Grilling fish can be intimidating for many backyard cooks as it is easy to go from grilling perfection to fish that is completely stuck to the grates and falling apart. While wood planks are a favorite method of ensuring delicate fish remains intact during the cooking process, wrapping it in banana leaves is another sure fire bet as it protects the fish while also imparting a subtle, almost earthy, flavor.
Read MorePlank Smoked Salmon with Sake Brine and Wasabi Mayo
I am a student of cookbooks; reading them as religiously as some folks might read the Bible. And while I am not one to actually make the dishes outlined between their pages, I thrive on taking inspiration from them and incorporating bits and pieces into the types of kicked-up barbecue and grilling recipes I often share here.
One such book that I have enjoyed cover-to-cover is Gastro Grilling: Fired Up Recipes to Grill Great Everyday Meals by Ted Reader (Penguin Canada 2013) as Ted takes pride in taking every recipe in it just a little bit further.
Read MoreGuide to Grilling Times and Temperatures
Take the guess work out of grilling meat, seafood, and vegetables with this comprehensive guide to approximate cook time and internal temperatures, courtesy of Andrea Bravo and the team at Visual News, the site that provides visual inspiration from around the world every day.
Read MoreGrilled Mahi Mahi with Herb Salt and Charred Tomato Relish
A mild and delicate white fish, Mahi Mahi is one of my favorite fishes to grill as the smoke adds a subtle balance to its flavor. For this recipe sponsored by Omaha Steaks, I created a fresh herb salt blend to season the fish, then finish it off with a tart and tangy charred tomato relish.
Read MoreGrilled Rosemary-Skewered Scallops
If you’re a fan of scallops then you’ll love this recipe from The Grilling Book by Bon Appetit (Andrews McMeel Publishing 2014) which brings a new level of flavor via rosemary skewers. The key to grilling scallops is to sear them really quickly, just a few minutes per side, otherwise they’ll overcook and become chewy. This recipe is perfect as a main course or an appetizer.
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