Impeccably fresh local fish hits the grill in this show, which is devoted to the art of grilling seafood. Local Channel Island rockfish roasts on a Himalayan salt slab, served with a colorful melon mint relish. Tuna steaks come spice-rubbed and grill-blackened, sauced with spicy Cajun remoulade. Next, fire-roasted shrimp seasoned with deconstructed pesto. And for smoked fish lovers, gorgeous Alaskan king salmon cured with maple syrup and smoked over maple wood. Salt slab-grilled rockfish with melon mint relish; Grill-blackened tuna with Cajun remoulade; Grilled shrimp with deconstructed pesto; Maple-cured smoked king salmon.
Visit the Website: http://www.stevenraichlen.com
Episode #303 / Length: 26 minutes