Conference turris::cooks

    I got this idea from the owner of a fish market on the docks in
    Rhode Island.  He buys the fish as it gets hauled in from small,
    privately-owned boats and local charters.  He said to
    coat it with mayonnaise!  It keeps the fish very moist, and it doesn't
    stick to the grill.  Worked wonders with tuna and Mako shark.  I've
    never had Haddock on the grill...it seems to me it might be too
    delicate.  If so, wrap it in aluminum foil (poke holes in it to
    allow the charcoal flavor in) with peppers, onions, mushrooms, and
    a little pat of butter.  The veggies all steam together with the
    fish, flavoring each other.  This works well with skinless chicken
    breasts, too, since without the skin they tend to stick and dry
    out.
    
    Sarah
    

    I do scallops on the grill: put bean sprouts on tin foil, put scallops
    on top of that, drip on some lemon juice, toss on the veggies, roll
    foil and put on the grill.  Its really good.  (The bean sprouts
    are history afterwards, but....)  
    
    Its easy and tasty.

    I have a GREAT recipe which is rather embarrassingly simple, but
    there's a secret.  I purchased a grill accessory which is made for
    grilling things that tend to fall apart.  It's a metal contraption
    that opens and you place your food for grilling in it, then you
    close it and place the piece on the grill.  I found mine at Paul's
    Hardware in Leominster, but I'm sure other hardware stores sell
    them.  Here's what I made:
    
    swordfish (washed)
    pepper
    lemon pepper (available at most grocery stores)
    garlic powder
    
    Sprinkle all these ingredients on fish and grill about 10-15 minutes.
    
    I'll bet it's good on bluefish or salmon, and probably not too
    fattening either!!!!

    
    Re: .3  Is the food exposed to the flame????  Are the sides of the
    contraption just a fine screen on something along that line?
    
    

    The sides of the thing are just like the top of the grill - metal
    pieces about 3/4" apart.  
      _________________
     //////////////////\   
    <///////////////// ==||========================  < handle
     \_________________/
                          ^ This is where you open it from.
       ^ Put fish in
         this part.                                       
    
    

    
    We always use a combination of mayo and Dijon mustard when we grill
    mako shark (a recommendation from Quarterdeck Seafood in Maynard).  
    I used to use a 50 - 50 mix, but now I use about 75%
    mustard to 25% mayo.  Fewer calories and you can't taste the
    difference.
    
    I once asked at the fish counter at Legal what they use on their
    haddock.  They used the same vinegarette dressing that they use
    on their salads as a marinade for their grilled fish.  Since then, I've
    used various brands of bottled dressing, including "diet" dressing,
    for swordfish, haddock, etc. You can't tell the difference between 
    diet and regular dressing once the fish is cooked.
    

	A hint for grilling in general, especially for those items that fall
apart easily ---

	Years ago I bought a couple of the teflon spatulas (pancake flippers?)
that are constructed such that at the business end of the thing there are
four slats and three holes spaced the about same as my grille wires.  I then
cut out the end supports and now can get the ends of the spatula below the
level of the grille wires and can carefully LIFT my fish, burgers, etc. instead
of having to push the stuff around trying to get the tool under the food.
It looks something like a giant fork with FAT tines.  I have grilled haddock
using this implement directly on the wires with fairly good success, however
be careful not to over cook the fish as haddock well done on a wire rack equals
a mess.

			BEFORE
				+-------+
				|	|
	+-------+		+-------+
	|	+---------------+	|
	+-------+		+-------+
				|	|
				+-------+

			AFTER
				+-------+
				|	
	+-------+		+-------+
	|	+---------------+	
	+-------+		+-------+
				|	
				+-------+


					Al

    I have always used OLD BAY SEASONING.  Old Bay and some butter,
    parsley, onions, and some green-peppers.  Mix this all together
    and then dip the fish .  It turns out really good on the grill.
    When you cook this fish and use the seasoning  make sure that you
    keep the grill on medium.
    
    ENJOY IT'S GOOD

    
    
     To add to the list of bbq fish, Try marinating the fish in a 
     combination of soy sauce, lemon oil, ginger, and a little pepper
     for about five minutes or so. Then wrap the fish-prefferably fillet-
     in parchment paper. Cook on low heat for abot 15-20 minutes...
    
     Great stuff...
    
     Mike Lefebvre

    A layer of RED onions, put the fish on top, and dot with butter.
    Wrap all this in aluminum foil.  Always make my fresh caught trout
    this way!
    

    I usually cooko any "steak-like" fish on the grill - these don't fall
    apart. i.e. swordfish, shark, halibut, salmon, mahi mahi (Flipper),
    any meaty fish. I usually just soak it in oil and vinegar with garlic
    and Mrs. Dash (lemon flavor). or else I just soak it in a lite salad
    dressing like Wishbone Italian lite - like .6.
    
    Works great.

    Just tried this last night, it was given to me by a butcher where I
    bought the tuna at.
    
    Take one whole grapefruit and sqeeze all the juice into a glass pie
    plate. Add FRESH ginger-root and FRESH garlic. Marinade fish (tuna,
    swordfish etc) in for at least 45 minutes but better if left in for two
    hours. Cover grill with aluminum foil and grill for 5-6 minutes per
    side. 
    
    This was served with salad, rice and FRESH green beans.....DELICIOUS