Fire It Up - Andrew Schloss [127]
RICH, COLORED FISH STEAK
Whole Roasted Shad Stuffed with Onions and Buckwheat
MAKES 4 SERVINGS
Shad is very popular along the Atlantic Coast, where shad season is a reason for local festivals. But its baroque bone structure makes it difficult to prepare. A skilled fishmonger can remove all the bones easily, and we suggest you have him or her do it for you. In this recipe, the shad’s thin, shingle-patterned skin becomes taut and crisp, the flesh softens, and the stuffing gets fluffier as it absorbs moisture from the fish during grilling.
INGREDIENTS:
¼ cup extra-virgin olive oil
1 onion, coarsely chopped
2 ounces mushrooms, sliced
1 garlic clove, minced
1 cup whole buckwheat groats (kasha)
2 cups chicken broth
½ teaspoon coarse salt
½ teaspoon ground black pepper
1 teaspoon chopped fresh rosemary
½ tablespoon chopped fresh parsley
1 large shad (about 4 pounds), boned, head and tail left on
¼ cup orange juice
DIRECTIONS:
Light a grill for indirect high heat, about 425°F.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and mushrooms and sauté until browned, about 5 minutes. Add the garlic and buckwheat and stir to moisten with the oil. Stir in the broth, salt, pepper, and rosemary, cover, and bring to a simmer. Continue simmering until all of the liquid has been absorbed and the buckwheat is soft and fluffy, about 12 minutes. Stir in ¾ teaspoon of the parsley and adjust the salt and pepper to taste.
Open the shad like a book. Season with salt and pepper and drizzle 1 tablespoon of the olive oil and 2 tablespoons of the orange juice over the interior of the fish. Fill the cavity with the cooked buckwheat and close the fish around the filling.
Secure with 3 lengths of twine to keep the fish together. Coat the outside of the fish with 1 tablespoon of the olive oil.
Brush the grill grate and coat liberally with oil. Put the fish on the grill away from the heat. Close the lid and grill until the fish looks opaque on the surface, but is still filmy and moist in the center (135°F on an instant-read thermometer), about 35 minutes.
Transfer to a platter using an extra-wide spatula or two regular spatulas. Remove the twine. Drizzle with the remaining 1 tablespoon olive oil and 2 tablespoons orange juice and scatter the remaining ¾ teaspoon parsley over the top. To serve, cut the fish in 4 sections.
RICH, COLORED FISH FILLET OR STEAK
Garlic-Crusted Opah Squares with Sweet Soy Dipping Sauce
MAKES 4 SERVINGS
Opah is new to the continental U.S. fish market. Native to the waters around Hawaii, it is a delicious fish with sweet, firm flesh. The fish tend to be large (small specimens weigh about 50 pounds), so you will only able to purchase it as individual fillet steaks or chunks for kebabs. The meat is rich tasting and ranges from a deep coral color (taken from the back) to pale pink (from along the belly).
INGREDIENTS:
6 garlic cloves, minced
3 tablespoons mayonnaise
1½ teaspoons Asian hot pepper sauce, such as Sriracha
1 opah fillet (1 ½ pounds), 2 inches thick
⅓ cup Sweet Soy Glaze
DIRECTIONS:
Light a grill for direct medium-high heat, about 425°F.
Mix the garlic, mayonnaise, and pepper sauce.
If there is skin on the fish, remove it, and cut the fillet into 2-inch cubes. Coat with the garlic mixture.
Brush the grill grate and coat well with oil. Put the fish cubes on the grill, cover the grill, and cook until browned on all sides, about 20 minutes (about 3 minutes per side).
Serve immediately with the soy glaze for dipping.
RICH, COLORED FISH STEAK
Grilled Bluefish with Grilled Tomato Oil
MAKES 4 SERVINGS
Bluefish is a migratory, open-ocean fish of the North Atlantic, which can range in size from 1-pound snappers (young bluefish) to strapping 10-pounders. Most of the bluefish you find at the market weigh about 4 pounds (the size of a medium salmon), with fillets of 1½ to 2 pounds. Bluefish fillets have