Above : Backyard kitchens , like this one designed by Mark Scott Associates , often incorporate grills , but also pizza ovens , a refrigerator and sink for convenience , and perhaps a bar and nearby dining area so the food can be both prepared and enjoyed outside .
BLUEWATER GRILLED CHIPOTLE SWORDFISH WITH CORN & AVOCADO RELISH
Swordfish Four 8-ounce swordfish fillets Olive oil 1 ½ teaspoons paprika 1 teaspoon garlic powder 1 teaspoon chipotle chile pepper 1 teaspoon onion powder 1 teaspoon dried thyme ¼ teaspoon black pepper ¼ teaspoon cayenne pepper ¼ teaspoon dried basil ¼ teaspoon dried oregano ¼ teaspoon salt
In a medium bowl , combine paprika , garlic powder , chipotle chile powder , onion powder , thyme , black pepper , cayenne pepper , dried basil , dried oregano and salt , then set aside . Lightly brush or spray each side of the fish with olive oil . Dip each side of the fish in the spice mixture until both sides are fully coated . Grill the swordfish on an open grill , about 2-3 minutes per side . If your grill has wide spaces between the metal grates , use a fine-mesh grill basket that will hold and cook the fish above the grate without sacrificing the grilled taste . This makes it easier to move and flip the fish to ensure a uniform consistency . Once cooked , remove fish from the heat and let rest for a few minutes . Transfer fish to a preheated oven and cook for an additional 6-10 minutes . Carefully plate swordfish and top with roasted corn and avocado relish ( recipe below ).
Relish 3 white or yellow corn cobs , shucked and roasted 1 jalapeno , roasted , minced and seeded 1 ripe avocado , finely diced ½ red onion , finely diced 1 ounce minced garlic 2 ounces olive oil 1 ounce red wine vinegar ½ bunch cilantro 1 teaspoon kosher salt
Shuck corn husk and roast on grill , let cool . Place jalapeno on grill until skin is charred , let cool . Cut corn off cob , then peel and remove seeds from jalapeno , and dice . Mix all ingredients together in a bowl . Taste and adjust seasoning to preference . Store covered in refrigerator . — Courtesy of Bluewater Grill
“ Direct heat is great for foods that cook quickly , like thin steak , fish or burgers , while indirect heat is better for slower cooking , thicker cuts of meats , fish or delicate foods ,” Bastida explains . “ Resist the urge to constantly flip your food . Let it cook on one side until it develops grill marks and releases easily from the grate , then flip it once to cook the other side .”
Ursini says everyone prefers their meat cooked in a slightly different way . “ Know your audience when cooking and , if in doubt , medium-rare always works ,” he says . “ Vegetables — don ’ t overcook . Al dente works just fine with a little olive oil ; let the veggies simply be veggies .”
Bastida says grilling fish can be a bit tricky , but , with the right techniques and products , you can achieve perfectly cooked and delicious results . He says to opt for fresh , firm-fleshed fish like swordfish , salmon , tuna or sea bass because these types of fish hold up well on the grill without falling apart . Preheat the grill to medium to high heat ( about 380 to 400 degrees ) and scrub the grates well .
To prevent sticking , Bastida says to lightly oil then season both sides of the fish — you can use canola oil , vegetable oil or any other type of oil with a high smoke point . If the fish has skin , start with that side down ; this will get the skin crispy and also protect the flesh from direct heat . Cook , undisturbed , until grill marks develop and it easily releases from the grill grates . He advises that this usually takes three to five minutes per side , depending on the thickness of the fish .
When it comes to essential tools , Bastida says , “ no outdoor grill is complete without a good pair of long-handled tongs .”
“ They ’ re indispensable for flipping food on the grill , rearranging charcoal or wood chips , and even adjusting the position of the grates if your grill allows it ,” he says . “ They keep your hands safe from the high heat and give you precise control over your grilling process .
“[ Another ] … must-have is a well-oiled , small hand towel that you may have to discard after a few sessions of grilling . You can use your long-handled tongs to grip the oiled towel to clean and marinate the grill before , after and during your grilling session . This will help to ensure beautiful grill marks and assist with anything sticking to hot grill grates .”
For fish , a spatula is a helpful tool . “ Use a spatula when it comes time to carefully flip the fish ,” Bastida says . “ Then , use a thermometer to ensure the internal temp [ is ] 145 degrees . Pull from the grill [ and ] let fish rest for about three minutes .”
Whether grilling , fish , meat or veggies — or even making a pizza over the open fire — summer is a great time to gather with friends and family to enjoy some dishes cooked in the great outdoors . NBM
TOP : ANTHONY GOMEZ ; BOTTOM : COURTESY OF BLUEWATER GRILL
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