Archive for December, 2011

Some fish fillets, such as catfish, red snapper, flounder (and other flatfish like sole), rockfish, and sea bass, are too thin to grill directly on the grill grate. For thin, delicate fillets, we use a fish-grilling basket to make turning the fillets easier. Other firm and thick fillets, such as grouper, striped bass, halibut, salmon, bluefish, and mackerel, can be grilled directly on the grill grate. Use any type of fish you like. Just be sure to keep the grill grate or grilling basket hot and well oiled to prevent sticking. Use heat-resistant gloves (preferably silicone) when handling a hot fish basket. Again, the flavors here are kept to a bare minimum. This recipe is meant to be a blank canvas on which you can build your favorite flavors. Often a wet paste or thick glaze tastes best with fish fillets, but a dry rub and a chunky salsa works nicely too.

TIMING
Prep: 5 minutes
Grill: 6 to 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Fish-grilling basket or long-handled spatula
– Heat-resistant grill mitt.

THE GRILL
Gas: Direct heat, medium-high (450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
1½ pounds skinless red snapper fillets
1 teaspoon kosher salt
½ teaspoon ground black pepper
Oil for coating grill grate or fish basket
2 tablespoons olive oil
4 lemon wedges.

DIRECTIONS
1. Heat the grill as directed. If using a fish grilling basket (which we recommend for thin, delicate fillets such as red snapper), preheat the basket on the grill.
2. Pat the fish dry with paper towels and sprinkle with the salt and pepper. Let rest at room temperature for 15 minutes.
3. Brush the grill grate and coat it with oil. If using a fish basket, coat the hot fish basket with oil. Rub the olive oil all over the fillets and put the fillets in the basket (if using). Put the basket on the grill (or put the fillets directly on the grate), cover, and cook until the fish is just slightly filmy and moist in the center, 3 to 5 minutes per side. If your grill has a temperature gauge, it should stay at around 450°F.
4. Serve the fillets with the lemon wedges for squeezing.

TIP
– This recipe is designed for skinless fillets. To grill skin-on fillets, create a crisp skin by brushing the skin with oil and grilling the fillet, skin-side down, directly on the grill grate over medium heat. Cover and cook for 10 to 12 minutes without flipping. This method works best with skin-on fillets that are less than 1 inch thick.

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Porterhouse Au Poivre - BBQ And Grilling Recipes

Here’s the classic steak au poivre, done on the grill with a porterhouse steak. The steak is big, brawny, and rubbed with coarsely cracked peppercorns, but the Cognac cream sauce adds a touch of elegance, balancing out the dish nicely.

TIMING
Prep: 5 minutes
Rest before grilling: 1 to 2 hours
Grill: About 25 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

GETTING CREATIVE
– Watercress makes a nice garnish for the steak platter.
– For smoky-tasting steaks, soak 1 cup of wood chips in water for 20 minutes. Add the soaked chips to the low-heat area of the grill until they begin to smolder. Grill the steaks as directed, covering the grill to trap the smoke.

TIPS
– Most supermarkets don’t usually cut steaks this thick. Call the meat department or your butcher ahead of time to order it.
– On this steak, the T-shaped bone separates the smaller and more tender tenderloin (or filet) from the larger and more flavorful top loin (strip). Make 4 servings by cutting the 2 pieces away from the bone and then cutting them into 4 pieces or by cutting all of the meat into ½-inch-thick slices and serving each guest a mix of tenderloin and top loin slices. The T-bone itself is up for grabs.

THE GRILL
Gas: Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas
Clean, oiled grate on lowest setting
Wood:
Direct heat, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
2 tablespoons mixed peppercorns, such as black, green, red, and white
1 large porterhouse or T-bone steak, 2½ to 3 pounds and at least 2 inches thick
2 tablespoons olive oil
Oil for coating grill grate
1 teaspoon kosher salt, plus more to taste for the sauce
3 tablespoons butter
1 large shallot or scallion, minced
½ cup Cognac
½ cup heavy cream.

