Beyond Burgers
Fire up the grill for fish
By Brack Johnson
Think the grill's only good for hamburgers and hot dogs? Think again!
Outdoor chefs in the Triangle are expanding their repertoire, tying on long aprons for everything from appetizers to desserts.
So, cast your net! Fish can be tasty fresh off the grill. And cooking time is minimal, so it can be just a few minutes from fridge to plate.
Be sure to start with good ingredients. Trust your senses when shopping for seafood. Overall quality can be judged by sight, smell and touch.
Oddly enough, fish shouldn't smell fishy. Never buy seafood with a sour or ammonia-like odor.
Whether whole or cut, fresh seafood should be firm and resilient. Poke it with a finger to make sure it springs back.
Fire up the grill and get ready to turn out seaworthy dishes with recipes from recent cookbooks.
Smokin' in the Boys' Room
Southern Recipes From the Winningest Woman in Barbecue
Andrews McMeel
Ginger Salmon With Pineapple Chipotle Glaze
1 cup soy sauce
1/2 cup pineapple juice
1 cup packed light brown sugar
1/2 cup canola oil
1 tablespoon coarsely ground black pepper
1 tablespoon granulated garlic
2 tablespoons chopped fresh ginger
4 (8-ounce) skinless salmon fillets
Pineapple Chipotle Glaze
2 tablespoons of puréed chipotle chilies in adobo sauce
1 cup apple cider vinegar
1/2 cup pineapple juice
1/2 cup soy sauce
4 cups granulated sugar
In a nonreactive container, combine the 1 cup of soy sauce, 1/2 cup of pineapple juice, brown sugar, oil, pepper, granulated garlic and ginger and mix well. Add the salmon fillets. Cover and refrigerate for 8 to 12 hours, turning occasionally.
To make the glaze, place the chilies and a splash of vinegar in a blender and blend until smooth. Place the pineapple juice in a large stock pot over medium heat and cook until slightly reduced, about 2 minutes. Add the chipotle mixture and cook for 3 minutes. Add the soy sauce, granulated sugar and remaining vinegar, and bring to a boil. Decrease the heat and cook for 10 minutes. This recipe boils quickly, so stir constantly. The glaze should lightly coat the back of a spoon when done. Remove from the heat and let cool. The glaze can be made ahead and refrigerated overnight.
Prepare a medium-hot grill and lightly oil the grates. Remove the salmon from the marinade and shake off excess liquid. Place on the grill for 3 to 4 minutes, then turn and cook for 3 to 4 minutes longer, depending on the thickness of the fillets. In the last minutes of cooking, liberally brush on the glaze and allow to thicken slightly. Serve with additional glaze on the side if desired.
Makes 4 servings
BBQ Oysters
8 tablespoons (1 stick) unsalted butter
2 tablespoons Ultimate BBQ Rub (recipe follows)
1 teaspoon dried rosemary
12 fresh oysters on the half shell
Prepare a medium-hot grill. In a small saucepan over medium-low heat, melt the butter, then add the rub and rosemary and stir to form a thin paste. Using a spoon, drizzle each oyster with about 1 teaspoon of the butter sauce, then place on the grill over a hot area – flames licking around the shells will help the flavor! Cook for 3 to 4 minutes or until the oysters are hot but not overcooked.
Makes 2 to 3 servings
— — Ultimate Bbq Rub — —
1 cup turbinado sugar
5 cups basic BBQ rub (recipe follows)
1/4 cup light chili powder
1/4 cup granulated garlic
1 teaspoon cayenne
Place the turbinado sugar in a clean coffee grinder and pulse until lightly powdered. Transfer to a large mixing bowl. Add the rub, chili powder, granulated garlic and cayenne and stir until well incorporated. Store in an airtight container for up to 2 months.
Makes about 6-1/2 cups
— — Basic BBQ Rub — —
1 cup turbinado sugar
1/2 cup granulated sugar
1/2 cup kosher salt
1 tablespoon onion powder
2 tablespoons granulated garlic
1-1/2 teaspoons dry mustard
1/4 cup light chili powder
1 teaspoon ground cumin
1/4 cup plus 2 tablespoons paprika
Place the turbinado sugar in a coffee grinder and pulse until lightly powdered. Transfer to a small mixing bowl and add the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, dry mustard, chili powder, cumin and paprika. Stir until well incorporated. Store in an airtight container for up to one month.
