This dish is so delicious, and so very, very messy!

For the BBQ Sauce:

3 sticks butter, melted
4 cloves garlic, minced or grated-or more to taste
several shakes of hot sauce or Tony’s Seasoning (Cajun seasoning)
1 teaspoon paprika
1 teaspoon oregano
salt and pepper to taste
Nature’s Seasoning (or use onion powder and garlic powder and parsley)
1 sliced lemon
1 tablespoons freshly squeezed lemon juice (½ lemon)
1 tablespoon chili sauce
1 cup white wine

Mix the above ingredients together.

Preparation

Devein 2 pounds large shrimp, but leave them in the shell. Sprinkle with Nature’s Seasoning. Marinate in sauce for at least one hour. Cook in a cast iron pot over a charcoal fire or bake @ 300 degrees in an oven, turning the shrimp and basting frequently.

Do not overcook the shrimp. Remember a shrimp is fully cooked even before it curls, so take care.

Serve the Louisiana BBQ shrimp with fresh french bread for dipping in the BBQ sauce...and plenty of paper towels!

Louisiana Barbecue Shrimp Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 x 225g/8oz Monkfish Fillets
Juice of 1 Lime
1 Teasp Fennel Seeds
Salt and Black Pepper
1 large onion
2 Capsicum (sweet pepper)
Olive Oil

Directions

Cut each monkfish fillet into 5 or 6 pieces and place in a bowl with the lemon juice, fennel seeds, salt and pepper. Toss to mix thoroughly and set aside.

Peel the onion and cut into quarters.  Separate the layers.

Deseed the peppers and cut into 12 pieces.

Thread the monkfish onto 4 long skewers, alternating with the red pepper and onion pieces.

Brush with a little oil and cook over hot barbecue coals for 8-10 minutes, turning occasionally. Serve immediately.

BBQ Monkfish Kebabs With Fennel Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Serves 4

Ingredients

900g/2lb Squid cut into large-ish pieces
1 x 426g/15oz Tin Coconut Milk
2 Garlic Cloves, crushed
6 tablespoons Fish Sauce
75g/3oz  Peanuts, crushed
Juice of 1 lime
1 teaspoon sugar
1 teaspoon cayenne

Instructions

Mix together the coconut milk and garlic in a bowl then add the squid and mix well. Leave to marinate for 2-8 hours.

Place the remaining ingredients in a small bowl and mix well. Place in the centre of a large platter and set aside.

Remove the squid from the marinade and either thread onto skewers or place in a hinged basket. Cook over very hot coals for  30 seconds only on each side basting with the remaining marinade. Do not overcook or they will become rubbery and inedible.

To serve - place the squid around the sauce on the platter and serve immediately. Each guest taking a piece of squid and dipping it into the satay sauce.

BBQ Satay Squid Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

32 fresh or frozen large shrimp in shells

Basil Stuffing:

32 basil leaves, coarsely chopped
2 teaspoons freshly grated Parmesan cheese
2 cloves garlic, minced

16 slices bacon, cut in half
3/4 to 1 cup bottled barbecue sauce

Preparation

Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by cutting a slit along its back; remove vein. Rinse shrimp and pat dry with paper towels.

For stuffing, combine basil, Parmesan cheese, and garlic in small bowl. Place stuffing in slits. Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends.

Heat oven to 400°F (205°C). Place shrimp on baking sheet with tails pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on paper towels.

Dip shrimp into barbecue sauce and place on grill until sauce caramelizes or return to baking sheet and bake until sauce is caramelized, about 3 minutes.

Makes 32 appetizers.

Bacon-Wrapped BBQ Shrimp Stuffed With Basil Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

For the Sauce

120ml/4 fl.oz. Olive Oil
3 tbsp Lemon Juice
1 Garlic Clove, crushed
White Pepper

Other ingredients

1 tbsp Freshly chopped Oregano
2 x 675g/1 ½ lb Red Snapper, cleaned and gutted
Salt and Pepper

Preparation

In a small bowl, combine all the basting sauce ingredients until well blended. Set aside for at least 1 hour at room temperature to allow the flavours to develop.

Season the fish both inside and out with the oregano, salt and pepper.

Grill over hot coals for 30-40 minutes  depending on the thickness of the fish, turning 3 or 4 times and basting frequently with the remaining sauce.

To serve - transfer to serving plates and drizzle with any remaining basting sauce.