DIRECTIONS
1. Put the peppercorns in a zipper-lock bag, press out the air, seal, and coarsely crush with the bottom of a heavy skillet.
2. Pat the steak dry with paper towels and rub all over with the olive oil. Press the crushed pepper into both sides of the meat. Cover loosely with foil and let the meat rest for 1 to 2 hours at room temperature.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Sprinkle the salt over both sides of the steak. Put the steak on the grill over high heat and cook until darkly crusted, 4 to 6 minutes per side. Reduce the heat to medium-low (on a gas grill) or move the steaks to the low-heat area (on a charcoal or wood grill), cover, and grill for another 10 to 15 minutes for medium-rare to medium-done (135° to 140°F). Transfer to a platter, cover loosely with foil, and let rest for 5 to 8 minutes.
5. While the steak rests, put the butter in a medium heavy-gauge skillet and melt over medium-low heat, either on a stove-top or directly on the grill grate. Add the shallot and cook until softened, 1 to 2 minutes. Add the Cognac and move the pan over the high-heat area of the grill or raise the heat to high; the Cognac might flame. Boil until reduced to about ¼ cup. Stir in the cream and any accumulated juices from the steak platter. Return to a boil and boil until slightly thickened, 2 to 3 minutes. Add salt to taste and serve with the steak.

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This recipe, inspired by the Sicilian classic, sarde alla beccafico alla palermitana, is less elegant than its muse (a beccafico is a bird with a reputation of being a gourmand because it gorges on ripe figs whenever possible). But what it lacks in delicacy it makes up for with a dynamic contrast of crisp, charred skin; rich, oily fish; and the sweet and salty tang of the stuffing.

TIMING
Prep: 20 minutes
Grill: About 5 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula
– Grill screen.

SARDINES: OUT OF THE CAN
Fresh sardines are as different from their canned crammed counterparts as fresh tuna is from canned tuna fish. Fresh sardines are available year round, and it is mostly a matter of demand that dictates supply at your local fish store. Sardines are usually sold whole, gutted, with their heads on. If your fish seller will remove the bones for you, it will streamline your time in the kitchen, but if not, don’t despair; the task is not difficult or time-consuming. As with all fish, look for fresh sardines that are firm and do not smell fishy.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
Wood:
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 TO 5 SERVINGS)
4 tablespoons extra-virgin olive oil
¼ cup finely chopped onion
1 clove garlic, minced
¼ cup pine nuts, coarsely chopped
1 teaspoon ground cumin
¼ cup golden raisins, finely chopped
1 teaspoon capers, finely chopped
1 tablespoon dried breadcrumbs
¼ cup chopped fresh flat-leaf parsley
Kosher salt and ground black pepper
2 pounds fresh sardines, cleaned, heads removed
Oil for coating grill screen
1 lemon, cut into 8 to 10 wedges.

DIRECTIONS
1. Heat the grill as directed.
2. Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the onion and saute until tender, about 4 minutes. Stir in the garlic and pine nuts and sauté until the pine nuts are lightly toasted, about 2 minutes. Remove from the heat and stir in the cumin, raisins, capers, breadcrumbs, parsley, and salt and pepper to taste. Set aside.
3. Remove the bones from the sardines by grasping the backbone at the head end of the fish and pulling it toward the tail. The whole skeleton should separate from the flesh in one piece.
4. Place some of the stuffing inside each sardine, and mold the fillets around the stuffing to encase it. Coat the outside of the sardines with the remaining 3 tablespoons olive oil.
5. Place the grill screen on the grill, and coat it with oil. Place the sardines on the oiled screen, cover, and cook for 2 minutes. Flip, cover, and grill until the fish flakes to gentle pressure, about 2 minutes more. If your grill has an external temperature gauge, it should stay at around 450°F. Serve with the wedges of lemon.

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Rock lobsters (spiny lobsters) have bigger tails than Maine lobsters, making them perfect for a meal of lobster tail. Butterflying the tails exposes more meat to the smoky flavors of the fire. It also makes a beautiful presentation. If you can’t find rock lobsters for this recipe, use the tails from large Maine lobsters.

TIMING
Prep: 10 minutes
Grill: 8 to 11 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs or long-handled spatula
– Long-handled basting brush.

BUTTERFLYING LOBSTER TAILS
Split the lobster tail lengthwise through the rounded top shell and through the meat, but leave the flat bottom shell intact. (If the shell is too hard, use kitchen shears to cut through the shell and a knife to cut through the meat.) Gently open the lobster to expose the meat.

