It’s Barbecue time again – Fish
When fish meets a hot barbecue grill, Its delicate, translucent flesh becomes deliciously Smokey and charred – the perfect partner for a vast array of barbecue sauces, relishes and garnishes.
You should find a recipe here to fit into your barbecue menu for any occasion. Halibut with red pepper butter would be a welcome centrepiece on any autumn barbecue table. In spring, trout with prosciutto and sage makes a wonderful weekend barbecue lunch, while Greek-style whole sea bass with olives and feta is ideal fare for dinning under shade on a hot summer afternoon.
HaIibut with Grilled Pipérade
Pipérade is a relishlike mixture of cooked vegetables fromi the Basque region southern France and norther Spain . It is especially good with grilled tuna, swordfish, and chicken breasts, providing both garden-fresh colour and flavour
For Pipérade
1 large yellow or red (Spanish) onion, cut crosswise into slices 1/2 inch (12 mm) thick
1 red bell pepper (capsicum), seeded, deribbed, and cut crosswise into rings 1/2inch (12 mm) thick
1 green bell pepper (capsicun1), seeded, deribbed, and cut crosswise into rings
1/2 inch (12 mm) thick
1/2 cup (2 fl oz/60 ml) olive oil
salt to taste, plus % teaspoon
freshly ground pepper to taste
2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
For the fish
4 halibut fillets, 6-8 oz (185-250 g) each and about 1 inch (2.5 cm) thick
4 teaspoons olive oil
salt and freshly ground pepper to taste
Prepare a fire in a barbecue grill. To prepare the pipérade, arrange the onion slices and bell pepper rings on
the grill rack. Brush lightly with some of the olive oil and sprinkle with salt and pepper. Grill for about 4 minutes, then turn and again brush lightly with oil. Continue to grill until lightly browned, about 4 minutes longer. Transfer the vegetables to a large bowl and add the ½ teaspoon salt, the thyme, and the parsley Toss with a fork to combine, then set aside while you proceed immediately with the fish.
To prepare the fish, rub lightly with the olive oil and sprinkle with salt and pepper. Arrange on the grill rack. Grill, turning once, until just opaque through-out, about 10 minutes total.
To serve, spread the pipérade on a warmed platter or individual plates and top with the fish. Serve immediately.
Tuna with Beet Relish
Cooked beet relish is reminiscent of a gingery sweet-hot chutney. Its flavour is a good match for turkey or pork, too – which tends to be bait bland.
For the relish
2 large beets
1/2 lemon, cut into chunks and seeds removed
1 piece fresh ginger, 3-4 inches (7.5-10 cm) long, peeled and thinly sliced
½ cup (4 oz/125 g) sugar
¼ cup (1/3 oz / 10 g) chopped fresh parsley
For the fish
4 tuna steaks, 6-8 oz (185-250 g) each and about 1 inch (2.5 cm) thick
2 tablespoons olive oil or vegetable oil
salt and freshly ground pepper to taste
lemon wedges
To prepare the relish, trim off the stems from the beets, leaving % inch (12 mm) intact; do not peel. Place the beets in a saucepan, add water to cover, and bring to a boil. Reduce the heat to low and cover, and simmer until tender when pierced, 30-40 minutes. Drain and, when cool enough to
handle, cut off the stems and root ends and peel off the skins. Cut into large chunks and let cool.
In a food processor, combine the lemon and ginger and process until finely chopped. Scrape the mixture into a saucepan. Add the beets to the food processor, pr0cess to chop coarsely, and add them to the saucepan. Stir in the sugar.
Place the saucepan 0ver medium heat and cook, stirring constantly, until the sugar has dissolved and the mixture has thickened slightly, about 4 minutes. Stir in the parsley Transfer to a bowl to cool; cover and refrigerate until serving.
Prepare a fire in a barbecue grill. To prepare the fish, pat dry with paper towels. Rub the steaks on both sides
with the oil and sprinkle with salt and pepper. Arrange the fish 0n the grill rack. Grill, turning once, until just opaque throughout, 8-10 minutes, or less to your taste.
To serve, transfer to warmed individual plates. Place a spoonful of relish on each piece of fish and garnish with lemon wedges. Serve at once.
Swordfish with Tomatillo Salsa
Because if its firm, meaty texture, swordfish is perfect for grilling, and a zesty tomatillo salsa
provides a nice contrast. Two or three ripe red tomatoes may be substituted for the tomatillos.
For the salsa
6 fresh tomatillos
1 small red (Spanish) onion, cut into chunks
2 cloves garlic, cut into pieces
1 large Anaheim chilli or other mild green chilli, seeded and cut into pieces
1/2 red or green jalapeno chilli, seeded and cut into pieces
4 or 5 fresh cilantro (fresh coriander) sprigs
salt to taste
For the fish
4 swordfish steaks, 6-8 oz (185-250 g) each and about 1 inch (2.5 cm) thick
2 tablespoons vegetable oil
salt and freshly ground pepper to taste
To prepare the salsa, remove and discard the papery husks from the tomatillos. Chop the tomatillos coarsely. In a food processor, combine the tomatillos, onion, garlic, chillis, and cilantro. Process just
until coarsely chopped and transfer to a bowl. Or chop all of the ingredients coarsely by hand and combine them in a bowl. Season with salt and set aside.
Prepare a fire in a barbecue grill. Rub the fish steaks with the oil and sprinkle with salt and pepper. Arrange
the steaks on the grill rack. Grill, turning once, until just opaque throughout, about 10 minutes.
Transfer to a warmed platter, place a spoonful of salsa on each steak, and serve. Pass the remaining salsa at the table.
Bill & Sheila’s Barbecue
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