Learn twenty-five techniques for cooking fish and shellfish on the grill, including planking, making kabobs, using foil packets, stir-grilling and just plain cooking them whole. No more fillets falling into the fire, no stuck-on skin, no dry and chewy dinners. Just flavorful, succulent seafood, grilled to perfection, with instructions by Karen Adler and Judith Fertig.
Techniques for Cooking on Charcoal or Gas Grills
Firing up the grill is the first step to cooking seafood perfectly. This can be done well on either a charcoal or gas grill. There are some short, to-the-point instructions in Grilling Fish that will be invaluable for grilling all kinds of seafood, including:
- Direct fire – cooking directly over hot coals
- Cast iron grilling – cooking in a very hot skillet that's placed over the fire
- Indirect fire – cooking over the cool side of the grill
Grilled Seafood Recipes
There are 13 recipes for grilling fish, including Cod in a Foil Packet, Grilled Tilapia with Spicy Lemon Pepper Rub and Baja-Style Fish Tacos. The shellfish section has 12 more recipes for favorites like how to grill whole lobster, grilling oysters on the half shell, grilled shrimp kabobs and grilling just the lobster tail.
Summary
Techniques for Grilling Fish is one of a series in the 25 Essentials books by Harvard. Their brilliance lies in brevity. These are not intimidating cookbooks. With a total of 25 recipes, a chef can pick one up and be cooking in minutes. The small books are hardcover, spiral-bound texts with enticing color photography. The whole collection is worth having.
Title: Techniques for Grilling Fish
Authors: Karen Adler and Judith Fertig
Publisher: Harvard Common Press, 2010, 128 pgs., $12.95
Recipe excerpt:
Lime-Grilled Swordfish with Fire-Roasted Salsa
Ingredients:
For the fire-roasted salsa –
- 1 cup canned chopped fire-roasted tomatoes, with juice
- 1 canned chipotle chile in adobo sauce, patted dry and finely chopped
- ¼ cup finely chopped red onion
- ¼ cup finely chopped fresh cilantro
- 2 teaspoons fresh lime juice
- Kosher or sea salt and freshly-ground black pepper to taste
For the fish –
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 4 swordfish steaks, 8 ounces each (about 1 inch thick)
Directions:
- Prepare a hot fire in a grill.
- To make the salsa, combine all the ingredients in a medium bowl. Set aside.
- Combine the lime juice, olive oil, and garlic in a small bowl. Rub the mixture over the swordfish steaks.
- Place the fish on the grill and cook for 10 minutes per inch of thickness, turning once halfway through. A fish steak is done when it begins to flake when tested with a fork in the center.
- Serve hot, accompanied by the salsa.
More 25 Essentials Cookbooks:
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