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The BlueSmoke Gazette, Issue #014 -- June 7, 2007
June 07, 2007

Gone Fishin' ...

I haven't really gone least not yet this year. But when I do, my catch will find a place on either my grill or my smoker. There are lots of ways seafood can be prepared and cooked on your outdoor barbecue.

Just about any type of seafood can be grilled. Usually low in fat and calories, fish, shrimp and other critters from the water make for healthy eating.

New Articles from

Grilled Halibut Pasta
Halibut is a mild, firm fleshed fish that lends itself well to grilling. This grilled halibut pasta recipe combines this wonderful fish with egg noodles and a simple olive oil sauce.

Bring a pot of water to a boil, large enough to handle the two packages of noodles. As the water is coming to a boil, preheat the grill to high. Coat the halibut lightly with a little of the olive oil and season with salt and pepper.

When the water is boiling and the grill is hot, add two teaspoons of salt to the pot and drop in the noodles. Put the fish on the grill and cook for two minutes per side, or until it's just done throughout. It's best to have two cooks watching the pot of noodles and the other manning the grill.

Remove the halibut from the grill and cover. Drain the noodles and put them back in the pot. Add the remaining olive oil to the noodles, along with the garlic and the basil. Chop the grilled halibut into bite size pieces and gently mix into the pasta. Serve with additional olive oil, a garden salad and good Italian bread.

Grilled Salmon Teriyaki
For this recipe, teriyaki sauce adds sweetness and flavor to the finished fish.

6 Salmon steaks or fillet portions, one inch thick vegetable oil black pepper teriyaki sauce

Lightly season the salmon with black pepper, then coat with oil. Place the fish flesh side down over direct medium heat for 4 minutes. Turn the fish, then brush on teriyaki sauce over the top. Continue grilling for 4 more minutes. Turn the fish one more time, placing the fillet or steak on a cooler part of the grill. Brush on more teriyaki sauce and grill for 2 more minutes. Serve immediately after removing the salmon from the grill.

Grilled King Crab Legs
Preheat your grill to medium. Combine two tablespoons of the olive oil with two tablespoons of melted butter and coat the legs well. Place the king crab legs on the grill and drop the lid. Heat them for 4 or 5 minutes, turning once after about 2 minutes.

Remove the hot legs from the grill and serve with cocktail sauce or a garlicky butter sauce.

Smoked Salmon Chardonnay
Salmon fillets are marinated in a brew of chardonnay wine with herbs and spices, then smoked lightly until done to perfection. MMmmm!

More Recipes

Seattle Smoked Salmon

Other Topics

Brining Tips for Salmon

Basic Salmon Brine Recipe

Cameron Stovetop Smokers

Bradley Original Electric Smokers

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