Tag: Fish

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Aston’s Brodet.

Aston Prideaux is another BBQ Kids making his mark in the BBQ world.  Aston is only 14 and he’s already a brand ambassador for a few companies

This is a Croatian fish stew called brodet. It has cod, monk fish, loc, muscles and prawns in and is a really tasty dish

You can see more from Aston on his  instagram account smokin_maple_meats

Aston’s Brodet.

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield4 Servings

Ingredients

  • Olive oil
  • 2 diced onions
  • 4 minced cloves of garlic
  • 100ml white wine
  • 2 bay leaves
  • 3 diced fresh tomatoes
  • 1 carton of passata
  • Splash of cider vinegar
  • 1kg Mixture of fish I used monkfish, cod and loc
  • 500g Mussels and prawns
  • Lemon
  • Chopped fresh parsley

Method

1

Heat oil and fry onions then add garlic, bay leaves and white wine simmer for 5 minutes

2

Add fresh tomatoes, passata, cider vinegar, place in the mixture of fish and cover with water simmer for 20 minutes

3

Add the mussels and prawns cook for 5 minutes, season and finish with squeeze of fresh lemon and chopped parsley.

4

Serve with a chunk of fresh bread.

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BBQ Hake with Langoustines

BBQ’d Hake, lightly smoked Kilkeel Langoustines, charred new comber baby potatoes, and grilled asparagus spears, blow torched chorizo & herb butter.

Dean Coppard is a well known chef in Northern Ireland, He is currently head chef at the Sweet Afton Bar and Kitchen. He grew up in Queensland Australia.

As he lived so close to the beach his father went fishing and brought home some amazing fresh fish which they barbecued. He moved to Northern Ireland in 2005 became head chef of the well known Yellow Door and then opened Uluru Bistro, an Australian restaurant in Armagh, it was recognised in the Michelin guide with 2 knife and forks.

He is an avid supporter of local suppliers and believes that Northern Ireland suppliers are going from strength to strength. He still lives in Armagh with his wife and 2 children who love eating out.

Although this recipe is cooked on a Mini Kamado, its easily adapted to other BBQ’s as its just Direct and Indirect grilling.

BBQ Hake with Langoustines

  • Prep Time30 min
  • Cook Time15 min
  • Total Time45 min
  • Yield2 Servings
  • Cuisine
  • Cooking Method
    • Direct / Indirect

Ingredients

  • 2 x 240g of fresh hake, skin on, scaled, pin boned.
  • 6 whole langoustines, split in half length ways.
  • 300g of new baby potatoes.
  • 6 tips of asparagus
  • 200g of butter
  • 100g of chorizo
  • 4 sprigs of fresh coriander
  • 50ml of Broighter Gold Hickory Rapeseed Oil

Method

1

Using a direct and indirect set up, light the bbq

2

Once the temperature is sitting between 180-200°C oil the grill barred grill rack and place the hake fillets skin side up over the direct heat area

3

Close the lid with the vent set to fully open and bake for 6 mins.

4

Open the lid and using a pallet knife or fish slice gently loosen the fish off the grill rack and set over the in-direct heat area.

5

Preboil the new potatoes until just cooked or still firm, remove from pan and slice into 1-2cm thick discs, coat these and the asparagus spears in a good quality rapeseed oil, I used the Broighter Gold Hickory Smoked infused oil giving the veg a rich flavor that gives depth once heated.

6

Add to the grill and place the halved langoustine on top. Cook for a further 4mins.

For The Butter

7

Soften the butter and add to a food processor blitz with the chopped chorizo and fresh coriander, roll in grease proof paper to form into a log shape and rest in the fridge

To Plate

8

Place the cooked potatoes on the plate first, rest the hake on top add the asparagus then finish with the grilled langoustine and slice the butter on the langoustines and blow torch the butter until it melts covering the langoustine and the hake.

