*Fish & Seafood

Serves: 5


_Fishy Choices: Fresh or Frozen?
_Fish On The Grill: Fun With Fins
_The Skinny On Skinning A Fillet
_Grilling Tips: From Flatfish To Shellfish
_Salmon On The Grill: Timing Is Everything
_A Bout With A Trout
_Making Salmon Roll-Ups: Advanced Technique
_Seared Ahi: The Exception To The Cardinal Rule
_Granulated Garlic: Little Grains Of Wonder
_Sage Advice About Grilling Scallops


When the first humans to stand upright gazed into the nearest pool of water, something amazing happened. Those early hominids saw fascinating creatures swimming beneath the surface and, being evolutionarily mobile bipeds, decided they should eat them. Thus began the timeless tradition of big people chasing little scaled critters with sticks, hooks, and rocks.

Despite technological advances that have since spawned entire fishing empires, when it comes to the lone rod-and-reel fisher versus an unseen population of fish, not much has changed. When you're standing streamside or lakeside in the great outdoors, you can feel a primal connection to the timeless pursuit of dinner. And when you're matching wits with a creature with a brain the size of a pea, you can feel pretty silly gazing at an empty creel.

It's this very uncertainty of the quest that makes you either love fishing or hate it. When you think about it, dangling a tiny, random hook in a large or swiftly moving body of water is a very inefficient way to go about feeding yourself. And who really understands how fish think? We like to believe we can second-guess their appetites, cruising speeds, vectors, and relative intelligence when it comes to taking the bait. And every fisherman has tried something wild--such as lacing a fly with anise oil or loading a hook with a Cheeto®--and then landed a lunker and declared himself or herself the "Fishing God." But the truth is, it's a wild gamble most days. In fact, there are times when you might as well be casting your bait between the stars. Who knows where those critters are lurking? As you run up and down the river bank trying to get that lure unstuck without losing it, you can almost hear the fish sing, "Na na na na na!" as they swim by unscathed.

But then that aggravating wait while the mosquitoes have their way with you is finally rewarded with a strong tug on the other end of the line. Suddenly it's all worthwhile. The caveperson within awakens with a roar. Who cares if it's a throwback? At least something happened! If you're real lucky, it's a keeper.

And that's why we love fishing. Few things are as satisfying as catching, cooking, and eating your own dinner.

Grilling also fulfills an ancient urge. But for some reason, few people are as confident grilling their catch as they are casting out that first line. This chapter should fix that. Next time you come home with a cooler full of actual fish, not just stories, don't stash them in the freezer and forget about them. Show them off on the grill and have the ultimate human experience. And even if you prefer to pick up your catch at the wharf or angle for it at the grocery store counter, you can still experience the thrill of a perfectly grilled fillet or shrimp kabob.

Oh sure, you can poach, bake, bread, and fry--and smother this and that with a rich cream sauce when you feel like it. But for a truly satisfying fish texture, nothing beats direct contact with the hot grate and the flame. You can always add that cream sauce later. First, get the important stuff done right. This chapter's easy recipes and masterful techniques will help you to do just that.

The most important rule is to be attentive at the grill. Since fish and seafood are very high in water, they grill up quickly. If you stray, you will pay. But it doesn't take long to become an expert either. Plus, it's lots of fun to practice (and you won't have the smell of cooked fish in your house for the next three days). If you're a nervous novice, start with a fish that's very forgiving on the grill: sea bass or swordfish. Or practice on small items you can grill one at a time, such as shrimp or scallops. Pretty soon you'll be pulling whole stuffed salmons or delicate calamari off the grill with a flourish. The recipes here have all the clues you need to succeed. Release the archetypal fisher within!

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

This *Fish & Seafood recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Fish & Seafood
A Monster Fish, How To Grill
Carolina Wahoo With Black-Eyed Pea Salad
Clams Provençal
Curried Sea Bass With Tropical Fruit Salsa
Escolar With Grilled Vegetable Salad
Fabulous Fish Cakes With Lemon Aioli
Ginger-Chile Crab
Gingered Mussels
Grilled Calamari With Tomato-Basil Vinaigrette
Grilled Salmon With Summer Salad
Grilled Scallops With Chili Dipping Sauce
Halibut Casablanca
Honey-Glazed Sea Scallops With Apple Rings
Honey-Soy Ahi With Crisp Cucumber Salad
Hula Shrimp
Jumbo Shrimp With Coconut Milk Curry
Lemon Halibut With Caper Sauce
Lobster On The Grill With Flavored Butters
Lobster Tails With Champagne Vanilla Sauce
Maine Lobster With Tarragon-Mustard Aioli
Mediterranean Sea Bass
Mexican Red Snapper
N'awlins Barbecue Shrimp
Oak-Grilled Salmon
Opah With Creamy Roasted Red Pepper Sauce
Orange-Marinated Escolar With Red Pepper Relish
Parmesan Breaded Scallops With Lemon Garnish
Pesto Salmon Roll-Ups
Red Snapper Fajitas With Black Bean Salsa
Rockfish With Roasted Red Pepper And Garlic Sauce
Salmon-Asparagus Penne
Scallop And Zucchini Kabobs
Sea Bass With Indian Spices
Sea Scallops With Yellow Pepper Sauce
Seared Ahi With Thai Dipping Sauce
Shrimp And Onions With Cocktail Sauce
Sicilian Stuffed Swordfish Rolls
Simple Salmon
Smoked Trout With French Lentil Salad
Soulful Sole
Southwest Swordfish With Fresh Tomato Salsa
Spanish Scampi With Gazpacho Salad
Spice-Rubbed Halibut With Grilled Vegetable Ratatouille
Streamside Dinner
Swordfish Kabobs With Pasta Provençal
Swordfish Steaks With Puttanesca Sauce
Tequila Salmon
Tequila Shrimp
Teriyaki Mahi Mahi With Mango Salsa
Thai Albacore With Soy-Ginger Butter
Whole Stuffed Salmon

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