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
