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Grilled Meat & Fish Recipes By Nazzareno Casha

Introduction Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below) a grill pan (similar to a frying pan, or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat is transfer when using a grill pan or griddle is by direct conduction. Direct heat grilling can expose food to temperatures often in excess of 260 °c. Grilled meat acquires a distinctive roast aroma and flavour from a chemical process called the Mallard reaction. The Mallard reaction only occurs when foods reach temperatures in excess of 155 °c .One of the characteristics of food cooked on a grill are the grill marks from the grate or rack.

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Char grilled Rump Steak, Potato Salad and Garlic Mayonnaise

This tasty potato salad makes a great side to a simple char-grilled steak. Take the time to rest the steak after it comes off the heat. If given the time to rest the steaks will lose less juice when you cut them and they’ll be juicier and tastier.

Ingredients 4 x 200g rump steaks  Potato  600


g small potatoes, washed

2 tsp olive oil 1 red capsicum, thickly sliced lengthways 2 bunch asparagus, ends trimmed

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125g parsley leaves 2 tbsp lemon juice Extra 2 tbsp olive oil Garlic mayonnaise 125ml good-quality mayonnaise 1 clove garlic, finely chopped 125g chopped fresh coriander

Method Brush the steaks lightly with oil. Season the steaks with salt and pepper. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. To serve, place the steaks on plates, top steaks with mayonnaise, add a spoonful of potato salad. To make the Potato salad: Cook potatoes until just tender, and then thickly slice. Drizzle the potatoes with a little of the oil and season with salt and pepper. Brush the capsicum with half the remaining oil. Cook on grill for 2 minutes each side or until tender. Transfer to a heatproof bowl. Sprinkle the asparagus with remaining olive oil. Cook on grill for two minutes each side or until bright green and tender crisp. Place the potato, capsicum, asparagus and parsley in a large bowl. Drizzle with lemon juice and extra olive oil, and gently toss to combine. To make the Garlic mayonnaise: combine the mayonnaise, garlic and coriander. ---------------------------------------------------------------------------------------------Nazzareno Casha

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04/01/2017 4

Beef Sirloin Steak served with Mushroom Ragout

This steak with mushroom sauce is a great for an easy weeknight meal and good too for a simple dinner with friends. - See more at:

Ingredients 4 sirloin steaks 30 g butter 500 g mixed mushrooms, sliced 300 ml fresh cream Potatoes and green beans to serve

Method Brush each sirloin steak lightly with oil. Season the steaks with salt and pepper. Preheat the char-grill pan to hot before adding the meat. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. While steaks are cooking, add the butter and mushrooms to a frying pan and cook until softened. Add cream and simmer until reduced and thickened. Adjust seasoning with salt and pepper. Remove steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving. Serve steaks with a spoonful of mushroom ragout, boiled potatoes and steamed green beans. ---------------------------------------------------------------------------------------------Nazzareno Casha

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Grilled Beef Kabobs

Ingredients 125ml soy sauce 80ml olive oil 3 tablespoons lemon juice 2 tablespoons brown sugar 2 tablespoons minced onion 2 cloves garlic, minced 1/2 teaspoon minced fresh ginger 1/2 teaspoon freshly ground pepper 700g boneless beef top sirloin steak, cubed into 1 1/4-inch pieces 2 red, yellow, orange, or green bell peppers cut into 1 inch pieces

Method Whisk the soy sauce, olive oil, lemon juice, brown sugar, onion, garlic, ginger, and pepper in a bowl. Add the meat and the sauce to a zip lock freezer bag or in a china bowl sealed with cling foil. Allow the meat to marinade overnight or at least 6 hours. Thread the beef and peppers onto skewers. Heat the grill on mediumhigh. Place the kebabs on the grill, uncovered, about 8 to 10 minutes for medium rare turning occasionally. ---------------------------------------------------------------------------------------------Nazzareno Casha

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04/01/2017 6

Grilled Lamb chops with BBQ Sauce

Grilling Method Preheat grill or BBQ on high. Cook chops about 2 minutes, until just starting to brown, before basting with sauce (optional). Continue cooking lamb chops another 3-5 minutes each side, basting occasionally.

