How to Grill Basa Fish

by Andrew White

Basa fish is a member of the catfish family, farm-raised in fresh water. The flavor of the basa is milder and more delicate than other catfish. When you cook or grill it you also do not get that fishy smell all around your home.

Basa are native to the Mekong River Delta in Vietnam and Chao Phraya basin. The basa fish are important food resource with an international market. The basa fish has grown more popular in the western market the later years. It is now available in many supermarkets. Since the basa fish is an imported fish you will most often buy it frozen.

Basa fish is typically grilled much like we grill salmon. I usually give it a brush with some butter. You can use garlic butter if you want to. Spice up the basa fish with some white pepper or other spices as well to give it extra taste. You can add lemon and lime at the end to give it some extra flavor.

After you have spiced it up and prepared it for the grill you should pack it in aluminum foil. Just take a sheet of aluminum foil and wrap it around the basa fish filet. You are now ready to grill the basa fish.

People usually have different opinions about how long basa fish is supposed to be on the grill. The basic is you want them to be cooked, but not over-cooked. I use to put them on one side for 10 minutes, turn them around and leave them there for 10 additional minutes. The general rule is between 10 and 15 minutes, but they can easily be over-cooked.

I hope you got the main idea on how to grill basa fish. The rest is now up to you. You can buy basa fish in several supermarkets, and you can test new ingredients and spices if you want to.

About the Author:

For some great recepies for basa fish visit http://basafishrecipes.com. My website have a special section dedicated to grilled basa fish. Enjoy!

credit to
http://foodrecipessite.info/how-to-grill-basa-fish/

Baked Basa Fish Recipes

Baked Basa Filet With Vegetable Rice

This recipe was developed by "r2bc" from http://r2bcluvs2cook.wordpress.com. Basically it is baked basa fish in a sea of rice and vegetables.

The recipe contains basa baked in dill and lemon juice together with broun rice and vegetables.

Acording to the author you can also experiment with tomato slices or lemon slices

You can find the recipe at: http://r2bcluvs2cook.wordpress.com

Crispy Baked Basa

A crispy baked basa recipe from SparkRecipes.com.

The recipe contains ingretients like capers, paprika, hot pepper and ketchup.

You can find the recipe at: http://recipes.sparkpeople.com.

Baked Basa

I found this basa recipe for baked basa at Milkywaydiner.blogspot.com.

This recipe has brought back the asian flair to the basa fish. The recipe also contains a Nauc Mam dipping sauce.

The dipping sauce makes this recipe a winner. It is a good idea to serve some dip to complement the basa fish.

You can find the recipe at: http://milkywaydiner.blogspot.com.

Baked Basa Roulades

The baked basa roulades recipes was found at www.sandisrecipecorner.com.

What impressed me here was the original way to serve the basa fish. I have never seen a basa fish roulade before I discovered this recipe.

The recipe for basa roulades contains, among others, red bell peppers, lemon, garlic and dry white wine.

You can find the recipe at: http://www.sandisrecipecorner.com.

Other Basa Fish Recipes

Recipes for Baked Basa

Baked Basa Filet With Vegetable Rice
Crispy Baked Basa
Baked Basa
Baked Basa Roulades

Basa Fish Filet Recipes

Basa Fillet With Cajun Veggies
Basa Filet Stuffed With Shrimp
Basa Fillets in Tomatillo Sauce
Vietnamese Ca Kho (Basa Fillets Fish with thick soy sauce)

Basa Fish on the Grill

Grilled Basa With Veggies
Grilled Basa Fish with Salsa


credit to
http://basafishrecipes.com/baked-basa-fish-recipes.html

fish fillets in parchment with asparagus and orange "basa fish recipes"

Bon Appétit | April 2008

Molly Stevens




ingredients

4 15x15-inch squares parchment paper
4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
12 fresh tarragon leaves
2 tablespoons (1/4 stick) butter, cut into 4 pieces
1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
4 tablespoons orange juice

preparation

Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.

Bake fish packets 17 minutes. Slide packets onto plates and serve.

credit for
Bon Appétit | April 2008
Molly Stevens
http://www.epicurious.com/