My rule of thumb for fish on the grill is firm fish that can easily be turned without falling apart. The ones I do most often: salmon, halibut, mahi mahi, ono, tuna, swordfish and marlin. Or kebabs - shrimp kebabs are a family favorite, especially done in the garlic basil marinade found on our web site. I generally add a marinade or grilling sauce, but not always. I also like to rub the fish with olive oil and a spicy rub - just enough to add flavor without overpowering the fish or my taste buds. I love to top the fish with one of our fresh pestos or salsas.
The pesto I generally add to the top of the fish during the last minute of cooking, the salsas I add to the plated fish. I take the salsa out of the fridge when I start cooking, so it can come to room temperature - you don't want to put ice cold salsa on hot fish.
Our recommended cooking method is the same, regardless of the type of fish - 10 minutes per inch of thickness, measuring the fish at the thickest point, cooked over medium high heat.
We switched from a charcoal grill to a gas grill two years ago, and I couldn't be more glad. Charcoal is messy, and I think less healthy than cooking over gas. It's easier to control the heat, the clean-up is simple, and so far the fish has been amazing. And our dog loves it -- when I cook salmon on the grill, I do flesh side first, then turn to skin side down. When I take it off the grill, I can slip the spatula between the flesh and the skin, leaving the skin on the grill. I turn off the fire, and as soon as it's cool enough, Archie gets to eat the skin. He LOVES it, his omega 3s for the day.
This Saturday, from 11 - 2, our chef Jaime Castilan will be doing a grilling demo in front of our Hinsdale store, offering free advice and free samples to all who come by. He used to do this in Glenview, he had quite a fan club, now he's doing it in Hinsdale for the first time this Saturday. We hope he draws a crowd!
grt
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