Butterflying Lobster Tails

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
4 rock lobster tails, 8 to 10 ounces each, thawed if frozen
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup (1 stick) butter, melted
3 cloves garlic, minced
1 tablespoon orange juice
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro, basil, or flat-leaf parsley
Oil for coating grill grate
4 lemon wedges.

DIRECTIONS
1. Heat the grill as directed.
2. Butterfly the lobster tails as directed on the facing page. Brush the meat with the olive oil and sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
3. Mix together the butter, garlic, orange juice, lime juice, cilantro, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper in a bowl.
4. Brush the grill grate and coat it with oil. Put the lobster tails, meat-side down, on the grill and cook until nicely grill-marked, 3 to 4 minutes. It may help to press the tails onto the grill using tongs or a spatula. Flip and grill until the meat is firm and white, basting generously with the garlic-citrus butter, 5 to 7 minutes more.
5. Remove to plates and serve with the lemon wedges and any remaining garlic-citrus butter.

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These fish steaks have an incredible herbaceous aroma. Fresh garlic mayonnaise made with chopped green olives adds a rich counterpoint. There may appear to be a lot of ingredients here, but they are all quickly stirred together. Aside from the marinating time, the dish takes less than 15 minutes from start to finish. Fair warning: The fresh mayonnaise uses raw egg yolks in the traditional manner. If you’re concerned about salmonella, buy your eggs from a trusted source. Or use prepared mayonnaise, as described in the shortcut.

TIMING
Prep: 5 minutes
Marinate: 1 to 3 hours
Grill: 6 to 8 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)

For the fish:
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 clove garlic, minced
1½ pounds swordfish steaks, rinsed and patted dry
Oil for coating grill grate

For the aioli:
1 egg yolk
1 tablespoon fresh lemon juice
3 cloves garlic, minced
½ teaspoon mustard powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup extra-virgin olive oil
2 tablespoons pitted, chopped green Spanish olives such as arauco, arbequina, or manzanilla.

DIRECTIONS
1. For the fish: Combine the lemon juice, rosemary, parsley, mustard, olive oil, and garlic in a small bowl. Spread over the swordfish, cover, and refrigerate for 1 to 3 hours.
2. Rest the fish at room temperature before grilling, about 20 minutes.
3. Heat the grill as directed.
4. For the aioli: Whisk together the egg yolk, lemon juice, garlic, mustard, salt, and pepper in a medium bowl. When the mixture begins to thicken, whisk in the olive oil in a slow steady stream. If it gets too thick, whisk in a little water to thin it. Whisk or stir in the chopped olives. (Let stand at room temperature until the fish is cooked. It can also be covered and refrigerated for 3 to 4 days). 
5. Brush the grill grate and coat it with oil. Put the swordfish on the grill, cover, and cook until just a bit filmy and moist in the center, 3 to 4 minutes per side.
6. Serve each swordfish steak with a dollop of the aioli..

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Fennel-Brined Trout Grilled With Bacon And Herbs - BBQ And Grilling Recipes

Brine doesn’t just add moisture. As meat takes in liquid it also takes on flavor, making brining one of the most efficient ways to get the essence of herbs and spices deep into the interior of meat. This trout is a case in point; its flesh is permeated with the classic Provençal combination of orange and fennel. Be careful to limit the brining time to no more than 1 hour. The delicate flesh of trout quickly absorbs flavors and may get overpowered if left to brine any longer.

TIMING
Prep: 10 minutes
Brine: 1 hour
Grill: 12 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula or oiled grill basket.

GETTING CREATIVE
– Try this recipe with boneless chicken breasts: Place the herbs on the outside of the chicken breasts and hold them in place with the slices of bacon.
– A thick salmon fillet can be cooked in the same way.
– Replace the orange juice with pineapple juice, or add other citrus juices. A few tablespoons of lemon or lime juice will intensify the flavor of the brine.
– Change the flavor of the brine to suit your taste: substitute minced ginger, cumin seed, coriander seed, or cardamom for the fennel.
– Vary the herbs to match the flavor in your brine. Tarragon tastes great with pineapple juice; cilantro is good with lime.