Pan-Grill Method In a heavy frying pan, sear over high heat 1-2 minutes on each side, until just starting to brown, before basting with sauce (optional). Reduce heat to medium and cook chops 2-4 more minutes, turning at least once.

Barbecue Sauce Ingredients 1 tablespoon soy sauce

2 teaspoons brown sugar 3 tablespoons olive oil 2 inch piece of fresh ginger, grated

Barbecue Sauce Method Combine ingredients in a small bowl and use for basting. If desired, serve lamb chops with extra sauce for dipping. Recipes cover up to 8 lamb chops.

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Grilled Lamb Kofta Serves: 12

Ingredients 600g Minced lamb (I used half lamb / half beef) 125g chopped onion, 3 garlic cloves, chopped 2 Tbsp mint leaves, chopped 1 Tbsp flat-leaf parsley, chopped 2 tsp paprika 2 tsp ground cumin 1 tsp ground coriander 1 tsp salt ½ tsp cayenne pepper ½ tsp ground ginger

Method Soak 24 bamboo skewers in water for at least 6 hours. Preheat the oven to 180°c. Line a rimmed baking sheet with baking sheet. Combine the minced meat with the onion, garlic, salt, herbs and spices in a large bowl. Mix well with your hands to distribute the ingredients. Shape the meat into sausage-sized cylinders around two skewers (about 50g meat per skewer). Place in a single layer on the baking sheet. Bake the Koftas for 15-20 minutes or until the meat is cooked through but not overdone. You could also grill the skewers. Serve with lemon wedges or fresh chopped mint leaves mixed with yogurt for dipping.

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Grilled Lamb chops with mint and fruity couscous Grilled Lamb chops with mint and fruitGrilled Lamb chops with  mint and fruitcouscous  couscous Grilled Lamb Chops with Mint and Fruity Couscous Serves 4

Ingredients Inredients: 8 Lamb leg steaks 4 tablespoons of olive oil 1 clove of garlic, chopped 2 level teaspoons of mint sauce 1 pinch of chilli flakes Salt and pepper

Ingredients for Couscous Indients for couscous 200g couscous 250mls chicken stock 1 tablespoon of olive oil 1 red onion, halved and finely sliced 1 clove of garlic, crushed A small pinch of chilli flakes 80g dried apricots roughly cuts or cranberries 15g of fresh coriander, finely chopped 15g of fresh mint, finely chopped Page 9

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100g rocket leaves Salt and pepper

For Dressing For the  2 tablespoons of honey 2 tablespoons of light olive oil 1 tablespoon of red wine vinegar A small pinch of chilli flakes

Method: Mix olive oil, mint sauce, garlic and chilli in a shallow bowl. Coat each Lamb chop in the marinade and allow the chops to rest for 10 minutes before grilling the chops for 4 – 5 minutes on both sides, cover with tinfoil and rest for 2 minutes. Meanwhile, tip the couscous into a bowl with boiling chicken stock. Stir cover with a clean cloth and allow the couscous to stand for 10 minutes while you grill the Lamb chops and prepare the remaining salad ingredients. Heat a little oil in a non stick pan and fry the onions until soft and golden, add the garlic, chilli, dried apricots or cranberries and cook for a further 3 minutes, then remove from the heat and tip into a serving bowl along with couscous, chopped coriander, mint and rocket. Adjust seasoning with salt and pepper. Whisk the dressing ingredients together and drizzle over the couscous salad and serve with the grilled chops.

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This fresh dish is a sure way of your appetite on the barbecue/grill and for dinner parties. ---------------------------------------------------------------Nazzareno Casha

Grilled Chef Style Pork Chops "Grilled pork chops covered with ham, tomato and mozzarella cheese."

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Ingredients 4 (3/4 inch thick) pork chops Salt and ground black pepper to taste 4 slices ham 4 slices tomato 4 slices mozzarella cheese Chopped fresh oregano to taste Paprika to taste

Method Preheat grill for medium heat, and lightly oil the grill pan. Sprinkle pork chops with salt and black pepper, and grill until the chops are browned, show good grill marks, and are no longer pink in the middle, 5 to 8 minutes per side. An instantread meat thermometer inserted into the centre of a chop should read at least 63°c. Place ham, tomato, and mozzarella cheese slices on each pork chop, and sprinkle with oregano and paprika; cook until the cheese has melted, about 2 more minutes. Let stand for 5 minutes before serving.

