This is default featured slide 1 title
This is default featured slide 2 title
This is default featured slide 3 title
This is default featured slide 4 title
This is default featured slide 5 title

Grilled Fish Recipes

Mediterranean-Style Grilled Fish Cakes

What you need:

  • 1 cup tuna flakes
  • 3/4 cup shrimp
  • 3/4 cup bay scallops
  • 1/2 cup bread crumbs
  • 5 sun-dried tomatoes, chopped
  • 4 cloves garlic
  • 1/2 medium onion
  • 1 bunch fresh parsley
  • 6 basil leaves
  • 1 egg
  • 2 fresh hot chile peppers, seeded
  • 4 tablespoons all-purpose flour
  • 4 tablespoons olive oil, divided
  • 1 tablespoon Italian seasoning

In a skillet over medium-high heat, heat 1 tablespoon olive oil then cook bay scallops. Stir occasionally until white on all sides. Remove from heat, drain and set aside. Mix together tomatoes, garlic, onion, egg and 1 tablespoon olive oil on a blender or food processor. Add parsley, basil, chile peppers and Italian seasoning. Pulse on medium until ingredients are finely chopped. Add tuna flakes, shrimp and scallops then pulse on low, gradually adding bread crumbs. Continue blending on low until mixture is firm and sticky (not pureed to a paste). Form mixture into 1-inch thick patties and place on a plate. Cover and refrigerate for 1 hour. Dredge patties lightly on flour then cook on a pre-heated grill over medium-high heat for 2 to 3 minutes per side of until golden brown on both sides.

Tropical Soy-Garlic Grilled Salmon

What you need:

  • 4 1-inch thick salmon steaks
  • 1 clove garlic, minced
  • 1/3 cup soy sauce
  • 1/4 cup orange juice concentrate
  • 2 tablespoons vegetable oil
  • 2 tablespoons tomato sauce
  • 1 tablespoon olive oil
  • 1 tablespoon minced green onion
  • 1 teaspoon lemon juice
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon minced fresh ginger root

In a large bowl, mix together garlic, soy sauce, orange juice concentrate, vegetable and olive oil, tomato sauce, onion, lemon juice, mustard and ginger root. Mix to combine ingredients well. Place salmon steaks in marinade and toss to coat evenly. Cover and refrigerate for 1 hour. When ready, remove salmon from marinade. Bring the excess marinade to a boil in a small pan. Cook salmon on a pre-heated grill, basting with cooked marinade, for 8 to 10 minutes or when fish is flaky.