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Fish & Shellfish, Grilled & Smoked: 300 Flavor-Filled Recipes, Plus Really Good Sauces, Marinades, Rubs, and Sides (Non)by Karen Adler
Synopses & Reviews
Never before has fresh fish been more readily available or popular than it is today. In their new cookbook Fish & Shellfish, Grilled & Smoked, grill experts Karen Adler and Judith M. Fertig demonstrate just how easy it is to make delicious, perfectly grilled or smoked fish and shellfish. They start by covering all the basics of equipment, techniques, and fish substitution guidelines, then provide easy-to-follow recipes as simple as Balsamic Smoked Haddock or Tequila-Lime Grilled Shrimp, and as elegant as Oak-Planked Salmon Charmoula or Thai-Style Stir-Grilled Snapper in Lemongrass Marinade.
Adler and Fertig round out their collection of recipes with everything the backyard cook needs to complete a perfect meal: marinades, rubs, relishes, and sauces, as well as side dishes made both on and off the grill.
"Grilling and smoking are among the finest cooking methods for fish and shellfish, and Karen and Judith are among the finest home cooks we know. With them as your guides, you'll soon serve up flavor, fun, and even a boatload of fish tales." Cheryl Alters Jamison and Bill Jamison, award-winning authors of Smoke & Spice, Born to Grill, and American Home Cooking
"Karen and Judith have mastered the art of using fire and smoke to create wonderful, flavorful, and simple recipes that you will use many times over. This book will not sit on your shelf." Waldy Malouf, chef/co-owner of Beacon Restaurant and author of The Hudson River Valley Cookbook
"When I think of fish and seafood I think of the West Coast and the East Coast. When I think of grilling and smoking I think of the Midwest. Karen and Judith have brought them together with this collection of excellent and exciting recipes and procedures. I recommend this cookbook to everybody — it's that good." Paul Kirk, author of Paul Kirk's Championship Barbecue Sauces
"Karen Adler and Judith Fertig are masters of smoke and fire, and their mouthwatering new book tells you just about everything you need to know about grilling and smoking seafood." Steven Raichlen, author of The Barbecue! Bible and How to Grill
Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.
No doubt about it, fish is a cookand#8217;s dream. Fast. Low in fat, versatile, and healthful, itand#8217;s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. Itand#8217;s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cookand#8217;s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookeryand#151;from poaching to grilling to sautand#233;ingand#151;as well as on all the most popular seafood dishesand#151;from appetizers, to soups and salads, to burgers and pasta.
The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.
PRAISE for FISH & SHELLFISH, GRILLED & SMOKED
“Karen Adler and Judith Fertig are masters of smoke and fire, and their mouthwatering new book tells you just about everything you need to know about grilling and smoking seafood.”—Steven Raichlen, author of The Barbecue! Bible and How to Grill
“When I think of fish and seafood, I think of the West Coast and the East Coast. When I think of grilling and smoking, I think of the Midwest. Karen and Judith have brought them together with this collection of excellent and exciting recipes and procedures. I recommend this cookbook to everybody—its that good.”—Paul Kirk, author of Paul Kirks Championship Barbecue
“Karen and Judith have mastered the art of using fire and smoke to create wonderful, flavorful, and simple recipes that you will use many times over. This book will not sit on your shelf.”—Waldy Malouf, chef/co-owner of Beacon Restaurant and author of The Hudson River Valley Cookbook
Barbecue and grilling pros Karen Adler and Judith Fertig offer 300 varied recipes for grilling and smoking nearly every variety of fish and shellfish, from amberjack to whitefish. Recipes, which include apple cider-smoked trout with horseradish cream and fresh corn and smoked clam cakes with ancho chile sauce, are supplemented by information-packed tips and guidance, such as an overview of different oyster varieties in North America and guidelines for healthy grilling and smoking. Chapters on marinades, rubs, sauces, and side dishes help readers build sumptuous, complete meals.
Grilled Tuna with Fresh Peach and Onion Relish
Salmon with Tunisian Spiced Vegetables
Teriyaki Stir-Grilled Mahimahi
Tequila-Lime Grilled Shrimp
Latin Lovers Grilled Baby Squid
Balsamic Smoked Haddock
Apple Cider-Smoked Trout with Horseradish Cream
Fresh Corn and Smoked Clam Cake with Ancho Chili Sauce
Smoked Scallops with Citrus Vinaigrette
Orange and Red Onion Salad
About the Author
Karen Adler is the president of Pig Out Publications, Inc., a barbecue/grilling book publisher and distributor; a culinary instructor; the author of 11 cookbooks, including Easy Grilling & Simple Smoking with the BBQ Queens (co-authored with Judith Fertig); and a spokesperson for the National Barbecue Association.
Judith M. Fertig is the author of four previous cookbooks, including Prairie Home Breads and the James Beard Book Award- and IACP Cookbook Award-nominated Prairie Home Cooking. She writes a weekly cooking column for the Kansas City Star and has contributed to numerous national publications.
Table of Contents
Starters 1 Asparagus Wrapped in Provolone and Prosciutto: Wrapping and Grilling Vegetables 2 Classic Bruschetta: Grilling Bread 3 Grilled Quesadillas: Grilling Flatbread 4 Shrimp with Basil and Prosciutto: Wrapping and Grilling Shellfish 5 Mussels Bordelaise: Foil-Packet Grilling 6 Three Satays: Grilling Kabobs Seafood and Poultry 7 Tuna Steaks with Green Olive Sauce: Grilling Firm Fish 8 Tunisian Tilapia in Pita: Grilling Delicate Fish 9 Grilled Sea Scallops with Bay Leaves: Grilling Shellfish 10 Chicken Breasts with Chevre and Yellow Pepper Puree: Grilling Boneless Poultry 11 Thunder Thighs: Grilling Bone-In Poultry 12 Quartered Duckling with Fig and Green Olive Sauce: Grilling Duck Meat 13 Red Rooster Flank Steak: Grilling with a Marinade 14 Steak with Salsa Verde: Grilling Thick Boneless Steaks 15 Porterhouse for Two with Cambozola Butter: Grilling Thick Bone-In Steaks 16 Barbecued Country-Style Pork Ribs: Grilling Ribs 17 Pork Loin with Dijon Mascarpone: Grilling Loin Roasts 18 Marsha's Miracle Butterflied Leg of Lamb: Marinating and Grilling Large Cuts of Meat Vegetables 19 Grilled Zucchini with Herbs: Grilling Sliced Vegetables 20 Garlicky Grilled Tomatoes: Grilling Delicate Vegetables 21 Grilled Whole Escarole: Grilling Leafy Vegetables 22 Simple Grilled Potato Wedges: Grilling Hard Vegetables 23 Grilled Whole Eggplant: Grilling Whole Vegetables Desserts 24 Caramelized Fruit Kabobs: Grilling Fruit 25 Dessert Bruschetta with Cheese and Honey: Grilling Bread and Cheese
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