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Fresh Grilling Ideas

A lot of people are going to be having barbecues this summer- burgers and dogs will be thrown over hot coals, as will fresh fish, different cuts of meats, and there’s nothing like fresh grilled vegetables. It’s easy to get into a rut when cooking on the grill- the same old chicken and steaks can become boring, and if you have guests, you may want to spice things up a bit. So, what other options do you have?

Fish:

Sea Bass:

Instead of salmon, try grilling a fresh piece of sea bass. While grilling, baste the fish with some melted butter infused with lemon and lime zest. The end result pack a serious flavor punch… just remember not to over-cook your fish.

Tuna:

Fresh tuna is abundant right now, and available in most supermarkets. Make sure you start with a fresh piece of yellow fin tuna. Place a small amount of sesame oil over the fish, then season with some salt and pepper. One your fish is seasoned, coat with black and regular sesame seeds. Place on a hot grill for two minutes a side, and remove. Your tuna should be rare at this point. Slice thin, and serve with soy sauce and wasabi.

Halibut:

Halibut is a deliciously sweet, tender fish with white, flakey meat. It can be a bit on the costly side, so you may want to shop around.
The best way to prepare halibut is with olive oil, salt and pepper. Halibut is tasty by itself, or served with pineapple, mango, or kiwi salsa!

Swordfish:

Swordfish has a distinct flavor, but isn’t overly gamey tasting. It holds up well on the grill, and is easy to cook. My favorite way to prepare swordfish is with spicy Thai peanut sauce. Grill the fish, and place a few tablespoon of peanut sauce on top. Here’s the recipe:

Thai Peanut Sauce:

1 cup creamy peanut butter
½ cup sesame oil
¼ cup vegetable oil
½ cup honey
½ cup pineapple juice
¼ cup coconut milk
1 teaspoon fresh minced ginger
1 teaspoon red pepper flakes
1 teaspoon black and regular sesame seeds
Salt and pepper to taste
1 tablespoon chives

Place all the ingredients except the chives in a bowl, mix with a whisk. Top with chives.

Red Snapper:

Red Snapper has a pink flesh, and a bit of a stronger taster. Don’t let that discourage you- it still has a slightly sweet, distinct flavor. A grilled corn and black bean salsa goes great with red snapper… don’t forget the cilantro.

Trout:

Trout can be difficult to grill, but the end result is surely worth it. Once the trout is dressed, simply grill, remove, and serve with some fresh lemon juice. If you really want to enhance the flavor, try browning some butter in a pan, add slivered almonds, fresh Italian parsley, and place over the fish.

Grilled fruit is a nice accompaniment for your new creations. Pineapple, mango, fresh peaches, and even pairs are delicious fresh off the grill drizzled with some honey or reduced balsamic vinegar!

Chef Chuck Kerber
pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

Photo: evernewrecipes.com

Fresh Fish Tips

There are plenty of family-oriented restaurants in Regent Square; all types of food can be had. Unfortunately, very seldom do we see fresh fish on local restaurants’ menus. I’m sure the patrons that live in Regent Square would enjoy a good piece of fresh salmon, tuna, or halibut. Hopefully, the chefs at Regent Square’s soon-to-open restaurants, Cibo, and Root 174, will embrace the inner-fishes, and provide residents with an adequate sampling of fresh sea fare. Until that happens, here are a few suggestions on finding and cooking fish.

Most supermarkets get their fish from the same distributors, so if you’re getting a piece of salmon at Giant Eagle, or another local supermarket, it’s most likely coming from the same source. Here are some pointers on what to look for when purchasing fresh fish:

Choosing Fresh Fish:

Appearance:

Take a look at the fish- the specimen should appear healthy. If you’re selecting a whole fish, the eyes should be clear, and the gills should be bright red, not opaque or orange. If you touch the flesh or skin, it should feel taut, not soft.

Smell:

If you’re buying fish fillets, ask your fish monger to let you smell them. This may sound odd, but believe me, they’ve done this before. They will simply place a small piece of fish on butcher paper, and let you take a sniff. The fish should smell fresh, and a bit sweet. There should be no foul, or ammonia-type smells. If the fish smells even a little fishy, choose something else. If your fish monger is reluctant to let you smell the fish, take your business elsewhere; this isn’t a good sign.

Cooking Fish:

There are several different cooking techniques you can use to cook fish:

Broil

Bake

Grill

Sauté

Poach

Smoke

Regardless of the cooking technique, and in most cases, the fish should be prepared the same way.

Place your piece of fish on a clean surface. Coat the fish with a small amount of olive oil, vegetable oil, or butter. Next, season your fish with salt and pepper.

At this point, you are ready to cook your fish. If you’re grilling, choose a firm species like salmon, tuna, or halibut- these fish are less likely to fall apart. Make sure the grill is seasoned with a small amount of oil; place the fish appearance side down on the grill. After three to four minutes, carefully flip your fish over (with a metal spatula.) Leave the fish alone! People tend to over-use their spatulas, moving the fish around until the flesh breaks. After an additional three to four minutes, remove your fish from the grill. A three to four ounce piece of fish, on a 350 degree grill will typically be done in five to six minutes.

Testing Doneness:

The easiest way to determine doneness is by cutting the fish, and looking inside. The only downside to this is that it ruins the appearance. The ideal way to tell if a fish has been cooked properly is by touch. Using your index finger, touch the center of the fillet- the flesh should be slightly firm, but soft. Determining if your fish is done by touch takes some practice, so be patient.

Worried about Mercury?

Everyone is afraid of mercury poisoning- DON’T BE! In order to actually get mercury poising, you have to consume massive quantities of certain species of fish over a long time.

Here are a few choices to consider when making cooking fish this summer:

Salmon

Sea bass

Ahi

Butterfish (delicious with miso!)

Halibut

Spots

Red Snapper

Mahi- Mahi

Shark

Flounder

Trout

Catfish

Cod

Swordfish

Take some time to ask your fish monger about species of fish that you may be unfamiliar with. Try something new; you may just experience a new taste treat!

Chef Chuck Kerber
pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

Photo: villageconnector.com