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Fish & Seafood



Grilling fish

With a few exceptions (salmon, tuna, swordfish, whole lobster tails, etc.), seafood is too delicate to cook directly on your grill top. Often the fish filets just fall apart when you try to turn them. Tea-and-sugar smoking, covered earlier, is one solution. A grill basket is another.

This is a wire-mesh device that opens to accept your fish filets, shrimp, scallops, etc., then closes tightly to keep the contents all in one piece. Cook fish on one side for 3 to 4 minutes, then turn the basket and cook the other side for an equal amount of time. A lemon and olive oil basting liquid will help keep the flesh moist.

Well - not completely...

cut a piece of wood about 16x8 inches, 3/8 " thick
alder wood, oak , cedar or fruitwood..
let the wood soak in water for a while and toast it on the BBQ on both sides for the first time before using.
now soak it in water again - every time before using it.
Place a piece of salmon filet or a split trout, skin down, on the middle of the plank and rub some spices in it.
than the plank on the hot BBQ cover closed for 15-20 minutes until light smoke appears.
now turn the BBQ to low and let sit for another 5-10 minutes.
That gives a slight smokey taste to the fish - pretty good !
you can do this with fresh Mackerel also if you catch some....
Serve that fish right there on the plank with some garnishing on the side on the table.
(place plank on Alum baking sheet.. sometimes the wood smoulders a bit.... don't want to start a fire now do we ?)
You can use that plank 4-5 times at least...

Got a great seafood recipe? Share it here.

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Latest page update: made by Anonymous, May 13 2007, 1:35 PM EDT (about this update About This Update Posted Anonymously plank grilling fish with a smokey taste.. - anonymous

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Keyword tags: Fish filets Lobster tail Olive oil Salmon Scallops Shrimp Swordfish Tea-and-sugar smoking Tuna
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