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Rutherford Weekly's Favorite Reader Recipes 09-08-16

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Grilled Salmon Skewers with Garlic and Dijon

1.5 lbs salmon fillets, cut into 1-inch squares

2 large lemons thinly sliced

16 (10-inch) bamboo skewers

For the Salmon Marinade:

2 Tbsp parsley, freshly chopped

2 large or 3 small garlic cloves, pressed

½ Tbsp Dijon mustard (we used grey poupon)

½ tsp salt

⅛ tsp ground black pepper

2 Tbsp light olive oil (not extra virgin, pick something with a higher smoke point)

2 Tbsp of fresh lemon juice from ½ large lemon or 1 small lemon

Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F). In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, ½ Tbsp dijon, ½ tsp salt, ⅛ tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice. Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade. Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.

Southwestern Style Grilled Flounder

1 lb. Flounder filet

Spice Rub:

1/4 teaspoon minced onions

1/4 teaspoon onion powder

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon kosher salt

1/8 teaspoon lemon pepper

1/8 teaspoon cumin

1/8 teaspoon smoked paprika

Mix all the spice rub ingredients together and remove the flounder from the refrigerator 30 minutes before you plan to put them on the grill. Cover all surfaces of the steaks with a light to medium covering of the spice rub and gently rub into the flounder. Let this rest in a container outside of the refrigerator to allow it to reach room temperature before putting it on the grill. Get your grill going and achieve a medium hot grill. Place the flounder filets in a grill basket or on a grill screen with smaller holes to keep the filet from falling apart and crumbling through the grill as it gets closer to done. Cook for approximately 5 to 6 minutes per side. You only need to flip it once on the grill. If you are unsure of whether it is fully cooked or not, you can test it with a digital meat thermometer at the center of the thickest part of the filet. The temperature should read approximately 135° F.

Grilled Blackened Tilapia

1 pound Tilapia

1 tablespoon butter

Blackening Rub:

3 tablespoons paprika

1 teaspoon salt

1 tablespoon onion powder

1 teaspoon black pepper

1 teaspoon dry thyme

1 teaspoon dry oregano

1/2 teaspoon garlic powder

1/4 to 1 teaspoon cayenne pepper to taste

Preheat grill to as high as it will go. For me, that is about 600 degrees. Combine 3 T paprika, 1 t salt, 1 T onion powder, 1 t black pepper, 1 t dry thyme, 1 t dry oregano, and 1/2 t garlic powder. Also, add cayenne pepper 1/4 tsp for normal (3/10 heat) 1/2 tsp for spicy (7/10) and one tsp for a manly man. Rinse and pat dry 1 pound of tilapia. Melt 1 T butter in a microwave. About 15 seconds. Brush both sides of tilapia with the melted butter. Coat both sides of the tilapia with a generous amount of the rub. Spray a flexible grill basket with a generous amount of PAM. Load the tilapia in the grill basket. Alternatively, if using a griddle then add a tablespoon or so of vegetable oil to grill. Do not use olive oil since it smokes at high temperatures. Place the tilapia on preheated grill and close lid. Grill for only 2 minutes. Flip and grill another 2 minutes. Use a watch with a second hand and do not over cook. Serve immediately.

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