accessories for grilling fish Seafood: Right at Home On the Barbecue

Florence FABRICANTMAY 1989 this is a digital version of an article from the print archive of the times, before its online publication began in 1996.To keep these articles as they appear initially, the Times will not change, edit, or update them.There are occasional copywriting errors or other problems during the digitization process.Please send a report of such issues to archid_feedback @ nytimes.com.This season, when the backyard chef first lights up the grill, the iron plate steak is most likely a sailfish, not a Sarang.According to the food, people eat more fish these days.Industry statistics show that it is natural that it will appear on the menu for summer cooking.Once a dish becomes popular in a restaurant like a grilled fish, it will inevitably attract family chefs.Jean Marie Josselin, executive chef at Kapaa cocoa palms resort Hawaii, said: "I think people today associate grilled fish with healthy cooking methods, the champion of the American seafood challenge cooking contest.He said about 70% of the fish on his menu was baked.Douglas Fillin, president of charcoal mate, a maker of barbecue accessories at Berkeley, California, said that family chefs are looking for alternatives to burgers and steaks to grill.By the end of April, his company had sold three times as much fish as last year.According to a trade group barbecue industry association, there are now about 66 million barbecue workers in the backyard.A survey conducted by the National Family opinion study for the association showed that of about 5,000 households in 1987, 24% of households cooked seafood for barbecue, up from 18% in 1985.Lisa Readie, a spokeswoman for the Association, predicts that this year's survey will show another growth.On the burger side, the advertising chefs are professionals, but they don't want to believe in their talent in fish, which can take between $6 and $10 per pound, which should start with a fish steak.Fresh swordfish, ko shark, tuna, salmon, mon fish or big hali fish are the easiest way to barbecue.The relative thickness and more dense texture of the steak make them less fragile than most fillets, so using a spatula can turn without breaking.Because steak can be cut evenly, it is easier to control the degree of donation compared to fish fillets with different thickness.In fact, there is a lot of food in the fish counter for barbecue.Small and complete fish like trout, cod, mackerel fish and sardines are easy to cook in the basket.Large and complete fish with special Grill baskets can be spectacular for parties.Even fine fillets like sole or flounder, as well as small shellfish like Bay scallops and oysters, can be baked with special shelves.Another way is to wrap them with parchment paper, tin paper or even a wet corn peel or a seasoning in banana leaves.Seafood food or fish nuggets that can be worn on skewers may alternate with Turkish-style vegetables or bay leaves.These can be served as appetizers, appetizers or entrees.Grilled seafood can even be used for salads and soups.As with all seafood cooking, the ingredients must be very fresh and the time is very accurate.The 10-minute rule of fish cooking per inch thickness can be applied conditionally during the barbecue.The reliability of the rules depends on how close the heat of the coal and the fish are to it.It is better to cook a little less fish and then transfer it to a hot plate where it will continue to cook a little for a few minutes instead of risking overcooked hard-to-eat drying.Thick cut can be tested in an instantRead the thermometer;It should be registered no more than 140 to 150 degrees.The importance of having a very hot grill cannot be overemphasized.One reason chefs like to use mesquite is that it burns hotter than many other types of fuel.The chef who uses the gas grill, because it is very convenient to ignite the gas grill, sometimes ignores the importance, or preheat the grill for 15 to 20 minutes, which makes the lava hot enough.The fish should be as close to the heat source as possible so that it will Sears, sealed in the juice and turned into an exciting brown color.In addition to large whole fish like salmon or sea trout, most species of fish cook very fast;They are still pale without the heat.Cosmetic remedies are to spray a lot of fresh herbs or water chopped tomatoes or other sauces before serving.It's worth knowing your grill.It may have hot spots, so be ready to move the fish around if needed, and place the almost finished part in a slightly colder grill area.Most seafood can only be left unattended for a short time, as it may be fully cooked in a few minutes.Soaking the fish for about an hour before cooking increases the taste, as most marinades contain some oil or other fat, preventing the fish from drying once it is placed on a grill.The marinade of olive oil, lemon juice and garlic may be one of the simplest marinades.Alternatively, the fish can be lightly brushed with oil before cooking, perhaps with seasoning.Try using herbs like rosemary as a barbecue brush.In E., the official Fulton Fish Market recipe, to be published in July 12P.Dutton, ($19.95), author Bruce Baker points out that fish baked without butter or oil can cause "to look tired and the result is slightly dry ".He notes that for those interested in keeping calories, excess fat can be applied before the fish is served, a technique that many chefs now ask for regular grilled fish at the customer's requestPerhaps the most classic professional touch is the staggered mark on the grill.A minute or so before turning the fish, just slide a spatula under the fish and turn around.Just like many outdoor