Gary London
TVWBB Super Fan
Big meat feast coming up next week so gone for a fish based grill (with some smoke) tonight, not that I would choose fish over meat very often.
Plus I have very little experience of cooking fish!
Went to my local fishmonger. Was thinking lobster tails but came away with some shrimps (large prawns) and a couple of large swordfish steaks.
Shrimps as an appetizer. Marinaded in sherry, lemon juice, olive oil, crushed garlic, chilli flakes, diced shallot, salt and pepper.
I had some smoked prawns in a restaurant a few months back and really enjoyed them.
Set the kettle up for some direct and indirect cooking, plus a lump of cherry wood.
Put the shrimps on double skewers and smoked them on the indirect side for about 12 mins then a very quick blast on the direct side.
Heated up the remaining marinade to pour over on the plate. Also put a vine of cherry tomatoes on the indirect side just to add a bit more colour to the plate.
Never thought of smoking tomatoes before but they really picked up a lovely smokey flavour. I will certainly do that again. Shrimps/Prawns tasted great too, smokey but with a good chilli kick (more than I expected).
Onto the main course. I marinaded the swordfish in a splash of leftover white wine, olive oil, soy sauce, garlic, ginger, salt and pepper for a couple hours.
Direct grilling for about 6-7 mins per side. Might have been too long.
Found some old lettuce in the fridge so bunged that on to char it, along with a couple of (bell) peppers.
Also made a non-mayo slaw for a change with just some finely sliced red cabbage, red bell pepper, shallots and carrot with a red wine vinegar and groundnut oil vinegrette.
Plus the best potatoes in the world - Jersey Royals. Steamed for 15 minutes. Lovely!
Plus I have very little experience of cooking fish!
Went to my local fishmonger. Was thinking lobster tails but came away with some shrimps (large prawns) and a couple of large swordfish steaks.
Shrimps as an appetizer. Marinaded in sherry, lemon juice, olive oil, crushed garlic, chilli flakes, diced shallot, salt and pepper.
I had some smoked prawns in a restaurant a few months back and really enjoyed them.
Set the kettle up for some direct and indirect cooking, plus a lump of cherry wood.
Put the shrimps on double skewers and smoked them on the indirect side for about 12 mins then a very quick blast on the direct side.
Heated up the remaining marinade to pour over on the plate. Also put a vine of cherry tomatoes on the indirect side just to add a bit more colour to the plate.
Never thought of smoking tomatoes before but they really picked up a lovely smokey flavour. I will certainly do that again. Shrimps/Prawns tasted great too, smokey but with a good chilli kick (more than I expected).
Onto the main course. I marinaded the swordfish in a splash of leftover white wine, olive oil, soy sauce, garlic, ginger, salt and pepper for a couple hours.
Direct grilling for about 6-7 mins per side. Might have been too long.
Found some old lettuce in the fridge so bunged that on to char it, along with a couple of (bell) peppers.
Also made a non-mayo slaw for a change with just some finely sliced red cabbage, red bell pepper, shallots and carrot with a red wine vinegar and groundnut oil vinegrette.
Plus the best potatoes in the world - Jersey Royals. Steamed for 15 minutes. Lovely!
