with David Bonom
Learn tasty techniques for successfully grilling a variety of seafood favorites. Cookbook author and grill master David Bonom will show you how to work with direct and indirect heat as you grill meaty fish steaks, delicate fillets, shellfish and more. Find out how to get the most from your cedar plank and pick up expert tips for properly using your grill basket. You’ll even learn how to avoid losing fish to the grate. David will share a host of enticing recipes, including his popular caper-herb crab cake burgers, pesto marinated shrimp skewers and citrus-and-herb-stuffed bronzino. By the end of this class, you’ll have the repertoire you need to infuse your fish with tempting flavors while keeping it moist and tender for delicious results. Your neighbors may be acting a little more neighborly when they smell your new grill skills.
Meet your instructor David Bonom, a chef, food writer and culinary consultant, and learn about the techniques covered in your class. When you're ready to cook any kind of fish or shellfish, your class can serve as a reference tool. Find the lesson with the technique you need and dive right in!
Whether you're cooking with gas or charcoal, David has some great tips for preparing to grill. Learn the most efficient way to start your fire and position your coals to provide both direct and indirect heat. He also shares tips for gauging temperature without a thermometer and getting your grill cleaned, oiled and ready for your fish!
Firm and succulent, fish steaks are perfect for the grill. David goes over what to look for when shopping for fresh fish and explains how to trim and prepare your fish steaks for grilling. He prepares swordfish steaks with a savory dry rub – the recipe is included – and shows how to grill them to perfection.
Tender fillets from fish such as red snapper require a little more finesse. David explains how to check for bones and prepare your fillets with a lemon-herb marinade, then grills them directly on the grate, in a basket and en papillote – wrapped in foil.
A whole side of fish can be difficult to manipulate on the grill, but a cedar or hardwood plank provides both stability and a delightful smoky flavor. You can also use a basket. David discusses how to prepare the plank, choose the right fish and brush it with softened butter. You'll also see how to check for doneness.
Wow your dinner guests by grilling a whole fish stuffed with citrus and herbs. David discusses how to choose, stuff and tie up your fish and shares a trick for grilling that keeps the fish from sticking.
If you love shrimp and scallops, you'll be delighted to learn David's tips for choosing and marinating these shell-less shellfish for grilling on skewers.
For a special treat, try grilling halved lobster tails or shellfish such as mussels and clams. David shows how to prepare both and the best way to grill them. He also shares how to cook mussels in a skillet on the grill; perfect for a summer meal when you don't want to heat up the kitchen!
Fish cakes and crab cakes are great on a summer salad or served as bite-sized burgers. David shares a recipe for crab cakes and shows how to form and grill them.
Despite our best intentions, we sometimes run into trouble while grilling fish. It sticks to the grill, it falls apart, it doesn't look pretty. Not to worry! David has some tips and tricks for you to overcome your difficulty and get that delicious fish on the table!
"I like the thorough topic coverage to this point. The instructor is great at touching all the bases."