SEAFOOD
Crusty Shrimp and Scallop Skewers
Shrimp Kabobs with Pistachio-Tarragon Pesto
Lemon Risotto with Grilled Asparagus and Shrimp
Shrimp and Chorizo Tacos with Fire-Roasted Corn Salsa
Marinated Shrimp Salad with Feta Cheese and Olives
Shrimp Rolls with Lemon-Chive Mayo
Oyster Po’boys with Lemony Rémoulade
Lobster Tails with Basil-Lemon Butter
Cioppino with Grilled Shellfish and Garlic Croutons
Halibut with Roasted Vegetables and Basil
Spicy Halibut with Rémoulade Slaw
Halibut and Shrimp Patties with Grilled Vegetable Salad
Fresh Tuna Sandwiches with Red Pepper Mayo and Cucumber Salad
Tuna Steaks with Fig and Black Olive Tapenade
Seared Spicy Tuna and Avocado Rolls
Open-Faced Salmon Burgers with Wasabi Mayo
Cedar-Planked Salmon Fillets with Broccolini
Salmon and Vegetable Kabobs with Lemon-Herb Vinaigrette
Marinated Salmon with Red Curry and Roasted Pepper Sauce
Arctic Char with Spicy Tomato and Olive Relish
Basil- and Citrus-Stuffed Whole Fish with Pesto
Swordfish with Roasted Tomatoes and Olives
Pacific Rim Swordfish with Cucumber Salad
Dijon and Garlic Swordfish Kabobs with Lemon Vinaigrette
Fish Tacos with Pineapple and Radish Salsa
Griddled Cod with Sweet Pickle Tartar Sauce
The types, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature, and desired doneness. The general rule of thumb for grilling fish: 8 to 10 minutes per 1-inch thickness.
TYPES OF SEAFOOD FOR THE GRILL
Arctic char
Grouper
Salmon
Swordfish
Tuna
Chilean sea bass
Halibut
Mahimahi
Monkfish
Red snapper
Cod
Striped bass
Trout
Branzino
Grouper
Red snapper
Striped bass
Trout
Clam
Lobster
Mussel
Oyster
Scallop
Shrimp
Squid
7 tablespoons unsalted butter, divided
1/3 cup panko bread crumbs
1 garlic clove, minced or pushed through a press
2 teaspoons finely chopped fresh thyme leaves
Kosher salt
3 1/2 cups whole milk, plus more if needed
2 garlic cloves, minced or pushed through a press
3/4 cup quick-cooking grits
4 ounces grated extra-sharp white cheddar cheese
Freshly ground black pepper
16 sea scallops, each about 2 ounces
1 1/4 teaspoons Cajun seasoning
4 scallions, ends trimmed
Hot pepper sauce
1 tablespoon finely chopped fresh Italian parsley leaves
1. In a skillet over medium heat, melt the butter. Pour 5 tablespoons of the butter into a bowl; set aside. Add the panko and the garlic to the remaining 2 tablespoons butter in the skillet and cook until the panko is crisp and golden, 3 to 4 minutes, stirring often. Stir in the thyme and 1/8 teaspoon salt. Remove from the heat.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. In a saucepan combine 3 1/2 cups milk, the garlic, and 3/4 teaspoon salt. Bring to a simmer over medium-high heat. Gradually whisk in the grits. Reduce the heat to low and continue cooking until the mixture thickens and the grits are very tender, 6 to 9 minutes, whisking often and adding water 1/4 cup at a time if the mixture seems too thick. Stir in the cheese and season with pepper. Remove from the heat and cover to keep warm.
4. Pat the scallops dry. Remove and discard the small, tough side muscle that might be left on each one. In a bowl combine the scallops, Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the scallops in the seasonings, and then add 2 tablespoons of the melted butter and toss to coat.
5. Grill the scallops over direct high heat, with the lid closed, until they are lightly browned and just opaque in the center, 4 to 6 minutes, turning once or twice. During the last minute of grilling time, grill the scallions over direct high heat, turning once. Transfer the scallops to a clean bowl. Add the remaining 3 tablespoons melted butter and 1 tablespoon hot pepper sauce, or to taste; toss to coat. Roughly chop the scallions.
6. If the grits have solidified, loosen with a few tablespoons of water or milk and then warm through. Divide the grits among four plates. Top the grits with the scallions, scallops, and bread crumbs. Garnish with parsley and serve right away with more hot pepper sauce, if desired.
1 Before grilling, remove any tough, little side muscle that may be still attached to the scallop.
2 Pinch one end of the muscle between your thumb and your index finger, and peel it off gently.
1 cup fresh bread crumbs
1 tablespoon finely chopped fresh Italian parsley leaves
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1 medium garlic clove, minced or pushed through a press
1/4 teaspoon kosher salt
Extra-virgin olive oil
12 large shrimp (21/30 count), peeled and deveined, tails removed
12 sea scallops, each 1–1 1/2 ounces
1 lemon, cut into wedges
1. If using bamboo skewers, soak in water for at least 30 minutes.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. In a shallow dish combine the breading ingredients, including 1 tablespoon oil.
4. Pat the scallops dry. Remove and discard the small, tough side muscle that might be left on each scallop. Thread the shrimp and scallops on their own skewers. Lightly brush the shellfish on both sides with oil and then press them into the breading mixture to coat, patting the crumbs firmly to help them adhere. Let stand for 5 minutes to allow the breading to set.
5. Grill the skewers over direct high heat, with the lid closed, until the shellfish is just opaque in the center and the crumbs are golden brown, turning once or twice (some of the crumbs may become slightly charred). The scallops will take about 6 minutes, and the shrimp will take about 4 minutes. Remove from the grill and serve immediately with the lemon wedges.
