Today marks 6-month since I've started this little blog of mine. I'm amazed at how much it's become such a wonderful part of my life. To all you loyal readers, I say thank you for making these past several month a very very fun one.
I wasn't quite sure which white fish I had gotten. I think it may have been halibut. It just said seafood on the label. But it was fresh. I wouldn't have gotten it, if it wasn't. Labor day meant I had to grill something. I didn't feel up to grilling any type of beef or pork as i had a nice fill of that over the weekend. My other alternative was fish. I love fish.
So the day came and I busted out the ol' George Foreman Grill since I can't grill outside. Georgie, as I like to call it, has done me some good this summer. He's made me some delectable eats.
I basted it with a simple BBQ sauce made from soy sauce, ketchup, brown sugar and a little bit of minced ginger. Grilling fish doesn't take a long time, so this was done in only minutes. Several months ago I posted a cooking tip about when to flip the fish. The answer to that is to just let the fish be. You'll know when it's ready. It will basically lift off the grill without any hesitation onto your spatula. If it looks like it's stuck to the grill let it cook some more. Don't force it. That way you'll have a nice whole fillet.
As for what I served this with, I went for the Asian route. I had some left over white rice that I made into garlic fried rice and tossed in some sauteed thin asparagus. I also grilled several thick slices of tomato while the grill was still hot.
Serve 2
Grilled White Fish with Ginger BBQ Sauce
2 white fish fillet
salt
pepper
Ginger BBQ sauce:
1/3 c Soy sauce
2 Tbsp tomato ketchup
112/ Tbsp fresh ginger - minced
1 1/2 Tbsp Brown sugar
Prep your grill.
Combine the BBQ sauce ingredients and let it sit for at least 30 min to let the ginger flavor really blend into the sauce.
Season the fillet with salt and pepper both sides.
Cook the fillets on the grill. 2-3 minutes per side depending on the heat of you grill.
Baste the fillets with the bbq sauce and flip. A good way to know when to flip is when the fish looks and feels like it's not sticking to the grill. Baste the other side as well.
Remove from grill and let it rest for 2-3 minutes.
40 comments:
i love the flavor of ginger and brown sugar together...awesome!
Congrats on your 6 months :), the fish looks fantastic!
This looks so good. I love the look of the sauce all glazed and delish! 6 months...that's it???!!! Congrats on the first 6...here's to many more :D
Jenn,
I love your recipes! They are aways easy and elegant,
George Foreman got me through college! Haha!! Gorgeous fish! Congrats on your anniversary!
Grilled fish looks scrumptious...!:)
Only 6 months? Wow! Look how far you've gone with this baby! Congratulations!
This fish looks fabulous in this yummy sauce!
Congrats! Great flavours! and I love the idea of serving it with garlic fried rice!yum!
Congrats on six months of blogging! :)
I'm obsessed with all things ginger lately. The ginger BBQ sauce sounds soooo good! Beautiful dish!
congrats on six months! The grilled fish looks delicious! you make me want to buy a George Foreman grill!
This sounds sooooooooooooooo good, Im buying fish today.Thanks for inspiring me!!!Figtreeapps
Congrats on 6 months of blogging! Love the recipe - it sounds delicious!
Congratulation on hitting the six month mark:) This ginger BBQ sauce sounds amazing.
I do love the ginger in a bbq sauce. I can smell it from here. Nice!
The sauce sounds terrific. The whole meal looks delicious.
Happy 6th month blogiversary.
Simple grilled fish, cooked to perfection. Nothing is better! GREG
Happy 6 Months!!! :)
I love my George Forman too. We got it when we didn't have the option of having an outdoor grill. But my husband still uses it every day to make breakfast panini!
Looks terrific! Great tip on cooking the fish. Thanks!
Parita: ;-D
HH, Girlichef, Miranda, Sanghi, Jamie: Thanks.
Teanna: Georgie has gotten some good use out of it.
Pigpigcorner: I got to have my fried rice.
Andrea: you'll love the BBQ Sauce
Hummingbird: It's a hand kitchen gadget.
figtree: Your welcome.
Jen, Nutmeg, Pam: Thanks.
Dawn: hehe...
Greg: I agree.
Jenn: Ooo...A breakfast panini sounds really good right about now.
Ungourmet: Your welcome.
Happy 6 month blogoversary! This fish looks delish -- the perfect healthy dinner!
Hi Jenn!
Happy 0.5 Anniversary!
Love the fish and that sauce sounds great.
LL
Happy 6 month anniversary Jenn!!! And that's some gorgeous bbq glaze on that fish. Thanks for the tip on flipping the fish, I guess I've always been impatient :)
Happy six month blogiversary :) What a great dish to celebrate with
6 months - Congrats! I can't believe it, all the hard work and effort you've put into this, and I feel like I've known you forever!
The bbq sauce sounds great with the ginger! Great tip about when to turn fish too.
Diana, LL, Esi: Thanks.
Phyllis: Don't worry I get impatient, too.
Oyster: Hehe...
Lisa: Your welcome.
oh this looks great keep on blogging girl your great at it Rebecca
fresh ginger makes everything better
No. Freaking. Way. Only 6 months? You're bluffing! Way to go! Your blog is already a huge success!
And YUM fish with Ginger BBQ sauce! My Asian roots are tingling!
CC: 8-D
Justin: Yes, it does.
Burpandslurp: I kid you not. ;-D
I would love to do this with my weekly salmon. It looks so tasty.
Congrats on the 6 months of bloggin! I'm loving your ginger bbq sauce, awesome!
That's a really nice, tasty sauce for a grilled fish!
comfycook: Give it a go.
5 Star: Thanks.
Fearless Kitchen: Thanks.
This looks wonderful. It has an air of elegance about it. I like that. Happy Anniversary. Six months is a milestone.
Mary: Thanks.
That fish looks really good!
Kevin: Thanks.
Thank you for your post, pretty helpful material.
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