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Show The Park RecorcL PARK CITY, UTAH Saturday, July 15, 12006 Events Calendar C6, Crossword: C4, TV Listings: C7, Classifieds: C9 SECRETS to seafood on the grill Seasoned fishermen offer ideas on seafood barbeque By DAN BISCHOFF Of the Record staff Summer is in full swing and barbeque is what's for dinner. The sizzling crackle and aroma of meat searing off a rack above hot coals can make any mouth salivate. But to really take advantage of the '"Q," grill masters need to step outside the burger-chickenhot dog-box, and step inside seafood-grill-freedom. To some, this is an intimating charge. Why? Because "fish can be difficult on the grill," said Derrick Kinsey, owner of Blind Dog Grill and Deep Blue Seafood. For the former professional fisherman from the outer banks of North Carolina, however, it's the only way to eat seafood, of all types. "I do all my seafood outside, even in the wintertime I cook it all outside," Kinsey said. "I have an advantage though because I have a professional smoker. I just like the taste of the grill. We do it all. I pop oysters on the grill. I stick oysters right on a hot grill and in 3 minutes they pop open, they're kind of poached. I love doing kabobs and skewers and different stuff like that." Former Alaskan professional fisherman and owner of Wild Alaska Seafoods, Eric Bergland agrees. "Grill, baked and fried it's all good. Bui, because of the taste, barbeque is definitely my favorite. It's good for King and other salmon. I like it with lemon, onions, butter and a little bit of garlic. You have to cover it and put a little water in the pan to keep it moist. I like to have something where all the juices are still there. Steam it to where it falls apart" Not only will it bring a new taste to the barbeque but a healthy one. Fish is high in Omega 3 oils, protein and vitamins and minerals without the fat and cholesterol of other meats. "It's health conscious, it's much better for you and you do the whole entire meal outside and take advantage of this terrible weather we have here," Kinsey said laughing. If cooked right it can be an uncomplicated task. Lobster Bisque "It's an easy thing to do, just add water to the bottom and just watch it," Berglund said. "That's a sure way on the barbecue. 6 whole live lobster Watch it and keep a spray bottle with you. I also like halibut with 1 bunch of celery capers and olive oil. And I like good yellow eye (rock fish)." 3 large carrots Berglund's wife Alicia also takes fish to the grill and has 2 whole onion a remedy for meat that may fall of the fish into the grill. 1 bunch of thyme 1 head of garlic cut in half Please see Seafood, C-5 1/2 1b unsalted butter 1/4 cup all purpose flour 2 tablespoons tomato paste 1 cup white wine 1/2 cup cognac *8-10 cups of lobster stock Heavy#sream Salt and white pepper Chopped chives Creme fraiche Place chopped celery, carrots and onion in 12 quarts of water. Add thyme and garlic. Bring water to a boil. Add lobsters and return to a boil, cook for 12 minutes. Remove lobsters and cool. Pull meat out of the shells and return shells to stock. Reduce stock for an hour and a half. Strain stock. Chop lobster meat. Melt butter in a large soup pot. Add ? cup flour and make a roux. Whisk in 2 tablespoons of tomato paste. Add wine and cognac. Whisk until smooth and starts to bubble and thicken. |,Once it starts to thicken, gradually add the strained lobster stock. You may have to play with this. It all depends on the strength of the stock. Strain the soup. It should be silky smooth. Add lobster pieces and garnish with chopped chives and creme fraiche. Jutnix> ShriiBp in Caper Lemon Compound Butter with Toasted Yocmxi* Lemon And PArsley Gurnuh 4 people, 8 shrimp per person Ingredients: 2 ID U16/20 shrimp, peeled and deveined Compound butter ? cup white wine 1 loaf of bread, sliced 2 tablespoons olive oil Sea salt Cracked black pepper **Garlic may be rubbed on the bread for more flavor. Compound butter: 1 large piece of parchment paper or wax paper ? pound butter, softened 3 tablespoon capers 3 tablespoons shallots, chopped 3 cloves garlic, minced 3 tablespoons parsley, chopped Sea salt, to taste Cracked black pepper, to taste Tobasco, to taste 1 teaspoon Worcestershire In a mixer with the paddle attachment combine all ingredients for butter and mix until well incorporated. Scrape onto wax paper. Form into a square or log. Wrap tightly and freeze. Lightly toss focaccia in olive oil, salt and pepper. Place on a sheet pan and bake at 400 until golden brown, flipping to ensure the bread is crispy on both sides. In a large saute' pan slowly melt butter. Raise the temp when the butter begins to sizzle and add shrimp. Toss to coat the shrimp. Remove the pan from the heat and add white wine. Place the pan back on the heat and cook until the wine starts to reduce and the shrimp is opaque. Serve the shrimp in a large bowl with the sauce. Use focaccia to dip into the sauce. This recipe appeared in Utah Home and Gardens as well as Good Things Utah, Channel 4. CDnnso $25.00 off witn tnc I urcnase of GRAYSON WESTIPARK RECORD Alicia Berglund (left) holds a snapper at the Farmers Market. Eric Berglund dislays a grouper and their son, Ashton Porter, grips a large, wild white shrimp. Hcrbed Whole AkskA Salmon on the Grill Prep time: 15 minutes. Cook time: 55 minutes. Servings: 8 to 10 1 whole Alaska Salmon or salmon roast, fresh, thawed, or frozen 4 sheets heavy duty aluminum foil, sized 6 inches larger than length of salmon 1 large onion, sliced or 2 leeks, separated into leaves 1 lemon or lime, halved 1 tablespoon favorite seasoning (Italian, Mexican, Cajun, lemon pepper, etc.) 1-1/2 cups coarsely chopped fresh favorite herbs (basil, cilantro, oregano, dill, savory, rosemary, etc.) * Rinse any ice glaze from frozen Alaska Salmon under cold water, pat dry with paper towels. *Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Spray-coat top layer with nonstick cooking spray. *Lay half of onions or leeks lengthwise across center of foil. *Place salmon over onions; squeeze lemon or lime on both sides of fish. •Sprinkle dry seasoning onto salmon. Place fresh herbs over, under and (if fish is not frozen) into the belly cavity. *Lay out remaining 2 sheets of foil, double thickness. Spray-coat top layer, then place coated side facedown onto herbs and salmon. Roll up, crimp and seal all sides to form packet. •Cook frozen salmon over medium-hot grill (450 degrees F), 5 to 6 inches from heat, for 50 to 60 minutes, turning packet over every 15 minutes. Cook just until fish is opaque throughout. *Cook fresh or thawed salmon over medium grill (400 degrees E), 5 to 6 inches from heat, for 45 to 55 minutes, turning packet over every 15 minutes. Cook just until fish is opaque throughout. •Suggested flavor combinations: Mexican: lime, cilantro, onion, Mexican seasoning. Mediterranean: lemon, oregano, basil, Italian seasoning. Continental: lemon, dill, leeks, lemon-pepper seasoning. Cajun:lemon, onion, celery salt, Cajun seasoning. **Nutrients per serving: 442 calories, 14g total fat, 3g saturated fat, 29% calories from fat, 26lmg cholesterol, 72g protein, 4g carbohydrate, lg fiber, 332mg sodium, 90mg calcium and 2.3g omega-3 fatty acids. |