The beloved grill. That hearty cast iron or steel. That tried and true device. Without a doubt one of the most versatile appliances a chef can use. A chef’s savvy skills on the barbie extracts flavors, blasts, warms, smokes, sears, and chars just about anything — red meat, chicken, pork, lamb, veggies, and more.
It’s summertime. So, with summer and grills, we want to look beyond the pedestrian proteins (no offense, meat lovers) and turn our attention to the water, where there’s variety and captivating tastes. When looking at the array of seafood made perfect for the grill, we have several dishes that’ll dazzle your consumers. Fire up the burners and cover your menu with seafood specials — hot off the grill!
Swimming with Flavor
If sourcing allows for a whole fresh red snapper, snag that fish ASAP. Nothing wows a table like a fully-cooked, glistening snapper. Before throwing it on the grill, stuff the fish cavity with onions, basil, and thin slices of lemon — firing off flavor and aromas. Grill the fish whole (you can’t screw it up!) and serve on a wood serving platter for presentation. Then finish it off with a grapefruit vinaigrette that pops the fish with acidic and refreshing first bites. Consider this as a shareable entrée for small parties. They’ll jump at the chance.
Add some flare to your salmon on the menu by grilling a hearty filet (skin side down) and topping it with a white miso aioli, green onion, and cracked black pepper. Remember: salmon is very firm and oily. It’ll hold up beautifully on the grill. Serve it on a bed of charred radicchio as a grill-match made in heaven. If you’re going for a big ticket “wow” item, these succulent flavors play in perfect harmony to deliver just that.
Add the ever-popular and affordable fish option blackened cod to the menu. If you have tacos or want to introduce tacos, blackened cod, cooked to perfection on the grill, is the right direction as the price point works for any concept and volume. Cod holds up nicely against the heat and flakes after cooking (that’s okay!). The cod may break down, which is perfect for tacos. Serve on a corn tortilla with a cool mint and avocado slaw, fresh squeezed lime juice, and fresh torn cilantro. As a mild fish, it’ll take on almost any flavor you introduce to it. Get creative!
Shell It Out
Why don’t more restaurants grill shrimp? Well, let’s amp up the practice. Greek-marinated (olive oil, lemon juice, garlic, thyme, and oregano) shrimp on the grill is a simple and incredibly great bottom-line item. The trick is to reach a caramelization and not over-cook it. You can easily serve it with tabbouleh with a drizzle of tzatziki sauce that’ll cool. Another option is to throw it in a horiatiki (Greek village salad) as a tasty protein that’ll increase value and price point.
Last, but certainly not least, is anise-style grilled oysters — oysters in a half shell with wilted baby spinach, Pernod, shaved Parmesan cheese, and toasted breadcrumbs. Those oysters shells are always ready for the grill as a summer favorite. The anise flavor from the Pernod gives you the right kick and body to this mollusk. Serve over a bed of braised fennel. Other parties in the restaurant will smell those oysters traveling through the restaurant and want to grab a dozen.