Grilled Fish With Brazilian Garlic Marinade Recipes

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and about 1/4 cup juice) and add to a medium glass bowl. Finely grate the garlic and add to the bowl along with the fish sauce, canola oil, sugar, red pepper flakes and shrimp. Toss to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges and reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, grill the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Transfer to a large plate.
• Top with the sliced scallions and cilantro and serve with the lime wedges.

Steps:

• 1. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Place in a nonreactive baking dish just large enough to hold them flat in a single layer and set aside while you prepare the marinade.2. Combine the garlic, onion, bell pepper, oil, wine, ketchup, paprika, salt, and black pepper in a blender and process to a smooth purée. Add the cilantro and pulse just to mix. Pour the mixture over the fish in the baking dish, turning the steaks to coat. Cover and let marinate, in the refrigerator, for 1 hour.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Remove the tuna steaks from the marinade and arrange, facing in the same direction, on the hot grate. If using tuna, grill until cooked to taste, 3 to 4 minutes per side for medium-rare, turning over carefully with a long spatula (see Note). For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.5. Transfer the steaks to serving plates or a platter and serve immediately.Serves 4Note: If using swordfish or salmon, cook the steaks until opaque in the center when pierced with a knife, 4 to 6 minutes per side.

Steps:

• In a small pot, whisk together white wine, shallots and garlic.
• Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
• Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
• Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
• Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
• Thanks for your reviews and suggestions to correct this recipe.