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Grilled Pork Loin Chops A little sweet, very moist and very easy to prepare -- you're going to love these grilled chops. They turn out wonderfully tasty with an awesome array of flavours.

Ingredients 2 cloves chopped garlic 2 tablespoons brown sugar 3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons Worcestershire sauce 2 teaspoons ketchup

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1/2 teaspoon ground ginger 1/2 onion very finely chopped 1/4 teaspoon ground cinnamon Pinch of cayenne pepper 2 x 200g each thick-cut boneless pork loin chops

Method Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a Pyrex dish, and place the pork chops into the marinade. Seal the dish with cling foil. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl. Preheat grill for medium heat, and lightly oil the grill pan Remove the pork chops from the dish, and shake excess droplets of liquid from the chops. Discard the marinade from the dish. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops. You can serve baked jacket potatoes, steamed green fresh beans and buttered carrots batons. ---------------------------------------------------------------------------------------------------------------------------

Nazzareno Casha

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Grilled Beer Brined Pork Chops The beer brine helps to flavour and tenderize these pork chops.

INGREDIENTS For brine: 475ml water 1 bottle dark beer 60 ml sea salt 60 ml brown sugar 60 ml black treacle 360 ml ice For chops: 6 pork chops, bone-in 6 cloves chopped garlic Black pepper 2 teaspoons mild chili powder

Method Combine all ingredients for brine in a large bowl. Place chops in a glass baking dish and pour brine over it. Seal with cling foil and place in refrigerator for 3-5 hours. Preheat grill pan for medium-high heat. Combine garlic, chili powder, and black pepper in a small bowl. Take chops out of the brine, pat dry, and rub with garlic mixture. Place pork chops on grill and cook for 10-12 minutes per side or until well cook. Once cooked, remove from heat and serve with your favourite side salad dishes.

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Garlic Honey Pork Chops

INGREDIENTS 1 x4 11/2 inch pork rib chops 80 ml honey 6o ml white wine Juice of 1 lemon 3 tablespoons soy sauce 2-3 cloves chopped garlic Black pepper

Method Mix honey, lemon juice, white wine soy sauce, garlic and black pepper together. Place together with chops in a glass container, seal, and refrigerate overnight. Preheat the grill pan. Drain chops saving the marinade. Place the chops over the grill pan and reduce the heat to medium. Grill about 16-18 minutes or until internal is well cooked Boil reserved marinade for 2 minutes, reduce heat and simmer for 6-7 minutes. Serve sauce over grilled chops with your favourite salad and Jacket potatoes.

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Grilled Veal Chops with Balsamic Sauce

Ingredients 4 Veal Chops 170g each, 2cm thick 450ml Meat Stock 4 tbsp Extra Virgin Olive Oil 120ml Balsamic Vinegar 60g Onion finely chopped 2 tbsp butter Chopped fresh parsley leaves Salt & Pepper

Method Preheat the pan grill on high heat and brush grill with olive oil. Brush both side of the veal chop with one tbsp. olive oil. Season the chops with salt and pepper. Use tongs to prevent piercing the meat and place the chops on the grill, turning once until browned, about four-six minutes per side for medium. Place on a platter and keep warm. Over medium heat, warm three tbsp. of olive oil in a saucepan. Add the onion and sautĂŠ for 3-4 minutes, until translucent. Add the balsamic vinegar, raise the heat to medium-high and cook until the sauce has reduced by half the amount. Add the stock and cook until the liquid is reduced again by half. Whisk in butter. Add salt and pepper to taste if needed. Pour the sauce over the veal chops, garnish with parsley and serve with grilled coloured peppers and paprika wedges potatoes. ------------------------------------------------------------------------------------------------------Nazzareno Casha

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Grilled Veal Chops with Mushroom Ragout

