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Keep On Barbecue'n,
Charlie McMurrey

P.S. FIRE UP THE GRILL!

Fishing For Flavor

Ok, here is it for all of you timid souls who are afraid to cook sole on the backyard grill. Smoky tells all in our quest for grilled fish which brings out the natural sweet flavors.......

       We all know that fish cooked on the grill is tastier and healthier than when fried and that the texture is superior. Folk are invariably startled at the texture as well as the taste when I serve broiled fish. The medical profession keeps telling us to eat more fish and less red meat. So why don't we broil fish more often? My research shows that most folk are afraid of it sticking to the grill and disintegrating during cooking or when taking up.

     With proper technique, this is not a serious problem. It really only requires following a few rules:

          1: Let the grill get hot enough before putting the fish on.
          2: Put the fish on and wait until it releases before trying to turn.
          3: Don't over cook.

Uneasy about cooking fish?

     For those still uneasy with grilling fish, there are several accessories to help you do the job with ease. Called 'grill baskets' or 'fish baskets' or fish racks, they are handy for fish and other tender morsels. The baskets enclose the fish in a wire “basket” so the fish does not rest on the meat grate but within the stainless steel or chromium coated wire basket. So rather than having to separate the fish from the grate to turn it, you merely turn the basket. There are various designs to best fit your needs. Look them over in the Barbecue Store at www.barbecue-store.com and search for “grill baskets.” or www.barbecue-store.com/grillingbaskets.htm

     In addition to those several designs, I also have a rack for a fish to be cooked and served whole. It keeps the cavity open and was a gift from a great guy and outstanding sea food cook, Gunner Roe. If you ever get a chance to taste his grilled crab cakes (or anything else he cooks on the grill) don't pass it up. A native of Maryland’s Eastern Shore, he competes on the barbecue circuit with excellent results and has developed and markets his line of sauces. Another handy tool is a fine-mesh stainless steel sheet that I sometimes use for small pieces and some shrimp recipes to prevent food falling through the grates.

     Salmon, tuna, mahi-mahi (dolphin) and orange roughy are popular and high priced firm fleshed fish usually promoted for broiling, but it is my experience that any firm fleshed fish will do. In fact, I have not found a fish that I felt worth eating that could not be cooked on the grill with excellent results.

Grilling baskets make make the job easy!

     Time was when I used mostly butter and lemon or lime juice along with salt and pepper for seasoning. I did not want to over power the mild flavor of the fish. Over the years, I have learned that you can use more seasonings, in moderation, without detracting from the natural flavor of the food.      The four fish mentioned above can all stand up to garlic and onion powder, thyme, bay and dill. You might start by clicking into “According to Smoky” at www.barbecuen.com and reading “Grilled Catfish” for a recipe and some technique. When I served this to a group at a video shoot some 20 years ago, one lady said, “I will never eat red meat again!” Well, I still eat red meat, but broiled fish hits the grill a lot more often than before.

     By now, you know my reluctance to reduce good technique to a recipe formula. My belief is that if you learn good technique, you can create your personal recipes. But, let me give you a couple of starting places.

     Fresh fish fillets need no marinating, but it is okay to soak them in half milk/half water in the ‘fridge for some hours. Remove and pat dry with paper towels. Get the grill ready (bring to temperature).

     Mix the following ingredients:

• 1 Tbs salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground bay
• 1 tsp ground thyme
• 1 tsp ground celery seed
• 1/2 tsp fresh ground white pepper (black will work)

Brush the fillets with good olive oil or melted butter (unsalted) and sprinkle well with the seasoning then sprinkle with hot Hungarian Paprika. Place gently on the heated grill OR in your grill basket. Allow to brown on the first side, then turn. Remove just before the fish flakes. Serve with fresh lemon slices.

     After you experiment with a variety of herbs and spices on the fish, you may want to begin working on sauces to apply after the fish comes off the grill.

     I urge you to get comfortable with buying and broiling fish and I promise that you will be glad that you did.

     Have fun.
     Smoky

Smoky @ Barbecue'n On The Internet
Author and Lecturer:  Author of Great American Barbecue & Grilling Manual

REFERENCES & TOOLS:

Fish and Shellfish: Grilled and Smoked | Seafood Grilling Twice a Week | Grilling Baskets | Fish Seasoning | Cooking with Planks

Looking for a specific answer? More than likely you will find that answer in one of the links below. If not, then send your question to Smoky and he will take a stab at getting you back on the right track! Have fun and keep on keeping on Barbecue'n and Grillin'. Ask Smoky's - Collector's Edition FAQ's Ask Smoky's - New & Improved FAQ's

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Orange Roughy with Spicy Cantaloupe Slices...from Fish and Shellfish: Grilled and Smoked by Karen Adler & Judity M. Fertig (2002)

Orange roughy is available year round as frozen fillets. Although roughy have been over fished, they are so well known that we decided to include recipes for them, but we also suggest more plentiful and delicious substitutes for this slowly replenishing fish. SUBSTITUTIONS: catfish, hoki, oreo dory or talapia

• Four 6-8 ounce orange roughy fillets
• 2 Tbs olive oil
• sea salt and freshly round black pepper to taste
• 8-12 thin wedges ripe cantaloupe, seeded and peeled
• 2 limes, halved
• 2 Tbs chopped fresh mint leaves
• 1/2 tsp red pepper flakes
• 1 cup fresh blueberries, picked over for stems, or strawberries, hulled (optional)

Step #1: Lightly oil the fish fillets and sprinkle with salt and pepper.
Step #2: Prepare a hot fire.
Step #3: When ready to grill, set an oiled perforated grill rack over the fire. Place the fish on the rack and grill until the fish is opaque and just beginning to flake when tested with a fork, 1 to 5 minutes per side, turning once.
Step #4: Arrange the fillets on 4 serving plates. Fan 2 to 3 wedges of melon on each plate. Squeeze the juice of half a lime over the fish and melon. Sprinkle with the mint leaves, red pepper flakes and blueberries or strawberries, if you are using them. Enjoy!

Primary Smoking Wood Chips for Fish:
Alder Wood Chips | Apple Wood Chips | Cherry Wood Chips | Sugar Maple Wood Chips

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Fishing Tips
There are numerous studies that mention that omega-3 fatty acids, found in fish, may be essential throughout human. If you want your life to last just a little longer...get your omega 3's!

Almost all seafood related problems occur via cross-contamination. Don't let the juices contact any other food that will not be cooked.

• Wash cooking utensils and cutting boards thoroughly
• Wipe down cooking surfaces thoroughly
• Wash hands before and after handling seafood

The 10 minutes per 1 inch rule: When cooked at a consistent 400° to 450°, fish should be cooked for 10 minutes for each inch of thickness in the thickest part of the fish. And don't forget you can always use a fork to check for doneness - insert fork, twist slightly and see if the meat separates easily. With both of these going for you, you'll have great, moist and well done fish entrees!

HERE'S TO A GREAT DAY FISHING AND COOKING!

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Old Smokey Contest Winner
Each month we give away one heck of a grill to one of our lucky readers. By far, the Old Smokey Grill is our largest selling portable charcoal grill because of its durability and ability to produce great tasting food. There is only one winner each month! The winner of this month's Old Smokey Grill - #18 is:
   Jeff Trowbridge     Hey Jeff, send us the email address used when you signed up for the Smoke 'n Fire Enquirer and we will validate your address. Congratulations! We'll have a new contest next month and will be drawing from the same list you are on!

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