How to cook Barbecued Salmon Fillets - 2
- 4 salmon fillets (or weever, halibut)
- 2 tablespoons (30 mL) olive oil
- 2 tablespoons (30 mL) lemon juice
- 2 tablespoons (30 mL) chutney or fruit catsup
- 1 tablespoon (15 mL) honey
- 1 tablespoon (15 mL) freshly chopped coriander or
- 1 teaspoon (5 mL) dried coriander
- 2 garlic cloves, minced
- Salt and pepper
- Into a bowl, mix together olive oil, lemon juice, chutney or fruit catsup, honey, coriander, and garlic.
- Arrange fish fillets into a glass dish.
- Pour in marinade.
- Cover and marinate, refrigerated, for 30 minutes.
- Barbecue fish fillets over a lightly oiled rack, over medium-high coals or into a non-stick striated fry pan, 4 minutes on each side.
- Every once in a while, brush fillets with marinade.
- Salt and pepper, to taste.
For a perfectly cooked fish: we all have a tendency to overcook fish. Count 5 to 7 minutes per 1/4 inch (1 cm), 10 to 12 minutes per inch (2.5 cm) for fresh fish and 20 to 25 minutes per inch (10 to 12 minutes per cm) for frozen fish.
Serve along with lemon slices and fresh vegetables.
A fish is done when its flesh can easily be broken-up with a fork.
This recipe for Barbecued Salmon Fillets - 2 serves/makes: 4
The Barbecued Salmon Fillets - 2 recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Salmon
Preparation Method: Barbecue