Serves: 4

Ingredients 4 thick veal chops Enough cooked pasta for 4 I used Pappardelle tossed in a little herb butter. Mushroom Ragout 500g mushrooms 2 cloves of garlic 1 tablespoon garlic infused olive oil 1 small onion, thinly sliced 250ml milk 125ml fresh cream 1 to 2 teaspoons of Tabasco sauce ½ lemon squeezed Salt and freshly ground black pepper

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Method Clean the mushrooms and sautĂŠ with the garlic in a non stick pan. Cook the mushrooms over medium-high heat for about 15 minutes or until slightly tender. Let them cool and then coarsely chop them roughly. Set aside. Put the cleaned pan over medium-high heat, put the garlic oil. Add the onion and cook until it is tender. Reduce the heat to medium-low, stir in the milk and cream, then bring them to a boil; reduce the heat and let them simmer for 1 minute. Add the mushrooms, garlic, hot sauce, lemon juice, salt and pepper to taste. Turn off the heat. Grease your grill pan, and preheat it to medium-high. Season the veal lightly. Grill the chops for 5 to 7 minutes per side or to your desired doneness. Reheat the mushroom ragout over medium heat for 1 to 2 minutes. Arrange the veal on a bed of pasta and serve, coat the veal chops with mushroom sauce.

The veal chop is the premium cut of veal. Veal chops provide a hearty portion with a very delicate flavour. Grilling are good choices for the veal chop.

Raw Veal Chop ------------------------------------------------------------------------------------------------------Nazzareno Casha

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Veal Cutlets Saltimbocca on the Grill

Ingredients 125 ml white wine 30 ml Olive Oil 1 clove of garlic, crushed 10 sage leaves To taste, salt and pepper 4 veal cutlets, about 120g each 4 slices Parma ham, cut in half Ingredients Select all

Method Combine white wine, olive oil, garlic and two sage leaves in a shallow container. Add salt and pepper. Add cutlets and coat well with marinade. Refrigerate, covered, for 1 hour. Drain cutlets and cut in half. Place a sage leaf and a half-slice of Parma ham on each half-cutlet. Use a toothpick to secure ingredients in place. Preheat griddle pan to medium-high heat. Place cutlets on and grill for 1 or 2 minutes per side, until meat is done. Serve immediately with grilled coloured peppers or green steamed vegetable and sautĂŠ potatoes, and fresh crusty rolls.

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Grilled Veal Escallops A` la Chef Reno

Ingredients 60ml sun-dried tomatoes in oil, chopped 375g bread crumbs 180g grated Parmesan cheese 1 beaten egg 6og fresh parsley, chopped ½ teaspoon garlic powder Salt and freshly ground pepper, to taste 4 large veal scallops, weighing about 145 g each 30ml vegetable oil

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625ml tomato sauce

Method Combine the sun-dried tomatoes, bread, Parmesan cheese, egg, and parsley and garlic powder in a bowl. Adjust seasoning and set aside. Preheat the griddle pan to high. Place the veal escalope on a working surface and top with the stuffing. Roll up each escalope, making sure to keep stuffing inside, and secure with string. Brush each roll with oil and place on grill pan. Reduce heat to medium and cook for 8 minutes or until meat is cooked through (turn a few times during cooking). In the meantime, heat the tomato sauce on low. Serve the veal rolls on a bed of tomato sauce along with some pasta and seasonal vegetables.

Veal is juiciest when it is grilled. Unlike beef, most cuts of veal are appropriate for the grill; however, veal chops are the most commonly used for the grill because they are among the thickest and most tender of all the veal cuts. Veal chops do not require a marinade, but you may choose to make one out of balsamic vinegar, olive oil, garlic or some combination of the three to flavour the veal before you grill it.

Grilling on a grill pan is very easy‌ and very quick... ---------------------------------------------------------------------------------------Nazzareno Casha

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Grilled Salmon and Pineapple with Avocado Dressing Ingredients 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons chopped fresh basil, plus some sprigs, for garnish 1 1/2 teaspoons chopped fresh chives 1 teaspoon chopped fresh tarragon, plus some sprigs, for garnish 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4x120 skinless salmon fillets, each about 1 inch thick 4 1/2-inch-thick round slices (rings) of pineapple, preferably fresh

Avocado Dressing, recipe follows 60ml fresh lemon juice (from 1 large lemon) 2 tablespoons chopped fresh basil 1 tablespoon finely chopped fresh chives 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons finely chopped fresh tarragon 1/8 teaspoon anchovy paste, optional 1/8 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1 small clove garlic, smashed 1/2 avocado, diced

Method Place a grill pan over medium-high heat. Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture. Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side. Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it.

