^^^^^^^^^^^^^^^ Charcoal-Grill 

 i~-t-r.rU 



Below are some of Taylor's 

 favorite recipes for grilling seafood. All 

 have been tested and evaluated by 

 Carteret County nutrition leaders. On 

 a scale of 1 to 5, each received a rating 

 of 4.5 or higher. For other options, 

 Taylor says any recipe that specifies 

 baking or broiling can be adapted for 

 grilling if it doesn't call for a sauce 

 that will burn. 



Get out the grill, heat up the coals 

 and grill a fish for dinner tonight. 



Grilled Salmon 

 with Fennel 



• 4 salmon steaks, 6 ounces each, 

 small bones removed 



• 2 tablespoons finely chopped 

 fresh parsley 



• 1/2 cup finely chopped green 

 onions, including tops 



• 1 teaspoon dried fennel seeds, ground 



• freshly ground black pepper 



• 1/4 cup vegetable oil 



• 3 tablespoons fresh lime juice 



Combine parsley, onions, fennel, 

 pepper, oil and lime juice in shallow 

 dish. Reserve 1/4 of the marinade for 

 basting. Place steaks in remaining 

 marinade for 30 minutes in the refrig- 

 erator, turning once. Place in greased, 

 hinged wire basket and cook about 4 

 inches over moderately hot coals until 

 done on one side, about 6 to 8 minutes. 

 Turn and cook on other side 6 to 8 

 minutes longer, or until fish flakes 

 easily with a fork. Baste occasionally 

 with reserved marinade while grilling. 

 Serves 4. 



C h arcoal -G ri 1 1 ed 

 Catfish 



• 6 catfish fillets 



• 1/4 cup vegetable oil 



• 1/2 teaspoon freshly ground 

 white pepper 



• 1/2 teaspoon garlic salt 



Brush fillets with oil. Sprinkle one 

 side with pepper and garlic salt. Place 

 in well-oiled, hinged wire basket. Place 

 about 4 inches over moderately hot 

 coals, and grill about 5 minutes. Turn 

 and grill on other side about 4 to 5 

 minutes, or until fish flakes easily 

 when tested with a fork. Serves 6. 



Marinated 

 Charcoal-Grilled 

 Shrimp 



• 11/2 pounds medium or 

 large shrimp, peeled, 

 with tails left on 

 2 tablespoons fresh lime juice 

 3/4 teaspoon freshly ground 

 black pepper 

 1/2 teaspoon salt 

 1/8 teaspoon dill weed 

 1/4 teaspoon sugar 

 1/2 teaspoon ground cumin 

 1/2 teaspoon basil 



1 1/2 teaspoons pressed garlic 



2 teaspoons finely chopped 

 onion tops 



• 1 tablespoon vegetable oil 



In wide, shallow dish 

 combine lime juice, pepper, salt, 

 dill, sugar, cumin, basil, garlic, 

 onion and oil. Mix thoroughly. Lay 

 shrimp flat in mixture and marinate in 



refrigerator for 20 to 30 minutes, 

 turning once. Remove shrimp from 

 marinade and thread on skewers or 

 place in hinged wire basket. Cook 

 about 4 inches over moderately hot 

 coals about 6 to 7 minutes on each side. 

 Serves 6 to 8. 



Grilled Herbed 



Sea Bass 



• 8 sea bass fillets 



• salt to taste 



• freshly ground black pepper 



• olive oil 



• 1 tablespoon finely chopped 

 fresh basil 



• 1 tablespoon finely chopped 

 fresh thyme 



• 6 tablespoons finely chopped 

 fresh parsley 



• 1 cup coarse dry bread crumbs 



Sprinkle fillets with salt and 

 pepper; brush with oil. Press a coating 

 of herbs and then bread crumbs firmly 

 into the flesh on both sides. Carefully 

 transfer the fish to an oiled, hinged 

 wire basket. Grill over hot coals 

 for 8 to 10 minutes, until the 

 crumbs are a crusty brown 

 on one side. Turn 

 carefully and 

 cook on other 

 side. Serves 8. 



Continued 



COASTWATCH 



