From: kr22+@andrew.cmu.edu (Kathleen A. Rafferty)
Newsgroups: rec.food.cooking
Subject: RE: Grilling Fish
Date: 26 Jul 92 15:49:32 GMT
Organization: Psychology, Carnegie Mellon, Pittsburgh, PA

Thanks to everyone who posted recipes about how to grill fish.

Here is the group of recipes I "took" from the newsgroup.  Note that I
made some changes from the original posts in order to put the recipes in
a Word file. Enjoy - 

Kathy

DIJON SWORDFISH

Cover swordfish steak (about 1 inch thick) with dijon mustard.
Dot with butter -- or whatever you use in its place
Grill for 15 to 20 minutes with the mustard side up -- DO NOT turn over.  
The timing will depend on the thickness of the swordfish.  Use a
toothpick to test for doneness.
Serve with the mustard side down.  If you've not moved the fish since it
first hit the grill,
it'll be nicely marked by the grate of the grill.
 
We like it just this way, but occasionally will add a sauce made with
dijon mustard and a bit of lemon juice and ground black pepper.
 
LEMON-OLIVE OIL MARINADE FOR SWORDFISH

Swordfish is very good when marinated in:
	fresh lemon juice
	olive oil 
	freshly ground pepper, and 
	some sliced onions.  
 
Do not marinate too long or else you get a "seviche" effect--your fish
begins to "cook" a little and it's texture may be ruined.  About an hour
at room temperature or two hours in the fridge.
 
Grill over very hot coals to which you have added some chips of mesquite
(hickory's good too; but mesquite is definitely magic with swordfish)
which you have soaked for half an hour in water, and then drained.
 
Most important of all:  Don't overcook.  For one-inch thick steaks,
grill three minutes on one side and a minute and a half on the other.OR
LESS!  You can always put it back on.
 
Most important elements are the lemon and mesquite for flavor. A good
touch is a layer of basil or coriander pesto on the top of the fish,
with a few capers.
 
Tuna is also good this way, but the pesto is less interesting.
 
TUNA TERIYAKI
Tuna is also very good simply marinated for a short time in teriyaki
sauce.  You can use the bottled teriyaki or make your own with:
 
Light soy			Mirin 
A little vinegar		A little sugar if you like
 
If you make your own, heat it in a pan and thicken with a little
cornstarch and water if you like.  It is more appetizing to add over the
finished fish as a sauce, since it adheres.
 
Teriyaki sauce also works well with salmon steaks. Salmon can also be
simply grilled with a squirt of lemon juice.It is a fattier fish than
the others and therefore, to me,benefits from being grilled (again,
please don't overgrill it!) at a very high temperature.  Don't let the
grill cool down.
 
CITRUS SWORDFISH
Take the swordfish steaks (around an inch thick or so) and put them in a
marinade made from:
  
the juice of 1 orange, one lemon, and two limes
 zest from all three fruits
 a good splash of olive oil
 freshly ground pepper
 any other spices you like (rosemary, thyme, etc.), preferably fresh
 
This is enough marinade for four big steaks - six good sized portions.
Leave in for three hours or so (timing isn't very critical - at least an
hour, but not days unless you like ceviche :-).  Then rub with a little
bit of olive oil and grill, 10 minutes per inch of thickness, turning
once half way.  Then eat immediately.  You can top with a little squeeze
of lemon.  If you want a sauce, you could always use some aioli or
hollandaise, but I like it best without.  The result is flaky, buttery,
and tastes wonderful.  It's also very healthy.

MARINADE FOR FISH
This is one of my favorite summer meals. I don't have a recipe, since I
sort of make it up as I go along. The proportions have  never seemed to
matter too much.
 
   I make a very simple marinade of olive oil, lemon juice (about equal
parts), a bit of red wine vinager to give it some zip, or sometimes a
fancy brown mustard, then add fresh garlic, salt,
pepper, and whatever herbs I feel like using. I tend to use basil,
thyme, oregano, and parsley the most, or a good mix of herbs de
provence, but rosemary and other herbs work OK
too. A non-salt mixture like Mrs. Dash is also yummy. I mixit all
together, then marinate the tuna or swordfish steaks for about 4 hours
in the 'fridge, then toss on the grill, basting
while they cook. They usually take about 10 minutes to grill up nicely,
depending on the fire and thickness of the steaks. The leftover marinade
is actually yummy when spread on vegetables
that you grill at the same time. If you're in a hurry, you don't even
need to cut them up and put them on skewers, just toss whole carrots,
zucchini, onion halfs, and so forth on the grill,
and keep basting them too. Top the whole thing off with some fresh
bread, and fruit salad,
                                        
Grilled swordfish with orange, onion, and tomato relish
========
1 cup orange juice 				1/2 cup red wine vinegar
2 tablespoons brown sugar, packed 		3 tablespoons finely chopped red onion
2 medium oranges, peeled, seeded and cut into 1/4-inch dice
1 large (about 12 ounces) tomato, cored, seeded and cut into 1/4-inch dice
1 tablespoon chopped cilantro, optional 
1-1/2 pounds swordfish (mahi-mahi, bluefish, tuna or shark may be used), 
   about 3/4 inch thick, cut into 4 equal pieces 
 
While briquets are heating, combine orange juice, vinegar and brown
sugar in large saucepan.  Cook mixture, uncovered, on a low boil until
reduced to about 1/3 cup (it will be syrupy), about 20 minutes.  Stir
often as mixture thickens to prevent scorching. 
 
Meanwhile, prepare relish by combining oranges, tomato and onion in
colander or strainer and draining well.  Transfer to bowl.  Add cilantro
and gently stir in all but 2 tablespoons of hot orange juice mixture. 
 
when ready to grill, rinse fish and pat dry.  Brush both sides of fish
with remaining 2 tablespoons of orange juice mixture.  Place fish on
oiled grill over hot coals and cook, turning once, until fish is opaque
in center (cut into thickest part to test), 6 to 7 minutes total. 
Transfer fish to warmed serving platter or individual plates and spoon 
relish over top. Yield: 4 servings. 
Newsgroups: rec.food.cooking