Serve the skewers with a grilled pepper medley. Cut four bell peppers into thin slices. Coat them lightly with oil and season with salt. Spread them in a single layer on a preheated perforated grill pan and grill over direct medium heat until crisp-tender, 4 to 6 minutes, turning occasionally.
with Pistachio-Tarragon Pesto
3/4 cup roughly chopped fresh Italian parsley leaves
1/4 cup roughly chopped fresh tarragon leaves
1/4 cup shelled unsalted pistachios
5 teaspoons fresh lemon juice
1 garlic clove, peeled and smashed
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
1 tablespoon water
32 large shrimp (21/30 count), peeled and deveined, tails left on
24 grape tomatoes
2 small zucchini, each halved lengthwise and cut crosswise into 24 half-moons
1 large yellow bell pepper, cut into 24 pieces
12 scallions (white and light green parts only), cut into 24 pieces
Lemon wedges
1. If using bamboo skewers, soak in water for at least 30 minutes.
2. In a food processor combine the parsley, tarragon, pistachios, lemon juice, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Process until the mixture is finely ground, 30 seconds to 1 minute. With the motor running, slowly pour 1/2 cup oil through the feed tube and process until smooth, scraping down the sides of the bowl once or twice. Transfer 1/3 cup of the pesto to a bowl for brushing on the kabobs. Transfer the remaining pesto to another bowl and stir in the water to loosen the pesto slightly. Set aside for serving.
3. Prepare the grill for direct cooking over high heat (450° to 550°F).
4. Thread the shrimp, tomatoes, zucchini, bell pepper, and scallions alternately onto skewers. Brush the ingredients with oil, and then brush them evenly with the reserved 1/3 cup pesto. Lightly season with salt and pepper. Grill the kabobs over direct high heat, with the lid closed, until the shrimp are just firm to the touch and opaque in the center, 3 to 5 minutes, turning once or twice. The vegetables will be crisp-tender. Remove from the grill. Drizzle the remaining pesto over the kabobs and squeeze the lemon on top.
with Grilled Asparagus and Shrimp
1 pound asparagus
Extra-virgin olive oil
Kosher salt
18 extra-large shrimp (16/20 count), peeled and deveined, tails removed
1 tablespoon fresh lemon juice
6 cups low-sodium chicken broth
3 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 teaspoon kosher salt, divided
2 cups arborio rice
1/2 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano® cheese, divided
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
2 tablespoons finely chopped fresh Italian parsley leaves
1 tablespoon finely chopped fresh mint leaves
Freshly ground black pepper
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear. Place the asparagus on a plate and drizzle with oil, turning to coat. Season with salt.
3. Brush the shrimp with oil and lightly season with salt.
4. Grill the asparagus (perpendicular to the bars on the cooking grate) over direct medium heat, with the lid closed, until browned in spots and crisp-tender, 6 to 8 minutes, turning occasionally. At the same time, grill the shrimp over direct medium heat until slightly firm on the surface and opaque in the center, 3 to 5 minutes, turning once. Remove from the grill as they are done. Toss the shrimp with the lemon juice. When the asparagus and shrimp are cool enough to handle, cut them into 1-inch pieces. Set aside.
5. In a medium saucepan over high heat, bring the broth to a simmer. Keep warm.
6. In a large saucepan over medium heat, melt 2 tablespoons of the butter with the oil. Add the onion and 1/2 teaspoon of the salt. Sauté until the onion is softened but not browned, 3 to 4 minutes. Add the rice and cook until the grains are coated with the butter mixture and turn opaque, about 2 minutes, stirring frequently. Add the wine and stir until evaporated, about 1 minute. Add 1 cup of the warm broth. Simmer until the rice has absorbed nearly all of the liquid, stirring occasionally. Add the remaining broth 1/2 cup at a time, stirring until nearly all of the liquid is absorbed before adding the next addition, 25 to 30 minutes in all. At this point the risotto should be creamy and the grains should be plump and tender, yet firm to the bite.
7. Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, 1/4 cup of the cheese, the lemon zest and juice, and the remaining 1/2 teaspoon salt. Fold in the asparagus, shrimp, parsley, and mint and season with pepper. Divide the risotto among serving bowls, garnish with the remaining 1/4 cup cheese, and serve immediately.
with FIRE-ROASTED Corn Salsa
3 ears fresh corn, husked
Extra-virgin olive oil
2 medium jalapeño chile peppers
1 Hass avocado, cut into 1/4-inch pieces
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro leaves
5 teaspoons fresh lime juice
Kosher salt
Freshly ground black pepper
24 large shrimp (21/30 count), peeled and deveined,
tails removed
3/4 teaspoon prepared chili powder
3 links fresh chorizo sausage, about 12 ounces total or 2 links hot linguica, about 13 ounces total
8 corn or flour tortillas (6–8 inches)
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Lightly brush the corn all over with oil. Grill the corn and the jalapeños over direct medium heat, with the lid closed, until the corn is browned in spots and tender and the jalapeños are blackened and blistered, turning as needed. The corn will take 10 to 15 minutes and the jalapeños will take 7 to 9 minutes. Remove from the grill as they are done; let cool. Cut the corn kernels off the cobs. Scrape off and discard the loosened skin, and remove and discard the stems and seeds from the jalapeños; finely chop the jalapeños. Combine the corn, jalapeños, avocado, onion, cilantro, lime juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
3. Brush the shrimp on both sides with 1 tablespoon oil and season with the chili powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill the chorizo over direct medium heat, with the lid closed, until cooked through, 10 to 12 minutes, turning occasionally. At the same time, grill the shrimp over direct medium heat until they are firm to the touch and opaque in the center, 3 to 5 minutes, turning once. During the last minute of grilling time, warm the tortillas over direct heat, turning once or twice. Remove everything from the grill and cut the chorizo into 1/4-inch slices. Serve the shrimp, chorizo, and salsa in warm tortillas.
with feta cheese and olives
1/4 cup minced yellow onion
1/4 cup fresh lemon juice
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
24 large shrimp (21/30 count), peeled and deveined, tails removed
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 small garlic clove, minced or pushed through a press
1 1/2 cups cherry tomatoes, each cut in half
1 cup pitted kalamata olives
4 ounces crumbled feta cheese
1 small red bell pepper, thinly sliced
1/2 cup thinly sliced red onion
1/2 cup fresh Italian parsley leaves
1. Whisk the marinade ingredients, including 1/4 cup oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 hour.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Whisk the dressing ingredients. Add 1/4 cup oil in a steady stream, whisking constantly to emulsify. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
4. Remove the shrimp from the bag and discard the marinade. Grill the shrimp over direct high heat, with the lid closed, until they are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Remove from the grill.