Whole Grilled Red Snapper BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce (optional)
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced

Preparation

Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion. Soak your salmon in this brine for 12 to 36 hours. Smoke using your desired method.

Super Brine for Smoked BBQ Salmon Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

This recipe works extremely well on salmon, swordfish, etc and makes about 1 cup

Ingredients

1/2 cup raspberry vinegar
1/4 cup minced shallots
1/4 cup heavy cream
1 cup (2 sticks) unsalted butter, cut into 16 pieces
2 Tsp seedless raspberry jam
Fresh raspberries for garnish

Preparation

In a small saucepan, combine raspberry vinegar and shallots.  Cook over medium-high heat until vinegar is reduced to 2 tablespoons.

Add cream and continue cooking until liquid is reduced to 2 tablespoons.

Remove from heat; whisk in 2 or 3 pieces of butter, one piece at a time.

Place over low heat and cook, whisking in remaining butter [one piece at a time] until mixture is almost the consistency of mayonnaise. Whisk in jam.

(Be careful not to over-cook, or you'll break the emulsion.)

Raspberry Beurre Blanc – BBQ Sauce Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 c. vegetable oil
2 Tbs. toasted sesame oil
3" piece fresh ginger-sliced
1 bunch scallions, chopped course
1 Tbs. cracked black pepper
1 Tbs. soy sauce
1/2 tsp. cayenne pepper
Pared zest of 2 oranges
40 - 50 large shrimp, peeled & deveined

Preparation

In a large skillet, heat the vegetable and sesame oils until almost smoking. Add the ginger, scallions, pepper, soy sauce, cayenne and orange zest. Cool completely, and then add the raw shrimp. Marinate overnight in the refrigerator.

When marinated, push 2 or 3 shrimp onto small wooden skewers (that have been soaked overnight in water), place filled skewers in plastic bag. Barbecue over hot coals until pink, taking great care not to overcook them. They should appear translucent with a little color and nothing more.

These shrimp can also be stir fried in hot saute' pan on stove and served with toothpicks and a little sauce.

BBQ Peppered Shrimp Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

3 pounds large Gulf shrimp, in their shells
2 tablespoons Creole seasoning, recipe follows
Cracked black pepper
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter

Traditional southern Biscuits, recipe follows

1 tablespoon chopped chives

Preparation

Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper.

Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups.

Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base.

Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base.

Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce.

Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.

Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup.

New Orleans BBQ Shrimp Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Thai salmon fish cakes

Ingredients

• 225 g (8 oz) mashed potato

• 200 g (7 oz) tin salmon, drained, bones and skin removed and flaked

• 2 tsp lemon juice

• 1/4 tsp Schwartz Garlic Granules

• 1 tbs Schwartz Coriander Leaf

• 1/2 tsp Schwartz Ginger Ground

• large pinch Schwartz Cayenne Pepper

• 15 g (1/2 oz) creamed coconut, dissolved in 2 tbs boiling water

• Salt

• Schwartz Coarse Ground Black Pepper

• 1 medium egg, beaten

• 75 g (3 oz) fresh breadcrumbs

• 3 tbs oil

Method

• Mix together the mashed potato, salmon, lemon juice, Garlic Granules, Coriander Leaf, Ginger, Cayenne Pepper, creamed coconut, salt and Pepper. Form the mixture into eight cakes. Dip in beaten egg and then breadcrumbs. Grill until brown and crispy.

Makes 4 servings.

BBQ Recipe – Thai Salmon Fish Cakes is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Thai spiced mackerel

Ingredients

• 2 large whole mackerel, cleaned

• 150 ml (1/4 pint) oil

• Juice of 1/2 lemon

• 2 tbs Schwartz Spicy Thai Crushed Curry Spices

• 2 tbs light soy sauce

• 2 tbs mango chutney

• 1 bunch spring onions,- roughly chopped

• 1 red chilli, deseeded and finely chopped

Method

• Remove the backbone from the mackerel and cut each fish lengthways into two. Place the fillets in a shallow dish.

• Combine the oil, lemon juice, Spicy Thai Crushed Curry Spices, soy sauce and mango chutney in a small bowl. Pour over the fish and scatter with the spring onions and chilli. Cover and refrigerate for 1-2 hours.

• Cook the fish on the grill for 10-12 minutes or until tender.

Makes 4 servings.

