Class

Fire Up the Fish

$39.99

At a Glance:

In-depth Instruction; over 80 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A

Item: W00431E

Description

Description

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.

Class Sessions

Introduction

1:08

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!

Setting Up the Grill

Setting Up the Grill

12:23

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!

Fish Steaks & Firm Fillets

Fish Steaks & Firm Fillets

7:18

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

8:50

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.

Whole Sides

7:47

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.

Whole Fish

9:13

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.

Shellfish Without the Shell

Shellfish Without the Shell

8:13

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.

Shellfish in the Shell

Shellfish in the Shell

11:36

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

9:37

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.

Troubleshooting

Troubleshooting

3:49

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!

Your Instructor

David Bonom

David Bonom began his career cooking for some of New Yorks preeminent restaurants and boutique caterers. Today, he owns a consulting company and contributes recipes and cooking advice to magazines such as Cooking Light, Everyday With Rachael Ray, Better Homes & Gardens and Fine Cooking. He frequently writes recipes for Weber grills cookbooks, including more than 100 recipes for the New York Times best-seller, New Real Grilling.

David Bonom

Bonus Material

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