5. In a large bowl combine the salad ingredients. Drizzle half of the dressing over the salad and toss to coat. Divide the salad among four serving plates and top with the shrimp. Drizzle with additional dressing and serve immediately.
with Lemon-Chive Mayo
1/2 cup mayonnaise
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped fresh dill
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Kosher salt
Freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter
2 garlic cloves, minced or pushed through a press
32 large shrimp (21/30 count), peeled and deveined, tails removed
6 hot dog buns, cut vertically from the top, sides trimmed
1 1/2 cups thinly sliced romaine lettuce
1 large tomato, seeded and diced
Hot pepper sauce
Lemon wedges
1. Combine the mayo ingredients, including 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
2. Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat a perforated grill pan.
3. In a saucepan over medium-low heat, melt the butter with the garlic. Remove from the heat. Pat the shrimp dry and put in a bowl. To the bowl with the shrimp add 2 tablespoons of the garlic butter, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Turn to coat. Brush the remaining garlic butter on the cut sides (outside only) of the buns.
4. Spread the shrimp in a single layer on the grill pan and grill over direct high heat, with the lid closed, until they are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once or twice. Remove from the grill to cool. Toast the buns, buttered sides only, over direct high heat, about 1 minute, turning once.
5. Roughly chop the shrimp, add to the mayo, and stir to combine. Open the buns and add lettuce and the shrimp mixture. Top with tomatoes and serve immediately with hot pepper sauce and lemon wedges.
with Lemony RÉmoulade
1/2 cup mayonnaise
1/4 cup finely chopped scallions (white and light green parts only)
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely grated lemon zest
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon hot pepper sauce
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
32 large, fresh oysters in the shell, each about 3 inches long
4 soft French rolls, each about 6 inches long, split
3 tablespoons extra-virgin olive oil
2 cups shredded romaine lettuce
3 medium tomatoes, cut into slices
16 dill pickle chips
1/2 cup French fried onions
1. Combine the rémoulade ingredients.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Grill the oysters over direct high heat, with the lid closed, until they open 1/4 to 1/2 inch, 5 to 7 minutes. Using tongs, carefully remove the oysters from the grill, place on a sheet pan, and cover tightly with aluminum foil. Discard any oysters that are not open.
4. Use an oyster knife to open the shells. Carefully cut each oyster loose from the top shell and then from the bottom shell by running the oyster knife carefully under the body. Cover the shucked oysters with foil to keep them warm.
5. Brush the cut side of each roll with the oil. Grill the rolls, cut side down, over direct high heat until lightly toasted, 30 seconds to 1 minute.
6. Spread the bottom half of each roll with rémoulade and top with lettuce, tomatoes, pickles, oysters, and French fried onions. Serve immediately.
with Basil-Lemon Butter
1 1/4 cups (2 1/2 sticks) unsalted butter
2 tablespoons finely chopped fresh basil leaves
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
4 frozen lobster tails, each 6–10 ounces, thawed
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. In a small saucepan over low heat, melt the butter, swirling the saucepan occasionally. When the butter is melted, skim off the foam and discard. Stir in the remaining butter ingredients and heat for 1 minute. Remove from the heat. Pour off 1/4 cup of the butter to use for grilling the lobster. Cover the saucepan to keep the remaining butter warm for serving.
3. Using kitchen shears, cut along the center of the top (rounded) side of one of the lobster shells, cutting from the wider end to the tail. Turn the lobster tail over and make the same cut, again starting at the wider end and cutting toward the tail. Using a knife, cut through the meat and the tail to divide the tail lengthwise into two pieces. Repeat with the remaining lobster tails.
4. Brush the meat side of the lobster with some of the butter reserved for grilling. Grill the lobster tails, meat side down, over direct medium heat, with the lid closed, for 2 to 3 minutes, depending on their size. Brush the tops of the shells with a little more of the butter, turn them over, and grill just until the meat is white and firm but not dry, 5 to 8 minutes more. Remove from the grill and serve the lobster warm with the reserved butter.
Be sure to allow the lobster tails, which are sold frozen, to thaw gently. Don’t attempt to rush the process in a microwave oven, or the delicate meat will turn tough.
1 Use kitchen shears to cut through the hard back shell all the way to the fins.
2 Turn the lobster tail over, and cut through the center of the shell on the underside.
3 Use a sharp, heavy knife to cut each tail in half lengthwise, passing through the openings you already made.
and Garlic Croutons
Extra-virgin olive oil
1 cup finely chopped yellow onion
1 medium fennel bulb, cored and thinly sliced
3 garlic cloves, smashed
1 small red bell pepper, cut into 1/4-inch dice
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 can (28 ounces) Italian plum tomatoes in juice
4 cups low-sodium chicken broth
1 tablespoon tomato paste
1 bay leaf
Kosher salt
Freshly ground black pepper
24 large shrimp (21/30 count), peeled and deveined, tails left on
12 large sea scallops, each about 1 1/2 ounces
1 large garlic clove, finely grated, minced, or pushed through a press
1/2 loaf ciabatta or other Italian bread, cut into 1 1/2 inch cubes (12–16 pieces)
24 live mussels, about 1 pound total, scrubbed and debearded
1/4 cup finely chopped fresh Italian parsley leaves
1. In a large pot over medium heat, warm 2 tablespoons oil. Add the onion and the fennel and sauté until the vegetables begin to soften, about 5 minutes. Add the smashed garlic, bell pepper, oregano, and red pepper flakes and sauté for 2 minutes. Add the tomatoes and their juice (crushing the tomatoes with your hands before adding them to the pot), the broth, tomato paste, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, reduce the heat to medium-low, and simmer, partially covered, for 30 minutes, stirring occasionally.
