Ingredients:

1 ½ pounds Tuna, Swordfish or Steaks

6-10 large Button Mushrooms

2 Lemons, cut into wedges

1 small Onion

1 Green Bell Pepper

1 Red Bell Pepper

Ingredients for Marinade:

½ cup Olive Oil

2 Garlic Cloves

2 tbsp chopped Onion

1 tbsp chopped Fresh Rosemary

1 tsp Salt

½ tsp Black Pepper

Method:

To prepare Grilled Tuna Kebabs, you first need to cut all the fishes and veggies in similar sized pieces. Then, make the marinade and puree onion with rosemary, garlic, pepper and salt in a food processor. Make sure to drizzle in the olive oil while making puree and continue to puree for 1 minute or so.

Next step is to coat the fish and veggies in this prepared marinade. Now, set in the marinated fish and veggies in a refrigerator for at least an hour or overnight. After this, pierce the fish against the grain and select the pieces of same size for skewering. Now, prepare the grill for high and direct heat and lay the skewers on the grill. Move the pieces only after 3 to 5 minutes until one side is well browned.

Your Grilled Tuna Kebabs are now ready to be served hot with a drizzle of lemon juice and lemon wedges.

Ingredients:

16 Whole Live Oysters

2 cloves Garlic, finely minced

Cracked Black Pepper to taste

3 tbsp Unsalted Butter

3 tbsp Extra Virgin Olive Oil

1 tbsp Finely Minced Parsley

1 tsp Lemon Juice

½ tsp Chili Pepper Flakes

¼ tsp Salt

Method:

In order to prepare Grilled Oysters, you first need to heat a small sauce pan and add olive oil along with butter in it. After this, add garlic and sauté until it is fragrant for about 30 seconds. Now, add in it lemon juice, chili pepper flakes, pepper, salt and parsley and turn off the heat.

Next step is to grill the oysters by placing them directly on the grill grates. Use BBQ gloves to handle the oysters while grilling. When the oysters are grilled, you need to shuck the oysters and spoon a little sauce on them and place the oysters on a hot preheated grill plate.

Your oysters when grilled are ready to be served. The ingredients mentioned in this recipe are sufficient to be served to 4 to 6 people at a time.

Are you itching to try out a new fish recipe? Then, go ahead and try out the delicious Grilled Fish With Chilli And Mango Sauce recipe.

Ingredients

1 medium sea bass, snapper, gutted and scaled, 1 fresh red chili, chopped, ½ firm mango, peeled and cut in strips, 4 tbsp Thai fish sauce, 3 tbsp sherry or shao hsing wine, 2 tbsp soy sauce, 2 tsp brown sugar, 1 tsp cornflour with 2 tbsp water, 1 tsp tamarind paste, 3 garlic cloves, finely chopped , Juices of 2 lines, 7 fl oz/200 ml water and Handful of fresh coriander leaves to garnish.

Method

To make Grilled Fish with Chili and Mango sauce, you first need to heat the grill on a very high heat. Then, using a sharp knife, make about 3 cuts on the fish from each side. After this, put the fish in a bowl and pour 2 tbsp fish sauce over it and marinate it for about 10 minutes.

Next step is to heat all the remaining ingredients except the cornflour and coriander in a saucepan. First of all, heat it on medium flame and then simmer the heat. After this, pour the cornflour with water mixture stirring it continuously until it thickens. Then, cover it and keep it warm.

Now, it is time to grill the fish for about 8 minutes on each side or until it is golden crisp from outside. Then, serve it hot on a serving platter with the fish sauce. Garnish it with coriander.

Ingredients

4 Swordfish steaks

4 large red skin potatoes

1 tbsp chopped cilantro

1 tbsp fresh lime juice

¼ cup teriyaki sauce

Seasonal Vegetables of your choice

Salt & pepper to taste

Method

First of all, thaw your frozen swordfish and then dry them using a kitchen towel or a tissue paper.

Now, mix the lime juice with cilantro and teriyaki sauce and pour the mixture as marinade over the swordfish steaks.

After this, allow the swordfish steaks to marinate at the room temperature for about 15 minutes, turn them at least once in between.

Now, grill the fish on a hot grill for 4-5 minutes on both sides.

Serve the grilled fish hot with sauteed seasonal vegetables and red potatoes.

