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4. Transfer to a platter or plates and serve with the lemon wedges for squeezing.

MASTERING TECHNIQUE BASIC FISH FILLETS

Some fish fillets, such as catfish, red snapper, flounder (and other flatfish like sole), rockfish, and sea bass, are too thin to grill directly on the grill grate. For thin, delicate fillets, we use a fish-grilling basket to make turning the fillets easier. Other firm and thick fillets, such as grouper, striped bass, halibut, salmon, bluefish, and mackerel, can be grilled directly on the grill grate. Use any type of fish you like. Just be sure to keep the grill grate or grilling basket hot and well oiled to prevent sticking. Use heat-resistant gloves (preferably silicone) when handling a hot fish basket. Again, the flavors here are kept to a bare minimum. This recipe is meant to be a blank canvas on which you can build your favorite flavors. Choose from among the marinades, rubs, pastes, glazes, sauces, salsas, and chutneys in Chapter 11. Often a wet paste or thick glaze tastes best with fish fillets, but a dry rub and a chunky salsa works nicely too.

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TIMING

Prep: 5 minutes

Grill: 6 to 10 minutes

GRILL TOOLS AND EQUIPMENT

• Fish-grilling basket or long-handled spatula

• Heat-resistant grill mitt

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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 6 SERVINGS)

1½ pounds skinless red snapper fillets

1 teaspoon kosher salt

½ teaspoon ground black pepper

Oil for coating grill grate or fish basket

2 tablespoons olive oil

4 lemon wedges

DIRECTIONS

1. Heat the grill as directed. If using a fish grilling basket (which we recommend for thin, delicate fillets such as red snapper), preheat the basket on the grill.

2. Pat the fish dry with paper towels and sprinkle with the salt and pepper. Let rest at room temperature for 15 minutes.

3. Brush the grill grate and coat it with oil. If using a fish basket, coat the hot fish basket with oil. Rub the olive oil all over the fillets and put the fillets in the basket (if using). Put the basket on the grill (or put the fillets directly on the grate), cover, and cook until the fish is just slightly filmy and moist in the center, 3 to 5 minutes per side. If your grill has a temperature gauge, it should stay at around 450°F.

4. Serve the fillets with the lemon wedges for squeezing.

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TIP

• This recipe is designed for skinless fillets. To grill skin-on fillets, create a crisp skin by brushing the skin with oil and grilling the fillet, skin-side down, directly on the grill grate over medium heat. Cover and cook for 10 to 12 minutes without flipping. This method works best with skin-on fillets that are less than 1 inch thick.

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Porterhouse Au Poivre

Here’s the classic steak au poivre, done on the grill with a porterhouse steak. The steak is big, brawny, and rubbed with coarsely cracked peppercorns, but the Cognac cream sauce adds a touch of elegance, balancing out the dish nicely.

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TIMING

Prep: 5 minutes

Rest before grilling: 1 to 2 hours

Grill: About 25 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

GETTING CREATIVE

• Watercress makes a nice garnish for the steak platter.

• For smoky-tasting steaks, soak 1 cup of wood chips in water for 20 minutes. Add the soaked chips to the low-heat area of the grill until they begin to smolder. Grill the steaks as directed, covering the grill to trap the smoke.

TIPS

• Most supermarkets don’t usually cut steaks this thick. Call the meat department or your butcher ahead of time to order it.

• On this steak, the T-shaped bone separates the smaller and more tender tenderloin (or filet) from the larger and more flavorful top loin (strip). Make 4 servings by cutting the 2 pieces away from the bone and then cutting them into 4 pieces