2. While the stew is simmering, prepare the grill for direct cooking over high heat (450° to 550°F).
3. Rinse the shrimp and the scallops under cold water and pat dry. Remove the small, tough side muscle that might be left on each scallop. Brush the shellfish on all sides with oil and lightly season with salt and pepper.
4. Combine 2 tablespoons oil, the finely grated garlic, and the bread cubes and toss to coat.
5. Grill the shrimp and the scallops over direct high heat, with the lid closed, until they are just opaque in the center, turning once. The shrimp will take 2 to 4 minutes and the scallops will take 4 to 6 minutes. Remove from the grill as they are done.
6. Lower the temperature of the grill to medium heat (350° to 450°F). Grill the bread cubes over direct medium heat, with the lid closed, until lightly browned on all sides, about 4 minutes, turning several times.
7. Just before serving, return the stew to a vigorous simmer over medium heat. Add the mussels, cover the pot, and cook until the mussels open, 3 to 5 minutes (discard any unopened mussels). Stir in the scallops and shrimp. Ladle the stew into wide soup bowls. Top with the parsley, garnish with the croutons, and serve warm.
Cioppino, a fisherman’s stew originating in San Francisco, typically includes shellfish that are gently poached in a tomato-based stock. In this recipe, shrimp and scallops are grilled separately and then added near the end, bringing charred, smoky flavors to the stew. The garlic croutons require some vigilance to avoid burning, but it’s worth the trouble because the crunchy bread does a great job of soaking up the amazing broth.
with Roasted Vegetables and Basil
2 cups loosely packed fresh basil leaves
2 tablespoons fresh lemon juice, divided
1/4 teaspoon crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground black pepper
2 large red bell peppers, cut into 1/2-inch strips
2 medium red onions, cut crosswise into 1/2-inch slices and separated into rings
3 garlic cloves, finely chopped
1 pint cherry or grape tomatoes
18 oil-cured black olives, pitted and halved
4 halibut fillets (with skin), each 6–8 ounces and about 1 inch thick
1. In a food processor combine the basil, 1 tablespoon of the lemon juice, the red pepper flakes, and 1/2 teaspoon salt. Pulse a few times to roughly chop the basil. With the motor running, add 1/4 cup oil in a steady stream and process until the mixture forms a chunky sauce. Transfer to a bowl and press a piece of plastic wrap onto the surface to prevent discoloring.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan.
3. In a large bowl whisk 1/4 cup oil, the thyme, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the bell peppers, onions, garlic, and tomatoes and toss to coat. Spread the vegetables in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until the vegetables have softened and the tomatoes have begun to break down, about 20 minutes, stirring occasionally. Transfer the vegetables to a heatproof bowl. Stir in the olives. Keep warm. Increase the temperature of the grill to medium-high heat (400° to 500°F).
4. Brush the flesh side of the halibut fillets with oil and season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Grill the fillets over direct medium-high heat, with the lid closed, until the flesh just begins to flake when poked with the tip of a knife, 6 to 8 minutes, turning once. Remove from the grill. Remove the skin from the fillets. Divide the vegetables among four serving plates. Nestle a fillet in the center of the vegetables. Drizzle with the remaining 1 tablespoon lemon juice, and then spoon the sauce over the fish. Serve right away.
with RÉmoulade Slaw
1/3 cup mayonnaise
2 scallions, ends trimmed, minced
1 tablespoon minced fresh chives
1 tablespoon capers, rinsed and chopped
1 1/2 teaspoons finely chopped fresh Italian parsley leaves
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
Kosher salt
2 1/4 cups shredded green cabbage, about 1/2 pound
1 carrot, cut into small dice
1 scallion (white and light green parts only), cut into thin strips about 2 inches long
1/4 cup peanut oil
3 tablespoons chopped fresh basil leaves
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh ginger
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
4 skinless halibut fillets, each about 6 ounces and 1 inch thick
1. Combine the rémoulade ingredients. Season with salt, if desired. In a large bowl combine the cabbage, carrot, and scallion. Add the rémoulade and toss until mixed.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Whisk the marinade ingredients, including 3/4 teaspoon salt. Pat the halibut fillets dry with a paper towel, place them in a shallow baking dish, and brush them thoroughly with some of the marinade. Reserve the remaining marinade.
4. Grill the fillets over direct high heat, with the lid closed, until they release from the cooking grate without sticking, 4 to 5 minutes. Carefully turn the fillets over and brush with the reserved marinade. Discard any remaining marinade. Continue cooking until the fish just begins to flake when poked with the tip of a knife, 2 to 3 minutes more. Remove from the grill and serve warm with the slaw.
with GRILLED VEGETABLE SALAD
1 pound skinless halibut fillets
8 ounces shrimp, peeled and deveined, tails removed
3 tablespoons minced fresh chives
1 1/2 tablespoons minced fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 medium zucchini, cut crosswise into 1/2-inch slices
2 medium Japanese eggplants, cut crosswise into 1/2-inch slices
2 medium red bell peppers, cut into bite-sized pieces
6 cups shredded romaine lettuce
Homemade or store-bought ranch dressing
1. In a food processor combine the patty ingredients, including 1/2 teaspoon salt and 1/2 teaspoon pepper, and pulse until the mixture forms a chunky paste, scraping down the sides of the bowl once or twice. With wet hands, gently form four loosely packed patties of equal size, each about 4 inches in diameter, and place them on a baking sheet. Refrigerate for 30 minutes to 1 hour.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan.
3. Brush the patties on both sides with oil. Brush the zucchini, eggplants, and bell peppers with oil and season evenly with salt and pepper.
4. Spread the vegetables in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until crisp-tender, 6 to 8 minutes, turning once or twice. At the same time, grill the patties on the cooking grates over direct medium heat until fully cooked, 10 to 12 minutes, turning once or twice. Remove from the grill as they are done.
5. Place 1 1/2 cups of the lettuce on each of four serving plates. Top with grilled vegetables and a patty. Drizzle with the ranch dressing and serve immediately.
