· The Hot Line - Newsletter
September 2006 Grilled Fish

 

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I remember the first time I had grilled fish.  Uncle Larry had caught a salmon (actually I suspect someone else caught it and Larry took the credit – but maybe I’m being overly cynical).  Anyway, it was on a sunny, Sunday afternoon.  The salmon was on the barbecue, nestled in tinfoil,  floating in butter and lemons.  Being eight, I  was naturally suspicious of the pink colour but, it wasn’t green, so I was at least willing to give it a try. .  Just a teeny portion on the end of the fork.  Slowly, pinch the nose, narrow the eyes…Hey, that’s not bad!  Can I have some more?  To this day, salmon is still one of my favourites.  Sadly, I don’t think that uncle Larry has caught one since. Now, make no mistake, being from Alberta, my top three favourite barbecue meals are still beef, beef and beef.  But, from time to time, it’s nice to flex the taste buds and grill some fish.              Happy Grilling, Barbecues Galore

In this issue of The Hot Line, we’re going to talk about grilling fish.  So, skewer a red wriggler, drop a line in the water, sit back and read on…


Record Holder Marcea used to work in our Oakville store.  This year her husband Darren earned the Canadian catch and release Pike record.  Have a look at that thing!  Thirty-three pounds.  Caught on Lake Muskoka.  That’s the biggest monster to come out of that lake since Ted Rogers got caught skinny dipping in the seventies.   

 

Q: Why did these guys go fishing?

A: Just for the halibut.  Get it?  Halibut?!
  

 

 



For the tastiest grilled salmon you’ve ever had - get some planks!

 

~Cooking Instructions: Soak the cedar plank for a minimum of 2-3 hours. Preheat Grill on high. Lightly sprinkle plank with coarse salt. Heat plank with cover down for 2-3 minutes. Place salmon fillets on smooth side of plank. Cook salmon with cover down for 10-12 minutes, at approx. 450 F until fish flakes easily. Squeeze fresh lemon over salmon & serve.        

 

~ soaking your plank prior to use is important.  Overnight is ideal but you need to soak it for at least two hours.  Otherwise the board will burn instead of smoke and the cedar flavour in the fish will be slightly more bitter. ~ filets only – steaks don’t work for some reason ~ Don’t be scared of a little bit of fire curling up around the edges of the plank – that’s all part of the game.  As long as the fish itself isn’t being scorched you’re fine. ~ If you’re super thrifty you can re-use your planks two or three times. .  The key is to extinguish the planks as soon as you’re finished grilling your fish.  If you allow the plank to continue to smoulder after your fish is cooked, there will be nothing left. Obviously, the fish always goes on the same side of the plank – the charred side would add its own meaning to ‘blackened.’ - And no matter how big your fish, try if you can to leave gaps between the planks on the grill, so some heat can escape and the barbecue doesn’t get exceedingly hot.

 

How many planks will this guy need? Same guy, different fish…

 

 

This month, Grant from our Calgary North store has provided with his two favourite grilled fish recipes: Basa Fish with Basil and Tomatoes  Serves 4 “Basa” fish is you don’t know (I didn’t) is a firm, white–fleshed fish known by several names.  My favourite name is “The Vietnamese Catfish”; sounds like a pro wrestler.  Grant swears by this fish and tells us that it’s available at many large supermarkets.  Give it a try. 1 to 1 1/4 pounds Basa fish (or other white fish) 2 cups of fresh diced tomatoes OR 2 cans canned diced tomatoes 1 tablespoon extra-virgin olive oil 12 garlic cloves, finely minced 1/4 teaspoon onion powder Zest of 1 lemon 1 lemon - 1/2 sliced thin, and half juiced 1 small tomato, thinly sliced Kosher salt Ground black pepper 1 teaspoon dried basil Preheat oven to 425 degrees F. Combine tomatoes, garlic, oil, basil, lemon juice, onion powder, salt, pepper and basil in 9 by 13-inch baking pan. Roast for 15 minutes. Remove from oven, stir gently. Lightly sprinkle fish with a little salt, pepper and lemon zest. Put fish in pan, on top of diced tomatoes. Place lemon and tomato slices on top of fish. Continue roasting for 7 to 10 minutes (or more) until fish is no longer translucent. Remove from oven. Place fish on serving plate and spoon the tomato mixture over. I like to serve this with rice.

 
      

Trout, trout, pretty little trout   Serves 4

8    whole cleaned trout 1 c  chopped green onion 1/2 c  butter or margarine 1    salt, pepper, garlic powder to taste 2 tb dehydrated parsley flakes

I don't know if this recipe is common knowledge or not, It tastes so good it's hard to believe it is so simple. When you go camping and you catch fresh trout this recipe is an absolute must.

Clean and rinse the trout well, don't ask me why but if you leave the head and fins on they taste better. Inside the body cavity place 1 tablespoon of butter, a generous amount of chopped onions, and a little salt, pepper, and garlic. On the outside sprinkle with parsley flakes and a little salt and pepper.

Double wrap the trout, one to a package in aluminum foil. Place on BBQ grill and cook 7-10 minutes on one side, flip over and cook an additional 5 minutes.

                     
 

Mr. Neil,  Assistant manager at our Calgary South Store. Neil’s been on our team for four years and we’re lucky to have him.  Neil enjoys expanding his customers’ minds with barbecue knowledge and expanding his family’s waistlines as their resident grillmaster.  He is married to the enchanting Gretchen and has three sons:  Jesse, Dallas and Brett.  Jesse and his new bride Candace (congratulations you crazy, lovestruck kids!) have also worked at our Calgary South Store.  It’s a family affair down there.  With three boys Neil figures he needs two barbecues.  He’s currently cooking on a refurbished shepherd Ranch Wagon and a new Brander Caldera four burner. 
 

Cedar Planks Planked salmon has a wonderful aroma, delicate texture and rich smoky flavor. The Planked Salmon cooking method was originated by the First Nations People. See Tipster section for more information.


 

Disclaimer:  the following announcement has nothing to do with fish. Fireplace Liquidation Sale

During the months of August and September we are clearing our warehouses of fireplace product.   We are offering a huge variety of fireplace styles at greatly reduced prices.  Some units are last year’s models, some units are slightly damaged and some units are only available in odd sizes: but all units are extremely well priced.  The catch is, the lower pricing is only available for units installed before October 1.  So, if you’ve been thinking of a fireplace for your home, head on in to one of our stores as soon as possible.


            

Next Issue:

In celebration of Thanksgiving we’re going to be talking turkey.   That is, cooking Turkey the way god intended us to:  deep fried.  Send us a picture and/or story of you deep frying a turkey and we’ll send you a $20 gift certificate usable in any of our four stores.

        

Congratulations to this month's winners of a quality three piece tool set:

 

Shirley Baker (Calgary South) Neill Dowson (Calgary North) Roberta Hodgson (Burlington) Joanne Angle (Oakville)

 

Each month names are randomly drawn to win a quality three piece tool set valued at $79.99.

Claim your prize by stopping by the Barbecues Galore in your area with your photo identification.


Finally, we want this newsletter thing to be a two-way street. We interrupt your work day with a barbecue missive of miscellany, and you get to call us and have your questions, queries and complaints addressed. Email us at: help@barbecuesgalore.ca Remember, an archive of our past newsletters can be found at www.barbecuesgalore.ca

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