I want to have a barbeque this weekend. Any good recipes for rainbow trout or snapper?

Question

We do not eat red meat or chicken. Also, do I need to boil corn first? Some say yes, and some say no. I have seen it done both ways. In the past, we've done vegetable skewers, cheese pizza, tofu hotdogs, baked beans, apples, sweet potatoes and half-baked biscuits. Smoked salmon on bagels as well and tuna melts, plus vegetarian chilli dogs and shrimp and crab. Normally, I do a whole fish or fish fillet in the oven.

Answer 1

this is miscategorized...

If you eat fish, you're not a vegan nor a vegetarian.

"Pescetarian" fits very well, and I have tons of recipes for anything non-meat/walked/talked/swam/crawled/etc...but nothing for anything that has sea-creature flavor.
lol

Answer 2

Campfire Style Rainbow Trout with Roast Potato Salad, Homemade Ketchup and Pickled Rhubarb
[Reset]
Keys : Fish Tubers Root Vegetable
Ingredients :

4lbripe tomato
1lbchopped onion
2cupcider vinegar
1/2cupextra virgin olive oil
1/2cuptomato paste
1cupsugar
1tspsalt
1/2tspdry mustard powder
1/2tsppaprika
1/2tspground allspice
1/2tspground cloves
1/2tspground cinnamon
1/2tspfreshly grated nutmeg
2xbay leaf
The Roast Potato Salad
8slcbacon, chopped
1/2cupwater
1lbnew potato, cut into halves
1lrgonion, sliced
2ozred wine vinegar
1tspsugar
1tblwhole grain mustard
2tblminced parsley
salt
pepper
The Pickled Rhubarb
2cupwhite wine vinegar
1cupsugar
1tblground star anise
1lrgstalk rhubarb, cut into 4-inch pieces, then halved lengthwise
The Trout
2xrainbow trout, about 3 pounds each, dressed and cleaned
1cupyellow cornmeal
salt
pepper

Method :

* Puree the tomatoes, onions, vinegar and oil together in a blender. If necessary do so in batches. Pour the puree into a large sauce pot.
* Add the remaining ingredients and bring the mixture to a boil. Reduce the heat and let the mixture simmer and reduce in volume. Continue simmering until it has cooked down by three-quarters. This may take an hour or more, stir frequently so that the mixture doesn't scorch on the bottom.
* Remove the bay leaves and puree again in a blender until very smooth.
* Pour into a squeeze bottle and reserve for garnishing the plate. Any extra ketchup will keep for several weeks in your refrigerator.
* The Roast Potato Salad:
Render the chopped bacon. Place it with the water in a pan and bring to a simmer. Continue simmering until the water evaporates and the bacon begins to crisp. When it is fully crisp, strain off the fat into a roasting pan. Reserve the crisp bacon.
* Add the cut potatoes and the onion slices to the bacon fat in the roasting pan. Toss them, coating them well with the fat.
* Place the pan in a preheated 400 degree oven and roast the potatoes until they are golden brown. This will take about half an hour, every few minutes stir the potatoes so they cook evenly.
* Mix the vinegar, sugar and mustard together.
* When the potatoes are done toss them with the vinegar dressing, the crisp bacon and the parsley.
* Season them to taste with salt and freshly ground pepper. If you prefer the salad may rest and cool to room temperature before you serve it.
* The Pickled Rhubarb:
Combine the vinegar, sugar and star anise in a sauce pot. Bring the mixture to a simmer.
* When you are ready to plate add the rhubarb pieces to the vinegar syrup and let them simmer until soft. This will take one to two minutes.
* Serve immediately.
* The Trout:
Filet the trout by first removing the head then the two filets. Trim off the belly bones of each filet. Do not remove the skin.
* Smoke the trout filets by fashioning a smoker as follows: Soak a large handful of hard-wood chips in water for a few minutes. Take two pans of equal size and invert one over the other with a screen in between. Place the wood chips in the bottom pan and place the assembly over a medium flame until the wood chips begin to smoke. Place the trout filets on the screen and smoke for sixty seconds. Make sure you have good ventilation or do this outdoors, it will generate a lot of smoke.
* Season the cornmeal with salt and pepper. Dredge the skin of the trout filets in the cornmeal by pressing them lightly into the mixture, skin side down.
* Melt some butter in a cast iron skillet or saute pan over a medium flame. When it begins to foam add the trout filets, skin side down, and pan fry them until they are done. This will take 3-4 minutes per side.
* Serve immediately.
* The Plate:
Make the potato salad in advance. At the last minute toss it with the bacon, dressing and parsley.
* Start cooking the trout filets, as they cook begin poaching the rhubarb.
* On a hot dinner plate squeeze some of the ketchup. Add a pile of the potato salad then a filet of trout, cut in half, one piece on top of the other. Arrange the trout so that the bottom piece's skin faces down and the top piece's skin faces up.
* Add some just poached rhubarb and garnish with a parsley sprig. Serve with a flourish.

Answer 3

try raw fish (island styles)

ingredients:

fish (snapper is always the best)
juice from lemons
coconut cream
salt
tomatoes
spring onions

cut your snapper into bite sized pieces. put into bowl and
pour lemon juice onto fish and put in fridge and let fish cook in juice while you prepare
the tomatoes cut into cubes and the spring onions sliced finely
then put the tomatoes and spring onions into the bowl with the fish, give it a stir and add the coconut cream, add salt to taste and then more lemon juice for taste and stir it again......put bowl back in fridge and put glad wrap over the bowl to lock in flavour and let the fish soak in all ingredients.... the longer its chilled the yummier....mmmm getting hungry just thinking of it.....
im going to buy me some snapper in the morning..... : )

Answer 4

Fish is meat so why are you asking this in the vegetarian section? Vegetarians do not eat fish.

Answer 5

Stuff your fish with your desired veggies, wrap in aluminum foil, and grill...its that easy. I like to wrap my corn in foil with a pat of butter, and grill it before fish is about ready to go on.

Answer 6

um... listing your request for a fish recipe under vegetarian is quite cheeky. Last time I checked, fish don't grow on trees or bushes, so they don't really belong here.

Answer 7

well in terms of seasonings i dont know but maybe smoking them would work i know you can.

Answer 8

I don't know hun, I don't eat anything with eyeballs...