Pureed shrimp takes the place of the egg or bread crumbs used in other recipes to bind all the ingredients together.
WIth Red Pepper Mayo and cucumber salad
1 English cucumber, about 12 ounces, very thinly sliced
1/2 large sweet onion, thinly sliced
1/4 cup seasoned rice vinegar
1 teaspoon ground coriander
1/2 roasted red bell pepper (from a jar), drained
1/2 cup mayonnaise
4 tuna fillets, each about 6 ounces and 1 inch thick
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon paprika
1/8 teaspoon freshly ground black pepper
4 small ciabatta rolls, split
1 cup baby arugula
1. Prepare the grill for direct cooking over high heat (450° to 550°F).
2. Combine the salad ingredients and toss thoroughly. Set aside at room temperature until ready to serve, stirring occasionally.
3. In a food processor or a blender combine the bell pepper and the mayonnaise and puree until fairly smooth, scraping down the sides of the bowl as needed.
4. Lightly brush the tuna fillets on both sides with the oil and season evenly with the salt, paprika, and pepper. Grill the fillets over direct high heat, with the lid open, until cooked to your desired doneness, 3 to 4 minutes for medium rare, turning once. During the last minute of grilling time, toast the rolls, cut side down, over direct heat. Remove the tuna and the rolls from the grill. Cut the tuna into thin slices.
5. Spread the cut side of the rolls generously with the red pepper mayo and top with tuna and arugula. Drain any excess liquid from the cucumber salad and serve with the warm sandwiches.
If you have a mandoline or a food processor equipped with a slicing blade, use it to slice the cucumber and the onion as thinly as possible.
with Fig and Black Olive Tapenade
1/4 cup finely chopped dried figs
1/2 cup medium-dry sherry
1 cup store-bought black olive or mixed olive tapenade
1/4 cup finely chopped fresh mint leaves
Finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
Extra-virgin olive oil
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ahi tuna steaks, each about 8 ounces and 1 inch thick
1. In a small bowl stir the figs and sherry thoroughly and let stand for 10 minutes. Drain, discarding any remaining sherry. Combine the figs with the tapenade, mint, lemon zest and juice, and pepper. If, after combining the ingredients, the tapenade seems too dry, add up to 2 tablespoons oil until it reaches your desired consistency. Set aside until serving.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Combine the rub ingredients. Lightly brush the tuna steaks on both sides with oil and season evenly with the rub. Grill the steaks over direct high heat, with the lid open, until cooked to rare doneness, 2 to 3 minutes, turning once. Remove from the grill and serve right away with the tapenade spooned on top.
For medium-rare doneness, grill the tuna for 3 to 4 minutes, turning once.
For medium doneness, grill the tuna for about 5 minutes, turning once.
2 cups raw sushi rice
1/4 cup seasoned rice vinegar
4 teaspoons honey
3/4 teaspoon kosher salt
1/2 cup mayonnaise
1 tablespoon plus 4 teaspoons toasted sesame oil, divided
4 teaspoons wasabi paste
1 tuna steak, about 1 pound and 1 inch thick
8 sheets nori, each about 7 1/2 by 8 inches
1 Hass avocado, halved and cut crosswise into 24 slices
4 teaspoons sesame seeds, toasted
1/2 cup low-sodium soy sauce
1 tablespoon hot chili-garlic sauce, such as Sriracha
Pickled ginger (optional)
1. Cook the rice according to package directions. Cool thoroughly. Combine the vinegar, honey, and salt and whisk until the salt is dissolved. Pour the mixture over the cooled rice and mix gently but thoroughly.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Combine the mayonnaise, 4 teaspoons of the oil, and the wasabi paste. Reserve 1/4 cup for serving.
4. Coat the tuna steak on both sides with the remaining 1 tablespoon oil. Grill over direct high heat, with the lid open, until the tuna is browned on the outside and just barely warm but still red in the center, 1 1/2 to 2 minutes, turning once. Remove from the grill and cool completely. Cut the steak lengthwise into eight 1/2-inch slices.
5. Arrange the sushi mat with the slats running horizontally. Place one sheet of nori, shiny side down, on the mat, lining up a long edge with the edge of the mat nearest you. With wet hands, spread 1/2 cup of rice onto the nori in a thin, even layer, leaving a 1/2-inch border on the long end opposite you. Spread 2 teaspoons of the mayonnaise mixture in a horizontal stripe about 3/4 inch wide across the rice, 2 inches from the side nearest you. Put one slice of the tuna on top of the mayonnaise and then three slices of avocado over the tuna. Top with 1/2 teaspoon sesame seeds.
6. Beginning with the edge nearest you, lift up the nori and fold the bottom up and over the filling, tightly rolling the sushi into a thick cylinder, using the mat to assist in rolling. Once rolled, wrap the sushi in the mat and gently squeeze to shape and seal. If the 1/2-inch border of nori doesn’t stick, moisten lightly with water and press to seal securely. Repeat with remaining nori and filling.
7. Combine the soy sauce and the hot chili-garlic sauce. Transfer the rolls, seam side down, to a cutting board. Dip a sharp, thin knife into water and shake off any excess. Using a sawing motion, cut the rolls crosswise into six to eight equal pieces. Serve with the soy sauce mixture, the reserved mayonnaise, and the pickled ginger, if using.
1 Buy sushi-grade tuna and sear it quickly over high heat, leaving the center raw.
2 Arrange the tuna in a line on the mayonnaise, followed by the avocado and the sesame seeds.
3 Lift up the nori and fold the bottom up and over the filling, rolling the sushi into a tight cylinder.
4 Roll the mat outside the cylinder to help create a nice round, compact shape.
To make spreading the mayonnaise over the rice easier, put the mixture in a resealable plastic bag, cut off a corner, and squeeze the mixture out of the bag.
with wasabi mayo
1 skinless salmon fillet, about 1 1/2 pounds, pin bones removed, cut into 1-inch chunks
6 tablespoons panko bread crumbs
2 tablespoons cottage cheese
1 large egg, lightly beaten
3 scallions (white and light green parts only), finely chopped
1 tablespoon peeled, grated fresh ginger
Finely grated zest of 1 large lime
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons mayonnaise
1 teaspoon prepared wasabi paste
Olive oil cooking spray
2 English muffins, split
1 Hass avocado, cut lengthwise into thin slices
8 slices tomato
1. In a food processer combine the patty ingredients. Pulse until the salmon chunks are evenly chopped, four to six pulses, being careful not to puree the mixture.
