Barbecued Skewers Of Fish - Seekh Ki Machali

1 lb firm white fish
1 teaspoon salt
6 cloves garlic
1 1/2 inch fresh root ginger
1 tablespoon garam masala
1 tablespoon ground coriander
1 teaspoon cayenne pepper
4 oz plain yoghurt
1 tablespoon veg. oil
1 lemon
2 hot green chili peppers

Fillet and skin fish, then cut into 11/2 inch cubes. Put about 5
pieces on each skewer and sprinkle with salt. Make a paste from the
garlic, ginger, spices, and yoghurt and use to cover the fish. Leave
for a few hours, then grill. The skewers can be sprinkled with a
little oil during cooking, if required. Garnish with the lemon cut
into wedges and fine rings of seeded green chili pepper.

Barbecued Scallops Hoisin

1 1/4 lb bay or sea scallops
2 medium red peppers, cut into 1 1/2-inch sq; uares
3 tablespoon hoisin sauce
1 tablespoon soy sauce
2 tablespoon dry sherry
1 tablespoon sugar
Scallops and red pepper are skewered and brushed with a
Hoisin-inspired barbecue sauce before being char-grilled for an
Oriental flavor sensation.
1. Alternately thread the red pepper and scallops on wooden skewers,
beginning and ending with peppers.
2. Mix together the Hoisin, soy, sherry, and sugar. Brush the
shellfish and peppers with the sauce, coating well.
3. Grill the kebobs over hot coals 4 inches from the heat source, 3
to 4 minutes per side. Remove to a platter and serve.
6 to 8 appetizer portions; 3 main-course portions

Barbecued Salmon With Field Greens

----FOR THE BARBECUE RUB----
2 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoon sugar
1 tablespoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 tablespoon paprika
6 salmon fillets, 5 oz each
1 olive oil for the salmon
----FOR THE VINAIGRETTE----
1 lb organic field greens
1 1/2 cup v8 or other vegetable juice
1 tablespoon balsamic vinegar
1/2 cup chopped tomato
1 1/2 tablespoon barbecue rub (reserved from above)
4 tablespoon olive oil
From Will Greenwood, not-quite White House chef.
For the rub: Combine the chili, garlic and onion powders, the sugar,
salt, allspice, cumin, white pepper and paprika in a food processor
until thoroughly mixed. Sprinkle all but 1 1/2 tablespoons of the rub
on all sides of the salmon. Let fillets marinate for 6 hours.
To cook the salmon: Prepare a very hot grill. If you are using wood
chips on the hot coals, first soak these in water so they will smoke
more. Add soaked chips 5 minutes before starting the salmon.
Rub the fillets with a thin film of olive oil. Grill them
approximately 8-10 minutes, depending on thickness.
For the field greens and vinaigrette: Clean and refresh the greens in
cold water. Spin dry. Mix the vegetable juice, vinegar and tomato
together with the reserved barbecue rub and olive oil. Toss with the
greens.
To serve: Divide greens among plates. Top each plate with a salmon
fillet. Spoon the remaining vinaigrette in the bowl over the salmon.
Serve hot.
Per serving: 298 calories, 30 grams protein, 11 grams carbohydrates,
14 grams fat, 2 grams saturated fat, 73 milligrams cholesterol, 886
milligrams sodium.

Barbecued Salmon With Basil

4 salmon steaks (6 to 8 ounces each); thawed if necessary
2 tablespoon lemon juice
2 tablespoon olive oil
1 teaspoon dried and crushed basil
1 lemon wedges

Combine lemon juice, olive oil and basil; brush on both sides of
salmon. Grill over medium hot coals 10 minutes per inch of thickness
or until fish flakes when tested with a fork. Serve with lemon wedges.
Serves 4

Barbecued Rainbow Trout

1 (4 lb.) rainbow trout
1 medium onion
2 tomatoes
1 teaspoon lemon juice
1 salt and pepper; to taste
Fill cavity of fish with chopped onion and tomatoes. Sprinkle lemon
juice over fish, along with salt and pepper. Wrap fish in foil.
Barbecue fish approximately
10 minutes on each side....

