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Tuesday, May 20, 2008

Grilling Seafood for Litha

Tuesday, May 20, 2008
With summer upon us, the official grilling season is about to begin. Well at least for people outside of perpetually snow free Florida. Grilling seafood, especially fish, is the best way to cook it. But since fish is so tender and flakes easy special care must be taken.
You can cook most fish and shark on a soaked cedar plank. This will impart the flavor of the wood into the flesh. If you choose not to use a plank then you should use a grilling basket. Shrimp can also be put into the basket or simply skewered on wet skewers. Another tip to keep the fish whole you should avoid flipping it often. Since fish is so then, once is usually enough.

While recipes are not needed in most cases, grilling is oftentimes enough to make the food taste good. I have posted below a few recipes, courtesy of About.com. Hope you enjoy!

Hawaiian Style Catfish


* 3 catfish fillets, cut into 1-inch pieces
* 1 bell pepper, cut into 1-inch pieces
* 1 red onion, cut into 1-inch pieces
* 1 cup pineapple chunks
* Marinade:
* 1/4 cup olive oil
* 2 cloves garlic, minced
* 2 tablespoons soy sauce
* 1 tablespoon lime juice
* 1 tablespoon fresh ginger, minced
* 2 green onions, chopped finely
* 1/4 teaspoon black pepper


Thread fish onto 4-6 pre-soaked bamboo skewers. Place bell pepper, onion, and pineapple alternately between catfish chunks. Set skewers in a pan.

To prepare the marinade, combine remaining ingredients in a small bowl. Pour mixture over fish skewers, cover, and allow to marinate in refrigerator for 2-3 hours.

Preheat grill for high heat. Remove skewers from pan, discard marinade. Place skewers on grill and cook for 4-5 minutes, turning once. The fish should flake easily when fully cooked. Remove from heat and serve.

Grilled Tuna Burgers


* 1 to 1 1/2 pounds fresh tuna, ground
* 4-5 cloves garlic
* 1 tablespoon minced ginger
* 1 tablespoon Dijon mustard
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon dried parsley
* 1/2 teaspoon salt
* buns


Combine ground tuna with mustard, ginger, garlic, cayenne pepper, parsley, and salt in a medium mixing bowl. Form into 4 patties. Preheat grill for medium-high heat. Place tuna patties on a lightly oiled grill grate. Allow patties to cook for 3-4 minutes per side. They should remain slightly pink on the inside. Remove and serve on a bun with favorite condiments.

Happy Grilling and Blessed Be!

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