Recipe of the Week

Main Ingredient - Fish
Created by Elizabeth Karmel

The Girls suggest you get your Omega-3s and a great dinner with the Northwest’s traditional Cedar-Planked Salmon tricked up with your favorite barbecue sauce. You can purchase cedar planks at almost any housewares or gourmet store or go to a local lumberyard and have them cut it for you, just remember to buy untreated cedar!

recipe image
Created by Elizabeth Karmel
Created by Elizabeth Karmel

Grilling on a cedar plank is an old Native American cooking technique that is finding it’s way to backyards all across America. You can purchase fancy packaged planks at gourmet cooking stores or rough it and have a lumberyard cut the planks for you. They are exactly the same, just make sure you use untreated cedar wood.


recipe image
Created by Elizabeth Karmel

Try this recipe with center-cut pieces of wild salmon. If wild salmon is not available, farm-raised salmon will work as well. Ask your fish monger to stock the wild salmon – it may be a little more expensive, but it is worth every penny.

Created by Elizabeth Karmel
Created by Elizabeth Karmel

Try this recipe with center-cut pieces of wild salmon. If wild salmon is not available, domestic salmon will work as well - but ask your fish manager to stock the wild salmon - it may be a little more expensive but it is worth every penny.

Created by Elizabeth Karmel

I use this technique to grill one of my signature dishes. Pancetta-Wrapped Trout. I stuff the fish with fresh tarragon, wrap it-mummy style in pancetta (uncured Italian bacon) and serve it with a simple mesclun salad for a winning meal off the grill.

Created by Elizabeth Karmel

This may or may not be a traditional sauce Vera Cruz. But this is the sauce that Elizabeth was served on top of fresh grouper. Interestingly enough, it reminds Elizabeth of a sauce her mother used to make (minus the olives) to top pork chops—Mexican or Southern, it is delicious!

Created by Elizabeth Karmel

To keep fish from sticking to the cooking grates of your grill, follow these three easy tips. Make sure the grill is preheated and the grates are clean, oil the fish (food) not the grates, and grill the fish skin-side down without turning it over. The fish won’t stick and it will taste smoky but not over-cooked.

Created by Elizabeth Karmel

This is the basic recipe for seafood steaks, following the Grilling Trilogy principle. Once you’ve mastered this technique, start adding your own flavors.

Created by Elizabeth Karmel

Keeping the head and tail on the fish results in better flavor and helps keep the fish from splitting away during the cooking time.

Created by Elizabeth Karmel
Created by Elizabeth Karmel
Created by Elizabeth Karmel

. You won’t even need olive oil or salt for this recipe because the smoked salmon provides both the oil and the salt! Finally, make sure you purchase sea scallops—the Girls love Alaskan sea scallops if you can find them—because they are easier to wrap and won’t overcook while the smoked salmon warms and crisps on the edges!

Created by Elizabeth Karmel
Created by Elizabeth Karmel

Mark Bittman’s variation of Chris Schlesinger’s signature tuna recipe. Mark says, “Chris’s dish is great as long as you can get spanking fresh, sushi-quality tuna, but home cooks may have a hard time finding it-or paying for it. My alternative recipe is less “pure” but works quite well with ordinary supermarket tuna, which is likely not fabulous enough to eat raw or very rare, but still good. You can use the grill (The Girls obviously prefer the grill!) or stovetop for the method, both with great success.”

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hi elizabeth3
a food fanatic and the Grill Girl from North Carolina who has seasoned, basted and tasted my way across the country. Please join me on my non-stop, culinary journey...


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