Barbecue Recipes: 70 Of The Best Ever Barbecue Fish Recipes...Revealed! (With Recipe Journal)
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About this ebook
Samantha Michaels
Samantha Michaels was born in 1973 in the small town of Abington, PA and was raised and still lives in Hatboro, PA (both suburbs of Philadelphia). She is married to her high school sweetheart and they have a rescue dog, a beautiful Black Lab named Holly. When she's’not writing or working at her full-time job, she enjoys watching her Philly sports team (hopefully) win, listening to heavy metal/hard rock music, Texas Hold Em, reading, and spending time with friends and family. Her love of reading began at a young age, thanks to her mother and Sesame Street. Her mom read to her constantly, and by three years old, she was reading on her own, and hasn’t stopped. This eventually turned into a love of writing. She was writing for herself and then for a small group of friends, one of whom told her she should be writing books. She took her friends advice and has since published several romance books with plenty more on the way.
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Barbecue Recipes - Samantha Michaels
Barbecue Recipes
70 Of The Best Ever
Barbecue Fish Recipes… Revealed!
With Recipe Journal
By: Samantha Michaels
TABLE OF CONTENTS
Publishers Notes 6
Dedication 7
Fish Recipes 8
Recipe 1 – Fresh Citrus Salmon 8
Recipe 2 – Marinated Barbecued Swordfish 10
Recipe 3 – Grilled Sea Bass With Garlic Sauce 12
Recipe 4 – Barbecued Salmon With Soy & Brown Sugar Marinade 14
Recipe 5 – Grilled Onion Butter Cod 15
Recipe 6 – Grilled Trout With Parsley 18
Recipe 7 – Barbecued Teriyaki Tuna Steaks 19
Recipe 8 – Lime & Basil Tilapia 20
Recipe 9 – Barbecued Tuna With Honey Glaze 22
Recipe 10 – Blackened Fish 24
Recipe 11 – Citrus Marjoram Marinated Halibut Steak 26
Recipe 12 – Grilled Red Snapper 28
Recipe 13 – Ginger Swordfish 29
Recipe 14 – Grilled Asian Style Catfish 31
Recipe 15 – Barbecued Sea Bass 32
Recipe 16 – Grilled Trout In Corn Husks 34
Recipe 17 – Grilled Jamaican Jerk Catfish 35
Recipe 18 – Grilled Tandoori Cod 37
Recipe 19 – Grilled Mustard & Miso Sea Bass 39
Recipe 20 – Sea Bass Kebabs 41
Recipe 21 – Grilled Thai Red Snapper Packets 43
Recipe 22 – Moroccan Grilled Fish Kebabs 44
Recipe 23 – Grilled Fish Cakes 46
Recipe 24 – Tarragon Fish With Vegetables 48
Recipe 25 – Italian Style Trout 50
Recipe 26 – Perch With Sage 51
Recipe 27 – Sweet & Sour Halibut 52
Recipe 28 – Halibut & Red Pepper Kebabs 54
Recipe 29 – Fish Roll Ups 56
Recipe 30 – Grilled Snapper In A Banana Leaf 58
Recipe 31 – South Western Mahi Mahi 60
Recipe 32 – Grilled Shark 62
Recipe 33 – Grilled Catfish 63
Recipe 34 – Spicy Tuna Steaks 65
Recipe 35 – Asian Jerk Red Snapper 67
Recipe 36 – Grilled Fresh Sardines 68
Recipe 37 – Grilled Squid With Ginger, Celery & Apple Salad 70
Recipe 38 – Monkfish & Prawn Kebabs With Tomato Salsa 73
Recipe 39 – Skewered Swordfish With Charred Courgettes 75
Recipe 40 – Rosemary Salmon Burgers 77
Recipe 41 – Fast Fish Kebabs 80
Recipe 42 – Barbecued Halibut Steaks 81
Shellfish Recipes 83
Recipe 1 – Grilled King Crab Legs 83
Recipe 2 – Spicy Shrimp Skewers 84
Recipe 3 – Grilled Oysters 86
Recipe 4 – Thai Spiced Prawns 88
Recipe 5 – Garlic Grilled Shrimps 89
Recipe 6 – Bacon Wrapped Shrimps 91
Recipe 7 – Scallops With A Herb & Pecan Crust 92
Recipe 8 – Grilled Oysters With Fennel Butter 94
Recipe 9 – Grilled Crab 95
Recipe 10 – Sesame Scallops 97
Recipe 11 – Margarita Shrimps 98
Recipe 12 – Baja Style Grilled Rock Lobster Tails 100
Recipe 13 – Grilled Prawns With Spicy Peanut Lime Vinaigrette 103
Recipe 14 – Scallops & Cherry Tomato Kebabs 105