Barbecued Fish

1 small onion; chopped
1 tablespoon brown sugar
1/4 cup cider vinegar
2 tablespoon catsup
2 tablespoon dry mustard
1 teaspoon worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 lb firm, whitefish fillets such as re; d snapper or h
COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and
boil until reduced to a thin syrup. Pour the syrup through a
strainer, discard the cooked ingredients in the strainer and chill
the syrup. Place fish steaks or fillets in a baking dish and spoon
some syrup over. Marinate in the refrigerator for 1 hour. Cook the
fish on a hot grill, basting with a teaspoon of barbecue syrup on
each side.

Barbecued Oysters With Shiitakes

1 tablespoon chinese oyster sauce
1 tablespoon hoisin sauce
2 teaspoon ketchup
1/2 each serrano chili, seeded and finely ch; opped
12 medium to large fresh shiitake caps
1 olive oil
12 each fairly large oysters, shucked
Preheaeet oven to 325. Combine the oyster sauce, hoisin sauce,
ketchup and serrano chili. Let the mixture sit for several minutes
to let the serano flavor the sauce. This step may be done well
ahead. Make sure the stems are completely cut off the mushroom caps.
Paint the caps with a little oil and a little of the sauce. Place
them on a baking sheet and bake in the preheated oven for 2 minutes.
While the caps are baking, roll the oysters in the rest of the sauce
so that they are evenly coated. Remove the caps from the oven and
place an oyster on each cap. Return them to the oven for about 6
minutes. Remove and place on serving dishes and serve immediately.
BARBECUED OYSTERS WITH SHIITAKES

Barbecued Catfish

6 catfish; 1 lb. each
1/8 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon sugar
1 teaspoon worcestershire sauce
1/4 cup vinegar
1/4 cup catsup
1/2 cup oil, vegetable
Clean, skin, and fillet fish. Combine remaining ingredients. Baste
fish with sauce. Place fish in a well-greased, hinged fish basket.
Place on grill about 3 to 4 inches from coals. Cook 7 to 8 minutes on
each side or until fish flakes easily, brushing frequently with the
sauce.

Barbecue Salmon Steaks With Green Ginger Sauce

2 tablespoon light soy sauce
1/2 teaspoon sugar
4 salmon steaks
1/2 cup parsley
1/2 cup roughly chopped chives
2 tablespoon capers
2 tablespoon chopped onion
1/2 cup olive oil
1 tablespoon lemon or lime juice
1 hard-boiled egg
1 freshly ground black pepper
Combine soy sauce and sugar. Brush each salmon steak with soy sauce
mixture. Barbecue on solid plate, turning occasionally until salmon
is cooked. Serve hot with Green Sauce.
GREEN SAUCE:
Place parsley, chives,capers and onion in the bowl of a food
processor or blender. Process until finely chopped. Add olive oil,
lemon or lime juice and egg. Process until smooth. Season with
freshly ground black pepper.
Serves 4.

Barbecue Fish Sauce

1/2 cup vegetable oil
3/4 cup onion -- chopped
3/4 cup catsup
3/4 cup water
1/3 cup lemon juice
3 tablespoon sugar
3 tablespoon worcestershire sauce
2 tablespoon prepared mustard
2 teaspoon salt
1/2 teaspoon pepper
Saute onion in oil in medium heavy saucepan over medium-high heat
until tender. Combine with all ingredients and simmer 10 - 15 mins.
Using any mild fish, fileted or whole, place fish in wire basket that
will hold fish firmly in place or put a wire mesh on your grill.
Brush fish with seafood sauce occasionally until fish is flaky.
This sauce is also excellent on shrimp.
Oh, and if you're not happy with the freshness of your fish, soak it
in milk for a few hours. It takes the "fishy" smell out of the fish.

Banquet Baked Fish

1 whole fish or lg section
1/4 teaspoon sage
1/2 cup water
1 onion, diced
3 cup sm bread cubes
1/2 teaspoon salt
1/4 lb mild cheese, grated
3 tablespoon butter
1 teaspoon dried leaf savory
1 sprinkle of pepper
33 tablespoon flour seasoned with 1/2 tsp savory; 1/4 tsp sage 1/4 ts
1 sprinkle of pepper
Saute onion in butter. Add to bread cubes with seasoning, water, and
1/2 of the cheese. if too dry, add more water. Pack stuffing firmly
inside and in front of fish. Dredge all over with seasoned flour.
Bake with 3/4 cup of hot water in bottom of pan until browned and
tender, about 50 minutes at 350f, basting frequently.
While fish bakes cream 4 tbsp butter with 1/4 cup flour, add juice of
1 lemon or 3 tbsp juice (bottled), 3 tbsp sugar, and 1 1/2 c water.
Cook over low heat, stirring until thickened. Add to gravy in pan
with remaining cheese. Baste fish again with thickened gravy.

