Swnasboro NC Fishing                                      My Favorite Recipes

 

 

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This is going to be a ongoing collection of recipes I like and hope to pass along.  If you are a stickler about exact measurements you will probably fill some frustration because most of the recipes are to taste.  I have tried to add measurements where I can and hopefully I will get a chance to add photos.

If you have any recipe suggestions please send them to me.   And I will try to post them.

Tin Foil Grilled Fish.

2 Fillets (Any kind of fish you enjoy) You can also use whole fish cleaned.
Tin Foil  ( Double the length of the Fillets and add 6-7 inches for folding)
Med Onion (Sliced)
Med Bell Pepper (Sliced)
Extra Virgin Olive Oil  (Optional)
Butter (Optional)
Old Bay (Or Sea Food Seasoning to taste
Sea Salt and Pepper to taste.

Preheat Oven 425 degree or Outdoor Grill Med High heat.

Cut tin foil double the length of the fish fillets and add an additional 6-7 inches.
Lay both fillets side by side on tin foil 4 inches from one end.
At this point you can add small pieces of butter spread out over fillets.(Optional) or
you can sprinkle with extra virgin olive oil (Optional).
    (I usually do not add butter or oil for healthier version)
Salt pepper and ad seafood seasoning to fillets.
Place sliced onions and peppers on top of fillets covering completely.
    (Do not skip the vegetables.  This adds moisture and flavor to the fillets)
Sprinkle salt, pepper and seafood seasoning to taste on the vegetable.

Close the pocket.
Fold the tin foil over the fillets length wise, so both end of the tin foil are touching.
Press down and form the sides of the tin foil over the vegetables and fillets.
Start crimping or rolling the sides and end of the tin foil creating a sealed pouch.
Take a knife and stick a small hole in top to allow steam to escape.

Once you have created the sealed pouches you can place on grill or in oven for approximaly10 minutes or until done.
Before removing from grill or oven I look for steam coming out of hole you cut earlier and listen for a sizzling sound.

To serve place whole pouch on plate cut center of tin foil with knife and peel back revealing fish and vegetables.
Be careful there will be a fair amount of liquid in tin foil pouch due to cooked vegetables.

Enjoy.




I have not tried this one but I will.
Copied from   alrecipes.com 

Jalapeno Grilled Tuna  ( I will probably substitute fish with a local catch)
  • 1 tablespoon olive oil
  • 2 teaspoons lime juice
  • 1 jalapeno pepper, minced
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1 pound ahi tuna steaks

INGREDIENTS (Nutrition)

DIRECTIONS

  1. Whisk the olive oil, lime juice, jalapeno pepper, garlic, salt, and pepper together in a flat-bottomed dish. Place the tuna steaks in the dish, turning to coat entirely in marinade. Refrigerate 20 minutes.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Cook the steaks until they are beginning to firm and are hot in the center, 5 to 7 minutes per side.