Thu. 1 July '10

Gourmet Grilling Tips

Grill outside the box (but inside the basket) this 4th of July

flemmings-troutWhy settle for plain old burgers and hotdogs when you can treat your guests to grilled seafood? Yes, the experts from Fleming’s Prime Steakhouse & Wine Bar are here with tips and recipes to create restaurant-quality seafood at your 4th of July BBQ. First things first, when it comes to cooking seafood on the grill, some simple tools will make it easy to cook your delicate fish without sacrificing it to the coals (or gas burners).

• Plank It – A good cedar plank will add flavor to your fish such as salmon. Be sure that you soak it for at least four hours beforehand so you don’t end up with a smoldering hunk of cedar.
• Wrap It – A banana leaf can steam smaller pieces of fish, shrimp or scallops, as well as keep them from tumbling into the fire. You can purchase fresh banana leaves at most Asian specialty stores.
• Basket – A wire basket (pictured) helps keep a filet or whole fish in one piece without sticking to the grill. Plus it’s easy to turn.

Most important, don’t forget to enjoy the party while you grill. Just because you’re wearing a “De Grillmeister” apron, doesn’t mean you have to stand sweating over the grill while everyone else has the fun. Keep the menu simple and include dishes that can be prepared in advance. But don’t confuse simple for boring: Bleu cheese burgers are easy to make and have an extra kick; wings can be marinated in advance and taste great when finished on the grill; try grilling fruit skewers for that extra wow factor. Finally, don’t forget the drinks, such as this a simple-yet-refreshing Italian Sangria.

Grilled Swordfish with Pomegranate Salsa
4 (6 oz) swordfish fillets
1/4 C olive oil
1 T minced chives
1 T minced lemon zest
Salt & pepper to taste
Mix all ingredients and marinate over night. Grill over high heat for 4-5 min. on each side or until cooked to desired temp. Plate and top with Pomegranate salsa.

Pomegranate salsa
1 pomegranate (de-seeded)
1 T basil
2 T shallot minced
1 T lime juice
2 T olive oil
Salt & pepper
Mix all ingredients.

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