Grilled Spiced Fish with Tangy Citrus Glaze

Ingredients

In this adaptation, we have incorporated Northeastern American flavors and cooking techniques into the traditional Malay dish of Ikan Bakar. The original dish is typically prepared by grilling marinated fish wrapped in banana leaves, while our version focuses on using a variety of aromatic spices and a tangy citrus glaze to enhance the flavors of the fish. This adaptation aims to cater to the taste preferences and ingredients commonly found in Northeastern American cuisines. We alse have the original recipe for Ikan bakar, so you can check it out.

• 4 fillets of white fish (such as cod or haddock), skin-on 4 fillets of white fish (such as cod or haddock), skin-on
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup orange juice (60ml) 1/4 cup orange juice (60ml)
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• 1 tablespoon Dijon mustard (15ml) 1 tablespoon Dijon mustard (15ml)
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 1 tablespoon Worcestershire sauce (15ml) 1 tablespoon Worcestershire sauce (15ml)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to make a spice rub.
3. 3.
   Pat the fish fillets dry with a paper towel and rub the spice mixture evenly over both sides of the fish.
4. 4.
   In another bowl, whisk together the orange juice, lemon juice, honey, Dijon mustard, soy sauce, and Worcestershire sauce to make the tangy citrus glaze.
5. 5.
   Place the fish fillets on the preheated grill, skin-side down, and cook for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   During the last few minutes of grilling, brush the fish with the tangy citrus glaze, allowing it to caramelize slightly.
7. 7.
   Remove the fish from the grill and garnish with fresh parsley.
8. 8.
   Serve hot with your choice of side dishes.

Treat your ingredients with care...

• Fish — Choose fresh, high-quality white fish fillets with the skin-on for optimal flavor and texture. Ensure the fillets are patted dry before applying the spice rub to enhance its adherence.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper in the spice rub.
• If you prefer a sweeter glaze, add an extra tablespoon of honey to the tangy citrus glaze.
• Experiment with different types of white fish to find your favorite flavor combination.
• If grilling is not an option, you can also cook the fish in a preheated oven at 200°C (400°F) for approximately 10-12 minutes.

Serving advice

Serve the Grilled Spiced Fish with Tangy Citrus Glaze hot off the grill to fully enjoy its smoky flavors. Pair it with a fresh salad or roasted vegetables for a well-rounded meal.

Presentation advice

Arrange the grilled fish fillets on a platter, garnish with fresh parsley, and drizzle any remaining tangy citrus glaze over the top for an appetizing presentation.