Barbecue Crab Sandwich

1 cup crab
1/2 cup tomato sauce
1/4 cup green stuffed olives; sliced
8 oz cheddar; md, in small cubes
8 english muffins
Mix all the ingredients except the muffins together. Refrigerate for at
least 1 hour to blend the flavors. Spread on English Muffin halves and
broil until hot and cheese is melted. Serve hot.

Banana Fish

1/4 cup flour
2 teaspoon curry powder
1/4 teaspoon soy sauce
4 bananas, peeled & halved
1 lengthwise
1 lb fish fillets
1 tablespoon oil
3 stalks celery, sliced
4 tablespoon butter
2 tablespoon lemon juice
Mix together flour, curry powder, and soy sauce; coat bananas and fish
withthis; set aside. Heat oil in skillet. Stir-fry celery until crisp;
set aside. Add butter to oil; saute bananas until golden, about 1 minute
on each side. Sprinkle bananas with half of lemon juice; remove to
serving dish. Saute fish in oil/butter mix until fish comes easily away
on a fork,about 3 minutes on each side. Sprinkle with remaining lemon
juice. Place on serving dish with bananas. Spoon celery over fish.

Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike

1 teaspoon salt
1 carrot, thinly sliced
1 white pepper
1 rib celery, thinly sliced
6 lb fish, dressed
3/4 teaspoon dried marjoram
1 stuffing recipe
1 bay leaf
1 1/2 cup white wine
1 lemon, sliced very thin
4 tablespoon butter, melted
2 shallots, thinly sliced

----CELERY STUFFING----
3/4 cup (4 ribs)
1/2 cup bread crumbs
1 chopped celery
1 salt and fresh black pepper
1/2 chopped onions
1/4 teaspoon savory
4 tablespoon butter
1/4 cup chopped celery tops

----FENNEL / TARRAGON STUFFING----
2 tablespoon chopped parsley
1/2 teaspoon fennel seed
2 tablespoon chopped fresh tarragon
1 salt and fresh pepper
6 tablespoon butter, melted
1 1/2 cup roughly torn fresh
1 bread crumbs

Marjoram goes well with fish, and here's a recipe that uses it both in and
on the fish. Neither lake trout nor salmon need be scaled, but do scale
the pike. A whole baked fish on a garnished platter always looks good to
guests. Salt and pepper the fish inside and out, then stuff it and sew up
or skewer the opening.

Place in a buttered pan and lay lemon slices along its length. Stick a
toothpick in each slice.

Add the vegetables, marjoram, bay leaf, and white wine and bake,
uncovered, for about 35 minutes in a 400 degree oven, basting first with
the melted butter and then with the liquid in the pan. CELERY STUFFING
Saute the chopped celery and onions in butter in a small skillet for 15
minutes, until tender but still with a little bite.

Add the chopped celery tops and the bread crumbs. Season to taste with
salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING
Mix all ingredients together and stuff fish.

Bacon And Smoked Oysters

2 can smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon strips
40 round wooden toothpicks
3 tablespoon garlic, minced
1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick through to
hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.
Serves 15

Avocado With Smoked Fish

1/2 lb smoked fish
4 eggs -- hard boiled
1/4 cup milk
1/4 cup lime juice
1/4 teaspoon sugar
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoon olive oil
2 large avocados -- ripe
1 large red bell pepper -- or 12
1 pimientos -can

Remove the skin and bones from fish and flake the flesh with a fork.
In a deep bowl, mash the egg yolks with the milk until they form a
smooth paste. Add sugar, salt, and 1 tablespoon of the lime juice.
Then beat in the vegetable oil, a teaspoon or so at a time. Add the
olive oil in the same gradual manner. chop egg whites finely and add
them to the bowl, along with the fish. Combine thoroughly but gently.
Just before serving, cut the avocados in half, remove pits, and fill
cavities with the fish mixture. Garnish with pepper or pimento, and
pass around the remaining lime juice to sprinkle on individual
servings.