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recipe-help Spicy fish marinade or rub recipe?

LGHT

LGHT

Does anyone have a good recipe for a spicy fish rub or marinade. I go fishing often and would love to try out a new spicy rub or marinade for my fresh fish. I had halibut and White Sea Bass this Sunday and I usually add some dry cayenne peeper and habanero sauce, but I'm looking for something new to try.
 
Favourite mix amongst the family and friends...

Cajun Blackened fish or chicken-
Paprika sweet Hungarian, Paprika hot, rock slat, basil, dry garlic, dry onion,
pepper corn crushed, fennel, parsley, thyme, habanero powder (or any to taste).

Coat chicken or fish in dry marinade- let it sit for MIN 2hrs, pan fry with BUTTER.
Burnt butter will contribute to the blacken effect.

ENJOY

CM
 
Spicy Halibut Steaks
----------

Oil for grilling
1/4 tsp cumin seeds (coarsely crushed)
1/2 cup margarine or butter (melted)
1 tsp. salt
2 tsp. fresh lemon juice
1 tsp. prepared spicy mustard
1 tsp. chili powder (I used hot)
3 lbs. halibut or other lean fish steaks, each 3/4" thick
----------

1. Grease grill lightly
2. Mix all ingredients except for fish. Brush fish with marinade
3. Grill the fish for 6-8 min. a side - brushing frequently with marinade - remove when fish flakes easily with a fork.
4. Garnish with wedges of lemon and chopped fresh parsley if desired.
 
chilliman said:
Favourite mix amongst the family and friends...

Cajun Blackened fish or chicken-
Paprika sweet Hungarian, Paprika hot, rock slat, basil, dry garlic, dry onion,
pepper corn crushed, fennel, parsley, thyme, habanero powder (or any to taste).

Coat chicken or fish in dry marinade- let it sit for MIN 2hrs, pan fry with BUTTER.
Burnt butter will contribute to the blacken effect.

ENJOY

CM
Click to expand...

I have never tried to blackened fish before. Is it possible to use the same recipe, but on a grill outside? The old lady hates when I cook fish inside the house and I'm not sure if I would have a house if I tried to blackin anyting on a stove! :mouthonfire:

I'm thinking maybe a very hot fire with high flames and just quickly grill it on both sides on a grill? Not sure how the butter will react to a live flame, but I'll have to try it and see.

Blister said:
Spicy Halibut Steaks
----------

Oil for grilling
1/4 tsp cumin seeds (coarsely crushed)
1/2 cup margarine or butter (melted)
1 tsp. salt
2 tsp. fresh lemon juice
1 tsp. prepared spicy mustard
1 tsp. chili powder (I used hot)
3 lbs. halibut or other lean fish steaks, each 3/4" thick
----------

1. Grease grill lightly
2. Mix all ingredients except for fish. Brush fish with marinade
3. Grill the fish for 6-8 min. a side - brushing frequently with marinade - remove when fish flakes easily with a fork.
4. Garnish with wedges of lemon and chopped fresh parsley if desired.
Click to expand...

I've made something similar this weekend, but used a mixture of horseradish instead of mustard and regular chili powder. I also added some onion, and garlic powder. Looking forward to using spicy mustard. I actually use spicy mustard on my pork butts, but never thought on using it on halibut.

Thanks both for the recipe.
 
Thread moved.

Try a Veracruz recipe and use lots of fresh chilies!
 
LGHT said:
I have never tried to blackened fish before. Is it possible to use the same recipe, but on a grill outside? The old lady hates when I cook fish inside the house and I'm not sure if I would have a house if I tried to blackin anyting on a stove! :mouthonfire:

I'm thinking maybe a very hot fire with high flames and just quickly grill it on both sides on a grill? Not sure how the butter will react to a live flame, but I'll have to try it and see.
Click to expand...

I cook it on the BBQ all the time ! 2 ways...
1. pan on bbq ( i have pots and pans I use outside)
2. Foil -
 
Something I've done is take a stuck of butter, soften it, then add lots of chile powders (hab powder is great), dry dill or rosemary, lemon pepper, sometimes some garlic or onion powder or seafood season like Old Bay.

Whatever spicezx u like.

Blend it all up well, cover and refridgerate.

Let it sit overnight in the fridge, then use to fry up yer fish. Instant flavor and heat since the capsaicin and other flavors will seep into the fats of the butter.

Then, you have chile-herb butter. :)

Also makes fun stuff spread on bread and toasted.
 
not really a spicy rub or marinade, but it's a dip that always been a big hit with my family. I like to grill up a salmon every now and then and when I do, there's never any left at the end of the night. Too bad because grilled garlic and dill salmon is FANTASTIC on crusty rolls the next day with a bit of celery salt and mayo. Either way, I usually make a mustard sauce to go with the salmon. I mix together:

1.5 cups sour cream
1.5 TBSP's grainy Dijon Mustard
1 TBSP of freshly chopped dill (dried is fine as well)
1.5 TBSP's fresh lemon juice
Salt and Pepper to taste

I never really would've thought mustard and sour cream would be good with salmon, but it really sets it off.
 
Blister said:
not really a spicy rub or marinade, but it's a dip that always been a big hit with my family. I like to grill up a salmon every now and then and when I do, there's never any left at the end of the night. Too bad because grilled garlic and dill salmon is FANTASTIC on crusty rolls the next day with a bit of celery salt and mayo. Either way, I usually make a mustard sauce to go with the salmon. I mix together:

1.5 cups sour cream
1.5 TBSP's grainy Dijon Mustard
1 TBSP of freshly chopped dill (dried is fine as well)
1.5 TBSP's fresh lemon juice
Salt and Pepper to taste

I never really would've thought mustard and sour cream would be good with salmon, but it really sets it off.
Click to expand...

Wow that seems like a nice recipe i'll have to give it a try. My mother in law LOVES my cider planked salmon that I make with fresh dill and dill butter. It's pretty much the same as above, but without the mustard and sour cream so I totally have to try some.

Thanks!
 
Caribbean Green Seasoning.
1 bunch scallions or chives
2 sprigs of french thyme
1 bunch of flat leafed parsly or celery leaves
2 leaves culantro or 2 sprigs cilantro
4 cloves garlic
4 tbsp lime(+ Zest)or lemon or vinegar
1 bunch of oregano,or 5 leaves Cuban oregano
6 aji dulce or seasoning peppers
1 Habanero or scotch bonnet or hot pepper of your choice
Process in food processor,adding water or rhum to form a paste and season with salt to preserve
Should last a month in fridge.I made it with Trini Perfume seasoning peppers.Marinaded 2lb. Grouper fillet overnite and grilled.
Home Run.Jamaican rice and Peas on the side.
 
I just learned something not to do, smoke Blacktip shark. I put bbq rub on it and smoked it with pecan chips and charcoal, then finished it on the grill with a tequilla bbq sauce. It wasn't good. The taste wasn't bad, but the fish was mushy inside. Don't know if I smoked it too long, not long enough, or if that type of fish is just that way.
 
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