Best 5 Coffee Rubbed Grilled Fish Recipes
Coffee rubbed grilled fish is a delightful dish that combines the rich, smoky flavor of coffee with the tender, flaky texture of fish. This unique and flavorful dish is perfect for any occasion, whether you're hosting a dinner party or simply looking for a delicious and easy weeknight meal. With just a few simple ingredients and a little time, you can create an unforgettable meal that your friends and family will love.
Here are our top 5 tried and tested recipes!
COFFEE-RUBBED GRILLED FISH
The final days of December for African-Americans mean playing games of bid whist and spades, and cultivating joy through seasonal dishes. For Rashad Frazier and his family in Portland, Ore., Kwanzaa is all about the food, Nguzo Saba (the seven principles) and honoring members of their families who have made their lives bright. Mr. Frazier is a personal chef and an avid outdoorsman; this rub is his go-to for highlighting fresh-caught fish, which he is serving for the holiday.
Provided by Nicole Taylor
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
- Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
- Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn't, let it sit until it does. If it's still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.
COFFEE-RUBBED GRILLED RIB EYES
Provided by Food Network
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Prepare an outdoor grill for cooking over medium-high heat. Combine the brown sugar, espresso powder, ancho powder, paprika, 2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl.
- Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes.
- Grill until the steaks are nicely browned with deep grill marks, 5 to 6 minutes per side for medium rare. Transfer the steaks to a serving platter to rest for 5 minutes before slicing.
COFFEE-RUBBED FISH TACOS
Steps:
- For the avocado-lime sauce: In a blender on low speed, mix the avocado, lime juice, 2 tablespoons water, sour cream, hot sauce and some salt. Blend until smooth. Set aside.
- For the fish tacos: In a shallow bowl, mix the coriander, cumin, chili powder, garlic powder, salt, coffee, brown sugar and cornmeal until well combined. In another shallow bowl, whisk the eggs and hot sauce together.
- Shred the cabbage as finely as possible, and slice the radishes as thinly as possible. Set aside.
- Pour the oil into a large saute pan and heat over medium-high heat.
- Cut the fish into 12 sticks, approximately 3 ounces each. Roll each piece of fish in the egg mixture and then coat well in the cornmeal mixture.
- In batches, place the breaded fish into the hot oil, taking care not to overcrowd the pan. Brown the fish on each side, approximately 1 minute per side. Drain on paper towels, sprinkling the fish with a little salt as it comes out of the pan.
- In a separate saute pan, heat the tortillas over high heat to brown slightly.
- Place a piece of fish on each tortilla, and top with shredded cabbage, avocado sauce and radish slices.
HERB-RUBBED GRILLED FISH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- Using a mortar and pestle, crush 1/2 cup fennel fronds, black and pink peppercorns, garlic, and parsley to a paste. (Or pulse in a food processor.) Stir in 2 tablespoons oil. Rub mixture over fish, inside and out; stuff fish with more fennel fronds, herb sprigs, and greens. Cover with plastic wrap; let stand 30 minutes.
- Preheat grill to medium. Season fish generously with salt and pepper. Brush a fish-grilling basket with oil; place fish inside and secure. Grill, covered, turning once, until fish is opaque and flakes when tested with the tip of a knife, 20 to 25 minutes.
- Meanwhile, toss fennel bulbs and chiles in a bowl with salt and remaining 2 tablespoons oil. Grill until fennel and chiles are lightly marked and tender (if they start to burn, shift to a cooler area of grill). Arrange fish on a platter; surround with lemon, potatoes, fennel, and chiles (chiles should be eaten with caution). Drizzle with herb sauce; serve immediately.
GRILLED SALT-RUBBED FISH SANDWICH
For this ultimate beachside summer sandwich, mahi-mahi fillets are rubbed with salt, thyme, and lemon zest before hitting the grill. Afterwards, they're nestled into a soft hoagie roll along with homemade tartar sauce, crisp lettuce, and ripe tomato slices.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 15
Steps:
- For the Sandwich: Combine thyme, lemon zest, 1 teaspoon salt, and 1 1/2 teaspoons pepper in a small bowl. Sprinkle mixture over all sides of fillets.
- Preheat grill to medium-high. Drizzle fillets with oil, then grill, flipping halfway through, until opaque and cooked through, 4 to 5 minutes a side. Transfer to a plate. Grill rolls, cut-sides down, until toasted and golden, about 30 seconds.
- For the Tartar Sauce: Combine all ingredients in a bowl and season with salt. (Sauce can be refrigerated in an airtight container up to 3 days.)
- Top bottom half of each roll with tartar sauce, a fish fillet, lettuce, and tomato; add top halves and serve.
Tips:
- Choose the right fish: Firm-fleshed fish like salmon, tuna, or swordfish are best for grilling. They can withstand the heat and won't fall apart.
- Make sure the fish is fresh: Fresh fish will have a mild, briny smell. Avoid fish that smells fishy or sour.
- Prepare the fish properly: Rinse the fish under cold water and pat it dry with paper towels. Score the skin of the fish to help it cook evenly.
- Make the coffee rub: Combine ground coffee, brown sugar, chili powder, cumin, salt, and pepper in a small bowl. Rub the mixture all over the fish.
- Grill the fish: Preheat your grill to medium-high heat. Oil the grates to prevent the fish from sticking. Grill the fish for 6-8 minutes per side, or until it is cooked through.
- Serve immediately: Coffee-rubbed grilled fish is best served hot off the grill. Serve it with your favorite sides, such as grilled vegetables, rice, or potatoes.
Conclusion:
Coffee-rubbed grilled fish is a delicious and easy-to-make dish that is perfect for a summer cookout. The coffee rub gives the fish a slightly smoky and savory flavor that is sure to impress your guests. So next time you're looking for a new way to cook fish, give this recipe a try. You won't be disappointed!
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