FISH AND SHELLFISH, GRILLED AND SMOKED

FISH AND SHELLFISH, GRILLED AND SMOKED Never before has fresh fish been so readily available or popular. Now, grill experts Karen Adler and Judith Fertig demonstrate just how easy it is for anyone 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 they provide easy-to-follow recipes, which are as simple as Balsamic Smoked Handdock or Tequila-Lime grilled shrimp and as fancy as Oak-Planked Salmon Charmoula or Thai-style Stir-Grilled Snapper in Lemongrass Marinade.They round out their collection with everthing else the backyard cook needs to complete the meal: marinades, rubs, relishes, & sauces, as well as side dishes both on and off the grill.ABOUT THE AUTHORS: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. Judith M. Fertig is the author of four previous cookbooks. She writes a weekly cooking column for the Kansas City Star. Both live in Kansas City, Missouri. ISBN: 1-55832-181-0 publish date: 04/13/2002