TIPS
– The amount of time needed for brining is approximate and can be adjusted to fit your schedule. Brining for too long will cause the fish to break down and absorb too much of the flavor of the brine. If that should occur, wash the brined fish in several changes of cold water before grilling.
– As the bacon grills, its fat helps to keep the fish moist, and it also adds flavor. If you don’t want the bacon, reserve some of the olive oil to drizzle over the fish after it is cooked.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, light ash
10-by-10-inch charcoal bed (about 3 dozen
coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
10-by-10-inch bed, 1 inch deep
Clean oiled, grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
2 cups Orange-Fennel Brine
4 boneless brook trout, about 6 ounces each
8 sprigs fresh dill, mint, sage, or rosemary
2 tablespoons olive oil
8 slices bacon
Oil for coating grill grate or basket.

DIRECTIONS
1. Put the brine in a gallon-size zipper-lock bag.
2. The trout will be split down their bellies; open them up like a book to expose the interior to the brine. Place the fish in the brine and seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the fish and refrigerate for 1 hour.
3. Heat the grill as directed.
4. While the grill is heating, remove the fish from the brine and discard the brine. Place 2 herb sprigs in the cavity of each fish; close each fish around the herbs. Pat the fish skin until dry; rub the outside of each fish with olive oil.
5. Wrap 2 slices of bacon around each fish, allowing the ends of each strip to meet and overlap slightly. Secure each bacon slice with an oiled wooden toothpick.
6. Brush the grill grate and coat it with oil. If using a fish basket, coat the basket with oil. Put the fish in a single layer on the grill grate or in the grill basket and cover the grill. Cook until the bacon is cooked through and any exposed fish skin is crisp, about 6 minutes per side. Remove the toothpicks and serve.

WHY DOES BRINING WORK?
If salt dries out proteins, why does brining make meat moister?
During brining, the salt and acid in the brine make the tightly wound spiral structure of meat proteins unravel (denature). As the spiral opens up, the exposed bonds on the ribbons of protein bind with liquid in the brine, resulting in a 6 to 8 percent increase in the fluid content of the protein. When the meat is grilled, the structure of the protein reforms, trapping the absorbed juices inside. Be careful that you don’t overcook brined meats. Excessive heat will cause the protein bonds to tighten, squeezing out all of the liquid that has been taken in.

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Escabeche originated in Spain as a way of preserving fish. The marinade serves as a sort of pickle. Popular in Provence, Mexico, and Jamaica, escabeche can be served cold, warm, or at room temperature. We give this escabeche a more traditional Spanish treatment by grilling a mild white fillet and marinating it in Spanish adobo, a pungent blend of paprika, orange juice, vinegar, red wine, and green olives.

TIMING
Prep: 5 minutes (plus 5 minutes for marinade)
Marinate: 2 to 24 hours
Grill: 4 minutes.

BBQ TOOLS AND EQUIPMENT
– Fish grilling basket.

MAKING SUBSTITUTIONS
– Replace the flounder with any mild white fish fillets, such as sole, turbot, or dab.

THE GRILL
Gas: Direct heat, medium-high (450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds flounder fillets, about ¼ inch thick
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1¼ cups Spanish Adobo Marinade
2 tablespoons sherry vinegar or white wine vinegar
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
Oil for coating grill grate and fish basket
2 tablespoons olive oil.

DIRECTIONS
1. Heat the grill as directed. Preheat the fish grilling basket on the grill.
2. Pat the fish dry and sprinkle with the salt and pepper. Let rest at room temperature for 10 to 15 minutes.
3. Put the marinade, vinegar, sugar, and red pepper flakes in a small saucepan. Bring to a boil over high heat and simmer for 1 minute. Remove from the heat and set aside.
4. Brush the grill grate and coat it with oil. Coat the hot fish basket with oil and put the fillets in the basket. Put the basket on the grill, cover, and cook until the fish is just slightly filmy and moist in the center, about 2 minutes per side. If your grill has a temperature gauge, it should stay at around 450°F.
5. Put the fillets in a wide, shallow baking dish. Pour the marinade mixture over them, drizzle with the olive oil, and let cool to room temperature. Cover and refrigerate for 2 to 24 hours. Serve chilled, or bring to room temperature before serving.