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Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.

Avocado Dressing: Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavours to blend.

If using canned pineapple, make sure to blot it dry very well before grilling it.

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Grilling fillets and steaks: The technique for grilling fish steaks and fillets is very similar. The most important things to remember are:   

Direct heat, because they cook quickly High heat, to help prevent sticking For fillets, make sure they're thick, meaty ones like salmon, halibut and snapper. Thin fillets like flounder or tilapia are too delicate for the grill, and prone to overcooking. A super-clean cooking grate is the secret to preventing sticking. To get it very clean, preheat the grill thoroughly on high heat, then use a grill brush to clean off any bits of protein or sauce sticking to the bars. Always coat your fish with some sort of oil or fat to prevent sticking. The fillets you're grilling for the fish tacos are marinated in olive oil and spices. The tuna steaks are wrapped in bacon, which not only helps keep them from sticking but gives them that smoky bacon flavour. For extra insurance against sticking, you can also brush the grill grates with a little oil. For just about any type of fish, you want to cook with the lid down. The only exception is plain tuna steaks if you want to keep the center rare; in this case, leave the lid up. Cook the first side of the fish a little longer than the second. This gives the fish nice sear marks for a good presentation, and it also helps the fish release from the grill without sticking. The usual rule of thumb for cooking time--10 minutes per inch of thickness--tends to produce overcooked fish on the grill. For steaks and fillets, 8 minutes per inch of thickness is a better guideline.

Grilling whole fish Whole fish isn't too much trickier than fillets or steaks, but in this case you want to use indirect heat instead of direct. So set up your gas grill for a two-zone fire, and place the whole fish in the cool zone from the start. As with steaks and fillets, keep the lid down. Again, coat the fish with fat. The whole trout in this video are brushed with mayonnaise, a great fat for grilling fish, because it clings well to the fish. Even if you're not a mayo fan, give it a try; the flavour of the mayonnaise really disappears in the cooking. When it comes to turning, use a gentle hand. A fish spatula, with its thin, angled blade and widely spaced tines, is an essential tool. Even better is two fish spatulas: place them side-by-side and slide them under the fish, so the whole fish is cradled as you lift it up to flip. For whole fish, the 10-minute-per-inch rule is a good guideline. Whole fish are actually a little easier to judge doneness than fillets, because they are already slit through to the centre. Just peek inside cavity and use the point of a knife to test the meat right next to the backbone. It should separate easily, and be just barely opaque. When the fish is done, let it rest 5 minutes before serving.

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­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­ Nazzareno Casha


INGREDIENTS 4 x 200g tuna steaks 1 Fish Stock Cube 200g cherry tomatoes 100g pitted green olives 100g black olives 2tbsps capers 7tbsps olive oil 2tbsps lemon juice Fresh herbs to garnish (e.g. parsley, marjoram, basil)

METHOD Cut the olives in halves. Put them in a large bowl with the capers. Slice the cherry tomatoes in half and add them to the bowl. Make this ‘niçoise’ garnish an hour before and refrigerate. Combine the garnish with a dressing made up of one part lemon to three parts olive oil before serving. Pre-heat the griddle pan. The secret to grilling at home is to make sure the pan is very hot as the last thing you want is your steak sticking to the pan. While it heats up, season the tuna steak with a paste made of a tablespoon of olive oil combined with one fish stock Cube. Massage it into each tuna steak on both sides. Place the steaks on the pan. To cook them so they’re still rare in the middle, it will take about 2 minutes on each side for tuna steaks that are about an inch thick. Take them off the heat to cook the second side. Spoon over the tuna steaks the garnish, draining off the oil. Sprinkle with fresh herbs and a little olive oil, then season with sea salt if needed.

