Hot and Sour Grilled Fish Fillets
Basic Information
- Servings: 36
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 1.39
- Health score: 0.00
- Weight Watcher points: 0.00
Summary
Hot and Sour Grilled Fish Fillets is a hor d'oeuvre that serves 36. For 2 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. One portion of this dish contains about 0g of protein, 0g of fat, and a total of 1 calories. This recipe from Foodista has 1 fans. A mixture of captains white-flesh fish fillet, salt and pepper, several dots sriracha chili sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 15%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Bayou Fish Fillets With Sweet-Hot Pecan Sauce, Grilled Cilantro Lime Fish Fillets, and Indonesian Hot & Sour Fish.
Ingredients
captains white-flesh fish fillet1 inch
lemon6 slices
several dots sriracha chili sauce36 servings
so cilantro leaves6
garlic1 medium clove
salt and pepper36 servings
Instructions
Step 1
Preheat a grill to 350 degrees.
Step 2
Toss the fish fillets and lemon slices in the olive oil. The oiled slices of lemon keep the fish moist and also give a great tang to the cooked fish.
Step 3
Depending on how many fillets you are cooking, arrange in the basket but do not crowd - leave some space all around each fillet so they will cook evenly.
Step 4
Shingle 3 lemon slices on the bottom of the greased grill rack, allowing enough length to protect the fillet.
Step 5
Add a few torn leaves of fresh cilantro, and about 3 dots of sriracha per lemon slice.
Step 6
Add a good sprinkle of kosher salt and some freshly ground black pepper.
Step 7
Put the fillet of fish on top of that, sprinkle on some minced garlic, a few more torn leaves of cilantro and several more small dots of sriracha.
Step 8
Sprinkle on some more salt and pepper, then cover with three more slices of oiled lemon. Close and secure the grill basket, making sure the fish is held firmly, but not smooshed.
Step 9
Put the grill basket on the preheated grill and cook, with the grill cover partially down, for 8 to 10 minutes.
Step 10
When the fish starts to become visably opaque, flip the basket.
Step 11
Continue to cook for another 5 to 8 minutes, and then check for doneness.
Step 12
To check for doneness, unhinge the grill basket, and with a fork see if the fish flakes easily and has cooked through it's thickest part. If all is opaque, the fish is done, but allow a few minutes of standing time for the fish to fully complete cooking. The time to cook the fish may be as much as twenty minutes - this is a fairly low heat method, but the fillets will be juicy and not dry.
Categories
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, whole 30, pescatarian
Occasions: father's day, 4th of july, summer