2. With wet hands and handling the mixture as little as possible, gently form four patties of equal size, each about 3/4 inch thick. Place the patties on a large plate, cover loosely with plastic wrap, and refrigerate for at least 1 hour or up to 2 hours.
3. Prepare the grill for direct cooking over high heat (450° to 550°F).
4. Whisk the mayonnaise and the wasabi. Cover and refrigerate until ready to serve.
5. Lightly coat the salmon patties with olive oil spray on both sides. Grill the patties over direct high heat, with the lid closed, for about 4 minutes (do not move the patties during this time or they may fall apart). Using a metal spatula, carefully turn the patties over and continue cooking until they are firm and cooked through, 2 to 3 minutes more. During the last minute of grilling time, lightly toast the muffins, cut side down, over direct heat. Remove the patties and the muffins from the grill.
6. Place the muffins, cut side up, on a platter. Fan one-quarter of the avocado slices on top of each muffin half, and place a salmon patty on the avocado. Top each patty with two slices of tomato and a dollop of wasabi mayo. Serve immediately.
with Broccolini
1 salmon fillet (with skin), about 2 pounds and 1–1 1/2 inches thick, pin bones removed
Kosher salt
Freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons packed golden brown sugar
1 pound broccolini, stem ends trimmed and split lengthwise 1/2 inch below the florets (see following photo)
2 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely grated orange zest
1. Soak the cedar plank in water for at least 1 hour.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Carefully cut the salmon fillet crosswise into four equal pieces and generously season the salmon with salt and pepper. Stir the mustard and the brown sugar into a paste. Spread the paste all over the salmon. Toss the broccolini with the oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
4. Place the soaked cedar plank over direct medium heat and close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over. Place the fillets, skin side down, in a single layer on the plank, leaving a little room between the fillets, and place the broccolini perpendicular to the bars on the cooking grates. Grill the fillets and the broccolini over direct medium heat, with the lid closed, until the salmon is cooked to your desired doneness and the broccolini is crisp-tender, 12 to 15 minutes, turning the vegetables and checking the salmon for doneness every 5 minutes. The broccolini will char a little on the floret ends. Remove the fillets from the plank and transfer the broccolini to a large bowl. Add the orange zest to the broccolini and toss to combine. Serve right away.
Splitting the broccolini stems in half means they will cook faster.
Char the cedar plank on one side before adding the salmon.
with Lemon-Herb Vinaigrette
1/4 cup fresh lemon juice
3 tablespoons minced fresh cilantro leaves
3 tablespoons minced fresh Italian parsley leaves
4 garlic cloves, minced or pushed through a press
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
Kosher salt
Extra-virgin olive oil
1 1/2 pounds skinless center-cut salmon fillet, cut into 1 1/4-inch cubes, pin bones removed
2 medium zucchini, cut into 1-inch-thick half-moons
2 medium yellow squash, cut into 1-inch-thick half-moons
1/2 large red onion, cut lengthwise into quarters, each quarter cut crosswise into 2 pieces
Freshly ground black pepper
1 lemon, quartered
1. If using bamboo skewers, soak in water for at least 30 minutes.
2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
3. Combine the vinaigrette ingredients, including 1 teaspoon salt. Gradually add 1/2 cup oil, whisking constantly until emulsified. Set aside until ready to serve.
4. Thread the salmon cubes onto four skewers. Thread the zucchini, squash, and onion alternately onto four more skewers. Generously brush the salmon and the vegetables all over with oil and season evenly with salt and pepper.
5. Grill the kabobs over direct medium-high heat, with the lid closed, until the vegetables are crisp-tender and the salmon is crusty and golden outside and beginning to turn opaque in the center but still moist, 8 to 10 minutes, turning four times. Remove the kabobs from the grill and serve immediately with the vinaigrette and the lemon quarters.
with red curry and roasted pepper sauce
1 can (15 ounces) unsweetened coconut milk
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 1/2 teaspoons Thai red curry paste
4 salmon fillets (with skin), each 6–8 ounces and about 1 inch thick, pin bones removed
1 large red bell pepper
1 garlic clove, minced or pushed through a press
1 tablespoon peeled, grated fresh ginger
1 teaspoon kosher salt
1/4 cup finely chopped fresh cilantro leaves
1. Combine the marinade ingredients. Place the salmon fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and marinate at room temperature for 30 minutes, turning occasionally.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Grill the bell pepper over direct high heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Put the pepper in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skin. Cut off and discard the stem and seeds, then roughly chop the pepper. Transfer the pepper to a food processor.
4. Remove the fillets from the bag and pour the marinade into the food processor with the pepper. Add the garlic, ginger, and salt and process until smooth. Transfer to a saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 2 to 3 minutes. Keep warm.
5. Grill the fillets, flesh side down first, over direct high heat, with the lid closed, until you can lift the fillets off the cooking grates without sticking, 6 to 8 minutes. Turn the fillets over and continue to cook to your desired doneness, 2 to 4 minutes more for medium rare. Slip a spatula between the skin and the flesh and transfer the fillets to serving plates. Serve the salmon warm with the sauce, and garnish with the cilantro.
with spicy tomato and Olive Relish
3 large plum tomatoes, seeded and finely
diced (about 1 1/2 cups)
1/2 cup black olives, such as kalamata, each cut in half
1/2 cup green olives, such as Cerignola, each cut
in half (or quartered if large)
3 tablespoons extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1 tablespoon white balsamic vinegar
2 anchovy fillets packed in olive oil, drained and minced
2 medium garlic cloves, minced or pushed through a press
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
4 arctic char fillets, each 6–8 ounces and
about 1/2 inch thick
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh basil leaves
1. Combine the relish ingredients. Set aside at room temperature until ready to serve.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Brush the arctic char fillets on both sides with the oil and season evenly with the salt and pepper. Grill the fillets over direct high heat, with the lid closed, until you can lift them off the cooking grates without sticking, about 4 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes more for medium rare. Remove from the grill.
