Grilled Mustard and Miso Sea Bass

This grilled fish recipe uses white miso paste which is far milder and sweeter than the darker varieties. The combination of rice wine, mustard, and miso makes this Japanese inspired dish absolutely delicious and tender.

 INGREDIENTS:

 4 sea bass filets, about 5-6 ounces each
6 green onions, trimmed
1/3 cup white miso
3 tablespoons rice vinegar
2 tablespoons mirin or Japanese rice wine
2 tablespoons toasted sesame seeds
3 teaspoons sugar
2 teaspoons water
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon soy sauce
olive oil
salt
black pepper

PREPARATION:

Preheat grill for medium high heat. In small bowl, combine water and Dijon mustard until throroughly mixed. Place miso, mustard mixture, vinegar, mirin, soy sauce, garlic, and sugar in small saucepan over medium heat.
Whisk untill smooth for about 3-5 minutes. Brush fish and green onions with olive oil. Season with salt and pepper. Place fish on grill and cook for 4-5 minutes on each side until center is opaque. Add onions onto grill and cook for 2 minutes per sude. Remove both from grill, top fish with miso sauce and sesame seeds. Serve fish with green onions.

- Thank you again 'mswathi1025.'

INDONDESIAN-STYLE GRILLED LAPU LAPU (OR BASS)

6-oz. (1/2 can) beer
1/2 cup sweet & sour sauce
1/2 cup soy sauce
3 Tbl. sugar
1-2 Tbl. oil
2 tsp. minced garlic
1 tsp. ground ginger
3 green onions, sliced
2 lbs. Lapu Lapu or bass fillets

Blend together all ingredients except onions & fish. Place fish in shallow baking dish; pour marinade over. Cover and refrigerate for at least one hour. Cut a sheet of heavy-duty foil about 2 inches larger than needed all the way around. Bend up the 2-inch margins to form a lip all around. Place fish in foil dish, sprinkle with onions, and place on hot grill, but not directly over coals. Pour marinade over; cover grill and open vents. Grill 20-30", until fish is opaque and flakes easily with a fork.

- Thank you stuckanswers

Citrus Grilled Lapu Lapu

We used to fish a lot. After, we often made a woodfire and cooked the fish somewhere near where we had caught them. A wood fire is far superior to coal but a little trickier. Either way you cook the fish, the best way for very fresh fish is oten the simplest. This recipe gives a delicate flavor that does not mask the fish.

1 Lapu Lapu
citrus fruits such as orange, lemon or lime
salt and freshly ground pepper
Start fire or grill.
Clean, wash and dry fish.
Salt and pepper inside and out.
Spray grid with non-fat cooking spray or brush with oil.
Slice citrus fruit into slices about 1/3 inch thick.
Lay on grid.
Place fish on citrus fruit and grill turning once until done.

- Thank you

Yet Another 'Grilled' Lapu Lapu...

INGREDIENTS:

1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds Lapu Lapu, (grouper, sea bass)
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons extra virgin olive oil




DIRECTIONS:

Preheat grill for high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

- Thank you for the recipe "raindovewmn41."

GRILLED FISH - Any White Fish (Gas Grill)

Fish (any white fish)
butter
Lemon
Fresh dill
McCormick's Lemon n Herb
Seasoned salt
Dip-ity Dill mix
Pepper

Turn grill on high. Place washed and patted dry fish on heavy duty foil. Dot with butter. Sprinkle with Lemon n Herb, seasoned salt and Dip-ity Dill. Squeeze lemon over all fish. Lay dill sprigs over fish. Place open foil sheet with fish on grill. Close lid and turn to low. Grill 15 minutes or until slightly brown around edges.

- Thank you ErangaD from Yahoo for your recipe.

Tangerine Grilled Lapu Lapu

4 Lapu Lapu fillets (6 to 7 ounces)
Juice and zest from two tangerines
2 tablespoons dry white wine
3 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary
1/2 teaspoon fresh thyme
1/4 teaspoon course ground black pepper
vegetable cooking spray
2 tablespoons minced scallions
2 tablespoons red bell peppers (diced)
fresh herbs to garnish

Prepare the citrus marinade, zest both tangerines and mince fine. Combine the zest, olive oil, juice from one tangerine, white wine, herbs and course ground black pepper in a small bowl and mix well. Place the four Lapu Lapu filets in a shallow dish and pour the marinade over the fish, marinade for two hours. Pour the marinade off the fish and into a small bowl and reserve for basting.

Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef’s call “seasoning the grill”.

Preheat the grill for 5 minutes over high heat. Once the grill is very hot reduce the flames to a medium setting and grill the Lapu Lapu fillets for 4 to 5 minutes on each side or until the fish as reached an internal temperature of 145 degrees.

Garnish with the fresh herbs of your choice. This fish entree works very well in the summer time with cous cous or a boiled baby red potato and grill vegetables.

- "Thank you Princess M for sharing your recipe."  : )

GRILLED GROUPER (or Lapu Lapu)

Fresh grouper
1 jar country Dijon mustard

Coat grouper with mustard and marinate 2 hours in refrigerator. Place on hot grill and cook until done turning once during cooking.

- Optilllusions

Easy to Prepare Lapu-Lapu Recipes | Lapu-Lapu with oyster sauce Lapu-Lapu

Easy to Prepare Lapu-Lapu Recipes | Lapu-Lapu with oyster sauce Lapu-Lapu
This is an easy to prepare lapu-lapu recipe that will surely satisfy your appettite!

Here's what you need for Lapu-Lapu with oyster sauce

Lapu-Lapu fishes about a kilo
Vegetable/Sesame Oil
Large Skillet
Steamer
Pepper - 1 table spoon
Garlic - 3 cloves
Carrot
Celery
Onion
Red Pepper

Oyster Sauce

Preparation/cooking - 20-30 minutes
pre-heat your cooking pan!

1. Prepare/Clean all the vegetables
2. clean your lapu-lapu fish, Place fish on rack in steamer, cover and steam until tender, approx 4 to 5
minutes, then set aside
2. Heat vegetable oil in large skillet
minutes.
3. Saute garlic, red peppers, carrots, celery and onions using sesame oil,
4. Add fish
5. Turn out onto heated platter. M

Well Done!

Note: Lapu lapu is the name of a fish available in the
Philippines, but can be substituted by your favorite fish

Easy to Prepare Lapu-Lapu Recipes | Crab Meat Stuffed Lapu-Lapu

This is a sure shot Lapu-Lapu recipe that will surely be loved by your guests or impress your loved ones. You may substitute the crab with shrimp if you like. You may also double the amount of bread crumbs in the stuffing mixture of this Lapu-Lapu recipes. This Lapul-Lapu recipe also works on other fish recipes as well, for it can be substituted with tilapia, flounder, catfish, cod, sea bass or trout, I prefer Lapu-Lapu though and extra crab instead of bread, to make it a hell of crabby experience.

This lapu-lapu recipes’ versatility doesn’t end here though, you can add extra garnish or spices or even sprinkle little shredded parmesan cheese on top to give it color and texture. This lapu-lapu recipe actually falls down the baked lapu-lapu recipes category. But don't worry, for i'll be working on a grilled lapu-lapu recipes next.

Now.. drum rollin..I present to you

    Lapu-Lapu Recipes | Crab Meat Stuffed Lapu-Lapu

    INGREDIENTS:

        *
          1 rib celery
        *
          1 onion
        *
          4 tablespoons of butter
        *
          1/4 cup of parsley
        *
          ½ cup of bread crumbs
        *
          1 can of drained and flaked crab meat
        *
          1 tablespoon of lemon juice or calamansi juice
        *
          1/8 tablespoon of cayenne pepper
        *
          6 lapu-lapu fillets
        *
          Melted butter
        *
          Paprika powder or chili powder


    INSTRUCTIONS:

       1. Chop the onion, celery into very pieces.

       2. Then, Sautee them with butter in a frying pan until they are tender.

       3. Scatter parsley into the pan.

       4. Remove the frying pan from the heat and stir in bread crumbs and crab
           meat, along with lemon juice (calamansi) and cayenne pepper.

       5. Grease a 9x14 inch oven pan.
        
       6. Spread the crab meat mixture over the Lapu-Lapu fillets and roll 'em up.
        
       7. Place the stuffed Lapu-Lapu in the greased dish, seam side down, then add
           melted butter and paprika powder or chili powder.

       8. Place the stuffed Tilapia in the oven and bake the rolls at 400° Fahrenheit.
           Let it stay in the oven for 20 minutes, then wholla.. You're done!!!

     Feel Free to give praise by commenting on this post!