Makes about 2-3/4 cups
Fish Grilled & Smoked
150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smoker
John Manikowski
Storey Publishing
Calamari-Peanut Salad
To make the calamari
1-1/2 pounds cleaned small squid, bodies cut into thinly sliced rounds, tentacles left whole
1 small red onion, thinly sliced into rounds
2-3 Serrano chilies, seeded, deveined and thinly sliced
Juice of 5 limes (about 10 tablespoons)
1 tablespoon fish sauce
1 tablespoon pure maple syrup
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
To make the salad
1 cup baby spinach, cleaned
1/4 cup arugula, cleaned
1/2 large cucumber, peeled, thinly sliced
To Finish
Oil for grill pan
1/2 cup roasted unsalted peanuts, coarsely chopped
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
Toss together the squid, most of the onion slices, chilies, 8 tablespoons of the lime juice, fish sauce, maple syrup, olive oil and soy sauce in a large bowl, and marinate in the refrigerator for about 30 minutes.
Arrange a layer of spinach and arugula leaves on four plates. Top with a layer of cucumber and the remaining onion slices. Set aside.
Remove the squid and its marinade from the refrigerator.
Preheat a grill. Be sure the grate is hot. Set a cooking pan on the grate and close the lid. Allow the pan to get very hot (this will take 8 to 10 minutes), but be exceptionally cautious and use heavy mitts or you may burn yourself on the handle.
Spray or brush the hot pan with cooking oil. Be very careful because it will sputter and spit. Add the squid and its marinade to the pan.
With mitts, hold on to the handle and shake, or with a wooden spatula, stir the mixture constantly for only 4 to 5 minutes, no more.
Remove the pan from the grill and divide the contents onto the 4 plates, topping the greens with the calamari. Sprinkle the chopped peanuts on top and drizzle balsamic vinegar and remaining lime juice over everything. Season with the salt and pepper and serve immediately.
Makes 4 servings
Mahi-Mahi and Green Papaya Salad Almonds
To marinate the mahi-mahi
Juice of 1-1/2 lemons
(about 4-1/2 tablespoons)
2 tablespoons green thai curry paste
1 pound mahi-mahi fillets
To make the dressing
4-6 garlic cloves, finely chopped
2 tablespoons fish sauce
Juice of 1/2 lemon (about 1-1/2 tablespoons)
1 tablespoon pure maple syrup
1/2 teaspoon tabasco sauce
To make the salad
1 medium green papaya, peeled, julienned (about 3 cups)
One half small red onion, thinly sliced
3/4 cup fresh bean sprouts
1/2 cup jerusalem artichokes, peeled in julienned, or water chestnuts
1/2 cup fresh basil leaves, finely chopped
1 tablespoon peanut oil
1/2 teaspoon cayenne pepper
To finish
Toasted pumpkin seeds
Preheat a grill.
Stir together the lemon juice and the curry paste. Add the mahi-mahi and set aside.
Whisk together the dressing ingredients in a large bowl. Set aside.
Mix the papaya, onions, sprouts, artichokes, basil, peanut oil and cayenne in a large bowl. Set aside.
Remove mahi-mahi from the marinade and transfer to the grill. Grill for 4 minutes. Turn and grill 4 minutes longer, or until the fish is thoroughly cooked. Transfer to a cutting board and slice into thin strips.
Combine the mahi-mahi with the salad and toss lightly. Drizzle the dressing over the top and sprinkle with pumpkin seeds. Divide into 4 bowls and serve immediately.
Makes 4 servings
Pizza on the Grill
100 Feisty Fire-roasted Recipes
for Pizza & More
Elizabeth Karmel and Bob Blumer
Taunton Press
Drunken Shrimp Pizza
1 pound colossal shrimp, thawed if necessary, shelled and deveined
1 cup pepper vodka, or 1 cup vodka plus 1 teaspoon tabasco sauce
4 cloves garlic, minced
6 tablespoons olive oil, divided
Kosher salt to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
1 cup 5-Minute Amatrici-Style Sauce or other cooked tomato sauce (recipe follows)
8 ounces fresh mozzarella cheese, cut into one quarter-inch-thick slices or 1 cup grated if fresh is unavailable
10 black olives, such as Nicoise or Kalamata, pitted
Zest of one lemon, finely grated with a microplane or zester
Freshly ground black pepper to taste
Pat the shrimp dry. Combine the vodka, garlic and 4 tablespoons of the oil in a large nonreactive metal or glass bowl. Add the shrimp, cover with plastic wrap and let marinate in the refrigerator for 30 minutes.
Preheat the grill.
Remove the shrimp from the marinade and season with salt. Place them on the cooking grate directly over the heat and grill until no longer translucent, 2 to 3 minutes per side. Reserve for topping.
Roll out and shape the dough, then grill the first side of the crust. Use tongs to transfer it from the grill to a pizza peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the sauce. Artfully arrange the mozzarella slices, then the shrimp and olives on top.
