Grilling is always fun, but most people who grill food don’t know that they are consuming a healthy version of the food, especially when it comes to meat. Meat that is grilled on a barbecue is so much healthier. By meat, I mean any meat: chicken, beef, pork, lamb, seafood and many others.
Grilling your food is ideal for people following a fitness regimen because grilled food requires less oil, less salt and less of everything unhealthy. Today, we will be sharing two mouth watering grilled fish recipes.
Grilled Halibut Salad with Beet-Carrot Slaw Recipe
1 ¼ lbs., halibut, skinned
1 large carrot, shredded
1 large beet, shredded
¼ cup lemon juice
6 sprigs tarragon
2 tbsps., finely chopped tarragon
2 heads torn butter-head lettuce
1 tsp., whole grain mustard
¼ tsp., freshly ground pepper
5 tsps., extra virgin olive oil
¾ tsp., salt, divided
Servings: 4 Persons
Cooking Time: 30 minutes
Preheat grill on medium heat.
Tear a piece of foil that could accommodate the fish properly. Coat the foil with cooking spray. If you are unable to find halibut, then you can use swordfish as well.
Place lemon slices on the oil followed by fish on top of those lemon slices.
Sprinkle ¼ tsp salt.
Add tarragon sprigs.
It’s time to grill the fish. Make sure you don’t turn the foil until you see flakes. It will take 15-20 minutes depending on the thickness of the fish.
Make the dressing: take a bowl and add some olive oil, lemon juice, mustard, chopped tarragon, pepper and remaining salt. Mix all the ingredients well.
In another bowl, toss lettuce along with ¼ cup of the dressing you just made. Divide it into 4 equal parts followed by adding carrot and beet into the bowl. Now, toss with 2 tbsps., of the dressing and then, divide the fish (take out tarragon sprigs and lemon slices) and beet-carrot slaw among the plates.
Finally, drizzle with the remaining dressing.
That was all about the first recipe. I hope you like it Let’s move onto the next recipe, a delicious tuna fish with olive relish!
Grilled Tuna with Olive Relish Recipe
Grilled tuna itself is delicious, but when it is combined with olives and parsley, the flavor becomes a whole lot pungent. You can serve this dish with steamed potatoes and grilled vegetables.
1 ¾ lbs., trimmed tuna steak, cut into six portions.
¼ + ½ cup celery, finely chopped.
½ tsp dried oregano.
1 tsp freshly ground pepper.
1/3 cup black olives, chopped.
1 clove minced garlic.
1 tbsp., lemon juice.
1/8 + ¼ tsp salt.
1 tbsp., + 1 tsp extra-virgin olive oil.
Lemon wedges (for garnish)
Servings: 6 Persons
Cooking Time: 25 minutes
First, prepare the olive relish. For that, you will have to take a small bowl and add olives, oregano, parsley, lemon juice, garlic, celery, salt, pepper, and oil. Mix all the ingredients well.
Now, preheat grill to medium-high heat.
Take all six tuna steaks and rub each piece with oil followed by seasoning all the pieces with salt and pepper.
Put the tuna steak on the grill and let it cook until both sides are seared. It will take 4 minutes for each side to cook.
Place tuna steaks on a plate and serve with olive relish. For decoration, add lemon wedges.
Note: An important thing to keep in mind while preparing olive relish is that it will save for an hour, so only prepare the olive relish if you can finish with the grilling part within an hour.
Author Bio: Monica Henin, the author of this post is a passionate cook and a reputed food blogger. She likes cooking on her Traeger renegade grill, as it allows her to cook different types of meat and vegetables with great precision and by keeping all the flavors intact. Check out more about her work on her website, i.e., Addonkitchen.com.
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