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Black sea bass has pure white, delicate flesh that’s sweet and flavorful. It pairs well with the rich taste of pâté de foie gras. We purée the foie gras with champagne vinegar, peach nectar, shallots, and fresh ginger to create a novel vinaigrette for the grilled fish.

TIMING
Prep: 5 minutes
Grill: 6 to 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Fish grilling basket.

WHAT IS FOIE GRAS?
Foie gras, or “fatty liver,” is the enlarged liver of geese that have been continuously fed and fattened for several months. The goose liver is then soaked in a rich liquid such as port, generously seasoned, and baked. For pâté de foie gras, the fatty liver is puréed with other rich-tasting ingredients such as eggs and truffles. The texture is almost as remarkable as the flavor: silky smooth, with an unstoppable unctuousness that coats your palate long after the first taste. If you can’t find pâté de foie gras, another liver pâté would suffice, although you’ll miss out on the rich texture and flavor.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds sea bass fillets, about ¾ inch thick
1 teaspoon kosher salt
½ teaspoon ground black pepper
About 3 ounces (½ package) pâté de foie gras or other liver pâté
2 tablespoons champagne vinegar
2 tablespoons peach nectar, or apple juice
4 tablespoons extra-virgin olive oil
1 teaspoon minced shallot
½ teaspoon minced peeled gingerroot
Oil for coating grill grate and fish basket.

DIRECTIONS
1. Heat the grill as directed. Preheat the fish grilling basket on the grill.
2. Pat the fish dry and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Let rest at room temperature for 15 minutes.
3. Purée the pâté, vinegar, peach nectar, 2 tablespoons of the olive oil, the shallot, the ginger, and the remaining ½ teaspoon salt and ¼ teaspoon pepper in a food processor or blender.
4. Brush the grill grate and coat it with oil. Coat the hot fish basket with oil. Coat the fillets with the remaining 2 tablespoons olive oil and put them in the basket. Put the basket on the grill, cover, and cook until the fish is just slightly filmy and moist in the center, 3 to 5 minutes per side. If your grill has a temperature gauge, it should stay at around 450°F.
5. Serve the fillets with the vinaigrette spooned over the top.

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With a sweet, mild flavor and juicy, flaky texture, catfish is among the five most popular fish fillets in American. They’re particularly beloved in the South. We like to flavor the fillets with spicy seasonings, grill them, and serve them with a spoonful of buttered pecans. A fish grilling basket allows you to easily flip these delicate fillets. Preheating the basket on the grill also helps to prevent sticking.

TIMING
Prep: 10 minutes (plus 5 minutes for rub)
Rest before grilling: 1 hour
Grill: 10 to 14 minutes.

BBQ TOOLS AND EQUIPMENT
– Fish grilling basket
– Cast-iron or other heavy skillet.

SHORTCUT
– Replace the Cajun Blackening Rub with your favorite commercial blackening rub or Cajun spice blend.

THE GRILL
Gas: Direct heat, medium-high (450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
4 catfish fillets, 6 to 8 ounces each, rinsed and patted dry
¼ cup Cajun Blackening Rub
Oil for coating grill grate and fish basket
½ cup olive oil
4 tablespoons (½ stick) butter
2/3 cup chopped pecans
¼ teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
2 tablespoons minced fresh flat-leaf parsley.

DIRECTIONS
1. Put the catfish in a large baking dish and scatter the rub all over them. Cover and refrigerate for 1 hour.
2. Heat the grill as directed. Brush the grill grate and coat it with oil. Put the fish basket on the grill to preheat it.
3. Coat the fish grilling basket with oil. Put the olive oil in a shallow dish. Dip each fillet in the olive oil and let the excess drip back in the dish. Put the fillets into the hot grill basket and put the basket on the grill. Cover and cook until the fish is just a bit filmy and moist in the center, 5 to 7 minutes per side. If your grill has a temperature gauge, it should stay at around 450°F.
4. As the fish cooks, melt the butter in a cast-iron or other heavy skillet over medium heat (directly on the grill if you have room). When hot, add the pecans, salt, black pepper, and cayenne pepper. Cook, shaking the pan, until the nuts are toasted and fragrant, 3 to 5 minutes. Remove from the heat and stir in the lemon juice and parsley.
5. Serve each fillet topped with some of the pecan mixture.

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