This Smothered Salmon recipe is something I came up with years ago. My wife has a serious love for this fish so I wanted to create something that was undeniably the best and believe it or not, this recipe can be prepped and cooked in just 15 minutes. It has a Garlic, Wine and Butter Broth that is just amazingly smooth. I actually use this to saute the Onions and Peppers as well as steam the fish. I like to prop the Salmon right over the top of the veggies so the filet can steam from below as well as from above when I top the pan with a lid. Then after just a few short minutes I smother the fish with Mozzarella Cheese, then cover back up with the lid long enough for it to melt. Once it has, you have a perfectly cooked Salmon that is ready to serve. Total cooking time is, approximately, 6 to 7 minutes. And once it hits the plate, I dash pieces of Bacon, I sprinkle freshly chopped Parsley and then I splash some Balsamic Vinegar right over the top.
If you’re interested in seeing how I cook Halibut, Rockfish or Swai, check out the links below. I even have a Poor Man’s Lobster recipe if you’re interested.
1 Salmon Fillet
1/2 Bell Pepper
2 tsp minced garlic
1/2 cube butter
1/4 cup white wine
1/2 cup Mozzarella Cheese
1 tbsp fresh or dried Parsley
1 to 2 tbsp chopped Bacon or bits
1 tsp Balsamic Vinegar
Salt and Pepper Salmon to taste
Pinch of cayenne pepper
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.
One of my absolute favorite steaks, to eat, is the Ribeye Steak. But I can’t tell you how many times I have found myself at a barbecue with the host or “chef” that didn’t know how to grill as much as he was boasting. It’s always a shame too, because usually there are so many people on the side lines just salivating, waiting for the food that has been filling the air with that marinated smokey smell. Mmm, I can almost smell it now!
Grilling Ribeye Steak Time and Temp
A few months back I posted about cooking time and temperatures for a Ribeye Steak. Okay, not just Ribeye’s, Steaks in general. As you may or may not know, it all comes down to the size and thickness of your steak. Of coarse that sounds like common sense but sometimes, like anything, it’s often ignored. Anyway, I’ve got a chart that demonstrates the cooking time and temperatures you should by referencing the next time you’re throwing down on the grill.
Ribeye Steak Ingredients:
1 tbsp Butter
Salt and Pepper to taste (generously on both sides)
Most Cooking times are based on using High heat to bring your steak to your desired inner temperature; rare, medium rare, medium and well done. For this Ribeye Steak recipe, or any steak, just follow the chart for thickness, time and temperatures.