Bobby Flay's Grill It! - Bobby Flay [81]
1 tablespoon anchovy paste
2 garlic cloves, finely chopped
2 tablespoons mayonnaise
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons honey
Pinch of cayenne pepper
½ cup extra-virgin olive oil
2 tablespoons capers, drained
3 tablespoons chopped fresh basil leaves
1 French baguette
Heat your grill to high.
Brush the tuna steaks on both sides with the 2 tablespoons olive oil and season with salt and pepper. Grill for 3 to 4 minutes on both sides until just cooked through. Let rest for 5 minutes and then flake with a fork. Place in a bowl with the red onion and tomatoes. Keep the grill on.
Whisk together the anchovy paste, garlic, mayonnaise, lemon zest, lemon juice, honey, cayenne, and the ½ cup extra-virgin olive oil in a small bowl and season with salt. Pour the mixture over the tuna, add the capers and basil, and gently mix to combine.
Place the baguette on the grill, close the cover, and let the bread heat through, 3 to 4 minutes. Remove from the grill and slice through lengthwise. Remove some of the inside of the bread. Spread the tuna mixture evenly over the bottom half of the bread, place the top on, and press down firmly on the sandwich. Wrap the sandwich in foil and place a heavy pan on top. Let sit for at least 30 minutes in the refrigerator and up to 1 day before serving. Cut into 4 pieces before serving.
white fish
Jerk-Rubbed Red Snapper with Green Onion and Cilantro
Grilled Halibut with Grilled Pineapple-Jicama Salsa
Grilled Fish Tacos with Chipotle Crema and Salsa Fresca
Grilled Sea Bass with Salsa Verde
Herb-Marinated Grilled Sea Bass with Piquillo Pesto
Honey-Citrus Glazed Cod with Grapefruit-Orange Relish
Grilled Cod with White Bean Relish and Tomato Vinaigrette
Grilled Tilapia with Lemon Butter and Capers
For the purposes of this book, I found it much easier and more user-friendly to create one category entitled “White Fish” than to do separate chapters for red snapper, halibut, striped bass, sea bass, cod, and tilapia. While cooking times may differ slightly and there are subtle differences in taste and texture, all these fish are similar enough to be interchangeable in these recipes. So grab the best flaky white fish that you can find and pick a recipe.
White fish have lean, flaky, and—you’ve got it—white flesh. As opposed to meatier, darker-fleshed fish such as tuna and salmon, white fish store their fat in their livers, not their muscles, so their sweet and delicate meat is very low in fat.
Due to their lean and light nature, white fish cook quite quickly and can become dry if overcooked. Many people are afraid of grilling fish because they have had bad experiences with fish sticking to the grates of the grill. The best way to avoid this is pretty simple: don’t play with your food! Do not move your fish on the grill until it is cooked enough to release on its own.
When purchasing white fish, look for sweet-smelling, firm flesh. It should smell slightly of the sea, not “fishy.” If you are buying the whole fish, as you might be with a red snapper or bass, check out the eyes. They should be clear and not at all cloudy. Most of the preparations in this chapter can be made with any white fish. It’s always a good idea to design your meal around whichever fish looks the freshest at your fish counter on shopping day; everything else is adaptable.
Jerk-Rubbed Red Snapper with Green Onion and Cilantro
You may be most familiar with jerk-rubbed chicken, but the Caribbean spice mixture, at once spicy, sweet, and savory, works beautifully on red snapper fillets. This is a wet rub; the spices are pulsed to a paste with lime juice and canola oil. This really helps the flavor seep into and adhere to the fish. The finishing touch of minced green onions and cilantro is more than a lovely garnish: the verdant qualities of the two come to life when they hit the warm fish and provide a great spark of freshness to the dish.
Serves 4
1 medium red onion, coarsely chopped
6 green onions, white and green parts, coarsely chopped
2 serrano chiles, coarsely