Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [125]
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THE GRILL
Gas:
Direct heat, medium-high (450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
4 catfish fillets, 6 to 8 ounces each, rinsed and patted dry
¼ cup Cajun Blackening Rub (page 373)
Oil for coating grill grate and fish basket
½ cup olive oil
4 tablespoons (½ stick) butter
2/3 cup chopped pecans
¼ teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
2 tablespoons minced fresh flat-leaf parsley
DIRECTIONS
1. Put the catfish in a large baking dish and scatter the rub all over them. Cover and refrigerate for 1 hour.
2. Heat the grill as directed. Brush the grill grate and coat it with oil. Put the fish basket on the grill to preheat it.
3. Coat the fish grilling basket with oil. Put the olive oil in a shallow dish. Dip each fillet in the olive oil and let the excess drip back in the dish. Put the fillets into the hot grill basket and put the basket on the grill. Cover and cook until the fish is just a bit filmy and moist in the center, 5 to 7 minutes per side. If your grill has a temperature gauge, it should stay at around 450°F.
4. As the fish cooks, melt the butter in a cast-iron or other heavy skillet over medium heat (directly on the grill if you have room). When hot, add the pecans, salt, black pepper, and cayenne pepper. Cook, shaking the pan, until the nuts are toasted and fragrant, 3 to 5 minutes. Remove from the heat and stir in the lemon juice and parsley.
5. Serve each fillet topped with some of the pecan mixture.
Black Bass with Foie Gras Vinaigrette
Black sea bass has pure white, delicate flesh that’s sweet and flavorful. It pairs well with the rich taste of pâté de foie gras. We purée the foie gras with champagne vinegar, peach nectar, shallots, and fresh ginger to create a novel vinaigrette for the grilled fish.
TIMING
Prep: 5 minutes
Grill: 6 to 10 minutes
GRILL TOOLS AND EQUIPMENT
• Fish grilling basket
WHAT IS FOIE GRAS?
Foie gras, or “fatty liver,” is the enlarged liver of geese that have been continuously fed and fattened for several months. The goose liver is then soaked in a rich liquid such as port, generously seasoned, and baked. For pâté de foie gras, the fatty liver is puréed with other rich-tasting ingredients such as eggs and truffles. The texture is almost as remarkable as the flavor: silky smooth, with an unstoppable unctuousness that coats your palate long after the first taste. If you can’t find pâté de foie gras, another liver pâté would suffice, although you’ll miss out on the rich texture and flavor.
THE GRILL
Gas:
Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds sea bass fillets, about ¾ inch thick
1 teaspoon kosher salt
½ teaspoon ground black pepper
About 3 ounces (½ package) pâté de foie gras or other liver pâté
2 tablespoons champagne vinegar
2 tablespoons peach nectar, or apple juice4
tablespoons extra-virgin olive oil
1 teaspoon minced shallot
½ teaspoon minced peeled gingerroot
Oil for coating grill grate and fish basket
DIRECTIONS
1. Heat the grill as directed. Preheat the fish grilling basket on the grill.
2. Pat the fish dry and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Let rest at room temperature for 15 minutes.
3. Purée the pâté, vinegar, peach nectar, 2 tablespoons of the olive oil, the shallot, the ginger, and the remaining ½ teaspoon salt and ¼ teaspoon pepper in a food processor or blender.
4. Brush the grill grate and coat it with oil. Coat the hot fish basket with