Salmon is such a tasty fish that it really
doesn’t need a lot seasoning to enjoy. With no
prep work at all, salmon steaks can be tossed right
on the grill. Be sure to grill each side, giving them
a little nudge here and there, so that when you take
them off they won’t stick. When done to your liking,
you can ooze some wasabi butter on top, which will complete
the steaks nicely.
There’s nothing quite like the taste
and texture of grilled calamari. Season some olive oil
with minced garlic, thyme, rosemary, oregano, and lemon.
Square the entire piece of calamari into rings, making
sure you don’t cut all the way through. Grill
on each side, dabbing with more seasoned olive oil to
keep it moist. Watch it flower up beautifully, which
is great for presentation. The pieces should be easy
to pull apart when you’re ready to eat.
Pre-tenderize octopus by parboiling it in
balsamic vinegar and water for an hour. The idea is
to get it nicely charred. By crisping it up you’ll
bring out a terrific, smoky taste.
De-vein each shrimp, cutting down the back
so that the shells stay on, preventing them from drying
out on the grill. Soak in a hoisin marinade. Then, place
the shrimp into brochettes, which will enable you to
flip them over on the grill all at once, rather than
individually. Once fully cooked, the shells slip off
easily, and the shrimp will go down nicely!
Catfish is known to be a very juicy fish,
so you can brown it nicely and it will stay succulent.
Great with a tangy, spicy sauce, it is perfect for the
person who has a taste for hot food. Place in a tandoori
marinade with a bit of yogurt and some hot, fresh green
chilis. Grill, serve, and enjoy.
Wasabi butter can be made easily by mixing
three tablespoons of wasabi paste with a stick of melted
butter and a squeeze of lemon.