It's Finally Grilling Season,
and we have ingredients and supplies
for delicious outdoor meals.
You'll find Lazzari Mesquite Charcoal
and smoking chips in apple, cherry, alder
and hickory woods at the store.
Grilling Tips for Seafood
Do be sure to have a good and hot fire, to oil the grill rack well, and to lightly brush the seafood with oil. Let the fish come up to room temperature so the interior can heat up when it's cooked.
Grill the fish presentation side down first; in this case, we cooked it skin side down so the skin would crisp nicely, for a total of 8-10 minutes per inch of thickness, or until slightly charred at the edges and still slightly translucent at the center. It's tempting to move the fish on the grill while it cooks, but moving it just once, to flip it, will yield the best results.
California White Sea Bass and all firm fish
ideal for grilling, and team up beautifully
simple salsas that can be prepared ahead of time
and kept chilled in the refrigerator or the cooler.
Grilled Corn Salsa
- 2 ears of yellow corn, grilled with olive oil and some salt
- 2 firm, ripe tomatoes, diced
- 1/3 cup of a small purple onion, diced
- 1 serrano chili, diced
- 1/4 cup of chopped cilantro
- 3 tablespoons of olive oil
- the juice of one lime
- salt to taste
Cut the kernels of corn off the husks, and combine with the other ingredients.
Chill, and serve, and chill.
We're proud to be working closely with Oliveto Restaurant
on these special meals that feature sustainable fish,
creatively and expertly prepared.