A Grilled Rockfish is a Waste!
Grilled Rockfish isn’t one of my favorite recipes. But if you’re going to do it, there’s a few things you should know and understand. This Butter Marinade is probably the best ingredients to apply to a Rockfish, so in a way, you’re in good hands. However, taking it to the grill, it loses so much of the brilliance this Marinade can offer a fish like this. So even though I demonstrate this recipe as Grilled Rockfish in the Video, I would still recommend that it be wrapped in tinfoil first, then grilled. If not, apply the ingredients in a melted form after you’ve salt, peppered and grilled your fish. That or go back to the old pan fried method, which is excellent.
Grilled Rockfish Ingredients:
2 Rockfish Filet’s
1 chopped Green Onion
1/2 tsp fresh chopped Parsley
5 chopped Capers
1 chopped Garlic Clove
1/4 tsp Lemon Zest
1/4 tsp Dill
1/2 tsp Tarragon
2 tbsp Softened Butter
Salt and Pepper to Taste
3 Lemon Slices for the grill and presentation
Make sure that all the Ingredients are chopped really small and fine before you add them to the butter. Then mix all the Ingredients together and allow the butter to marinate for about 10 minutes before you butter you Rockfish. Also Salt and Pepper both sides of your fillet’s before you marinate. Then put on hot grill with medium high heat until the edges turn color, then flip once (2 to 3 min). For more flavor, grill the fish first with salt and pepper only, then add the ingredients after they’ve been melted in a pan. Or, you can wrap this fish in Tin Foil with the Herb and Butter coating on the filet, then grill. You can even take this Grilled Rockfish recipe to the stove and do a Classic Pan Fry if you prefer.
Grilling Shish Kabobs!
I love Shish Kabobs! It’s all in the marination. Okay, so the meat cut matters too, but if you have a great Teriyaki or Mesquite marinade, you’re already half way there. Here I’m using Yoshida’s and McCormicks for the Meat, and a little Olive Oil and Herb blend I like to whip up for the vegetables. Oh, you don’t normally marinate the veggies? No big surprise. Most people don’t even think about it. But, if you do, kuddos! If not, you’re going to want to pay attention to this little tutorial, because this recipe is off the hook! 😉
If you’ve had Yoshida’s before, then you know they make a real fine Teriyaki sauce that just melts anything you put in your mouth. And if you didn’t know, well, you do now. I like it best with beef and chicken, but in my opinion, it’s better with chicken. The McCormicks I’m using here is the Mesquite I mentioned. But on the back of the package it gives a suggestion to mix ketchup and honey with the standard ingredients. McCormicks is just one of those 98 cent dry rubs you mix with water and oil so the other two ingredients were a no-brainer because I was planning on using the Mesquite on the pork Shish Kabobs. The Olive Oil marinade I mentioned has several different herbs in it, both dry and fresh. Just a little something I picked up from my Italian studies. In fact this marinade is great with bread. I only recommend you add Balsamic Vinegar to it if you’re going to use this for that; what ever you decide. Just remember to use it for the Vegetables in this recipe. The tip of the day is Wrights Liquid Smoke. If you’re not able to grill outside but you still what that Hickory flavor when you are cooking indoors, just add a few drops of this Liquid magic to your marinades and no one will be able to tell the difference, I promise!
Olive Oil and Herb Marinade for Shish Kabobs:
1/2 cup Olive Oil
3/4 tsp Salt
3 chopped Garlic Cloves
1 tbsp Italian Seasoning
1 tbsp Oregano
1 tbsp fresh chopped Parsley
1 tbsp fresh chopped Basil
a few shakes of Black Pepper
Mix thoroughly and poor over the cut vegetable chunks before you skew the Shish Kabobs, and marinate for 20 minutes.
This Barbecue Pork Medallion is Top Notch!
There’s a very good reason why Pork Medallions, or in this case, why my Barbecue Pork medallion is so tender. It’s a Pork Tenderloin. So unless you over cook or burn the meat, it’s virtually impossible to not have silver dollar sized slices that practically melt in your mouth. The secret to my recipe is just a 24 hour marinade. As far as the rest goes, there really isn’t much to it. In fact you don’t even have to use any special dressing or any cure for the meat. Just your favorite BBQ Sauce!
Now let’s talk about taking it to the oven. Again, there’s nothing to it, but the way I was first introduced to the Barbecue Pork Medallion, we were hanging 1 lbs portions with meat hooks that draped over skewers on the top rack shelf of a meat locker oven. A pan on the bottom caught all the drippings. It’s very common to cook ribs, thighs or poultry this way as well. However, given that most of us don’t have restaurant size ovens in our kitchens, any pan or oven safe dish will do just fine. After a 24 hour marinade in your favorite Barbecue sauce, 350 degrees in your oven, for an hour and a half, will get you right where you want to be when your slicing up your succulent Barbecue Pork Medallion. And coming from a 5 dollar Tenderloin and possibly a 98 cent bottle of Honey and Hickory Smoke BBQ Sauce, like I use from Kraft, how can you go wrong.
This is the way P.F. Chang’s makes their Pork Medallion, only they use their barbecue sauce, however. I have the recipe for that too.
CLICK HERE if you want P.F. Chang’s Barbecue Sauce Recipe
Barbecue Pork Medallion Ingredients:
1 Pork Tenderloin
1 cup Barbecue Sauce
Marinate Tenderloin in BBQ Sauce for 24 hours then bake at 350 degrees f for 1 1/2 hours.