GRILLED FISH MARINADE RECIPES

Name: Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade
Total time: 2 h 45 min
Yield: 4 servings.
Ingredients: 1/4 cup low-sodium soy sauce; 2 tablespoons mirin (sweet Japanese rice wine); 1 tablespoon seasoned rice vinegar; 1 tablespoon minced or grated fresh ginger; 1 teaspoon sugar; 1 tablespoon plus 1 teaspoon dark sesame oil; 1 1/2 pounds albacore steaks

GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE ...

Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade ... image

If you’re concerned about which fish are environmentally safe to eat, you can’t do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won’t break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you’re trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.

Provided by Martha Rose Shulman

Total Time 2 hours 45 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup low-sodium soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon seasoned rice vinegar
1 tablespoon minced or grated fresh ginger
1 teaspoon sugar
1 tablespoon plus 1 teaspoon dark sesame oil
1 1/2 pounds albacore steaks

Steps:

Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 251, UnsaturatedFatContent 4 grams, CarbohydrateContent 3 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 43 grams, SaturatedFatContent 1 gram, SodiumContent 651 milligrams, SugarContent 1 gram, TransFatContent 0 grams

HEALTHY FISH TACOS RECIPE | BOBBY FLAY | FOOD NETWORK

Healthy Fish Tacos Recipe | Bobby Flay | Food Network image

Serve Bobby Flay's healthy Fish Tacos recipe, from Boy Meets Grill on Food Network, with a fresh tomato salsa at your next party.

Provided by Bobby Flay

Categories main-dish

Total Time 1 hours 45 minutes

Prep Time 35 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper

Steps:

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Nutrition Facts : Calories 418 calorie, FatContent 20 grams, SaturatedFatContent 2 grams, CholesterolContent 83 milligrams, SodiumContent 502 milligrams, CarbohydrateContent 33 grams, FiberContent 3 grams, ProteinContent 26 grams, SugarContent 2 grams

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