BBQ Recipe – Thai Spiced Mackerel is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Whole stuffed grilled salmon BBQ recipe

This whole salmon offers dramatic visual presentation thatÂ’s upstaged only by its flavour.

Ingredients

For the stuffing

• 3 slices bacon

• 1 large onion, diced

• 4 cloves garlic, minced

• 2 tablespoons chopped fresh parsley

• 10 fresh sage leaves, chopped

• 1 teaspoon ground dried Mediterranean oregano

• 1/2 teaspoon fennel seed

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon salt

• 1 whole salmon, about 4 pounds, boned for stuffing and scaled

• 1/2 teaspoon sea salt

• 1/4 teaspoon freshly ground black pepper

• 6 very thin slices of lemon

• Olive oil for brushing salmon

Method

To make the stuffing

• Freeze bacon; dice small. In skillet cook bacon over low heat until lightly browned, about 2 to 3 minutes. Add onion and garlic; sauté 4 minutes. Remove from heat. Stir in remaining stuffing ingredients. Chill completely.

• Lay salmon, skin side down, on work surface; season flesh with sea salt and pepper. Lay 3 lemon slices on each side of salmon. Spread chilled stuffing on one side and fold other side of salmon over the mixture. Tie salmon with butcherÂ’s twine or use metal skewers to hold salmon closed. Cover tail with foil. Brush salmon with olive oil.

• Place salmon in centre of cooking grate. Grill 30 to 45 minutes, turning once halfway through grilling time. Remove salmon from grill and let stand 10 minutes before serving.

• Makes 6 servings.

Whole Stuffed Grilled Salmon BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Smoky lobster tails and corn on the cob BBQ recipe

Ah, the unmistakable luxury of grilled lobster tails. It's hard to believe they're so simple to make. If you use skewers, the tails will not curl while cooking. Grilled sweet corn and pure drawn butter make this a summertime favourite.

Ingredients

• 1 cup (8 ounces) unsalted butter

• 4 ears of corn, in husks and silks trimmed

• 4 lobster tails, about 1/2 pound each

• Kosher salt

• Freshly ground black pepper

Method

• In a small saucepan over medium-high heat, melt the butter until foam rises to the top and the milk solids settle at the bottom. Remove from the heat. Using a spoon, carefully skim off the foam. Pour the clarified (drawn) butter into another small saucepan, being careful to leave behind the milk solids. Keep warm over low heat.

• Place the corn in a deep container, cover with cold water and soak at least 1 hour. Remove the corn from the container; shake to remove excess water. Grill the corn over Indirect Medium heat for 25 to 30 minutes, turning several times. Use gloves to remove husks and silk.

• Place each lobster tail, shell side down, on a cutting board. Using a sharp knife or kitchen shears, cut lengthways through the centre of the tough underside of the tail, but do not cut into the flesh. Thread two skewers lengthways through the flesh of each tail. Brush the flesh lightly with some drawn butter. Season with salt and pepper to taste.

• Grill, shell side down, over Direct Medium heat just until the flesh turns opaque and the shell is bright red, 10 to 12 minutes.

• Using a large knife split each lobster tail lengthways through the shell to better expose the flesh. Serve warm with the corn and the remaining drawn butter

Makes 4 servings.

Smoky Lobster Tails and Corn on the Cob BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Smoked salmon one-bite burgers on blini

These unbelievably delicious appetiser are worth the extra effort.

Ingredients

For the blini

• 2 cups all-purpose flour

• 3 tablespoons buckwheat flour

• 1 package active dry yeast

• 1-1/2 tablespoons sugar

• 2-1/2 cups warm milk (105°F/41°C to 115°F/46°C)

• 3 eggs, separated

• 3 tablespoons melted butter

• 3 tablespoons sour cream

• 1/2 tablespoon salt

• Vegetable oil for brushing griddle

Method

• To make the blini: In a large bowl combine flours, yeast, and sugar. Add milk and beat until batter is smooth. Cover and let rise in a warm place about 1 hour or until double in size.

• Add egg yolks, butter, sour cream, and salt; mix thoroughly. In a small bowl beat egg whites until medium peaks form; fold into batter.

• Heat lightly oiled griddle over medium-high heat. Spoon 1 tablespoon batter onto hot griddle, making several blini at a time. Cook until tops are bubbly and bubbles burst; turn and cook second side until golden. Keep warm.

