Grilling Striper

Grilling Bonito

Preparing Bonito for the grill (fillet method)

Smoking Bluefish

General Recipes

 

 

Striper on the Grill:

 

Clean and filet a legal striper. For each 2lbs of fish, combine in a shallow pan:

1/4 cup dark Soy Sauce

4 tablespoons parsley, chopped

3 cloves of garlic, mashed and diced

3 tablespoons cooking oil

1 tablespoon lemon or fresh lime juice

3 tablespoons catsup

1/2 teaspoon oregano

salt and pepper

Let filet sit for about thirty minutes so marinade can coat fish. Drain fish. Cook on your grill, basting with reserved marinade on the turn. I cook the non-skin side first. My family likes fish overcooked; you make your own decisions about how long to leave fish on the grill.

Serve with grilled vegetables.

 

or

If I'm in a hurry, I mix mayo and spicey mustard with fresh dill, coat the filet and grill. It works.

 

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Bonito on the Grill:

 

Cut the bonito into 1 inch thick steaks.

Marinade in gin and Rose's Lime Juice. Grill to suit your taste.

 

or

 

Marinate steaks or filets for an hour or so in Sesame oil, a little crushed

garlic and black pepper/salt or a little soy.

Sear on high heat 3 minutes on each side of steak

or 10 - 15 minutes on medium heat for filets, skin side down.

Serve with fresh ginger wasabi and rice.

Sesame oil also helps prevent grill stickage.

 

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Grilled Bonito with Rosemary

 

2 lb. fresh tuna or swordfish steaks

freshly ground black pepper

3 Tblsp extra virgin olive oil

1 tsp dried rosemary, ground or 2 tsp

minced fresh rosemary

1 1/2 Tblsp fresh lemon juice

fresh rosemary sprigs (optional)

1/2 tsp dry mustard

lemon slices (optional)

 

Wash and pat the fish dry. Mix the next 5 ingredients and brush both sides of the fish. Lightly oil

the grill an cook the fish over medium-hot coals. Tradition is to cook fish for 10 minutes per inch,

measured at the thickest point, turning once. But, Tuna is prone to drying out, so it's best left a

little rare in the middle. Try 6 minutes total per inch. Garnish with sprigs and slices. Serves 4. Try

a full flavored, but crisp Chardonnay, a good Sauvignon Blanc, a Viognier, a nice Alsatian wine, or

a dry rosé.

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Grilled Bonito with Sauce Vierge

 

large handful of fresh herbs, such as a blend of chervil, chives, tarragon and parsley

3 tomatoes, peeled, cored, seeded,chopped

1/2 C extra virgin olive oil

3 Tblsp freshly squeezed lemon juice

1 Tblsp extra virgin olive oil

salt

1 lb. fresh tuna steak, 3" thick

 

Prepare the sauce: Combine tomatoes, oil, lemon juice and garlic in a bowl. Stir to blend. Season

with salt to taste. Set aside for 1 to 2 hours to allow the flavors to blend. Just before cooking the

tuna, add the herbs and stir to blend.

 

Preheat an outdoor grill or a broiler (in which case, heat a dry cast iron skillet over high heat).

Brush the tuna with the oil and cook for just 1 minute on each side. The tuna will be very rosy and

rare on the inside and charred on the outside. Remove the tuna to a large preheated platter and top with half of the sauce. Cut tuna into thick strips and serve with additional sauce. Serves 3. (This is delicious cold the next day or mixed with warm pasta.) Serve with a flavorful crisp white such as a Sauvignon Blanc or Loire Valley white, a rich Chardonnay or a white Burgundy with good acidity, or a flavorful, yet elegant red Cotes du Rhone such as La Fonsallette.

 

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Smoking Bluefish:

 

Soak your fillet(s) in a mixture of

kosher salt (1 cup)

molasses (1/2 cup)

garlic powder (1/2 cup)

and enough water to completely cover the fish for 24 hours (+/-).

 

When you're finished soaking, allow the fish to drain for at least 1/2 hour before putting it into your smoker. Depending on the type smoker, heat, etc., and the size & thickness of your fillet, it could take from 6 - 12 hours to finish it. You might want to experiment with different proportions, various juices (apple, etc.), and types of wood (hickory, apple, mesquite, etc.).

 

Alternate Brine recipe for smoking

 

1 quart water 3 sections garlic

1/2 C. non-iodized salt

3 T. pickling spice

1/2 C. white sugar

1/4 t. lemon pepper

3 ozs. rum 3 bay leaves

1 oz. lemon juice

 

In glass container, mix all ingredients until dissolved. Add fish sections to brine and refrigerate 4-12 hrs. depending on thickness. Rinse lightly in cool water when brining is complete and let air dry for one hour.

 

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Grilled Fish with Garlic Beurre Rouge

 

Serving Size : 6 Preparation Time :0:00

 

1/2 cup olive oil -- green fruity variety

5 tablespoons lemon juice -- freshly squeezed

4 cloves garlic -- slivered

1/2 cup cilantro -- chopped

salt and pepper -- to taste

6 pieces grouper -- or other firm fish

4 ounces butter -- unsalted

1/4 cup red onion -- chopped

2 small green chili pepper -- finely minced

1 tablespoon garlic -- minced

1 pound tomatoes -- peeled and chopped

lemon wedges and cilantro sprigs

 

Mix together olive oil, 4 tablespoons lemon juice, slivered garlic, 1/4 cup chopped cilantro, salt and pepper. Add fish fillets and marinate for at least one hour or as long as overnight. To prepare garlic beurre rouge: In a frying pan over medium heat, melt two tablespoons butter and saute onion, chilies, and minced garlic until soft, stirring often. Add tomatoes and remaining lemon juice. Cook for 10 minutes, stirring occasionally. Remove from heat and season to taste. Stir in 1/4 cup chopped cilantro. Slowly stir in remaining butter until melted. Drain marinade from fish. Barbecue fillets over low glowing coals (or broil if desired), turning only once. Be careful not to overcook. Remove to a warm serving platter and top with garlic beurre rouge. Garnish with lemon slices and cilantro sprigs.

 

 

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