august 11, 2017

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Grilling the Gills

Burgers. Hot Dogs. Been there. Done that.

With all the great fish available to us at the market it’s a shame not to experiment with different types of fish on the barbecue. I was thrilled to find this primer on grilling fish – whole and fillets – in the food section of a Portland paper (they do know their fish). We tend to go with the meatier fish like tuna and sword for the grill, because they just seem, well, safer. But the grill really does wonders for smoky, flavorful fish like mackerel, sardines and striped bass.

Fish

Here’s a recipe for grilled sardines with lemon, garlic, and paprika from Serious Eats that’s super easy and perfect for a spontaneous weeknight BBQ. Once you’ve tasted crisp, charred sardines served with grilled tomatoes and potatoes you’ll wonder what took you so long.

Also, I’ve tried this NYT recipe for grilled halibut with mango salsa. But there is no reason you can’t substitute the mangoes with summer nectarines from Wright’s Farm or the Orchards of Concklin to make it more “local.”

See you at the market!

Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)
914.806.3380