Summer Fish

 

When the summer weather finally arrives we find we are craving some lighter dishes.  Fish fits the bill nicely, whether purchased or caught off your dock.   Here are some recipes for different techniques and flavours to compliment them. 

Sablefish with Tequila Lime Marinade

2 large sablefish filets

for the marinade:

1/2 cup lime juice

2 tablespoons tequila

2 cloves garlic, minced

½ teaspoon hot sauce

¼ cup chopped fresh cilantro leaves

½ cup olive oil

Salt and freshly ground black pepper, to taste.

Combine all the marinade ingredients in a large glass flat-bottomed dish.  Add the fish and turn to coat well.  Cover with plastic wrap and refrigerate for 1 hour.

Preheat barbecue on MEDIUM.  Brush the grids with a wire brush, then coat well with vegetable oil.  Lay the fish on the grill, skin side down, and brush the fish with more vegetable oil.  Close lid and cook for 3-5 minutes.  The skin will stick to the grids, but wiggle a large metal spatula between the loosened skin and the flesh, lift the fish off and flip it on to well-oiled grids.  Brush more of the marinade over the fish, and cook for 3 more minutes.  Carefully turn the fish again, brushing with the marinade and cook for about 4 minutes, depending on the thickness.  The flesh should just flake.  Do not over cook. 

Serve with Mango Salsa, recipe follows.

Mango Salsa

1 ripe mango, peeled and chopped

1 clove garlic, minced

2 peppadew peppers, minced

handful of cilantro, chopped,

juice of 1 lime

1 tablespoon honey

2 tablespoons fish sauce

1 ripe avocado, chopped

Combine all ingredients except avocado in a small bowl and let stand, covered, for an hour or so.  Add the chopped avocado just before serving to prevent it from browning.

Mark caught 3 lovely small mouthed bass just off the island while paddling around in a kayak.  He fileted one of them, dusted it with this special rub, and grilled it over the coals of the smoker for 5 minutes before serving with Mango Salsa.

Rub for Freshly Caught Fish

1 teaspoon smoked paprika

1 tablespoon brown sugar

zest of one lemon

Salt and freshly ground black pepper

Double-Hot-Smoked Cedar Plank Salmon

1 side salmon

for the marinade:

¼ cup maple whisky

2 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons olive oil

2 tablespoons maple syrup

1 clove garlic, minced

2 green onions, minced

1 teaspoon paprika

salt and freshly ground black pepper

Tim came up with this excellent technique for salmon on the Broil King Keg.  After lighting the coals, and soaking the cedar plank, he wiped the board dry and then painted some of the marinade over one side of the cedar plank.  He placed the plank on the smoker set to 350°F, and let it heat up until it started to smoke.  He lay the salmon on the board, closed the lid, and let it smoke for about 25 minutes.  It was divine!

For a fresh green side dish we chose Bonnie Sterne’s recipe for 

Edamame and Green Bean Stir-fry.

2 teaspoons vegetable oil

1 clove garlic, finely chopped

1 pound green beans, frenched

8 ounces sugar snap peas, trimmed

1 pound thawed shelled edamame

¼ cup water

½ teaspoon salt

1 tablespoon grated lemon peel

1 tablespoon chopped fresh mint

Heat oil in a wok on medium-high heat.  Add garlic and cook, stirring, for 10 seconds, or until fragrant.

Add the green beans and sugar snaps and stir-fry for 30 seconds.  Add the edamame and stir-fry for 30 seconds. 

Add water and salt.  Bring to a boil and cook for 3-4 minutes, or until vegetables are bright green and tender.  Most of the water should have evaporated.  Add lemon peel and mint, and toss.  Taste and adjust seasonings if necessary.