Fire It Up - Andrew Schloss [125]
MAKES 6 SERVINGS
The marketing name for Patagonian toothfish is Chilean sea bass. It is a large, meaty, slow-growing fish that lives in the frigid waters around Antarctica. Because these fish breed late in life, they are naturally vulnerable to overfishing, which is what has happened to most of the world’s supply. The fish is listed as one to avoid by the Monterey Bay Aquarium Seafood Watch, but there are a few fisheries that are harvesting Chilean sea bass sustainably. These carry the seal of the London-based Marine Stewardship Council (MSC), and reputable fish markets make a point of only carrying certified Chilean sea bass. The meat of Chilean sea bass is pristine white, and very firm. If you can’t find the fish, monkfish is a good substitute. We grill the fish simply with a little olive oil, salt, and pepper to highlight its natural sweetness, and then serve it with a dynamite condiment, grilled lemon tartar sauce, made by grinding grilled lemon, peel and all, with oil and dill.
INGREDIENTS:
2 pounds Chilean sea bass fillets or steaks, about 1 inch thick
1 tablespoon olive oil
Coarse salt and ground black pepper
1 ¼ cups Grilled Lemon “Tartar” Sauce
DIRECTIONS:
Light a grill for direct medium-high heat, about 425°F.
Coat the sea bass with the oil and season with salt and pepper.
Brush the grill grate and coat with oil. Put the sea bass on the grill, cover the grill, and cook until the fish looks opaque on the surface, but is still filmy and moist in the center (130°F on an instant-read thermometer), about 4 minutes per side.
Serve the fish with the sauce.
RICH, COLORED FISH FILLET
Coriander-Crusted Char Fillet with Cilantro Pesto
MAKES 4 SERVINGS
Although wild Arctic char is caught throughout the North Atlantic, most of the Arctic char sold in fish stores is farmed in closed, nonpolluting systems. The fish is related to salmon and looks similar to a small one. When filleted, most consumers can’t tell the difference, although a char fillet tends to be thinner. Char can be cooked in any recipe that calls for salmon, which means it is one of the most versatile fish. Moist and meaty, forgiving of slight overcooking, with an edible skin, and consistent, environmentally friendly production, it should be part of every grill master’s repertoire.
INGREDIENTS:
⅓ cup Coriander Rub
2 tablespoons breadcrumbs
2 skinless Arctic char fillets (about 12 ounces each)
Cooking spray
⅓ cup Cilantro Pesto
DIRECTIONS:
Light a grill for direct medium heat, about 375°F.
Mix the coriander rub and breadcrumbs together and pat into both sides of the fillets. Spray the fillets with oil and set on a sheet of plastic wrap for about 10 minutes.
Brush the grill grate and coat with oil. Put the char on the grill and cook until both sides are browned and the fish looks opaque on the surface, but is still filmy and moist in the center, about 4 minutes per side.
Transfer to a platter using an extra-wide spatula, top with the pesto, and serve immediately.
RICH, COLORED FISH FILLET
Alder-Planked Pacific Salmon Fillet with Black Mustard Butter Sauce
MAKES 4 SERVINGS
There are several varieties of sustainably caught wild Pacific salmon that are readily available. King salmon, also called chinook, is the most majestic, and the best tasting, but procuring a real king salmon is difficult. Most of the good quality king salmon goes directly to restaurants and rarely comes on the retail market. Coho salmon are slightly smaller, with flesh that is more deeply colored than king. The darkest and most assertive is sockeye, which is dark red. Lesser varieties include pink salmon (mostly used for canning), and chum salmon, whose quality varies greatly, depending where it was caught. All of the varieties grill well on a plank. Alder grilling planks have a sweeter flavor than cedar, and we prefer them for salmon. We also think you get a better flavor if you allow one side of the plank to char well before putting the fish on. Note that wild salmon and farm-raised salmon, even when of the same variety, are not