You have reached your limit of free articles this month.

Enjoy unlimited access to SpringfieldNewsSun.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and interactive features. Starting at just 99c for 8 weeks.

X

Welcome to SpringfieldNewsSun.com

Your source for Clark and Champaign counties’ hometown news. All readers have free access to a limited number of stories every month.

If you are a News-Sun subscriber, please take a moment to login for unlimited access.

Fish on the grill

Cook fish in your backyard. Grill prep starts the process.


Fire up the barbie — but, please, not for an artery-clogging beef steak. Instead, prepare fish on your backyard grill for a tasty and quite healthy meal.

Wow your family and even party guests with main courses chockfull of flavor and flair, such as barbecue salmon, fish tacos, tuna steaks, grilled tilapia and other scene-stealers.

All types of seafood can provide the thrill of the grill, say those-in-the-know. “But firmer fish such as salmon, halibut, trout, walleye, swordfish and tuna are easier to manage on a backyard grill,” points out Aleda Zink, owner of Dayton Fish Co., on North Main Street in Dayton.

“Scallops are fun and easy to grill because they are meatier and don’t fall apart,” points out Executive Chef Michelle Brown of Jag’s Steak and Seafood on West Chester Road in West Chester. “With scallops, the more caramelization the better, so don’t be afraid to use high heat.”

Great backyard seafood dishes start with proper grill prep. “Fish likes to stick to grill grates so make sure you have a clean grill to start, by heating it and using a metal brush to remove particles,” advises Matt Klum, executive chef at Jay’s Seafood Restaurant in Dayton’s Oregon District.

Klum recommends using tongs to rub a hot grill down with paper towel soaked in canola or vegetable oil — but do so cautiously. “Because you’re doing this while the fire’s hot, you’ll get some flare up, but use long tongs,” he says. There’s also a Pam for Grilling spray for the less adventurous.

Keep seafood refrigerated before cooking, of course. Klum says fish does not need to be washed; just dry it off with paper towels before seasoning it and rubbing it with a little bit of olive oil. “Let the seafood sit for a few minutes before putting it on the hot grill,” he says.

“I like to marinate fish in Italian dressing or another product before grilling,” says Zink. “That helps with the sticking and adds flavor.”

How long to grill fish? Zink says the rule of thumb is 10 to 15 minutes for each inch of thickness. “Flip it just once,” she says.

“For flakier fish, such as sea bass or halibut, prepare a foil pocket with the fish, herbs, lemon and olive oil,” says Michelle Brown. “Cook it on the grill, but not on the hottest part of the grill. Keep the lid shut. Ten minutes at 450 t0 500 degrees should do it.”

TERIYAKI SALMON

4 salmon steaks (about 6 oz each), skinned, or 1 to 1.5 lbs fillet, skinned

1¼ cups soy sauce

1/3 cup sake (Japanese rice wine) or mirin (sweet Japanese cooking wine)

6 Tablespoons granulated sugar

3 cloves garlic, minced or pressed

1 Tablespoon minced or grated ginger root

1/3 cup vegetable oil

Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves. To prepare the salmon: quickly rinse under cold running water and pat dry with paper towels. Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet into 8 equal pieces.

Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. Cover and refrigerate for 2 hours, turning the fish occasionally. Let the salmon come to room temperature before cooking.

Prepare grill. Remove the salmon from the marinade, reserving the marinade. Place the fish on an oiled grill rack. Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness. Serve the salmon at once with reserved marinade as dipping sauce. Makes 4 servings.

Source: Dorothy Lane Market

Fish school

Facts about fish and nutrition:

• Seafood is a great source of protein, high in heart-healthy essential Omega-3 fatty acids.

• It’s naturally low in fat, calories and carbs.

• Decades of research show that eating seafood can decrease your risk of obesity, heart attack and stroke.

• Four major health organizations including The American Heart Association recommend eating seafood twice a week.

• Americans are not eating enough seafood. We’re eating about 3.5 ounces per week, half what the USDA recommends.


Reader Comments ...


Next Up in

Tuna, star of the Amazing Acro-Cats, dies of cancer
Tuna, star of the Amazing Acro-Cats, dies of cancer

The cowbell won't sound quite the same now that Tuna, the star of the Amazing Acro-Cats cat circus, has died.Happy Cats Haven posted the news Friday on its Facebook page: "To all our fans of Tuna and The Rock Cats and the Amazing Acro-Cats, it's with many tears that we let you know that Samantha Martin's star kitty Tuna crossed the Rainbow Bridge...
7 small changes that will have a big impact
7 small changes that will have a big impact

It’s only a few weeks into 2017, but you’ve already come to an uncomfortable and familiar realization. New Year’s resolutions result in more guilt and depression than achievement. Forget about the big aspirations for a transformational do-over. They don’t work. How about making some small changes today that eventually can have...
Let’s have a cheer for the Amherst Hamsters
Let’s have a cheer for the Amherst Hamsters

Amherst, a tiny college of 1,795 really smart scholars in Massachusetts, made news last year when the board of trustees voted to drop Lord Jeffs as its athletic teams’ unofficial mascot. Lord Jeffery Amherst, historians discovered, was not necessarily a nice person. The 18th century British general reportedly once suggested giving smallpox-infested...
Stark numbers show heroin’s local grip
Stark numbers show heroin’s local grip

An average of seven Montgomery County residents a day were treated for drug overdoses by emergency departments in 2016, and one person alone made eight trips to the ER. Eleven people were treated twice in the same day for overdoses. The stark figures — amassed largely due to a devastating heroin epidemic — are found in a new Public Health...
After a cesarean, some women can have a vaginal birth

Premier HealthNet is one of the largest groups of pediatrics, family medicine, internal medicine, and urgent care practices in southwest Ohio. For more information, go online to www.premierhealthnet.com/news. Birthing a baby can be a long, painful process, but for many women the experience fulfills a deep emotional longing as a new mom. A vaginal birth...
More Stories