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Grilled Sea Bass

Grilled Whole Sea Bass Chreime with ginger and coriander relish
Chreime is a Tunisian fish stew but in this recipe bbq-ing the fish adds a depth of smoke flavour

Grilled Sea Bass

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield2 Servings

Ingredients

  • 6 garlic cloves peeled and roughly chopped
  • 1tbsp salt
  • 1 1/2tsp caraway seeds toasted in a dry pan and ground in a spice blender
  • 1 tsp cumin seeds toasted in a dry pan and ground in a spice blender
  • 100ml olive oil
  • 2tbs smoked paprika
  • 1/2 tsp cayenne pepper
  • 50g tomato paste
  • 1tbsp red wine vinegar
  • 1tsp sugar
  • 1 sea bass approximately 700gms scaled and gutted.
  • Juice of 1 lime

Method

For the Ginger and Coriander Relish

1

Combine all the ingredients in a bow, season to taste with salt and pepper and set aside

For the Chreime

2

Crush the garlic with the salt, caraway and cumin and garlic in a pestle and mortar, add a table spoon of olive oil, the paprika and cayenne pepper and stir to combine

3

Heat the rest of the oil in pan over medium heat, add the garlic and spice mix and fry stirring frequently to avoid burning.

4

Bring to a gentle simmer then add the vinegar and sugar. Taste and adjust seasoning if needed. Keep warm.

5

Score the sea bass on each side and drizzle with oil, season with salt and pepper

6

Set the bbq up for direct grilling, once ready grill your sea bass for 3-4 mins a side, it should be opaque and slightly firm when ready.

7

Put sea bass into sauce and bring to a gentle simmer spooning some sauce over to finish the cooking.

8

Serve with the relish spooned over and straight from the pan.

9

Some toasty crusty bread and a green salad make great sides

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Spanish Paella

Spanish Paella

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield4 Servings

Ingredients

  • 1 sachet Schwartz Paella Recipe Mix
  • 2 chicken breasts, diced into cubes
  • 1 red onion, diced
  • 100g (4oz) chorizo, diced
  • 325g (11oz) paella or risotto rice
  • 1 litre (1¾ pints) water
  • 1 red pepper, diced
  • 200g (7oz) raw prawns, defrosted if frozen or seafood selection (Sainsbury’s)
  • 100g (4oz) frozen peas
  • 1 lemon, cut into quarters

Equipment

  • Chimney Starter (Optional)
  • Paella Pan

Method

1

Using a chimney starter, place half chimney of charcoal or briquettes and light the starter.

2

Tip the fuel into the center of the bbq or into coal baskets, arrange centrally.

3

Add a splash of vegetable oil in the pan and fry diced chicken breasts, onion and chorizo for 6-7 minutes, or until lightly browned. Add rice and cook for a further minute, stirring.

4

Mix sachet contents with water, stir into pan with red pepper and bring to the boil. Reduce heat and simmer stirring occasionally for 20 minutes, or until water is mostly absorbed and rice is cooked.

5

Add prawns and peas, cook for a further 3-4 minutes, or until prawns are cooked through. Ensure chicken is cooked through before serving.

6

Serve immediately and serve with the lemon quarters.

Recipe from @BBQStuUK

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Baja Fish Tacos

Baja Fish Tacos

  • Prep Time1 hr
  • Cook Time20 min
  • Total Time1 hr 20 min
  • Yield4 Servings

Ingredients

For the batter

  • 200g rice flour
  • 100g plain flour
  • 1 egg, beaten
  • 1tsp baking powder
  • 1 teaspoon fine salt
  • 1 tsp chilli powder
  • ½ tsp dried oregano
  • 200ml sparkling water or light beer

For the fish

  • 500ml rapeseed oil, for frying
  • 1 large Pollack fillet, skinned and pin boned, cut into 8 evenly sized rectangular pieces
  • 100g rice flour

For the Lime aioli

  • 1 small cloves garlic, peeled
  • sea salt and freshly ground black pepper
  • 1 lge free-range egg yolks
  • ½ tsp English or Dijon mustard
  • 1 tbsp lime juice
  • 125ml sunflower or rapeseed oil

For the pico de gallo

  • 300g ripe vine tomatoes
  • 2 med. red onions diced
  • ½ bunch of coriander
  • 1tsp sea salt
  • 1tsp freshly ground black pepper
  • 1tsp sugar
  • juice of 2-3 limes
  • 1 tsp rape seed oil

Method

1

Make the pico de gallo and lime aioli in advance.