For the salmon burgers

• 1-1/2 pounds skinless salmon

• 1/2 pound skinless smoked salmon

• 4 tablespoons snipped chives

• 1 tablespoon lemon juice

• 2 teaspoons extra-virgin olive oil

• 1/2 teaspoon freshly ground black pepper

• Pinch salt

• Non-stick cooking spray for spraying patties

• Dill mustard

Method

• To make the salmon burgers: Cut the fresh and smoked salmon into very small pieces. In a blender or food processor, pulse together, in batches, about 10 to 15 seconds each, until blended. Combine ground salmon, chives, lemon juice, olive oil, pepper, and salt; mix lightly.

• Line a tray with waxed paper and spray lightly with cooking spray. Shape salmon mixture into 32 two-inch diameter patties and place on waxed paper. Spray tops of burgers with cooking spray. Cover with waxed paper and place in refrigerator for 5 minutes.

• Use a spatula to transfer and arrange patties carefully on cooking grate. Grill 4 to 5 minutes for medium (160°F/60°C), turning once two-thirds through grilling time.

• To make the appetiser, top each blini with a smoked salmon burger and a dollop of dill mustard.

Makes 16 servings.

Note: For a quick additional appetiser, you can top any extra blini with sour cream and caviar or sour cream and fruit preserves.

BBQ Smoked Salmon One-Bite Burgers on Blini Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Soy-barbecued shrimp recipe

Ingredients

• 2 lb. large shrimp, shelled and de-veined

• 1 clove garlic

• 1/2 tsp. salt

• 1/2 cup salad or olive oil

• 1/4 cup soy sauce 1/2 cup lemon juice

• 3 tsp. finely chopped parsley

• 2 tsp. finely minced onion

• 1/2 tsp. pepper

Method

• Place shrimp in a shallow dish. Mash garlic or put it through a press. Blend in remaining ingredients. Pour over shrimp. Refrigerate covered, 2 to 3 hours. Place shrimp on skewers if they are small. Cook on gas grill about 3 to 4 minutes on each side until done throughout. Serve with cocktail picks.

Soy-Barbecued Shrimp Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Spice-crusted tuna with thai citrus dressing

 

Ingredients

• Four 7oz (200g) tuna fillets, 1in (2.5cm) thick

• 1 tbsp peanut oil

• 2 tbsp coriander seeds

• 2 tbsp black peppercorns

• Lime wedges

• For dressing

• 2 lemon grass stalks

• 1 fresh red chile, seeded and finely sliced

• 1 tbsp finely chopped cilantro

• 2 tbsp fish sauce

• 2 tbsp peanut oil

• 1/3 cup (90ml) fresh lime juice

Essential equipment

• Hinged wire rack, or alternatively a long metal spatula for turning fish on the grill

• For dressing, remove and discard the tough outer skin from the lemon grass stalks and finely slice. Combine lemon grass, chile, cilantro, fish sauce, oil and lime juice. Brush tuna fillets on both sides with oil. Crush the coriander seeds and peppercorns, either with a pestle and mortar, or by placing them in a plastic zip-lock bag and crush with a rolling pin. Press crushed seeds onto both sides of fillets. Grill according to instructions below. Pour over dressing and serve hot or at room temperature with lime.

Outdoor on the barbecue

• Grill over hot coals, 2 minutes per sides for rare, 3 minutes per side for medium rare, 4 minutes per side for well done.

Indoor

• Preheat a ridged cast iron grill pan over high heat. Cook for 2 minutes per sides for rare, 3 minutes per side for medium rare, 4 minutes per side for well done.

Think ahead

• Coat tuna with spices up to 4 hours in advance. Cover and refrigerate. Make dressing up to 3 hours in advance. Cover and refrigerate.

Makes 4 servings.

BBQ Recipe – Spice-Crusted Tuna With Thai Citrus Dressing is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Stuffed trout with lemon and pink peppercorns BBQ recipe

Lemon bits add refreshing acidity to complement the rich trout flesh, while tiny pink peppercorns add an intriguing burst of flavour.

Ingredients

• 1 lemon

• 3 slices bacon, cooked, drained, and crumbled

• 3 tablespoons chopped parsley

• 1/2 teaspoon pink peppercorns

• 1/4 teaspoon salt

• Pinch freshly ground pepper

• 4 whole trout, cleaned and boned from belly side

• Olive oil spray

• 1/2 teaspoon salt

• Pinch freshly ground pepper

Method

• Peel lemon; discard rind. Dice pulp into small pieces. In a small bowl, combine lemon pieces, bacon, parsley, peppercorns, salt, and pepper. Mix well.

