BASIC GRILLED SALMON | SEAFOOD RECIPES | WEBER GRILLS
Grilling fish fillets directly on cooking grates can be tricky, as delicately textured fish flesh tends to stick and break apart. The easiest method is to cook fish a la plancha. It’s a time-honored technique that’s worth learning. This recipe gives you the basics. From here, rubs, marinades, and sauce accompaniments can be added to complement the lovely richness of the fish.
Provided by Jamie Purviance
Categories Seafood
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare the grill for direct cooking over medium-high heat (400º to 450ºF). When the grill is about 350ºF, place the griddle or cast-iron skillet in the center of the grill and let it get hot while the grill continues to heat.
- Pat the salmon dry with paper towels. Generously brush the salmon with oil and season the flesh side with salt and pepper.
- Using a metal spatula, place the fillets directly on the hot griddle, flesh side down first, spacing the fillets evenly so they are easy to turn. Close the lid and sear the fillets over direct medium-high heat until you can lift them off the griddle without sticking, about 3 minutes. Turn the fillets over, close the lid, and continue to cook to your desired doneness, 3 to 5 minutes more for medium rare (125º to 130ºF). Slip a spatula between the skin and the flesh and transfer the fillets to warmed, individual serving plates. Serve immediately with lemon wedges.
Nutrition Facts : Calories calories
PAN-COOKED GIANT PRAWNS | SEAFOOD RECIPES | JAMIE OLIVER
This delicious seafood dish looks – and tastes – so impressive, but is super-speedy and simple to make
Total Time 15 minutes
Yield 4
Number Of Ingredients 13
Steps:
- 1. Trim and finely slice the chilli and spring onions. Peel, devein and butterfly the prawns. 2. Get yourself a large paella pan, casserole pan, wok or sturdy roasting tin. Place over a medium-high heat and pour in 3 tablespoons of oil. 3. Once hot, add the prawns and cook for a few minutes to allow them to colour, then sprinkle over the sliced chilli and spring onions. 4. Add the snow peas and give the pan a good shake, then add a splash of water. Pop a lid or some tin foil on top and let everything steam for 1 minute. Place a griddle pan on a medium heat to warm up. 5. Meanwhile, roughly chop the tomatoes. Remove the lid (or foil) from the pan and add the peas and tomatoes, then drain and add the beans. Stir everything together and simmer for 1 to 2 minutes, or until softened. Season to taste. 6. Pick and roughly chop the parsley leaves, discarding the stalks, then add to the pan with the juice from 1 lemon, adding a squeeze or two more, if needed. 7. Grill the bread on the hot griddle for 1 to 2 minutes on each side, or until nicely golden. Divide everything between 4 plates, then tuck in. This is delicious served with rice or couscous, if you prefer.
Nutrition Facts : Calories 230 calories, FatContent 10.9 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 18.7 g protein, CarbohydrateContent 15 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 0.91 g salt, FiberContent 4.9 g fibre
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