2

For the Pico de Gallo
– Quarter the tomatoes. Remove the cores and dice in to 5mm
– Add the diced red onions, coriander and jalapeno. Add salt and pepper to taste
– Once you’re happy with the flavour, mix in the sugar. Add lime juice to taste and the oil. The mixture should be salty, sweet, zingy and slightly spicy

3

For the Lime Aioli
– Crush the garlic mix in the salt and then thoroughly combine with the egg yolk. Mustard, lime juice and pepper. In a slow steady stream, whisk the oil in to the egg mix, a few drops at a time to start, then in small dashes, whisking in each addition to properly emulsify before adding more. By the time you have added all the oil, you should have a thick glossy, wobbly aioli.
– add more salt, pepper, mustard or lime juice to taste.

4

Make the batter by mixing the flours, egg, baking powder, salt, chilli powder and oregano.
– Slowly add the sparkling water or beer and whisk until you have a batter-like consistency – ignore any lumps.

5

Heat oil in a suitable pan on the bbq for shallow frying.

6

Dip one piece of fish at a time in to the rice flour. Using tongs, dip the fish in to the batterand place the fish in the hot oil. Keep well away from your body.
– cook in batches of four for approx. 4 minutes. Repeat with the other pieces.

7

Assemble your tacos by warming the tortillas, place a dollop of aioli on them, followed by the fish, cabbage, pico de gallo, a couple of slices of jalapeno and some corriander. Add a squeeze of lime juice.

Recipe from Breddos Tacos copyright Nud Dudhia & Chris Whitney 2016. Cooked by Tim Donald from the BBQ Team Silverback Grillers

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Lennox Hastie – Red Mullet Esabeche

Lennox Hastie – Red Mullet Esabeche

  • Prep Time30 min
  • Cook Time10 min
  • Total Time40 min
  • Yield4 Servings

Ingredients

  • 8 red mullet
  • zest and juice of 8 oranges
  • zest and juice of 2 limes
  • 1 lemongrass stem, bruised and chopped finely
  • ½ teaspoon fennel seeds
  • 1 bunch baby carrots, peeled and finely sliced
  • 3 baby fennel bulbs, outer layers peeled and finely sliced
  • sea salt
  • 4 spring onions (scallions), finely chopped
  • 100 ml (3½ fl oz) olive oil, plus extra to drizzle
  • ½ bunch fennel fronds, picked
  • 1 head fennel flowers

Method

1

The grill should be hot around 250°C/480°F+

2

Scale and gut the fish, and remove the gills. Rinse quickly and dry well.

3

Butterfly the fish. Use a sharp knife to make an incision along the skin on the back of the fish to one side of the dorsal fin. Following this line, run the knife horizontally from the head to the tail, going halfway to the backbone. Move the knife through to the underside of the fish, then run the knife along the whole fillet. Turn the fish over and repeat on the other side.

4

With a pair of scissors, carefully cut the backbone free behind the head and in front of the tail. This will enable you to easily remove the backbone while retaining the head and tail, which hold the fish together during grilling.

5

Trim the belly. Locate the bones running along the middle of the top half of the fillet and carefully remove them using tweezers.

6

Prepare the escabeche vegetables. In a small saucepan, combine the zest and juice of the oranges and limes, the lemongrass and the fennel seeds. Bring to the boil and simmer until reduced to approximately 200 ml (7 fl oz) of liquid. Pass through a fine-mesh sieve and, while warm, pour over the sliced carrots and fennel. Leave for 40 minutes to macerate.

7

Season the flesh of the fish with sea salt, and grill in an enclosed grill rack over intense embers for 2 minutes, skin side down, until beautifully caramelised.

8

Meanwhile, drain the carrot and fennel (reserving the liquid) and grill for 2 minutes with the spring onions until lightly charred. Season, drizzle with olive oil and garnish with half of the fresh fennel fronds.

9

Transfer the fish to a clean tray, add the reserved escabeche liquid and allow to rest for 1 minute, during which time the acidity will finish cooking the fish.

10

Gently heat the olive oil in a small saucepan and pour it over the red mullet. Strain all the liquid back into the saucepan, whisking continuously and allowing a light emulsion to form.

11

Place the pickled and grilled vegetables on a plate, top with the fish and pour the emulsion over. Finish with the remaining fresh fennel fronds and the flowers. Serve immediately.

