|Fish and Veggie Dogs on the Grill|
If you’re curious about Nature’s Grilling Hardwood Briquets (their spelling), use a small amount for the first time. This natural charcoal takes 30-45 minutes, a good amount of vegetable oil, and wads of paper towels to ignite. Once it burns and begins to smolder, it will burn for hours upon hours. It burned for nine hours for me. The grilled food was fully infused with smoky flavor, and the super-hot charcoal cooked the fish in about 12 minutes. Here are the recipes:
Grilled/Smoked Fish Fillets
- 4 Boneless fillets of wild Haddock, Pacific Cod, Pacific Halibut, or Tilapia (all best-choice fish according to Monterey Bay Aquarium’s Seafood Watch)
- Canola or Grapeseed oil (for brushing on fillets)
- 1 lime
- 4 sprigs of dill
- Salt and pepper to taste
If using a charcoal grill, start the flame with all-natural charcoal briquettes, if you can find them, or start the grill with regular charcoal and add flavored wood chips. The wood chips should be soaked in water for 30 minutes and added to the periphery of the burning charcoals to produce smoke.
Prepare fillets by adding salt and pepper on both sides and brushing each fillet with oil. Slice the lime thinly and place two slices on each fillet. Put the fresh dill aside for adding when the fish is almost done. If there is skin on the fish, cook each fillet skin-side down for best results.
Place each fillet in non-stick aluminum foil, skin side down, and wrap fish loosely, with the top partially open to allow smoke to enter. Secure the sides of the foil to avoid a messy situation. Grill for 8 minutes and gently open each packet to judge the remaining grilling time and to add a sprig of dill on top of each fillet. Grill for another 2-5 minutes, depending on the thickness of the fish.
- 4 ears of fresh corn
- Bowl of room-temperature water
- Melted butter or margerine
- Salt (optional)
Pull back the husks from the corn, being careful not to remove them. Use a desilking brush (great tool to have) or an unused, soft toothbrush to remove the corn silk. After removing the silks, replace the husks over the corn kernels. Soak corn in the water for 30 minutes. The soaking will keep the husks from catching on fire during grilling. After soaking, place corn in colander and let drain. Add each ear of corn to the grill and allow it to cook for about 30 minutes for a medium-hot grill and 20 minutes for a hot grill.
Pull back husks or remove them for easy eating. Slather corn with butter or margerine, season with salt (or not) and enjoy.
(If you have a recipe or technique for grilling/smoking fish and vegetables, please include it in the comments section. Thanks!)