Large Fish Platter

24 Dec, 2007 in art pottery by admin

Large Fish Platter

Summer Grilling Made Easy

Summer is the season our thoughts go to cooking outdoors - grilling.

We are all familiar with cooking meat on the grill - juicy steaks, hamburgers and tangy ribs. But how about some lighter fare?

Here are three lighter recipes for summer grilling - a salmon with citrus flavored sauce, grilled vegetables and a light grilled halibut (or any solid white fish) with a herb and lemon flavored crust.

So any time you are in the mood for something a bit different and a little on the lighter side, try these out.

Grilled Citrus Salmon

1/4 cup honey garlic barbecue sauce
2 tablespoons lemon juice
2 teaspoons chopped chives
2 teaspoons melted butter
2 teaspoons honey
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
pepper to taste
hot pepper flakes (optional)
2 pounds salmon fillet, one large fillet or individual portions (works best with one large fillet)

Preheat the grill to medium high and grease well. Pierce a piece of nonstick foil several times and place on a baking sheet. Stir the barbecue sauce with the other ingredients (except the salmon). Put the salmon on the foil, skin side down.

Brush half the sauce mixture over the salmon. Slide the foil on to the grate. Cook, covered, without turning for 15 to 17 minutes or until salmon is cooked but still slightly cook in the center. Brush with the remaining sauce mixture during the last 5 minutes of cooking.

To serve, slice salmon into portions and use a thick metal spatula to remove from the portions from the foil. Leave the skin behind. Garnish with added chives if desired.

Makes 6 servings.

Cedar Plank Version:
Soak an untreated cedar plank in clean water for 2 hours. Place the plank on the grill and preheat for 5 or 10 minutes or until wood begins smoking. Place the salmon on the cedar and proceed as directed above. Use skinless salmon for best results.

Grilled Vegetable Platter

1/2 cup garlic and herb flavor barbecue sauce (or your favorite marinade)
3 tablespoons melted unsalted butter or olive oil
1 tablespoon fresh parsley, chopped (or 1 teaspoon of dry)
1 tablespoon fresh thyme, chopped (or 1 teaspoon of dry)
3/4 pound each of small red and white potatoes
4 cobs corn, cut in half or thirds if larger
1 pound assorted summer squash such as green or yellow zucchini or patty pan squash

Whisk the marinade or barbecue sauce with the butter, parsley and thyme until well combined. Reserve.

Bring a large pot of salted water to a boil. Working in batches, blanch the potatoes for about 10 minutes. Blanch the corn for 2 minutes. As the vegetables are finished, use a slotted spoon to transfer them to a large bowl of water to chill. Drain well and pat dry. Toss all the vegetables with the marinade mixture until evenly coated.

Preheat the grill to medium high. Grill the potatoes corn and squash, turning as needed and basting with any remaining marinade. As vegetables become tender, remove from the grill to a warm platter or bowl. Tent the cooked vegetable platter with foil until all vegetables are cooked.

Makes 6 servings.

Grilled Halibut with Lemon-Herb Crust

3/4 cup fresh bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon finely grated lemon zest
salt and pepper to taste
1 tablespoon butter or margarine
2 tablespoons mayonnaise
1 tablespoon fresh tarragon, chopped
1 pound halibut fillets, about 1/2" thick, skin left on
2 tablespoons fresh lemon juice

In a small bowl, combine bread crumbs, Parmesan cheese, lemon zest, salt and pepper. Add butter and toss with a fork to form a crumbly mixture. In another bowl, combine mayonnaise and tarragon.

Arrange the fish, skin side down, on a platter. Spread each fillet with the mayonnaise mixture. Press crumbs mixture onto each fillet.

Preheat barbecue on high for 10 minutes. Reduce the heat to medium-high. Arrange fillets on barbecue skin side down. Lower lid and cook until fish flakes easily with a fork and topping is browned, about 10-12 minutes. Drizzle lemon juice over each fillet and serve immediately.

Makes 4 servings.

About the Author

Karen Ciancio is a cook and a fan of all things cooking related. Her website www.CookingNook.com contains recipes for all occasions, cooking tips, cooking measurement conversions and lots of kitchen ideas. Look for more great fish and vegetable recipes here.

need a 3 course dinner recipe for tomorrows special dinner?

ive got the starter, im doing to a platter to share.

I need a lovely recipe for the main course and it cant involve fish. Either chicken, mince, beef, pork, not into large salads, has to be very tasty and filling.

Also need a dessert, cant inlude nuts.

Smear pork chops with brown spicy mustard then flour them, brown in frying pan in oil. When done, put in a baking dish and pour a can of Cream of Mushroom Soup over the top, cover and bake in the oven for at least 30 minutes - serve with rice or potatoes.

Chicken Italianio

3 lbs chicken breasts, cut up
3-6 tbsp salad oil
12 garlic cloves
1/2 cup dry white wine
2 tsp salt
1/2 tsp pepper
1/2 tsp dried rosemary leaves
1 medium-sized onion, sliced
4 medium-sized tomatores, cute into wedges
1 8 oz pkg spaghetti

In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken and garlic until golden brown on all sides, about 20-25 minutes. When done, add wine, salt, pepper, rosemary, onion and half the tomato wedges; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until chicken is fork-tender. Skim fat from liquid in skillet (if there is any). Add remaining tomatores; heat through. While this is simmering, prepare spaghetti as label direct.

To serve, drain spaghetti; place on large platter. Spoon chicken mixture on top of spaghetti.

Asparagus Au Gratin.

2 tbsp butter
1/4 cups fresh bread crumbs
1/4 tsp sage, crushed
2 tbsp sliced green onion
1 can (10 1/2 oz) Asparagus, drained
1/4 cup of shredded Swiss Cheese

In 8x8 inch ovenproof dish, melt butter. Stir in crumbs and sage, mix well. Bake at 400 degress for 6 minutes. Remove from oven. Stir in onion, remove from dish. Arrange asparagus in buttered 1-quart baking dish. Sprinkle cheese over asparagus. Top with crumb mixture. Bake for 400 degrees for 10 minutes or until cheese melts.

Isabellas (Oatmeal Cookies)

1 cup butter
1/2 cup sugar
1 tsp vanilla
1 1/4 cups flour
1 1/2 cups oats
Dash salt, optional
Powdered Sugar

Cream butter and sugar until light. Mix in vanilla, then flour, oats and salt. Chill thoroughly. Shape into small balls and place 2 inces apart on an ungreased baking sheet. Flatten with a fork, crisscrossing. Bake at 350 degrees for 12-18 minutes (depending on your oven). Sprinkle with Powdered Sugar

Jello-O Cheese Cake

1 8 oz pk of Lime Jell-O
3/4 cup sugar
1/2 pt whipping cream
1 8 oz pkg Philadelphia Cream Cheese
2 Graham Cracker Crusts

Make Jell-O per directions on pkg and chill while preparing the rest of ingredients. Do NOT allow the Jell-O to set. Cream together cream cheese and sugar, add whipping cream. Add chilled Jell-O, whip together until smooth and pour into graham cracker crust. Chill until set.

Harbor Fish Platters