Recipe 15 – Grilled Lobster with Lime Bay Butter 107
Recipe 16 – Grilled Prawns & Garlic Chilli Sauce 109
Recipe 17 – Grilled New England Seafood 110
Recipe 18 – Honey Grilled Shrimps 112
Recipe 19 – Scallops Wrapped In Prosciutto 114
Recipe 20 – Maple Orange Shrimp & Scallop Kebabs 116
Recipe 21 – Ginger Shrimp with Charred Tomato Relish 118
Recipe 22 – Shrimp & Broccoli Packets 120
Recipe 23 – Tangy Shrimp & Scallops 122
Recipe 24 – Barbecued Oysters Served With Hogwash 124
Recipe 25 – Scallops, Orange & Cucumber Kebabs 125
Recipe 26 – Prawns With Pistou 127
Recipe 27 – Black & White Pepper Shrimps 129
Recipe 28 – Grilled Calamari 130
Recipe Journal 133
About The Author 154
PUBLISHERS NOTES
Disclaimer
This publication is intended to provide helpful and informative material. It is not intended to diagnose, treat, cure, or prevent any health problem or condition, nor is intended to replace the advice of a physician. No action should be taken solely on the contents of this book. Always consult your physician or qualified health-care professional on any matters regarding your health and before adopting any suggestions in this book or drawing inferences from it.
The author and publisher specifically disclaim all responsibility for any liability, loss or risk, personal or otherwise, which is incurred as a consequence, directly or indirectly, from the use or application of any contents of this book.
Any and all product names referenced within this book are the trademarks of their respective owners. None of these owners have sponsored, authorized, endorsed, or approved this book.
Always read all information provided by the manufacturers’ product labels before using their products. The author and publisher are not responsible for claims made by manufacturers.
Digital Edition 2014
Manufactured in the United States of America
DEDICATION
This book is dedicated to people who enjoy food especially those who love to barbecue.
FISH RECIPES
RECIPE 1 – FRESH CITRUS SALMON
This particular recipe comes with quite a tangy taste, which helps to enhance the flavor of the salmon further.
Ingredients
4 Salmon Fillets With Skin Left On
2 Small Lemons
2 Medium Oranges
1 Large Lime
100ml Freshly Squeezed Lemon Juice
100ml Freshly Squeezed Orange Juice
2 Large Garlic Cloves Divided
Freshly Ground Black Pepper
Sea Salt
50ml Freshly Squeezed Lime Juice
Olive Oil
4 Tablespoons Balsamic Vinegar
2 Teaspoons Freshly Chopped Dill
Instructions
1. Wash the salmon fillets thoroughly before then patting dry and drizzling them with some olive oil and sprinkling over them some sea salt and pepper on the skin side and rub it in. Then place in the refrigerator for 30 minutes.
2. Cut the lemon, lime and oranges into segments making sure that you retain as much of their juices as possible. Then mix these segments with some olive oil and ½ crushed garlic clove. Now place in the refrigerator.
3. Next you need to combine the freshly cut dill with 1 garlic clove that has been crushed, the lime, lemon and orange juice and a little olive oil, salt and pepper. Once you have done this you remove the salmon fillets from the refrigerator and place them in a shallow dish and pour over this marinade. Cover the dish and replace in the refrigerator and leave the salmon to marinate in the dill for at least 2 hours.
4. Once two hours is up remove the salmon fillets from the refrigerator and as the barbecue warms up this will allow them to come up to room temperature. Allow the salmon to be out of the refrigerator for 20 minutes before you then place on the barbecue.
5. Before you place the salmon on the barbecue rub the grate with a clove