Hey Blue

[nipper]

Hey Blue, supposed to be a stellar weekend weather wise here in Indiana, and of course my thoughts turn to boating and grilling. Got any hot new recipes to share?

[fishingwithblue]

This salad is my favorite..........

Get some heads of Romaine lettuce and split them in half leaving the root attached to hold everything together while grilling.

After splitting the Romaine, brush with olive oil then kosher salt and cracked black pepper.

Line them up on a sheet tray. When you go to the grill it will go quick

Get the grill really hot and place the seasoned lettuce open face down and grill until it caramalizes and chars the outside.

Turn over and repeat, you basically want the outside grilled and wilted while the inside stays crisp.

Serve it whole with croutons and cherry tomatoes and grated parmesan and your favorite Caesar dressing.

As for the shrimp, get the biggest ones you can find and peel and devein. Wrap in bacon and thread on a skewer. Grill and baste with BBQ sauce until the bacon gets how you like it. Serve over white rice next to the salad.

Got no skrimps???? Use scallops or roll up a skinless flounder fillet and wrap in bacon and baste on the grill with BBQ sauce.............Yeah I said it............BBQ Fluke!:beer:

[nipper]

Blue, thanks for coming through. Sounds delicious. I would never have thought about grilling lettuce. I am definitely going to give it a shot.

[Blue_Runner]

Spanish Mackeral on the grill....

I did some the other night. Fresh is the only way with the Macks in my opinion.

So, I start by filleting the fish and leave the skin on. I don't cut the fillets up or anything just one fillet per side - skin on.

Next I use a paper towel to dry each fillet before applying seasoning and lay them out in a large flat pan or dish skin side down. Season with Old Bay (generously), salt, pepper, fresh lemon, and brush on some melted butter after seasoning. Reserve some melted butter for grilling as well.

Next, cover your gas or charcoal grill top with tin foil and heat it up pretty hot. Medium is perfect on my gas grill with the lid closed.

Lay the fillets on the foil covered grilltop side by side, skin side down and close the lid. Do not flip during the cooking process but moisten with butter when it becomes dry-looking. Once all of the "pink" is gone, the fish is done. At this time you can use a spatula to remove the fish. The key is that the skin sticks to the foil, therefore the spatula is ran between the fish and skin - leaving you with a skinless fillet. Do not over cook.

With the spaniards, there are bones down the middle and a little section of dark meat so you have to be careful there, otherwise its the shizzle my nizzle!! You can cut that stuff out beforehand but you'll have small pieces of fish and won't have a nice slab of a fillet that covers half your plate.

Now go catch some macks for the grill! I'm sure any ol fish would work equally as well..

Before:
http://i33.photobucket.com/albums/d73/stinkery/0809080655.jpg
After:
http://i33.photobucket.com/albums/d73/stinkery/0811082028.jpg

How'd I do Nipper?

[Blue_Runner]

Ok, maybe the wrong Blue - but I gave you a recipe anyway :hi:

[Blue_Runner]

As for the shrimp, get the biggest ones you can find and peel and devein. Wrap in bacon and thread on a skewer. Grill and baste with BBQ sauce until the bacon gets how you like it. Serve over white rice next to the salad.

Got no skrimps???? Use scallops or roll up a skinless flounder fillet and wrap in bacon and baste on the grill with BBQ sauce.............Yeah I said it............BBQ Fluke!:beer:
FWB - I LOVE the bacon wrapped BBQ skrimps!! Melt in your mouth!! Great recipe dawg!!

[nipper]

You did good, BR, you did good. Now if only I could find some decent fresh fish here in Indiana I would be all set. We do have a couple really good fishmongers here in town, but they want an arm and a leg for their good stuff.

[Blue_Runner]

Come on down here....we'll head to SC and catch some macks. We caught 8 Spanish and 5 king macks last weekend. Probably had 15 king mack strikes or better. Drags were "singin". LOL

Too bad I didn't get a pic of the king steaks we ate. I cooked it the same way except cut in steaks and charcoal grill with no tinfoil. I can still taste it!!

[fishingwithblue]

Alot of people talk down about eating kings or spanish but I dont think people properly ice there catch or clean them. Blue Runner, I'm with you on the fresh caught grilled macks!! And don't forget the kingfish ceviche.

Pretty spanish.........spoons?

[Blue_Runner]

Yep, clark spoons mainly. Almost all of them came on #1 and #2 planers rather than on top. We did catch one spanish to my surprise on a dead cigar minnow while slow trolling for kings.

I don't know what it is with these people who can't stand bluefish or mackeral. They must have an eating disorder....LOL