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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (246g) Recipe makes 4 servings |
||
| Calories 317 | ||
| Calories from Fat 132 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.7g | 22% | |
| Saturated Fat 7.9g | 39% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 183mg | 61% | |
| Sodium 538mg | 22% | |
| Potassium 619mg | 17% | |
| Total Carbohydrate 2.1g | 0% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.5g | ||
| Protein 42.4g | 84% | |
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Barbecued Spiced Fish
By: TeresaS
May 15, 2008
This is out of "The Backyard Barbecue Cookbook". I have it marked as being excellent! Please note: "NOT FOR SENSITIVE TONGUES" Hope you enjoy!
SERVES 4
Ingredients
- 4 (8 ounce) white fish fillets, firm
- 1/4 cup butter, melted
combine ingredients below to make the dry marinade
- 1/2 teaspoon salt
- 2 teaspoons ground sweet paprika
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions
1
Dry fish fillets with paper towels and brush with melted butter, set aside.2
To make the dry marinade: Combine all the dry spices and sprinkle over the buttered fish fillets.3
Cook the fillet on a lightly greased grill for 8-10 minutes, tuning once during cooking time.4
Note: You may find it easier to make a double quantity of this dry marinade and store the remaining mixture for later use. Sore in a covered airtight jar in the freezer for best results. It adds flavor to seafood, poultry and beef.
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Featured Reviews for This Recipe
From: mikekey
On Jul 27, 2008
Very nice flavors. I used tilapia filets and cooked on Foreman grill. The dry rub would be good on chicken, also, I think!
From: Andi of Longmeadow Farm
On Jul 11, 2008
I fixed this sitting atop of some nice fresh tuna steaks. This was absolutely the "Bee's Knee's" and we loved it. Tuna steaks are meant to have some good ol' spice-a-rama seasoning rubbed in, and this did the job perfectly. As noted: I rubbed *X-tra* spice into mine, since I have not a taste bud or stomach left as I love spicy food. This mixture would be great for anything, fish, poultry, and steak. Even hamburger. Oh yum-0 .....will make this again and very soon too! Thanks, Teresa!
From: ellie_
On Jun 28, 2008
This was a bit too spicy for us - but still was good and easy! Next time I'll cut down on the pepper though. Thanks for sharing!
From: Aaliyah&Aaron's mum
On Jun 4, 2008
And this IS EXCELLENT! DH had gone fishing and was hoping to catch some cod but he came back with a few brown trout instead. And since they weren't large, I kept them whole but with the head chopped off. Looking at the spice mix ingredients I knew we were going to love it so I doubled the amount and I so glad I did! I can't wait to try it on prawns and chicken! Thank you, TeresaS, for sharing this wonderful recipe, definitely a keeper!
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