes, then
add 2 heaped tablespoons of capers, the zest of a small lemon and a
tablespoon of finely chopped fresh mint. Simmer again until the sauce
is thick. Meanwhile heat the grill to very hot, dip 4 serving-size
pieces of rudderfish in olive oil and put them under the grill for
3-5 minutes, turning once if using a conventional grill. You may not
need to turn the fish at all if you have a fan assisted grill.
Spoon the sauce onto warmed plates, add the fish and serve,
preferably with good bread to ensure no sauce is wasted.
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