fish cooking, the rest is a nice hot grill.Hot salad preparation time for grilled shrimp, scallops and endi dishes: 15 minutes plus 1 hour pickled cooking time: 10 to 15 minutes2 lemon 3 cloves of garlic, chopped 1/2 teaspoon of fennel seeds, lightly chopped Salt and freshly ground black pepper to taste 1 pound of prawns, 1 pound scallop 1/2 pound Belgian endiveVegetable oil for BBQ equipment 1/2 teaspoon Dijon-Mustard1/3 cups of chopped parsley.1.Mix 2 tablespoons of olive oil, 1 lemon juice, 2 cloves of garlic, fennel seeds, salt and pepper together.2.Place the shrimp and scallops in a bowl, pour the oil and lemon mixture on top and stir.Keep the lid cold for an hour.3.Preheat grill.4.Cut endive's head vertically into two halves.Enlarge about a tablespoon of olive oil in a bowl.Roll in the oil and apply a layer, then place it on the grill for a few minutes until the leaves around the edges turn brown.Remove the endive from the grill and cut it roughly.In a salad bowl or side dish.5.Remove the shrimp and scallops from the marinade.Oil the grill and the seafood or shrimp and scallops on the grill can be used for cooking.The grill is close to the heat source and is baked on each side for a few minutes until the seafood is just cooked and the edges begin to turn brown.Don't overcook.If the scallops are large, cut them in half.Add shrimp and scallops to endive's dishes.Advertisement6.Mix the remaining 3 tablespoons of olive oil, 1 lemon juice and cloves of garlic with mustard.Season with salt and pepper, topped with seafood and chrysanthemum.Toss gently.Stir with parsley.Add salt and pepper if necessary.Service is available at warm or room temperature.Output: 4 to 6 copies.Shark baked with Chinese seasonal ingredients: 10 minutes plus 1 hour stewing Time: 8 to 10 minutes 2 1/2 pound mako shark steak (or swordfish or tuna) 1 inch slices of fresh ginger garlic peeled and chopped, 2 tablespoons of light soy sauce 2 tablespoons of rice vinegar 1 tablespoon of Chinese sesame oil a few drops of hot oil vegetable oil, and 1 teaspoon of sugar 1/2 cups of chopped scallions.1.Cut the shark steak into 4 to 6 portions.2.Mix ginger, garlic, soy sauce, rice vinegar, sesame oil and hot oil on a glass or ceramic plate large enough to place the fish on a layer.Add the fish, turn the block once, cover it, let it marinate in the fridge for an hour, turn it over once or twice.3.Preheat the grill or broiler to hot.Oil grill.Dry the fish and transfer the marinade to a small pot.Add sugar and cook for a few minutes.Put the fish on the grill and brush it with marinade.Grilled fish for 4 to 5 minutes each side, brush it again with marinade.The fish was done at the beginning of its contact.It should still be wet with almost no pink in the middle.4.Remove the fish from the grill, transfer to the platter containing the food, brush it again with the remaining marinade and sprinkle with scallions.At the same time or at room temperature.Output: 4 to 6 copies.Roast trout Rosemary (adapted from the official recipe for Fulton Fish Market by Bruce Baker)P.Darton, 1989) Preparation time: 10 minutes plus soaking time: 10 to 15 minutes, 4 to 5 pounds whole fish, cut off more other small fish elephant cod, sardines, squid, baby blue fish) month clove garlic peeled8 big branches fresh rosemary coarse salt and black pepper 3/4 cup of vermouth 1/2 ml Extra1/2 tbsp white olive oilWine vinegar vegetable oil for barbecue equipment.1.Dry fish inside and outside.1/2-Intervals per inch.2.Crush the garlic with a heavy knife on the side.Peel off the fragrant leaves from half of the branches and hit them with a knife or kitchen mallet.Mix garlic with rosemary and rub them inside and outside the fish.Season fish with salt and pepper in glass, ceramic or stainless steelFix them to a steel plate on one floor.Mix the vermouth, oil and vinegar and pour them on the fish.Keep the lid cold.Fish are allowed to be marinated for at least 1 hour, up to 12 hours, occasionally turning.3.Heat the grill to hot.Remove the fish from the marinade and place a piece of remaining rosemary in the cavity of each marinade.Reserve marinade.Advertisement4.If you have a grill, place the fish on an oil-coated grill or oil the grill.The grilled fish is about 5 minutes on each side until it has just been cooked and has a slight brown color.Transfer the fish to a platter or separate plate.Cook some marinade in a small pot and pour some fish before serving.Output: 4 copies.Grilled Red apper fish and salt repair time: 20 minutes plus 1 hour pickled cooking time: 5 to 6 minutes 1/2 cup fresh lime juice 2 tablespoons tequila2 Tbsp ExtraFreshly squeezed olive oil 1 teaspoon grated pumpkin clip Pepper 1/2 pound red apper fish 1 pound ripe plum tomato, chopped 1/4 cup chopped onion 1/4 cup chopped fresh coriander 1 teaspoon chopped or taste Vegetable oil for barbecue equipment.1.Mix Y cup lime juice with tequila, olive oil, cumin and pepper in light glass, ceramic or stainless steelsteel dish.Add the red apper fish, cover it and let it marinate for an hour, refrigerate and turn the fish at least once.2.At the same time, prepare salsa dance.Mix tomatoes, onions, coriander and peppers in a bowl.Add the remaining lime juice.Season with salt.Set aside.3.Very hot grill.Or use one or more oily fish baskets.Put the fish on the grill and bake each side for about 3 minutes until cooked.In the center, it should have little intuition to lose it.Remove the fish from the grill and put salsa on the side.Output: 6 copies.Pierre Franny discusses grilled salmon.60-Minute Food, c2A version of this article appears on page C00001, national edition, May 24, 1989, with the title: Seafood: right at the home of the barbecue.