Finish grilling the pizza.
Remove from the grill, sprinkle with the lemon zest and season with salt and pepper. Slice and serve immediately.
Makes 2 to 4 servings
— — 5-Minute Amatrici-Style Sauce — —
8 strips center-cut bacon, chopped
2 tablespoons extra-virgin olive oil
One 14.5-ounce can chopped tomatoes, any flavor, undrained
1 clove garlic, minced and grated
1/2 teaspoon red pepper flakes
Sea salt and freshly ground black pepper to taste
Preheat an 8-inch skillet over medium-high heat for 1 to 2 minutes. Add the bacon and a little of the oil and cook, stirring, to brown the bits and render the fat.
Add the tomatoes and cook, stirring until warmed through, then add the garlic, red pepper and the rest of the oil. Simmer for another minute, then remove from the heat
Season with salt and black pepper and cool before using. This will keep, tightly covered, in the refrigerator for up to 3 days.
Makes 3 cups
Clams Casino Pizza
5 strips bacon, chopped
1/4 cup (1/2 stick) unsalted butter
5 cloves garlic, minced
1/3 cup white wine
18 fresh clams in the shell
1/2 cup ricotta cheese
1/2 cup boursin or other soft garlic cheese (one 5.2-ounce round)
2 slices stale white bread, grated, or 1/3 cup plain breadcrumbs
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
2 tablespoons olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons grated pecorino cheese
Kosher salt and freshly ground black pepper to taste
Preheat a heavy sauté pan over medium heat for 1 to 2 minutes. Add the bacon and cook, stirring, until the fat begins to render. Add the butter and garlic; cook just until the butter is melted and bubbling. Remove 1 tablespoon of the garlic butter to a bowl. Add the wine to the pan, stir and simmer for 2 minutes. Remove from the heat.
Fill a large pot with 3 inches of water and bring to a boil. Just before making the pizza, add the clams and cover. Boil until the clams open, 5 to 7 minutes. Remove from the heat and take the clams out of their shells. Discard unopened clams. In a medium bowl, use a fork to mix together the ricotta and boursin. Reserve for topping.
Mix the grated bread into the reserved garlic butter. Place the bread crumbs on a cookie sheet and toast in a preheated, 300-degree oven for 10 minutes. Let cool and set aside.
Preheat the grill, roll out and shape the dough, and grill the first side of the crust.
Transfer it to a pizza peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the ricotta sauce. Arrange the clams on top and sprinkle with the bacon mixture. Sprinkle the cheeses over all.
Finish grilling the pizza.
Remove from the grill, sprinkle with the breadcrumbs, and season with salt and pepper. Slice and serve immediately.
Makes 2 to 4 servings
Seafood
Spectacular Recipes for Every Season
Skyhorse Publishing
Grilled Catfish With Bbq Sauce
Catfish
4 pieces of catfish, approximately 6 ounces per person
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and pepper
BBQ sauce
2 garlic cloves, chopped
1/2 cup brown sugar
1/2 cup Japanese soy sauce
1/2 cup ketchup
1 teaspoon liquid smoke
Tabasco to taste
Light the grill. Rub the fish with garlic, oil, salt and pepper. Place the fish on the grill and remove it when it gets to the temperature you prefer.
For the barbecue sauce, heat the soy sauce, garlic and sugar and cook for 5 minutes before adding the rest of the ingredients. Add Tabasco to taste.
Makes 4 servings
Grilled Porgies With Eggplant Caviar and Mediterranean Vegetables
2 porgies (or sea bream)
2 garlic cloves, chopped
1 tablespoon olive oil
2 tablespoons flat leaf parsley, chopped
Salt and black pepper
Eggplant Caviar
1 eggplant
1-2 garlic cloves
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon parsley, chopped
Salt and black pepper
Grilled Vegetables
1 zucchini
1 red pepper
1 yellow pepper
2 red onions
1/2 cup olive oil
2 tablespoons white balsamic vinegar
1 cup arugula
Salt and black pepper
Light the grill. Mix the garlic, olive oil, parsley, salt and pepper, and marinate the fish for 15 minutes. Cut the eggplant lengthwise and place on the grill, skin down. Leave for 10 minutes on the hottest part before removing. Scoop out the flesh and peel off a fifth of the skin. Mix the flesh and skin and add the rest of the ingredients. Season to taste with salt and pepper and chill. Mix vegetables with half the oil, salt and pepper. Place the vegetables on the grill and leave for 15 minutes before removing. Mix the vegetables with the arugula and vinegar. Season to taste with salt and pepper. Place the fish on the grill and remove it when it gets to the temperature you prefer.
Makes 2 servings