Incorrectly classed in the UK as mullet, red mullet is actually a member of the goatfish family and a favoured part of the Mediterranean diet. I worked with red mullet for years in Europe and it was only when I came to Australia, where they are often sold under the Greek nomenclature barbounia, that I realised the fish was not a true mullet. They were so valued in ancient Rome that they sold for their weight in silver. Though small, red mullet has a sweet and delicately flavoured flesh, and fine oil running under the skin that crisps up beautifully on the grill. In this recipe, the escabeche refers to the pickled vegetables; the acidity completes the cooking of the mullet as it comes off the grill. The vibrant combination provides a taste of sunshine no matter what the weather.

Recipe kindly supplied by Lennox Hastie from Finding Fire: Cooking at its most elemental (Hardie and Grant £30)

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Spicy Thai Prawns with Mango Salad

Spicy Thai Prawns with Mango Salad

  • Prep Time15 min
  • Cook Time3 min
  • Total Time18 min
  • Yield4 Servings
  • Course
    • Appetizer
  • Cooking Method

Ingredients

For the Prawns

  • 24 raw king prawns
  • 2 Cloves of garlic crushed
  • 2cm of fresh ginger, peeled and finely chopped/crushed
  • 1 fresh red chilli , deseeded and finely chopped
  • 1 tbls of Thai fish sauce
  • 1 tbls of Soya sauce
  • 1 tbls of ground nut oil (or olive oil)
  • chopped coriander to serve
  • 1 lime cut into 4 wedges.
  • 6 mini skewers (15cm)

For the Mango Salad

  • 1 chopped up fresh mango
  • 1 chopped up red onion
  • Half red chilli (optional)
  • 1 Tomato chopped
  • 1 Tbls of fresh chopped coriander
  • 1 Tbls Olive oil (optional)

Method

1

Firstly if using wooden skewers the soak in water for at least 30 minutes so they don’t burn on the bbq.

2

Mix the garlic, ginger, chilli, fish sauce, soy sauce & oil to make the marinade

3

Put the prawns onto the skewers, I use mini 15cm skewers that hold 3 prawns to each skewer, you could use large skewers if you prefer.

4

Marinate the prawns for 30 minutes

5

Make sure your bbq is really hot, then add the prawn skewers to the bqq, directly over the heat.

6

After 1 minute turn over the prawn skewers and continue to cook for about 1 more minute until the prawns have completey changed from grey colour to pink.

7

Serve with fresh chopped coriander and lime wedges.

8

I also added a mango salad, simply chop up a fresh mango, red onion, red chilli, tomato, some coriander and serve.

Recipe from @FourSeasonsBBQ

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Dan Toombs (The Curry Guy Author) BBQ Tandoori Whole Fish

Tandoori Whole Fish

Dan Toombs (The Curry Guy Author) BBQ Tandoori Whole Fish

  • Prep Time45 min
  • Cook Time15 min
  • Total Time1 hr
  • Yield4 Servings

Ingredients

For the BBQ Tandoori Whole Fish

  • 2 whole bream or sea bass, cleaned
  • 1 tbsp garlic and ginger paste
  • 4 tbsp white wine vinegar
  • 1 tsp rapeseed oil
  • 1 tsp chilli powder
  • 2 tbsp tandoori masala (see separate
  • recipe sheet)
  • 1 tsp garam masala (see separate
  • recipe sheet)
  • 1½ tbsp plain yoghurt
  • 1 lemon, quartered
  • Salt

Method

Preparing the BBQ Tandoori Whole Fish

1

Make shallow slits on each side of the fish.

2

Put the garlic and ginger paste, vinegar, oil, chilli powder, tandoori masala, garam masala and yoghurt in a bowl and whisk into a marinade. Season with salt to taste then rub the marinade all over the fish, inside and out, and leave to marinate for about 30 minutes.

3

Meanwhile, prepare your barbecue for direct grilling.

4

Remove the fish from the marinade and place in a metal grill fish basket, or thread a couple of skewers through to hold it in place. Cook, turning regularly, until the skin is nicely charred and the fish is cooked through.

5

Serve with a squeeze of lemon.

Recipe kindly supplied from The Curry Guy by Dan Toombs, published by Quadrille Publishing.

Photography © Kris Kirkham

Purchase the book from Amazon: http://amzn.eu/dWSu1Oc

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