Product Description

With the increasing availability of delicious seafood year-round, fresh fish and shellfish are a regular part of nutritious menus. In their new cookbook Fish & Shellfish, Grilled & Smoked, grill experts Karen Adler and Judith M. Fertig demonstrate just how easy it is to make delicious, perfectly grilled or smoked fish and shellfish. They start by covering all the basics of equipment, techniques, and fish substitution guidelines, then provide easy-to-follow recipes as simple as Balsamic Smoked Haddock or Tequila-Lime Grilled Shrimp, and as elegant as Oak-Planked Salmon Charmoula or Thai-Style Stir-Grilled Snapper in Lemongrass Marinade. Adler and Fertig round out their collection of recipes with everything you need to complete a perfect meal: marinades, rubs, relishes, and sauces, as well as side dishes made both on and off the grill.

Product Details

• Amazon Sales Rank: #228605 in Books
• Published on: 2002-03-27
• Original language: English
• Dimensions: 1.24" h x 7.30" w x 9.04" l, 1.61 pounds
• Binding: Paperback
• 384 pages

From Amazon.com
Fish, often bottom-billed in many barbecue and grilling cookbooks with a few token recipes, succeeds spectacularly as the star of the show in Fish & Shellfish, Grilled & Smoked. Authors Karen Adler and Judith M. Fertig--Kansas City foodies and members of an all-women barbecue team called the 'Que Queens--argue that fresh fish and shellfish are a healthier option to other traditional barbecue meats due to their low-fat, low-calorie qualities. There's also wonderful variety, as demonstrated by the 300 recipes--presented in a clean, eye-pleasing layout--that pack this book. Standouts, and there are many, include Cape Cod Blackfish ("mild-flavored yet firm and meaty"); Grilled Baby Squid, brushed with olive oil, garlic, and paprika; and North Woods Smoked Walleye, marinated in wheat beer and served over mixed greens. "Fish Tales," sidebars of fish facts and history that pop up throughout, are a nice touch. There's also a funny story about the authors' reluctance to include a smoked-eel recipe. ("First of all, you have to buy a live eel. That means 30 minutes with a live eel squirming in a plastic bag next to the driver.") In addition, for folks who have a hard time getting fresh fish locally, there's a handy list of fish purveyors. This is a terrific cookbook that would fit nicely on any griller's bookshelf. --Andy Boynton

From Library Journal
Adler (Best Little Grilling Cookbook) and Fertig (Prairie Home Cooking), coauthors of an earlier grilling and smoking cookbook, live in Kansas City, MO, which they describe as the "melting pot of barbecue." Here they offer dozens of recipes inspired by a wide range of cuisines, from Cider-Marinated Boston Bluefish to Grilled Seafood Paella to Smoked Asian Leaf-Wrapped Snapper. There's also a large section devoted to "Everything Else You Need": rubs and marinades, salsas and relishes, and side dishes. The grilling recipes outnumber the smoking ones, and indeed most backyard cooks are more likely to turn to the former first, but the easy, varied recipes for using a smoker as well as the focus on fish and shellfish help set this book apart from the myriad others on outdoor cookery. For most collections.
Copyright 2002 Cahners Business Information, Inc.

From Booklist
As warmer weather approaches, cooks roll their grills out of winter storage and set them up for a summer of outdoor cooking. One item particularly delightful from the grill is seafood, which profits from speedy cooking at a high temperature. Karen Adler and Judith Fertig explore the wealth of possibilities in Fish & Shellfish, Grilled & Smoked. Starting from the most basic oiled fish filet plopped on the grill to an elaborate Grilled Shrimp and Crispy Noodle Salad with Ancho-Lime Vinaigrette, the authors catalog the immense range of grilled seafood cookery. They also present a useful method for freezing excess fresh catch for long periods employing a preserving medium of lemon and gelatin. Mark Knoblauch
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