Fresh ways to grill fish this summer

Tired of hamburgers and hot dogs on the grill? Why not try some healthy fish instead? Chefs Marcus Samuelsson and Johan Svensson of Aquavit restaurant in New York City share some of their recipes. Try these at home:

Whole Roasted and Grilled Trout

Ingredients

    • 2 pieces whole trout, spine removed (butterflied)
    • 4 pieces whole garlic cloves
    • 1 piece lemon
    • 2 sprig thyme
    • 2 sprig parsley
    • 2 tablespoons olive oil
    • salt and ground white pepper

Preparation

Baking Directions:

Season the fish with salt and pepper, outside as well as on the inside.Slice the lemon and stuff the cavity with lemon slices, crushed garlic cloves and herbs, and drizzle with some olive oil.If desired, tie up the trout with butcher twine and let it “roast” on a hot slate 6 to 8 minutes on each side. Check by removing the fin on the back of the trout, if it releases easily, then the fish is usually done. Let it sit for a minute or so before tasting.

Grilled Tuna Salad and Grilled Romaine with Lemon Vinaigrette

Ingredients

    • 1 pound of tuna
    • 2 heads of romaine hearts
    • 1 piece of lemon
    • 1 clove garlic
    • 1 piece red onion
    • 1 small piece ginger
    • salt and white pepper
    • 1 bunch of wild arugula
    • 2 pieces sliced radishes
    • 3 pieces scallion, sliced on the bias
    • 1 cup olive oil
    • 1/2 cup salad oil

Preparation

Baking Directions:

Remove stems of the romaine. Season with salt and pepper, drizzle with a olive oil and drop on the grill until grill marks appear, or about 30 seconds to 1 minute.Zest the lemon and squeeze the juice into a medium mixing bowl. Mince the garlic, thinly slice the ginger, peel and slice the red onion and add into the bowl. Then add olive oil and regular oil, stir with a regular spoon. Taste and make sure the acidity and oil is in good balance; there should be neither an oily taste nor a sour one. Season the tuna with salt, pepper and olive oil. Place on a hot grill and make the grill marks fast so as not to overcook the tuna. Remove from heat and slice thinly. Set aside.Place the grilled romaine on a plate, place the tuna on top, drizzle the vinaigrette over it, add the wild arugula, scallion and the sliced radishes in the bowl and toss lightly, place on top of tuna. Enjoy!

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