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Video: 4 simple ways to grill up flavorful fish

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    >> adam is the author of "the grilling book." glad to have you.

    >> thank you.

    >> it's like a textbook for grilling but today we're concentrating on fish.

    >> it is. four ways to grill fish easily and deliciously. we have tuna skewers and white halibut americans particularly love but firm enough to hold up on the grill.

    >> so it doesn't end up slipping on the greats.

    >> finally, cedar planked salmon, a great way to cook salmon to keep it moist and delicious.

    >> i like it it's in the outside air and won't make your kitchen stink.

    >> yes. who's up?

    >> savannah.

    >> take a fish. i'll take flounder. you can take cod. you can basically take anything you want. take that there and on top, we will take tomatoes, fresh herbs, onions.

    >> throw it in there.

    >> throw it in there. this is not science. take it in, do a little olive oil . come on, olive oil , white whine.

    >> can i ask a couple questions. are you using the pact or say it in french, you don't want the flaky fish to fall down. put it on top, pepper, always season the fish with salt and pepper .

    >> cook in its own juices.

    >> exactly, matt. cooks in its own juices. seems to. this wonderful broth and aroma. fold it over and pretend you're making a calzone. primp it like such.

    >> like a little circle. i see. that's cute.

    >> throw it on the grill. do this.

    >> how long?

    >> about 10 minutes until it puffs up like so. then we will pierce it. the steam comes out. my god, look at that!

    >> smells good, too.

    >> savannah, nicely done. if.

    >> you can't mess that up.

    >> you use these big fat wide skewers.

    >> you want a wide skewer so the fish doesn't spin around. doing big shrimp, double skewer the shrimp so it stays flat. sesame sauce, ginger.

    >> how long do you marinate it?

    >> and tuna should be like steak, medium rare , a hot fire four minutes total.

    >> you want the vegetables to get that grilled look.

    >> and the caramelization. easy to do and easy to eat, take them off. preserve some of the marinade before you marinate it, for the sauce.

    >> and before we do, we have the salmon on the cedar plank.

    >> get it at home depot , soak it for an hour, put the fish on top. cover it 20 minutes , fall apart sender delicious.

    >> salt.

    >> a beautiful thing. alan, thank you so much. "the grilling book."

TODAY recipes
updated 5/14/2013 10:02:13 AM ET 2013-05-14T14:02:13

Recipe: Fish fillet packets with cherry tomatoes, squash and basil

  • 2 cups assorted summer squash, very thinly sliced
  • 1/4 cup shallot, thinly sliced
  • 1/4 cup fresh basil, thinly sliced, plus 1/4 cup basil leaves
  • 20 cherry tomatoes, halved
  • 4 tablespoons dry white wine
  • 4 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)

Fold 4 24x12-inch pieces of heavy-duty foil in half crosswise; open foil and place on a work surface. Divide squash among pieces of foil, arranging in layers on 1/2 of each piece of foil. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each with 1 tablespoon wine and ½ tablespoon oil; add ½ tablespoon water to each packet. Season with salt and pepper. Place a fish fillet atop each portion of vegetables. Season with salt and pepper and drizzle ½ tablespoon oil over each fillet.

Fold and crimp edges of foil to seal packages. (Can be made 4 hours ahead.) Chill. Let stand at room temperature for 15 minutes before continuing.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Place packets on grill grate. Grill until fish is just cooked through (a toothpick poked through the foil will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

Serving Size

Makes 4 servings

Recipe: Tuna kebabs with ginger-chile marinade

  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons peeled ginger, finely grated
  • 2 tablespoons peanut oil
  • 2 tablespoons honey
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 serrano chile, seeded, minced
  • 1 tablespoon fresh cilantro, chopped, plus more for garnish
  • Freshly ground white pepper
  • 1 1/2lb. 1.-inch-thick ahi tuna, cut into 1 1/4-inch cubes
  • Vegetable oil for brushing
  • 1 large red bell pepper, cut into 1-inch squares
  • 1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares

Large pieces of ahi or yellowfin tuna stand up heartily to the strong Asian flavors in this marinade. Cut tuna into cubes before marinating so seasonings can fully penetrate. You can also use the marinade when serving whole seared tuna fillets.

Whisk first 7 ingredients and 1 tablespoon cilantro in a medium bowl to blend; season to taste with white pepper. Transfer 3 tablespoons marinade to a small bowl and set aside. Add tuna to remaining marinade in medium bowl and toss to coat. Chill for at least 30 minutes and up to 45 minutes.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill, turning frequently, to desired doneness, about 4 minutes total for medium-rare. Transfer to a platter. Drizzle reserved marinade over; sprinkle with cilantro.

Serving Size

Makes 4 servings

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