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Wood-fired seafood isn't new concept, just a trendy one (Northwest Florida Daily News, Fort Walton Beach)
Jul. 20--Wood-fired seafood is a treat that tempts first-time tasters to lessen their loyalty to other ways of preparing fish. There's something about the use of wood in the grilling process that brings out the unique flavors of seafood.
DINING REVIEW: Limani Fish Grill
Full disclosure: I'm completely addicted to fish. All kinds of fish -- tilapia, mahi, snapper, sea bass. You name it, I'll eat it.
Relax: It's already made
Summertime get-togethers bring sunny skies, great food, and good times that allow everybody, including the cook, time to relax.
Quick quiz
A. A device made by knotting a number of ropes of similar length in the middle. This is then used to secure gear, especially camping gear on the back of a jeep, swamp buggy or airboat.
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In bowl, mix lemon juice, oil, soy sauce, garlic, thyme, salt and pepper. Make shallow slashes across fish on both sides. Brash fish with marinade; stuff bodies with lemon slices and herb sprigs. Put fish on grill or in grilling basket. Place peppers on grill grate for small foods or in basket with fish. Cook fish about 6 minutes on each side. Discard stuffings. Serve fish with bell peppers. Makes 4 servings.
Per serving: 366 calories, 15 grams fat, 134 milligrams cholesterol, 146 milligrams sodium, 7 grams carbohydrate, 48 grams protein.
CARIBBEAN GROUPER
WITH MANGO SALSA
Salsa:
1 ripe mango, peeled, pitted
and diced into 1/2-inch cubes
1 red bell pepper, seeded, chopped fine
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeno pepper, seeded, minced
4 grouper fillets, 1 inch thick
1/4 cup jerk seasoning mix or jerk sauce
Nonstick cooking spray
Optional garnishes: arugula leaves, cilantro sprigs
To make salsa: In small bowl combine mango, bell pepper, cilantro, lime juice and jalapeno; mix well. Cover and refrigerate until ready to serve. Prepare grill for cooking. Rub or brush fish with jerk seasoning; coat fish lightly with cooking spray. Grill fish over medium-hot coals, 5 inches from heat for about 5 minutes per side. Check for doneness. Place bed of arugula on plates or platter; top with fish. Spoon portion of salsa over fish; garnish with cilantro sprigs. Makes 4 servings.
Per serving: 214 calories, 2 grams fat, 63 milligrams cholesterol, 676 milligrams sodium, 15 grams carbohydrate, 34 grams protein.
SEAFOOD-AND-CORN
KEBABS
1/2 cup fresh lime juice
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons chopped fresh dill
1 pound sea scallops
1 pound large shrimp, shelled, deveined,
with tails still intact
1 pound tuna steak (or other firm-textured
fish), cut into 1-inch cubes
3 small ears of corn, husked, cut into
1/2-inch-thick rounds
2 medium-size red onions, peeled and cut
lengthwise into 1/2-inch-thick wedges,
keeping each wedge intact
Optional garnish: dill sprigs
Prepare grill for cooking. In large bowl, combine lime juice, garlic, oil and chopped dill; mix well. (Reserve small amount of marinade and store to use for basting during grilling. For safety's sake, do not baste with marinade left from raw fish.) Add seafood, corn rounds and onions; cover and marinate, stirring occasionally, up to 1 hour. Assemble food on skewers, alternating seafood, corn and onion. Arrange skewers on grill. Cook 6 to 8 minutes over high heat, turning and brushing with reserved marinade. Garnish with fresh dill. Makes 10 kebabs.
Per kebab: 141 calories, 4 grams fat, 85 milligrams cholesterol, 143 milligrams sodium, 8 grams carbohydrate, 18 grams protein.
Add Waves of Flavor
Many seasonings suberbly complement the subtle flavors of fish. Aim to enhance, not to overwhelm. Citrus fruits--lemon, lime, orange--are classic accents. Use their zest (grated peel) as well as their juice in marinades. When it comes to herbs, dill, rosemary, fennel and marjoram go well with fish.
For zip, add garlic, ginger, soy sauce or bottled vinaigrette. Turn up the heat with a prepared jerk seasoning or hot-pepper sauce. When serving, heap on fruity salsas for more punch. And, of course, where there's smoke, there's flavor.
SHOPPING FOR FISH WHAT TO BUY: Select any firm-textured fish or shellfish--whole or cut into steaks or fillets--that will hold together during cooking. Halibut, grouper, snapper, tuna and swordfish, as well as shellfish like sea scallops and shrimp, are perfect for the grill. Opt for fillets that are at least 3/4 inch thick. Avoid thin fillets and delicate fish, like sole and flounder, which tend to overcook or fall alert as they are turned. THE NOSE TEST: Start the grilling with fish that is impeccably fresh. A strong fishy odor indicates that it has passed its prime. The smell of fresh fish has hints of the ocean or a sea breeze. Avoid fish that can't be tested for freshness, such as those sold on trays sealed in plastic wrap. GETTING IT DRESSED: Unless you enjoy scaling and gutting whole fish, have the fishmonger (or butcher) get it grill-ready. HOW MUCH TO BUY: Plan on about 3/4 to 1 pound per person for whole undressed fish, 1/2 to 3/4 pound for dressed and cleaned whole fish, 6 ounces for steaks and fillets and about 4 ounces for shrimp and scallops.
TAME THE FLAME TO AVOID OVERCOOKING If grilling over coals, wait until the flames die down and the glowing coats are covered with white ash. Start by placing fish over the hottest part of the grill to quickly sear fish, then move it to the edges to finish cooking over lower heat. Turn fish only once to avoid overcooking, it's ready when the flesh turns opaque, usually in about ten minutes. Fish tends to stick to the grate, so brush the fish with vegetable oil or thoroughly oil the grate before you fire up.
Gear Up
There's lots of fancy, expensive grilling equipment in Stores today. Here are reasonably priced basics to add Priceless memories to your summer.
Dual-fuel grill: The charcoal-versus-gas debate continues. But with the Charcoal/Gas by Char-Broil ($198) you can enjoy the advantages of both. It converts from gas into charcoal grilling in seconds. Just insert the charcoal pan, add briquettes and ignite them using the gas burner (not pictured here).
Portable grill: The Weber Baby Q ($149) offers full grilling capacity without the usual heavy weight and bulk. This portable gas grill is perfect for the beach, a picnic or at home on the balcony.
Fish-grilling baskets: These handy devices hold fish between hinged, wired panels, so fish turns easily without falling apart or sticking to the grate (The Companion Group's heavy-gauge fishtail basket. $).
Kebab skewers: Two-pronged skewers are great for holding food in place, or preventing it from slipping or spinning when turned. Curved skewers have a fun party look (The Companion Group's animal skewers set of four, $; shrimp kabobs, set of four, $).
Barbecue sauces: A serious sauce from scratch can take a long time to simmer. Consider this delicious shortcut to slather on. Bobbie Que's Truly Gourmet Barbeque Sauce comes in original, smoky, jalapeno and a pineapple flavor that's great with seafood ($ each; set of four, $). For more information, see Where to Buy.
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