Ingredients

16 black tiger shrimp

1 tbsp olive oil

1 tsp lemon juice

1 tsp chopped garlic

Salt and white pepper to taste

For Salsa:

1 ripe tomatoes, diced

Green bell pepper and celery

Some chopped onion

Juice of 1 lemon

1 tbsp vegetable oil

1 tsp chopped cilantro

Salt to taste

For Decoration:

4 leaves purple cabbage

4 sprigs rosemary

Method

First of all, mix olive oil, chopped garlic, salt, pepper and lemon juice and then dip the shrimp in this marinade.

Now, grill the shrimp on an open-flame barbeque for 2 minutes on each side.

Then, mix all the ingredients for the fresh Mexican salsa and pour the salsa on the four purple cabbage leaves. After this, arrange the four grilled shrimps on four rosemary sprigs.

Serve hot after drizzling some olive oil over the grilled shrimp.

Ingredients

Steak

1/ 2 cup red wine

1/ 2 cup Italian dressing

1 teaspoon cracked black pepper

Salt to taste

Method

Mix all the ingredients except steak in a 1 gallon zipper bag.

Now, place the steak in the marinade and refrigerate it for at least 3 hours.

Grill over medium coals for 7 minutes per side.

Serve by slicing across the grain.

Ingredients

1 1/ 2 pounds salmon fillets

1/ 3 cup soy sauce

1/ 3 cup water

1/ 3 cup brown sugar

1/ 4 cup vegetable oil

garlic powder to taste

lemon powder to taste

salt to taste

Method

Take a dish and place the salmon fillets and season them with salt, garlic powder and lemon pepper.

Mix soy sauce, brown sugar, water and vegetable oil in a small bowl until the sugar is dissolved.

Place the fish in a large resealable plastic bag with the prepared sauce mixture and seal. Refrigerate it for at least 2 hours.

Now, preheat the grill at medium heat and then lightly oil the grill grate.

Place the salmon on the preheated grill and discard the marinade. Grill the salmon for 6 to 8 minutes on each side or until the fish flakes easily with a fork.

Serve hot with your favorite dip.

Ingredients

1 frozen whole milk fish

1/ 3 cup oyster sauce

1 1/ 2 tablespoons sea salt

2 tablespoons soy sauce

1/ 2 teaspoon sugar

1 pc fresh lemon grass, smashed on sides

Method

Wash the refrigerated fish with cold water and then scale it by holding the cleaver at 30 degree angle. Make about a 3-inch incision at the stomach area of the fish and near the bottom edge. Now, remove the guts and discard leaving behind the head and fin intact. Wash thoroughly to remove the extra things.

Now, make 3 gashes with knife on each side of the fish and sprinkle sea salt. Leave it for 10 minutes.

Place the fish on a large sized heavy-duty aluminium foil. Then, pour over the oyster sauce, sugar and soy sauce. Now, wrap and crimp the edges of the foil on top to seal it.

Grill the fish over hot coals for 50 minutes or bake it in a 350-degree oven for about 40 minutes until the flesh seems white when flaked by a fork.

Leave the grilled fish for 10 minutes and serve it in the foil on a large platter decorated with red and green lettuce or kale.

Serve with Thai jasmine rice.

Ingredients

1 cup olive oil

1/ 4 cup fresh parsley, chopped

3 cloves garlic, minced

1 lemon, juiced

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons dried oregano

1 tablespoon tomato paste

2 tablespoons hot pepper sauce

2 pounds large shrimp, peeled and deveined with tails attached

Skewers

Method

Mix together olive oil parsley, hot sauce, lemon juice, garlic, tomato paste, salt, oregano, salt and black pepper in a mixing bowl.

Keep aside small amount for basting later. Pour the remaining mixture and marinate into a large resealable plastic bag with Shrimp.

Seal the bag and marinate for 2 hours in the refrigerator.

Set the grill on medium-low heat and pre-heat it. Now, thread shrimp onto skewers by piercing once near the tail and once near the head. Keep aside the left over marinade.

Oil the grill grate lightly and cook shrimp for about 5 minutes on all sides until opaque. Keep basting with reserved marinade.

Serve hot.

Ingredients

3 cloves garlic, minced

1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 pounds fresh shrimp, peeled and deveined skewers

Method

Mix olive oil, tomato sauce, garlic, and red wine vinegar in a bowl. Flavour the mixture with salt, basil, and cayenne pepper. Now add shrimp to the bowl.

Cover the bowl and put it to refrigerate from 30 minutes to 1 hour, stirring once or twice.

Next step is to preheat grill for medium heat. Now drive skewer through the shrimp discarding marinade.

Oil the grill grate and cook shrimp on the preheated grill for 2 to 3 minutes per side.