4. Stir the basil into the relish. Generously spoon the relish over the fillets and serve immediately.
If you can’t find arctic char, substitute salmon, halibut, or swordfish. The relish is also great served over chicken.
2 tablespoons extra-virgin olive oil
2 whole branzino or striped bass, each 1 1/2–2 pounds, gutted, scaled, and fins removed
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large lemons
2 medium navel oranges, divided
1/3 cup store-bought pesto
30 fresh basil leaves
1. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
2. Rub the oil evenly on the inside and outside of each fish, and season evenly inside and outside with the salt and pepper. Set aside.
3. Grate the zest of one of the lemons and one of the oranges into the pesto. Add the juice from one lemon half into the pesto and stir to combine. Cut the remaining 2 1/2 lemons and both oranges into slices 1/4 inch thick, discarding the ends. Cut four of the lemon slices in half and two of the orange slices into quarters. Fill each fish cavity with four of the halved lemon slices, four of the quartered orange slices, and fifteen basil leaves.
4. Cut four 18-inch lengths of butcher’s twine. Place two pieces of twine parallel and about 1 1/2 inches apart from each other. Put one orange and one lemon slice in the center of each piece of twine. Place one fish on top of the fruit slices, then put another orange and lemon slice side by side on top of the fish. Wrap each piece of twine around the fish and tie, securing the fruit to the fish. Repeat with the other fish.
5. Grill the fish over indirect medium heat, with the lid closed, until the flesh is opaque near the bone but still juicy, 30 to 40 minutes, turning once. Remove from the grill and let rest for about 2 minutes.
6. Arrange the remaining lemon and orange slices on a small serving platter. Remove the twine from each fish, discard the grilled fruit slices, and then cut off the head and tail. Cut along the backbone and then open the fish like a book. Remove the basil, the lemon and orange slices, and the bones. Lift the flesh off the skin. Place the filleted fish on the prepared serving platter and drizzle with 2 tablespoons of the pesto. Serve the fish warm with the remaining pesto.
with Roasted Tomatoes and Olives
2 pounds plum tomatoes
Extra-virgin olive oil
Kosher salt
1 large garlic clove, minced or pushed through a press
1/4 teaspoon crushed red pepper flakes, or to taste
1/2 cup kalamata olives, cut in half lengthwise
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
4 swordfish steaks, each about 8 ounces and 1 inch thick
Freshly ground black pepper
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Core the tomatoes and cut them in half lengthwise. Scoop out the seeds and discard. Toss the tomatoes with 2 tablespoons oil and lightly season with salt. Grill the tomatoes, cut side down first, over direct medium heat, with the lid closed, until blackened and blistered in spots, 6 to 8 minutes, turning once or twice. Transfer the tomatoes to a bowl. When the tomatoes are cool enough to handle, remove and discard the skin. Coarsely chop the tomato flesh and return to the bowl.
3. In a large saucepan over medium heat, warm 1 tablespoon oil. Add the garlic and red pepper flakes and sauté until fragrant without letting the garlic brown, about 1 minute. Add the tomatoes along with any oil left in the bowl and then add the olives and thyme. Simmer until thickened, about 20 minutes, stirring occasionally.
4. Lightly brush the swordfish steaks on both sides with 1 tablespoon oil and season evenly with salt and pepper. Grill the steaks over direct medium heat, with the lid closed, until they are just opaque in the center but still juicy, 8 to 10 minutes, turning once. Serve warm with the sauce spooned over the top.
with Cucumber Salad
5 scallions (white and light green parts only), thinly sliced
1 1/2 tablespoons seasoned rice vinegar
1 1/2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons fish sauce
1 tablespoon low-sodium soy sauce
2 teaspoons fresh lemon juice
1 teaspoon toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 English cucumber, seeded and cut into large matchsticks
Canola oil
1 tablespoon finely chopped fresh cilantro leaves
4 center-cut swordfish steaks, each about 6 ounces and 3/4 inch thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. In a small bowl whisk the dressing ingredients. Transfer half of the dressing (about 1/4 cup) to a medium bowl. If time allows, refrigerate the medium bowl, covered, for up to 1 hour (if the dressing is chilled, the cucumber salad will be crisper). Set aside the remaining dressing in the small bowl for the swordfish.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Add the cucumber, 1 tablespoon canola oil, and the cilantro to the medium bowl. Toss to coat thoroughly with the dressing.
4. Lightly brush the swordfish steaks on both sides with canola oil and season evenly with the salt and pepper. Grill the steaks over direct high heat, with the lid closed, for 2 minutes without moving them, then turn the steaks and continue cooking until the flesh is just opaque in the center but still juicy, 2 to 3 minutes more. Swordfish dries out quickly, so be careful not to overcook it. Remove the steaks from the grill and let rest for about 2 minutes. Transfer the steaks to serving plates and mound some of the cucumber salad on the side. Spoon a little of the reserved dressing over the top of each steak and serve immediately.
with Lemon Vinaigrette
3 tablespoons Dijon mustard
Grated zest of 1 lemon
2 teaspoons chopped fresh rosemary leaves
2 garlic cloves, minced or pushed through a press
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Extra-virgin olive oil
4 swordfish steaks, each about 8 ounces and 1 inch thick, cut into 1-inch pieces
2 bell peppers, each about 8 ounces, preferably 1 red and 1 green, cut into 1-inch squares
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups cooked rice
1. If using bamboo skewers, soak them in water for at least 30 minutes.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. In a medium bowl whisk the marinade ingredients, including 1/4 cup oil. Place the swordfish pieces in the bowl, turn to coat, cover, and marinate at room temperature for 30 minutes. In another bowl toss the bell pepper squares with 2 teaspoons oil.