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Grilled Grouper Tangerine

Ingredients: 4 x 150g grouper fillets 2 tangerines, juiced and zested 2 tablespoons dry white wine 3 tablespoons olive oil 1 teaspoon fresh rosemary 1/2 teaspoon fresh thyme 1/4 teaspoon black pepper, freshly ground Vegetable 0il for brushing the pan Fresh herbs for garnish Tangerine slices for garnish

Method Place the fillets in a shallow dish. To prepare the citrus marinade, combine the zest from both tangerines with tangerine juice, olive oil, white wine, herbs and black pepper in a small bowl; mix well. Pour the marinade over the fish and marinate for 1 to 2 hours in refrigerator. Brush the grill pan with a little vegetable oil, than preheat the pan grill on mediumhigh heat.

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Grill fillets for 4 to 5 minutes on each side until centre is opaque and meat flakes easily with a fork. Garnish with herbs and tangerine slices and serve. ------------------------------------------------------------------------------------------------------Nazzareno Casha

Grilled Swordfish with Pineapple & Ginger

Ingredients 4 portions x 150g Steaks Swordfish Sea salt and fresh ground black pepper, to taste 200g pineapple, diced 1 Tbsp. fresh ginger finely chopped 80g roasted red pepper, diced 10g fresh chopped mint 15ml fresh lime juice 20g spring onion sliced very fine

Method Prepare the pineapple ginger salsa by combining the pineapple, ginger, red pepper, mint, lime juice and onion in a mixing bowl. Adjust seasoning to taste. Season the swordfish steaks and grill for 4-5 minutes on each side or until fish turns opaque throughout. Plate swordfish and top with the pineapple ginger. ------------------------------------------------------------------------------------------------------Nazzareno Casha

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Grilled Sea Bass Fillet INGREDIENTS 1/4 teaspoon garlic powder 1 small onion very finely chopped 1/4 teaspoon paprika 1 Lemon juice pepper to taste Sea salt to taste 4x 150g sea bass fillets 3 tablespoons butter

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2 large cloves garlic, chopped 1 tablespoon chopped leaf parsley 15ml extra virgin olive oil

Method Preheat the grill pan for high heat. In a small bowl, stir together the garlic powder, onion, paprika, lemon juice 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 pan. 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. You can serve the grilled sea bass on a bed of roasted coloured peppers or any other sautéed vegetables of your desire.

Grilling is not just a simple method of cooking – it’s an art. It’s a skill that needs passion and experience. The best way to develop your skill in grilling is through constant practice. The Grilled Sea Bass recipe is perfect for a family lunch, dinner or even party menu. The grilled sea bass has a great mouth-watering look and tasty aroma. You will definitely notice a superb blend of seasonings to achieve a delicious taste.

Fresh Mediterranean Sea Bass Whole or Filleted

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Grilled Tuna Fish Kebabs

Ingredients 500g tuna, cut into 1inch pieces 200g finely chopped fresh coriander leaves or fresh mint leaves 2 tbsp olive oil, extra virgin 2 tsp Tabasco sauce + more for serving (optional) 2 tsp white vinegar Salt Fresh ground black pepper Vegetable oil for brushing

Method If using wooden skewers, soak in water for at least 30 minutes. In a large bowl, add all ingredients and toss to combine. Let tuna marinate for at least 30 minutes and for up to 4 hours. Keep refrigerated. Skewer 5 pieces of fish onto each of 10 skewers. Discard remaining marinade.

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Preheat grill pan on medium - high and brush lightly with vegetable oil. Grill skewers with lid closed for 6 minutes, turning once. Kebabs are ready when fish is white, opaque and has nice grill marks on It. Serve hot, with extra Tabasco sauce if desired on a bed of turmeric rice mixed with steamed garden peas. ----------------------------------------------------------------------------------------------------------------------------------------------------------Nazzareno Casha


Ingredients 2 tbsp chopped fresh oregano 2 tsp sesame seeds 1 tsp ground cumin 1/4 tsp crushed red pepper flakes 650g skinless salmon fillet, cut into 1-inch pieces 2 lemons, very thinly sliced into rounds Olive oil for brushing Sea salt 16 bamboo skewers soaked in water 1 hour


