GRILLED PORGY WITH LEMONS AND SCALLIONS
Porgy is a fish that takes beautifully to grilling whole, filled with aromatic ingredients. Here, Ayesha Nurdjaja, the chef of Shuka in New York City, stuffs the fish with lemon and herbs. When lightly charred, the skin of the fish becomes crispy and delicious. One way to guarantee that your fish will lift easily off the grill is to have clean, well-oiled grates, and if you're willing to sacrifice a couple of extra bunches of scallions, lay them on the grill, then put the fish on top. The scallions will burn away, but the fish will release. Fennel fronds work the same way. Ms. Nurdjaja tops the fish with a lightly-dressed arugula salad - but it's just as delicious on its own.
Provided by Florence Fabricant
Categories dinner, weeknight, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare a charcoal grill until coals are ashed over and hot, or heat a charcoal grill to high. Or heat a broiler (see Tips).
- Cut 3 lemons into ½-inch-thick slices and discard any pits. Pat fish dry inside and out and season inside with salt. Place the lemon slices inside the fish, then place the thyme and oregano on top of the lemon. If the fish don't close around the stuffing, tie fish closed in two places with kitchen twine. Brush fish on both sides with 4 tablespoons olive oil.
- Toss scallions with a pinch of salt and remaining 2 tablespoons olive oil. Cut the 2 remaining lemons in half, removing any seeds.
- Scrub the grill grate clean, then rub with an oiled kitchen towel or wad of paper towels. If your grill can fit everything, place everything on at once. Otherwise, start with the scallions and lemons, cut sides down. Season one side of each fish with salt and place salt side down on the grates next to the scallions and lemons. Grill (covered if using a gas grill), turning once, until the lemons and scallions are softened and lightly charred, 3 to 4 minutes for the scallions and 5 minutes for the lemons. Grill the fish until the skin releases naturally from the grate, about 6 minutes, then salt the other side, cover and grill until cooked through, about 6 minutes longer. Test for doneness by slipping a paring knife into the center of the fish; it should feel hot when carefully touched to your lower lip or the inside of your wrist.
- Spread scallions on a serving platter and set lemon halves around the sides. Transfer the fish to the platter, remove the string and serve.
GRILLED LIME SCALLIONS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim 4 bunches of scallions and toss with 3 tablespoons olive oil, 1 teaspoon salt and a pinch of cayenne. Grill until charred and beginning to wilt, about 5 minutes. Drizzle with lime juice and more olive oil and serve with lime wedges.
Nutrition Facts : Calories 159 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 601 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams
GRILLED SCALLIONS
Provided by Food Network Kitchen
Categories side-dish
Time 8m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.
Nutrition Facts : Calories 160 calorie, Fat 14 grams, SaturatedFat 2 grams, Carbohydrate 9 grams, Fiber 3 grams
GRILLED SCALLIONS WITH LEMON
Categories Side Quick & Easy Lemon Spring Summer Grill Grill/Barbecue Gourmet
Number Of Ingredients 7
Steps:
- Toss scallions with oil, salt, and pepper in a large bowl. Line up scallions side by side on a work surface and thread skewers, 1 at a time, crosswise through all scallions to form a solid rectangle. (Skewers should be inserted about 2 inches from each end.) Grill on lightly oiled grill rack, uncovered, turning over once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.
CHARRED SCALLION DIP WITH LEMON AND HERBS
This creamy scallion dip could be the cooler cousin of ranch dressing or sour cream and onion dip. Grilled scallions add smokiness, while fresh chives and raw scallions lend brightness to the tangy, herb-flecked dip. If you don't have a grill or grill pan, you can broil the scallions in your oven. Once assembled, the dip benefits from chilling to round out the flavors. At least an hour works, but it's better after a day. It needs nothing more than potato chips alongside, but it's also great with crudités, crackers, grilled vegetables, fried chicken or slathered on sandwiches.
Provided by Alexa Weibel
Categories easy, snack, barbecues, dips and spreads, appetizer, side dish
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 13
Steps:
- Heat a grill or a grill pan over high.
- As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
- On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
- While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
- Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.
PASTA WITH GRILLED TOMATO AND SCALLION SAUCE
Provided by Kristin Donnelly
Categories Pasta Tomato Mozzarella Grill Grill/Barbecue Green Onion/Scallion
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Oil the grates. Meanwhile, soak 1 bamboo skewer for 10 minutes. Thread the garlic on the skewer.
- Brush the scallions and the cut sides of the tomatoes with olive oil and season with salt and pepper.
- Grill the garlic and scallions over high heat, turning frequently, until blistered in spots and softened, about 2 minutes. Grill the tomatoes cut side down until nicely charred, about 2 minutes. Flip and grill until the skin starts to shrink, about 1 minute.
- Peel the garlic and finely chop, then transfer to a large bowl. Thinly slice the scallions crosswise and transfer to the bowl. Pull off the tomato skins, dice the tomatoes and add them to the garlic and scallions.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water and drain. Add the hot pasta, the cheese and the 2 tablespoons of olive oil to the tomatoes and toss. Add the pasta water, little by little, if you need to loosen the sauce.
- Season the pasta with salt and pepper and serve immediately.
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