Fish Recipes

Grilled Fish Recipes.  Perfect on an outdoor party menu

Steven Raichlen's Grilled Prosciutto Wrapped Trout with Mustard Dill Sauce
Serves 4

4 whole trout (each 12 to 16 ounces)
Coarse salt (kosher or sea) and freshly ground black pepper
1 bunch fresh dill, left in sprigs
2 lemons, cut in half lengthwise, then thinly sliced crosswise (remove seeds)
8 thin slices prosciutto
Olive oil or vegetable oil
8 pieces cotton butcher’s string, each about 12 to 14 inches long

Rinse the trout, inside and out, under cold running water, then blot dry, inside and out, with paper towels. For each trout, place two pieces of butcher’s string about 3 inches apart on a work surface and lay down a piece of prosciutto. Stuff the trout with dill sprigs and lemon slices and season with salt and pepper. Lay a slice of prosciutto on top of the trout, bring up the ends of the strings, and tie the trout crosswise in two places to secure the prosciutto and keep the stuffing inside. Brush oil on the outsides of the trout.

Set up the grill for direct grilling and preheat to medium-high (about 350 degrees).

When ready to cook, place the trout directly on the grill grate. Grill the trout until nicely browned on the outside and cooked through, 6 to 10 minutes per side. To test for doneness, insert a slender metal skewer into a trout for 20 seconds: It should come out very hot to the touch. Serve with Mustard-Dill Sauce.
     
    
Mustard-Dill Sauce
Makes about 1-1/2 cups

3/4 cup mayonnaise (Hellmann’s preferred)
1/3 cup sour cream
1/4 cup Dijon-style or honey-style mustard
1/4 cup chopped fresh dill from sprigs reserved above
1 tablespoon lemon juice, or more to taste
1/2 teaspoon finely grated lemon zest
1/2 teaspoon coarse salt (kosher or sea) or more to taste
1/2 teaspoon black pepper, or more to taste

Combine all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as needed. Serve in a bowl or individual ramekins. Optional: Garnish with dill sprigs.


Grilled Trout With Olive Butter
Serves 4-6
4 boned and butterflied trout 
1 teaspoon ground sea salt
1/2 teaspoon freshly ground pepper; plus 1/8 Teaspoon freshly ground pepper
2 tablespoons Pernod (substitute any anise flavored liqueur.  You may also use dry white wine or sherry. This will create a different flavor but still quite good)
2 tablespoons extra-virgin olive oil
1 small shallot; coarsely chopped
1/4 cup coarsely chopped black olives
4 tablespoons unsalted butter, room temperature
1 teaspoon chopped chives. Use green onion in a pinch
1 tablespoon chopped flat-leaf parsley

Sprinkle the fish on both sides with the salt, 1/2 tsp. of the pepper and the Pernod or wine. Cover and let stand at room temperature for 30 minutes.   Brush each fish on both sides with the olive oil and let stand covered for 30 minutes longer. 

In a food processor, place the shallot and olives and process until finely chopped, about 30 seconds. Add the butter, chives, parsley and remaining 1/8 tsp. pepper and process until well blended, about 30 seconds. Transfer to a bowl, cover and refrigerate. (The olive butter can be prepared to this point up to 2 days ahead. Remove from the refrigerator 30 minutes before serving.) 

Light a charcoal grill and oil the grill rack.  Cook the fish until done, about 10-15 minutes.  Slather with olive butter while still hot and serve remaining butter at the table
 


Here is an easy pecan fish recipe.  Use catfish, trout or red snapper

Crispy Pecan Fish Recipe
Serves 4
1-1/2 pound catfish
1 cup whole milk
2 cups yellow cornmeal
1 teaspoon hot sauce
1/2 teaspoon salt
1 stick butter, divided
1/4 cup vegetable oil
1 cup chopped pecans
1/2 cup chopped parsley
1/2 cup freshly squeezed lemon juice

Wash the fish fillets under cold running water, and place them in a bowl  with the milk, hot sauce and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets, pat dry with paper towels and dredge in the cornmeal. 
Heat ½ stick of the butter and the vegetable oil in a skillet over medium high heat.  Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan.  Remove from the pan with a slotted spatula and drain on paper towels. Repeat until all fish is fried. Keep warm. 
Discard any remaining oil from the skillet, and add the remaining butter, over medium heat until melted.  Add the nuts. Stir constantly while the nuts are lightly browned. Remove from heat.  Add parsley and lemon juice and stir to combine.  Pour sauce over fish fillets and serve immediately. 

Grilled Fish Recipe