• Spoon one fourth of the bacon mixture into each boned trout. Close belly cavity over stuffing; tie each trout closed with 3 to 4 lengths of kitchen string. Spray trout on both sides with oil; season with salt and pepper.

• Place trout on centre of cooking grate and grill 12 to 14 minutes, turning once halfway through grilling time, until fish flesh is opaque and flakes easily with a fork.

Makes 4 servings.

Stuffed Trout With Lemon and Pink Peppercorns BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Sweet and spicy shrimp kebabs

Great zippy flavour and perfect finger food for entertaining.

Ingredients

• 1/4 cup honey

• 1 tablespoon minced canned chipotle chilli pepper in adobo sauce

• 1/2 teaspoon kosher salt

• 1 pound jumbo shrimp, shelled and de-veined

• 2 tablespoons minced fresh cilantro

Method

• In a large bowl, combine the honey, chilli pepper, and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.

• Thread the shrimp through the tail and head (2 or 3 per skewer) onto small skewers.

• Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

Makes 6 to 8 servings.

BBQ Sweet and Spicy Shrimp Kebabs Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Tandoori spiced halibut fillets with cucumber and yoghurt salad BBQ recipe

All alone, a generous rub of Indian spices on delicate fish might feel a little too hot, but in the company of the cool flavours of a traditional cucumber salad, this combination balances with finesse.

Ingredients

For the rub

• 1 teaspoon curry powder

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground cumin

• 1/4 teaspoon turmeric

• 1/4 teaspoon paprika

• 1/4 teaspoon cayenne

• 1/8 teaspoon freshly ground black pepper

• 4 halibut fillets, about 6 ounces each and 1 inch thick

• Extra-virgin olive oil

For the salad

• 1 cup whole or low fat plain yoghourt

• 1 seedless cucumber, trimmed, peeled, and thinly sliced

• 2 tablespoons finely shredded carrot

• 2 tablespoons finely chopped fresh mint

• 1 teaspoon grated fresh ginger

• 1/2 teaspoon minced garlic

• 1/2 teaspoon kosher salt

For the garlic butter

• 2 tablespoons butter

• 1 teaspoon minced garlic

Method

• To make the rub: In a small bowl combine the rub ingredients. Rub the halibut fillets on all sides with the seasoning. Lightly brush or spray both sides of the halibut fillets with olive oil. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

• To prepare the salad: In a medium bowl combine the salad ingredients and stir to blend. Cover and refrigerate until ready to serve.

• To make the garlic butter: Just before serving, heat the butter and garlic in a small skillet over low heat just until the garlic sizzles. Remove from the heat.

• Grill the halibut over Direct Medium heat until the fish is just opaque and slightly firm to the touch, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill, brush fish lightly with the garlic butter, and serve with the cucumber salad on the side.

Makes 4 servings.

Tandoori Spiced Halibut Fillets With Cucumber and Yoghourt Salad BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Jack Daniel’s rich honey teriyaki ancho glazed salmon

Mouth watering Teriyaki salmon with a delicate touch of Jack Daniels Honey sauce - brings any barbecue to life.

Ingredients

• 4 Salmon steaks about 180grams each

• Jack Daniel's Rich Honey BBQ sauce

• Ground ancho chilli powder

Marinade

• 473 ml Jack Daniel's Rich Honey BBQ sauce

• 15 ml Dijon mustard

• 5 ml ancho chilli powder

Method

• Wash the salmon steaks under cold water and pat dry with a paper towel. Remove any remaining bones from the salmon.

• Mix both ingredients in a medium sized bowl. For a sweeter glaze add more honey sauce. For a hotter glaze add more ancho chilli sauce.

• Pre-heat the grill for direct cooking. Rub a small amount of olive on the steaks and season slightly with salt and pepper.

• Place skin side down on the grill and spoon the glaze over the salmon. Grill for between 12 to 15 minutes.

• Check after about 6 minutes and add more glaze.

• If the skin begins to burn you can gently lift the salmon and slide aluminium foil under it. When done the salmon should be firm to the touch.

• Remove from the grill and serve.

Jack Daniel’S Rich Honey Teriyaki Ancho Glazed Salmon is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!