Recipes: Grilled fish

Serves 2.

Note: Double-prong metal skewers will prevent the food from slipping all around on the kebabs. Alternatively, use two bamboo skewers that have been soaked in water at least 20 minutes. This recipe is also terrific with 1/2-inch-wide strips of salmon fillet; skip the tomatoes and thread the fish strips onto the skewers. From JeanMarie Brownson.

• 12 oz. mahi-mahi, ahi tuna or swordfish steaks, each 1-in. thick

• 12 or 16 large cherry tomatoes

• Half-recipe Spicy Fish Marinade (see recipe)

• Olive oil

• Chopped fresh cilantro

Cut fish into 1-inch cubes. Alternately thread fish and tomatoes onto 4 double-prong metal skewers. Place skewers on a plate. Coat fish and tomatoes on all sides with marinade. Let stand at room temperature 20 minutes, or refrigerate up to 1 hour.

Meanwhile, prepare a charcoal grill or heat a gas grill to medium hot.

Spray or drizzle kebabs with oil. Place kebabs on grill directly over heat source. Cover grill and cook 2 minutes. Turn kebabs. Continue grilling until golden and fish is nearly firm when pressed, usually 2 minutes more. Serve hot, sprinkled with fresh cilantro.

Nutrition information per serving:

Calories250Fat6 gSodium227 mg

Protein41 gChol160 mgDietary fiber1 g

Makes: about 3/4 cup.

Note: From JeanMarie Brownson.

• 1/2 c. plain, nonfat Greek yogurt

• 1 tbsp. olive oil

• 2 garlic cloves, crushed

• 1 tsp. sweet paprika

• 1/2 tsp. salt

• 1/2 tsp. turmeric

• 1/2 tsp. ground cumin

Directions

Mix all ingredients in a small bowl. Use to coat raw fish fillets or skewered cubed fish steaks destined for the grill. Let fish rest with the marinade for 20 minutes before grilling.

Nutrition information per serving of 1 tablespoon:

Calories19Fat1 gSodium101 mg

Carbohydrates1 gSaturated fat0 gTotal sugars0 g

All-Purpose Seafood Rub

Makes: about 1/4 cup.

Note: From JeanMarie Brownson.

• 1/2 tsp. fennel seeds

• 2 tbsp. salt

• 1 tsp. freshly ground black pepper

• 1 tsp. dried basil

• 1/4 tsp. dried thyme

• 1/4 tsp. garlic powder

• 1/8 tsp. sugar

Crush fennel seeds in a mortar with a pestle (or on a wooden cutting board with the bottom of a meat mallet or rolling pin). Transfer to a jar with a tightfitting lid. Add remaining ingredients. Cover and shake well. Store in cool, dark place for up to 1 grilling season.

Nutrition information per serving of 1 tablespoon:

Calories7Fat0 gSodium3,490 mg

Carbohydrates1 gSaturated fat0 gTotal sugars0 g

Protein0 gCholesterol0 mgDietary fiber1 g

Note: Leftovers make a great addition to salads; simply remove the skin and bones and pull the fillets into coarse shreds. Add soaked wood chips to the heated grill for added flavor. From JeanMarie Brownson.

• 2 whole Mediterranean sea bass (about 1 lb. each) or 4 whole brook trout (about 1/2 lb. each), scaled, eviscerated

• Salt, freshly ground pepper

• Fresh herb sprigs, such as tarragon, parsley, thyme, rosemary

• Olive oil

Directions

Rinse fish; pat dry. Season inside and out with salt and pepper. Fill the cavities with the fresh herbs. Let stand at room temperature about 20 minutes.

Meanwhile, prepare a charcoal grill or heat a gas grill to medium hot.

Spray or drizzle fish with oil. Place fish on grill rack directly over the coals. Cover the grill and cook 6 minutes. Carefully flip fish. Cover grill and continue cooking until fish almost flakes near the head, usually 4 to 6 more minutes.

Transfer to a serving platter, and spoon some of the finishing sauce over the fish. Serve hot.

Calories250Fat7 gSodium162 mg

Carbohydrates0 gSaturated fat2 gTotal sugars0 g

Protein44 gCholesterol99 mgDietary fiber0 g

Makes: 3/4 cup.

Note: Drizzle this sauce over grilled salmon fillets, whole grilled fish and quickly grilled calamari steaks. From JeanMarie Brownson.

• 3 tbsp. fresh lemon or lime juice (from 2 small lemons)

• 2 garlic cloves, crushed

• 1 tbsp. grated fresh ginger or refrigerated ginger purée

• 1/2 tsp. salt

• 2 tbsp. chopped fresh chives

Directions

Mix oil, juice, garlic, ginger and salt in a small bowl. Stir in chives and cilantro (or parsley) just before using.

Nutrition information per serving of 1 tablespoon:

Calories52Fat6 gSodium97 mg

Carbohydrates1 gSaturated fat1 gTotal sugars0 g

Makes: generous 1/2 cup.

Note: Use whichever dried chilies you can easily obtain — ancho are sweeter, while guajillo will be slightly spicier. If you have it, add a teaspoon or so of very finely cut dried chipotle chile for a nice kick. Use smoked paprika if you like smoke flavor. This is delicious served over grilled shrimp, mackerel or cod. From JeanMarie Brownson.

• 2 dried ancho chilies or 4 dried guajillo chilies, stemmed, seeded

• 1/4 c. finely chopped fresh garlic (10 to 12 cloves)

• 1/3 c. extra-virgin olive oil

• 1/4 tsp. salt

• 1/4 tsp. smoked paprika, optional

• 2 tbsp. freshly chopped cilantro

Directions

Use sharp kitchen shears to cut dried chiles into very fine strips. You'll have about 1/2 cup.

Nutrition information per serving of 1 tablespoon:

Calories91Fat9 gSodium75 mg

Carbohydrates2 gSaturated fat1 gTotal sugars0 g