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Chef Brothers Cooking Class – Fish on the Grill

Watermelon Guacamole

  • 1 jalapeno, minced
  • 1/4 cup chopped cilantro
  • 1/2 red onion, diced
  • 3 TBS lime juice
  • 1/2 tsp jalapeno salt
  • dash of hot sauce
  • 2 cups cubed watermelon
  • 8 avocados, diced

Combine all ingredients except watermelon and avocado and mix
thoroughly. Fold in avocado and watermelon. Let it chill for at least an
hour before serving.

Jalapeno and Cheddar Grits

  • 2 roasted jalapenos, diced
  • 1 raw jalapeno, diced
  • 1/2 red onion, diced
  • 2-3 cloves garlic
  • 1 1/2 cups cornmeal
  • 3 cups water
  • 1 cup shredded cheddar cheese
  • salt & pepper to taste

Saute jalapenos, onion and garlic until brown. Add cornmeal and water
and bring to a simmer. When the cornmeal is soft stir in the cheese and
season to taste.

Smoked Salsa

  • 2 Roma tomatoes, roasted and diced
  • 1 poblano pepper, roasted and diced
  • 1 jalapeno, roasted and diced
  • 2 Roma tomatoes, diced
  • 2 cloves of garlic, minced
  • 1/2 onion, diced
  • 1 jalapeno, minced
  • 1-2 TBS lime juice
  • cilantro
  • salt & pepper to taste

Combine all ingredients ans smoke for about 30-40 minutes.

Photos from the class:

Veggies that are going into the salsa. Note that the poblano peppers are to be roasted before they go into the salsa.

Avocados and fruit for the salsa.

Make sure all veggies are minced well, as this helps distribute the flavors.

Avocado!

Fish taco toppings.

Class is underway.

Class begins with a quick introduction to the recipes and ingredients, before everyone dives in to do their own grilling.

Chef Gare offering his insights.

Scallops sizzling on the salt block.

Salmon in a cedar wrap, tied with a scallion. The wraps are very, very thin slices of cedar wood that a soaked and then wrapped around the fish. They are  similar to the cedar planks, but they cook quicker and offer nice presentation on the plate.

Cedar plank salmon came out super moist with a nice cedar flavor.

Mike Pratt, showing off his delicious cedar plank salmon.  Mike was also the fishmonger for the class. Thanks Mike!

Cedar Plank Salmon rubbed down with the Dizzy Pig Shak’n the Tree

Guests enjoying themselves after a fun evening of grilling. The fish on the grill class featured Halibut, Seabass, Scallops, Shrimp, and Shark. We were able to use various wood planks, cedar wraps, salt blocks as well as open charcoal fires. Everyone selected their fish of choice, seasoning of choice, and their grill of choice to create their own signature “fish on the grill.” Thanks for all the support, and we hope to see you in the store for the next class. You can sign up for the email newsletter, and get more information on the next class right here on the web site.

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