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Video: Grill up a summer meal with southern flair

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    >> summer barbecue.

    >> john besh 's family table, the new orleans native, father of four shows us how there's time to make delicious food every day by planning ahead. a few of those recipes for us. good to see you.

    >> great to you see.

    >> i get a kiss.

    >> i do the same thing.

    >> let's start with great pieces of fish here.

    >> summer grilling season, what better to throw on the grill than a piece of snapper or grouper. i say like whatever good, fresh fish you have in your neck of the woods, this is off at the gulf coast .

    >> how is it doing? how's the gulf doing?

    >> things have never been better. the tourism is coming back. the food is wonderful. for this fresh fish, simple, hit it with a touch of olive oil and pepper and you don't need to cut anything up, just drop your herbs right on top. whatever you happen to have. i throw them all over the fish and.

    >> you start skin side up.

    >> i want to do flesh side down in this case. so this is a nice little fillet. we're just going to flip it. i'm going to show you.

    >> how long would you do that on each other.

    >> three minutes or five minutes on each side depending on the thickness o testify fish. you don't real sli to kill it. it's nice, white, flesh, flaky. it's going to fall apart and that's okay. so here, al, if you can come over here and mix all of these little ingredients. we have mayonnaise right there.

    >> it's going to go on top of the corn, right?

    >> a little bit of vinegar, onion powder , garlic powder , a little bit of celery salt .

    >> the corn, we have just like grilled the corn, soaked it in water, grilled it for about 15 or 20 minutes just like that.

    >> you're going to put it in water.

    >> and all you're dealing with here is just a little bit of some chopped dill, you have chives in there, that's great. so basically this is our fresh buttermilk dressing.

    >> now come around here.

    >> come around this way. we have it all done right here for you. everything is perfectly set as per the norm for the today show .

    >> making our plates for us.

    >> and look.

    >> that look as maizing.

    >> just like that.

    >> and can it be any healthier?

    >> very healthy.

    >> it's about light, fresh flavors of the summer. al you have the corn.

    >> this is all for me. thank you, you don't get a plate.

    >> a little squeeze of lemon and you're in business.

    >> that's like no time t. longest is cooking the corn on the grill.

    >> the grill, that's 15 minutes or so. if you don't want to do it, don't worry about it. but everything left over you can use for salad. take it the next day, a pita sandwich, whatever you want . easy fresh.

    >> hey, how are you.

    >> i have lemon on my hands i'm sorry.

    >> an a song in your hart.

    >> they invite you out to late for this.

    >> they don't allow me around the preparation. just the eating.

    >> he likes to put his hands in the food all the time.

    >> we're getting in there.

    >> john besh , thank you so

TODAY recipes
updated 6/20/2013 3:15:13 PM ET 2013-06-20T19:15:13

Recipe: Herb-grilled snapper with buttermilk dressing

  • For the snapper:
  • 1 (2-3 lb.) skin-on snapper fillet
  • Sea salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 1 big handful fresh mixed herbs (dill, fennel, chives, tarragon)
  • Juice of 1 lemon
  • For the buttermilk dressing:
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup rice wine vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon celery salt
  • 2 dashes Tabasco
  • Salt
  • Freshly ground black pepper
  • 1/3 cup mixed herbs (chives, chervil, dill), chopped
  • Salad greens

1. Wipe down the grate on your grill with a small amount of olive oil. Heat an electric grill to high or make a hot charcoal fire.

2. Season the snapper generously with salt and pepper. Drizzle with the olive oil and pat to rub in. Make a blanket of herbs on the filet.

3. Cook the filet skin side down on the grill with the cover closed for 5 minutes. Turn over and cook for an additional 5 minutes, or until just cooked through. With a long spatula, remove the fish from the grill and squeeze a little lemon juice over the filet.

4. For the dressing, whisk together the buttermilk, mayonnaise, sour cream, vinegar, garlic powder, onion powder, celery salt, Tabasco, salt and pepper in a large bowl until well-combined. Stir in the chopped herbs.

5. To serve, transfer the amberjack to a large platter with a bowl of buttermilk dressing and a plate of your favorite salad greens on the side.

Serving Size

Makes 8 servings

Recipe: Cucumber salad

  • 2 cucumbers
  • 1 small red onion
  • 1/2 cup rice wine vinegar
  • 1 tablespoons sugar
  • 1/2 cup olive oil
  • Salt to taste
  • Pepper to taste

Peel and slice the cucumbers into 1/3-inch discs. Peel and slice the onion as thinly as possible. In a medium bowl mix together the rice wine vinegar, sugar, olive oil, sliced cucumber and sliced red onion. Season the salad to taste with salt and pepper.

Recipe: Grilled corn on the cob

  • 6 ears corn, husk and all
  • Salt
  • 8 tablespoons butter, softened

1. Soak the corn overnight in a gallon of well-salted water.

2. Light a charcoal or gas grill. When the coals have burned down, grill the corn in the husk, turning several times, for 30 minutes. Test the corn by peeling back the husk and pressing the kernels with your fingers. The corn is done when tender to the touch.

3. Keep the corn warm on the side of the grill or in an oven on low heat. Peel the husks back and remove as many of the silks as you can. Slather the corn with the butter and season with a pinch of salt.

Serving Size

Makes 6 servings

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