On May 30, those of us who live north of the Sunbelt will mark the official kick-off of a summer-long barbecue bonanza. To celebrate liberation from stuffy kitchens, and in anticipation of dozens of grilled dinners to come, we bring you three fiery centerpieces for your holiday feast.
Grilled Garlic Salmon
Prep time 15 minutes; cook time 25 Minutes. Makes 4 to 6 servings.
1 24 oz. Vital Choice sockeye salmon fillet (1½ pounds)
salt and pepper to taste
3 cloves garlic, minced
1 sprig fresh dill, chopped
5 slices lemon
5 sprigs fresh dill weed
2 green onions, chopped
- Preheat grill with ample amount of charcoal. (We recommend using real hardwood charcoal rather than briquettes, for better flavor and a hotter fire.)
- Spray two large pieces of aluminum foil with cooking spray.
- Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions.
- Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.
- Bake in preheated barbecue for 15 to 20 to minutes, vents partially closed, until salmon flakes easily. After the first 10 minutes, check the salmon every 2-3 minutes, lest you overcook it. (In case of rain, or lacking a covered grill, you can cook it in an oven preheated to 450 degrees F, on a baking sheet or in a large baking dish.)
Spicy Grilled Alaskan Sablefish
This zesty recipe comes to us courtesy of the Alaska Seafood Marketing Institute. Here’s a bit of food lore trivia for you: Like ketchup—which is a radically Anglicized version of a Chinese fish-based sauce called ko-tsiap—Worcestershire sauce is an Anglicized version of an Indian tamarind sauce. So, you can think of this recipe as an Anglo-Asian culinary hybrid, perfect for celebrating an all-American melting pot holiday. Makes 6 to 8 servings.
1/2 cup tomato sauce
2 tbsp. green onion, minced
1 tbsp. parsley, minced
1/2 tsp. Worcestershire sauce
1/8 tsp. each peppercorn and dried basil, crushed
dash of sugar
1 tbsp. oil
2 tsp. lemon juice
8 4-oz. Vital Choice Alaska Sablefish fillet portions (1¾ lbs.), non-smoked
- Combine tomato sauce, onion, parsley, Worcestershire sauce, pepper, basil and sugar in saucepan. Cook and stir 5 minutes.
- Mix oil and lemon juice and brush on fish.
- Place sablefish portions on hot grill (for ease of handling, grill fish portions on foil or in a metal grilling basket.).
- Baste sablefish portions with tomato mixture and continue cooking until it flakes easily when tested with a fork. Allow 10 minutes total cooking time per inch of thickness measured at its thickest part.
- Thoroughly heat remaining tomato mixture; serve with sablefish.
Grilled Halibut and Red Pepper Skewers with Chili-Lime Sauce
Adapted from Bon Appétit, July 2001. Makes 6 servings, but recipe can easily be doubled or tripled to serve a Memorial Day crowd.
1/2 cup fresh lime juice
4 tablespoons olive oil
2 tablespoons sugar
3 tablespoons chopped fresh cilantro
1½ teaspoons minced chilies (serrano or jalapeño) with seeds
4 6-oz. Vital Choice Alaskan halibut fillets (1½ pounds), cut into 1-inch cubes (about 30 pieces)
1 large red bell pepper, cut into 1-inch triangles (about 30 pieces)
6 green onions, cut into 1-inch lengths (about 30 pieces)
Whisk fresh lime juice, 2 tablespoons olive oil, 2 tablespoons sugar, chopped fresh cilantro, and minced serrano chilies in small bowl until sugar fully dissolves. Let sauce stand 1 hour at room temperature to allow flavors to blend together. Season sauce to taste with salt and pepper. (Chili-lime sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
- Heat grill to medium-high.
- Alternate halibut pieces, bell pepper pieces and onion pieces on six 10- to 12-inch metal skewers. Sprinkle with salt and pepper. Drizzle kebabs with remaining 2 tablespoons olive oil.
- Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes. Transfer kebabs to platter.
- Serve kebabs, passing chili-lime sauce separately.
