gregt@tektronix.UUCP (Greg Thomas) (07/03/84)
You can grill fish on an outdoor barbeque very successfully.
I like recipes that are stupid-simple, so I recommend the following
fish basting sauce, which you should prepare in advance on your range.
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GRILLED FISH
4 fish filets of your choice
(fresh albacore, shark or salmon preferred!)
3/16 stick of butter
juice of one lemon
3 or more diced cloves of garlic
a couple shakes of dried dill (fresh would be better, I imagine)
Heat till just bubbly.
Coat fish filets with the above sauce. Put the filets skin side down on
a small sheet of aluminum foil, and place on the grill. Turn the edges of
the foil up to catch the juices. Don't smother the coals with too much foil!
You can skip the foil entirely if you want, but you'll need a thin spatula
to keep the fish from radically sticking to the grill.
Close the lid of the bbq to get all those smoky flavors. Make sure
you leave the vents open or you could smother the coals. Baste with the
above sauce at the start and once or twice during the cooking processs. Like
all fish, it's done when it's flaky- usually about 10 minutes per inch
of filet thickness, but it varies depending on the quality of your bed of coals.
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ALL fish should be ABSOLUTELY FRESH for best flavor. Anglers who like
to eat fish know this. Don't go for "Flash-Frozen," that's all a bunch
of marketing hype!
Summer is a good time to buy fish. Fresh halibut steaks are running
$2.95 a pound at some places here in Portland, Oregon. I hear that
the albacore are starting to run in southern California. FRESH swordfish,
sailfish, marlin, albacore, skipjack and yellowtail (the last three are
tuna) are ONLY available in the summertime, at least in this hemisphere.hodor@hplabsb.UUCP (07/12/84)
It was mentioned to not place the fish on the grill directly because of sticking. When the grill is hot apply an oil, grease or my preference is butter to the grill. It turns out most fish does not have very much fat. Using some form of cooking oil tends to fix this problem. A slightly different technique that I have used is to dip the fish in cooking oil then putting it on the grill. Happy grilling. Ken Hodor hplabs!hodor
chip@t4test.UUCP (Chip Rosenthal) (07/22/84)
> 3/16 stick of butter > juice of one lemon > 3 or more diced cloves of garlic > a couple shakes of dried dill (fresh would be better, I imagine) Adding a tad of brown sugar would do really neat things. I've only tried it on salmon, but it was good. >ALL fish should be ABSOLUTELY FRESH for best flavor. Anglers who like >to eat fish know this. Don't go for "Flash-Frozen," that's all a bunch >of marketing hype! You betcha!! (These words from a man who worked his way through high school in a Massachusetts fish resturant.) -- Chip Rosenthal, Intel/Santa Clara {idi|intelca|icalqa|imcgpe|kremvax|qubix|ucscc}!t4test!{chip|news}