Fish and Shellfish Grilled and Smoked

Additional Details

Description: Never before has fresh fish been so readily available or so wildly popular. Now, grillmeisters extraordinaire Karen Adler and Judith Fertig demonstrate just how easy it is for anyone, from beginner to seasoned pro, to make delicious, perfectly grilled or smoked fish and shellfish. 

The difference between grilling and smoking is simple: grilling is done quickly over high heat, and smoking is done slowly over low heat. The best part is, you can use the same equipment for either cooking method. Adler and Fertig will walk you through all the basics of what and how to grill and smoke, including how to choose fresh seafood, how to prepare the grill or smoker for cooking, and what equipment you will need. They also offer handy fish substitution suggestions and loads of tips and techniques for expertly grilled and smoked seafood. 

Next they provide easy recipes for versatile, delectable fare. Some are simple -- Chipotle Grilled Tilapia, Balsamic Smoked Haddock, Tequila-Lime Grilled Shrimp -- and some are fancy -- Salmon with Tunisian Spiced Vegetables, Apple Cider-Smoked Trout with Horseradish Cream, Grilled Sea Scallops with Pancetta and Basil Aioli. All are out- of-this-world fabulous. 

Adler and Fertig round out their collection with everything else you'll need to complete the meal, including versatile marinades, zesty rubs, flavored butters and bastes, fresh relishes and salsas, and sauces that explode with flavor. There are also side dishes both on the grill (Chinese Grilled Asparagus, Cheddar-Romano Potato Slices) and off the grill (Wild Rice and Dried Cherry Picnic Salad, Spring Onion Spoonbread, Orange and Red Onion Salad). 

Fish & Shellfish, Grilled & Smoked is filled with big flavor and big fun and is sure to fire up the passion of any backyard cook. After all, when you're smelling something wonderful cooking on the backyard grill or smoker, doesn't that put you in a good mood? 

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Condition: Good condition.