4. Whisk the vinaigrette ingredients, including 1/4 cup oil.
5. Thread the swordfish and the peppers alternately onto the skewers. Discard any remaining marinade. Grill the kabobs over direct medium heat, with the lid closed, until the swordfish is just opaque in the center but still juicy, 6 to 8 minutes, turning several times. Remove from the grill. Divide the rice among four plates and place two kabobs on each serving of rice. Drizzle the swordfish and the rice with the vinaigrette and serve immediately.
Mild and versatile, swordfish has a firm, meaty flesh that absorbs marinades nicely. The texture also holds up well on kabobs, but be careful about adding a lot of other ingredients to the skewers. Cubes of swordfish and squares of bell pepper are perfectly grilled in the same amount of time, but if you try adding a bunch of other seafood or vegetables, you are bound to wind up with some pieces that are either undercooked or overcooked. When in doubt, separate the ingredients so that each skewer has only one ingredient that you have cut into even pieces. That way, every ingredient can get just the right time and temperature it needs.
with Pineapple and Radish Salsa
1 1/2 cups diced fresh pineapple
8 medium radishes, grated on the large holes of a box grater (1 cup)
1/4 cup fresh lime juice
1 serrano chile pepper, seeded and minced, or to taste
2 tablespoons minced fresh chives
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons prepared chili powder
2 teaspoons ground cumin
4 skinless cod fillets, each about 6 ounces and 1/2 inch thick
8 corn tortillas (6 inches)
1. Prepare the grill for direct cooking over high heat (450° to 550°F).
2. Combine the salsa ingredients.
3. Whisk the paste ingredients. Spread the paste evenly on both sides of the cod fillets.
4. Wrap four tortillas in each of two foil packets.
5. Grill the fillets over direct high heat, with the lid closed, for 4 minutes. Using a metal spatula, turn the fillets over and continue cooking until the flesh barely begins to flake when poked with the tip of a knife, 2 to 4 minutes more. Remove from the grill. Break the fillets into large chunks.
6. Warm the tortilla packets over direct high heat for about 1 minute, turning once. Remove from the grill and divide the tortillas among four serving plates. Fill the tortillas with cod and salsa and serve immediately.
with Sweet Pickle Tartar Sauce
2/3 cup mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons finely chopped shallot
1 tablespoon capers, rinsed, drained, and chopped
2 teaspoons fresh lemon juice
1/4 teaspoon dried tarragon
4 skinless cod fillets, each 6–7 ounces and 3/4 inch thick
Extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat a grill-proof griddle for about 10 minutes.
2. Whisk the sauce ingredients. Cover and refrigerate until ready to use.
3. Lightly brush both sides of the fillets with oil and season evenly with the salt and pepper. Place the fillets on the griddle and cook over direct high heat, with the lid closed, until the fish just begins to flake when poked with the tip of a knife, about 6 minutes, carefully turning with a spatula after 4 minutes. Remove the fillets from the griddle and serve warm with the tartar sauce.
Using a grill-proof griddle on your grill is a great way to get a nice crust on fish fillets. One of the keys to success when making this dish is allowing the griddle plenty of time to preheat. Once it is thoroughly heated, cook the fish a little longer on the first side than on the second side.
with Herb Salad and Shallot-Lemon Vinaigrette
1/2 cup minced shallots
2 1/2 tablespoons white balsamic vinegar
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon granulated sugar
1 cup fresh basil leaves
1 cup fresh Italian parsley leaves
1 cup fresh mint leaves
1/4 cup small fresh dill sprigs
1/2 cup panko bread crumbs
1 tablespoon finely grated lemon zest
4 large trout fillets (with skin), each 6–8 ounces
2 teaspoons ground fennel
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1. Whisk the shallots, vinegar, lemon zest, and lemon juice. Add the oil in a steady stream, whisking constantly to emulsify. Whisk in the salt, pepper, and sugar.
2. Combine the basil, parsley, mint, and dill. Cover and refrigerate while preparing the trout.
3. Prepare the grill for indirect cooking over high heat (450° to 550°F).
4. Combine the panko and the lemon zest. Coat the flesh side of each trout fillet with 1 tablespoon of the vinaigrette and season evenly with the fennel, salt, and pepper. Press the panko mixture evenly onto the flesh side of each fillet.
5. Grill the fillets, skin side down, over indirect high heat, with the lid closed, until the flesh is opaque in the center, the skin is lightly charred, and the panko is crisp and golden brown, about 10 minutes (do not turn). Transfer the fillets to serving plates.
6. Toss the herb salad with enough of the vinaigrette to coat lightly. Divide the herb salad among serving plates, spoon any remaining vinaigrette over the fillets, and serve immediately.
with Watermelon Salsa
1 1/2 cups tightly packed fresh basil leaves
1 cup extra-virgin olive oil
3 cups finely diced seedless watermelon (about 1 pound)
2 tablespoons minced shallot
2 tablespoons minced fresh mint leaves
1 tablespoon balsamic vinegar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
6 large trout fillets (with skin), each 6–8 ounces
1. Prepare a bowl of ice water and spread paper towels on a work surface. Bring a large saucepan of water to a boil over high heat. Add the basil leaves to the saucepan and blanch for 10 seconds. Using a slotted spoon, transfer the leaves to the ice water to stop them from cooking. Using your hands, gently squeeze the basil to remove any excess water, place them on the paper towels, and blot dry.
2. In a food processor or blender combine the basil leaves and the oil and puree until smooth. Transfer to a small, covered container. (The basil oil can be kept for up to 2 weeks, covered, in the refrigerator. Bring to room temperature before using.)
3. Prepare the grill for indirect cooking over high heat (450° to 550°F).
4. Gently combine the salsa ingredients.
5. Brush 1 tablespoon of the basil oil on the flesh side of each trout fillet. Grill the fillets, skin side down, over indirect high heat, with the lid closed, until the flesh is opaque in the center and the skin is lightly charred, about 10 minutes (do not turn). Transfer the fillets to serving plates. Serve warm with the salsa and a drizzle of the basil oil over each fillet.