Grilling in the great outdoors

101 delicious reasons to fire up the barbecue

Fish and seafood


Grill only the best
• The best fish for grilling whole or whole filleted sides are those with firm or flaky (but not soft) flesh and skin that will crisp nicely, such as pickerel, whitefish, salmon, trout, arctic char, bass or snapper.
• For fillets and steaks, we recommend grouper, shark, halibut, salmon, trout, catfish, tilapia, monkfish, ocean perch, tuna and arctic char. Avoid soft-fleshed fish, such as cod, flounder or sole, which can be cooked successfully in grill baskets or packets.

Serve it whole
• To serve small whole fish, slit fish along backbone with knife; peel off skin. Starting from spine side, ease wide-bladed fish server under fillet, keeping blade as close to bones as possible. Lift fillet neatly off bones. Turn fish over and repeat with other fillet.
• For large fish, cut skinned flesh crosswise into serving-size pieces. Ease fillets off bone one piece at a time.

Use the right stuff
• It is convenient to have tongs and two spatulas. Wide spatulas are especially good for getting under and supporting fish when turning. A fish basket makes grilling whole fish a snap.
• Always clean the grill thoroughly with a wire brush; preheat and grease well before adding fish and there should be no problem with sticking.

Fish and seafood recipes:
Apple Trout Fillets
Barbecued Tuna Pizzas
Barbecue Mussel Bake
Basil Salmon
Cajun Salmon and Scallop Kabobs
Caribbean Snapper with Pepper Sauce
Chili Salmon with Peppers and Zucchini
Garlic Rosemary Salmon
Grilled Arctic Char with Tahini Sauce
Grilled Halibut with Oyster Mushrooms
Grilled Oysters
Grilled Red Snapper with Mint and Mango Salsa
Grilled Sardines
Grilled Whitefish and Ratatouille Salad
Halibut Kabobs with Tahini Sauce
Miso Grilled Scallops
Over-the-Rainbow Chili-Grilled Trout
Swordfish with Country Vegetable Salad
Tarragon Monkfish Kabobs
White Wine Sage Pickerel

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