Asian Honey Grilled Fish Recipes

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

Steps:

• 1. Combine all ingredients except fish; mix well.
• 2. Marinate fish in honey mixture at least 1 hour in refrigerator.
• 3. Barbecue or broil fish allowing 10 minutes per inch of thickness or until fish flakes when tested with a fork.
• 4. Note: Any firm-fleshed fish can be substituted for swordfish.
• 5. Enjoy the full recipe with details @ http://goo.gl/uuLKax

Steps:

• Method
• 1. To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat. Cover and let cool to room temperature.
• 2. Arrange the fish fillets in a deep baking dish and pour the marinade over. Cover and refrigerate for 4 hours or overnight, turning the fish occasionally.
• 3. Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.
• 4. Remove the fish from the marinade and pat dry. Brush or spray the fillets on both sides with olive oil. Place the fish, flesh side down, on the grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part. Remove from the grill, season with salt and pepper, and serve hot, garnished with fresh lemon slices.

Steps:

• In a mixing bowl, combine honey, onion, lime juice, soy sauce, hoisin sauce, garlic, jalapeno, and ginger. Stir to mix well. Pour over fish and let marinate at least 2 hours in the refrigerator.
• Grill the fish for 5 minutes. Turn and cook another 5 minutes or until the flesh is flaky when tested with a fork.

Steps:

• Combine marinade ingredients in shallow dish.
• Add fish and marinate 2 to 6 hours in the refrigerator.
• Remove from refrigerator and let sit 20 - 30 minutes while grill preheats.
• Place directly over high heat on oiled rack.
• Tuna only; After 5 minutes, baste with marinade and turn.
• Remove from grill when center-read meat thermometer reads 140°F for tuna or when salmon flakes.

Steps:

• In a medium saucepan, heat the oil over medium heat.
• Add onion, garlic and ginger, saute about 3 minutes.
• Add teriyaki sauce and honey; bring to a boil, stirring constantly.
• Simmer about 2 minutes.
• Allow to cool to room temperature.
• In a small dish reserve 1/4 cup sauce for basting, cover and place in fridge.
• Put the fish steaks in a large resealable plastic bag and pour remaining sauce over them.
• Put the fish in fridge and marinate 2 to 3 hours.
• Preheat the grill for 5 minutes.
• Spray both sides of grill with non-stick cooking spray.
• Grill fish steaks for 4 minutes or until almost half done.
• Open grill and remove steaks; wipe grill clean and spray both sides again with non-stick cooking spray.
• Return the steaks to the grill and baste with the reserved 1/4 cup sauce.
• Grill 3 more minutes.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
• Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.