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Heat the grill pan one medium heat and brush with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside. Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush the fish lightly with oil and season with salt and the reserved spice mixture. Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

These lovely grilled salmon and lemon kabobs are delicious and easy to make. For those in need of a dinner menu revamp, or simply want to spice up your lunch life, then you’re going to love these delicious Spicy Fish Kebabs The history of the kebab traces back to myriads of both Asian and African cuisines. The word kebab means ‘to roast’. The term can also be referred to as a meat patty mixed with spices. In Asian countries, kebabs are served mostly with rice and salad; however it is now served in different forms with bread as well. With the passage of time, kebabs have managed to find a very significant place in modern day cuisines.

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Kebabs are considered to have originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewed on swords on open field fires ------------------------------------------------------------------------------------------------------Nazzareno Casha

How to use a grill pan

A grill  pan  can  provide  a great  way to  emulate  the  experience  of outdoor grilling for the many people who live in apartments and cannot cook outside. A good grill pan will last a lifetime, and can provide you with a lifetime of tasty, healthy food with the signature char flavour you would expect from a grill. They are relatively easy to use and take care of and you can learn how to use a grill pan by following a few simple steps. 

Choose a grill pan. Grill pans are available in a few different  varieties, and you need to pick a grill pan that suits your needs. Grill pans are available in 2 basic sizes. The first is an oblong shape that is  designed to fit over 2 burners. These pans are great for entertaining as they  can handle a large amount of food, and they often have a flat surface on the  reverse side for making pancakes, grilled cheeses and the like. The other size is a smaller pan, with a single handle and a diameter of around 12 inches (30  cm). These are ideal for single­person cooking, and they don't take up much  space. Grill pans usually have either a cast iron cooking surface, or a non­stick  surface. Cast iron is generally the best choice, because its heavy weight will  allow it to emulate the incredibly high temperatures achieved in an outdoor  grill. Non­stick surfaces can be easier to clean, however.

Remove any protective coating . Cast iron pans often come with a protective coating on them to prevent them from rusting on the store shelf. Remove this coating before use by scrubbing the pan thoroughly with water and a scouring pad. 

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Season your grill pan. In   order to   prevent rust  and  to   keep  food from sticking, cast iron pans need to be seasoned before use. To do this, pour   some   vegetable   oil   on   a   paper   towel   and   then   rub   the   paper   towel around the pan, leaving a thin layer of oil covering the entire pan. Place the pan in an oven for an hour at 176 . The pan will be ready for use after this seasoning. 

Cook your food using the grill pan. Treat the grill pan similarly to how you would treat an outdoor grill. Brush the griddle lightly with oil before placing the food onto it, and cook using only high heat. Using a grill pan on low or medium heat will cause food to stick. Note that cooking with a grill pan can generate a good bit of smoke, so make sure to turn on your fume hood and open a window.

Clean your grill pan very soon after use. If you can't clean it sufficiently with water and a scouring pad, pour some sea salt onto the pan and scrub it with the scouring pad. This should remove any built­up food. Avoid using soap on a cast iron pan. Doing so will undo any seasoning work that you have invested into it. 

Season and store the pan. After   cleaning   the   grill   pan,   dry   it thoroughly with a towel; allowing it to air dry will invite rust. Before storing it, rub another light coat of vegetable oil into it with a paper towel. After each use of the pan, rubbing it with vegetable oil will continue to season it, and it will perform better and better with age.

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------------------------------------------------------------------------------------------------------Nazzareno Casha

Grilling is

a form of cooking that involves dry heat applied to the

surface of food, commonly from above or below. Stove-top pan grilling is an indoor cooking process that uses a grill pan — similar to a frying pan but with raised ridges to emulate the function or look of a gridiron. This is a great way of preparing foods fast with less oil than frying, making it a healthier way of cooking indoors. The open griddle pan indoor grilling method works well with thin cuts of meat like steaks, chops, seafood, fish, and chicken and turkey fillets.

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Enjoy Healthy Cooking Nazzareno Casha

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Grilled meat and fish recipes  

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves...

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