Grill someone a fish and they will eat for day; teach them how to grill fish and they can eat for a lifetime (as long as they can fish, or have a supermarket nearby). Although that isn’t exactly how that proverb goes it does make a great point; I would much rather teach a technique than a recipe.
Posts Tagged ‘Fish’
Well, we’ve made a few attempts at a podcast before. Mostly, they were half-assed attempts recorded on iPhones with more beer drinkin’ then grill talkin’. I imagine the beer drinkin’ is not going to slow down too much, but we’ve definitely began a new stride of dedication toward producing a legit audio source for grilling tips, tricks, techniques and recipes.
I came across this awesomely quick video that’s got amazing tidbits from renowned chef, Eric Ripert. Ripert showcases a unique grilling technique which I’ve yet to try but it’s definitely next on my list – grilling on slate.
Grilled Ahi Tuna Napoleon is always a crowd pleaser and a great appetizer. If you’re cooking for a crowd, this dish allows you to get a treat off the grill quick with just a little bit of prep time the day before letting you get back to grillin’ your main dish.
The art of planking brings easy, yet impressive, techniques to the grill and infuses dynamic and complex flavor components to grilled food. Not only does it add flavor, but grilling on wooden planks allows food to be grilled that would otherwise be difficult to cook on a grate.
A great recipe for beginning “plankers” is Cedar Planked Salmon. This recipe combines minimum prep time, readily available ingredients and a quick cook time to take an already flavorful fish to new heights. Every time we make cedar planked salmon it seems to surprise someone new at how good it really is.
Try this herbed vinaigrette on a delicate and delicious white fish such as grouper, walleye, black cod, sunfish, orange rouge, halibut or whatever you can get that’s local and fresh!
Spice up a little halibut with some ancho chili powder and fresh cilantro pesto! The moderate heat from the dried, ground poblano peppers will be an instant favorite for this awesome white fish.
Simple ingredients often bring out the best in a protein, especially when you’ve got high quality meat, fish or poultry. People often try to complicate dishes when usually focusing on your preparation and cooking truly makes the protein’s inner beauty and flavors shine. Try this simple ahi tuna dish for something fast, easy, healthy and delicious. Pair it with some greens and you’re good to go.
These Blackened Fish Tacos are a simple and an impressive dish. I chose to use Grouper because I had it from a fishing trip. Mahi-mahi, walleye or any of your favorite fish would work just fine. That said, I prefer a firm white fish fillet for this recipe. The spicy fish combines with the sweet crunchy slaw and cool refreshing jalapeño cream for a great outdoor summer meal. Kick it up even more with your favorite sweet and spicy salsa.