Alder-Planked Whole Mackerel

I only recently cooked Spanish mackerel for the first time, but for many years it has been my favorite fish in sushi restaurants, where it is called “Aji.” I love it served in raw pieces as nigiri, but mackerel is an ideal fish for cooking whole. It is especially easy to work with because the skin is so delicate and the scales are fine enough that you won’t even know they are there. Let’s face it, scaling fish is a hassle and it makes a big mess. Why not work with a fish that doesn’t need to be scaled? As an added bonus, mackerel is an oily fish rich in omega-3 fatty acids, so it is good for your heart. The meat is tender and mild, but with a distinctive flavor.

Cooking on a plank not only adds a subtle flavor from the wood, it helps ensure the fish remains moist. It also keeps the fish from falling apart.

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Shrimp and Peach Kebabs with Habanero Honey Glaze

Our first foray into combining peach and habanero flavors was our delicious and popular Peach Bourbon Habanero Hot Wings. The wings, I am afraid, were pretty complicated, but I am happy to say these kebabs are a snap to make.

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Maple Planked Salmon with Maple Soy Glaze

A glaze that combines a soy sauce reduction with maple syrup delivers the perfect combination of sweet and savory. Great for salmon or chicken and a nice finish for grill-roasted sweet potato fries.

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Grilled Buffalo Shrimp with Blue Cheese Dip

Swapping tender shrimp for the classic chicken wings is not only a refreshing change of pace, but they can be a little easier to eat as well. You’ll still need to discard the tails, but that is much less of a mess than working through all those wing bones.

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Blackened Scallops with Lemon Mustard Stinger Sauce

The aromatic blackening spice blend used here features fennel, coriander and green peppercorns, so these scallops will sing with flavor. The intensity of the mustard in the stinger sauce may remind you of wasabi, so a little dab will do.

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Grilled Sea Bass with Blackberry Balsamic Reduction

Although it is not nearly as easy to grill as salmon is, sea bass develops a wonderful flavor when exposed to the heat of an open fire. Sea bass also takes well to a variety of flavors, especially those that are mildly sweet. The blackberry balsamic reduction is a perfect pairing. The presentation and flavor of this dish belies the simplicity behind its preparation.

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Barbecued Shrimp Skewers with Peach Salsa

The spiced rub on the shrimp is balanced by sweet peach salsa in this fantastic summer appetizer.

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Szechwan Shrimp with Grilled Mango Chutney

The floral, lightly peppery scent of Szechwan pepper is a natural with tropical fruit. In this recipe, a Szechwan rub seasons quickly grilled shrimp that are served topped with a grilled fresh mango sauce. The vibrant colors (coral pink shrimp, sunset orange mango), disparate temperatures and textures (a pop of hot shrimp, a slurp of chilled sauce), and flavor (floral spice meets peppered fruit) are enough to cause swooning.

Author: Andrew Schloss and David Joachim from Mastering the Grill

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Barely Smoked Salmon with Pea and Potato Salad

At Tra Vigne, we developed techniques that allowed us to serve dishes efficiently without compromising quality. This salmon dish is a good example. The individual elements, salmon, vinaigrette, and pea and potato salad, can all be made ahead, leaving only the assembly for serving time.

Author: Michael Chiarello

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