The Bay Area is smack in the middle of prime grilling season. Fresh, grilled seafood couldn’t be more perfect for your customers’ block parties, family get-togethers, 4th of July picnics, camping trips, and backyard dinner parties. The tricky part is getting them to discover (or remember) this.
Not only is grilled fish delicious with a tangy, sweet marinade, or with simply some lemon and pepper on top, but it’s a heck of a lot more healthy than hot dogs, burgers and braughts. Heavy red meats are out this season, and health is in. It’s a great time to run some summer specials on the wide variety of fresh seafood pouring into Bay Area fish markets. Salmon and mahi mahi are in this season, as well as catfish, black cod and tuna. All of them make fantastic choices for barbecues.
Don’t forget to tweet and post on Facebook when you get a fresh shipment in from Pucci Foods. Sometimes customers need just the smallest of seeds to start planning a summer feast with fish as the main event. While you’re at it, make feeding a large group of people easy. Offer platters of prepared food and classic sides like potato salad, cole slaw, and even shucked corn, ready for the grill.
Last but not least, print or display recipe cards of marinades and grilling techniques to get the gears churning. Below are a few of our tried and true favorites.
Savory and Sweet Grilled Salmon
1 ½ pounds salmon fillets
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
¼ cup vegetable oil
Lemon pepper to taste
Garlic powder to taste
Salt to taste
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Adapted from Allrecipes
Easy Grilled Mahi Mahi
- 3 Mahi Mahi fillets
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp paprika — smoked could be used
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- a pinch Cayenne pepper
- 1 tsp dried oregano
- 1 tsp cumin
- 2 tbsp lemon juice
- Preheat grill to medium-high heat. In a small bowl combine the spices.
- Brush Mahi Mahi fillets with olive oil on both sides. Sprinkle with the seasoning on both sides.
- Grill for 4-5 minutes per side, until golden.
Drizzle with lemon juice. Serve.
Adapted from Cooking LSL
Grilled Black Cod With Fried Garlic and Chiles
- 6 7- to 8-ounce black cod fillets (about 1 inch thick)
- Coarse kosher salt
- 6 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 dried guindilla chile, crumbled, or 1/2 teaspoon dried crushed red pepper
- 3 tablespoons chopped fresh Italian parsley
- Lightly brush grill rack (or fish grill basket) with oil, and prepare barbecue to medium-high heat. Sprinkle fish on both sides with coarse salt and pepper. Place fish in grill basket (if using) or directly on grill rack, skin side down. Grill fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm.
- Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sauté until fragrant and light golden, about 1 minute. Add crumbled chile or crushed red pepper; stir 15 seconds. Immediately pour garlic chile oil over fish. Sprinkle with chopped parsley and serve.
Adapted from Epicurious