405106 Fri May 25 09:02:27 -0700 2007 4 31 Home Cooking 0 2601468 I am having a friend over for dinner who doesn't eat meat, only fish/shellfish. (and veggies of course) :) It is also too hot to cook with the regular oven. I would like to prepare some fish or shellfish on the grill. I like any seasoning and have a lot of fresh herbs on hand...basil, lemon thyme, dill, chives... I prefer a firm fish (which works better for grilling anyway) and can't really afford tuna steaks or the like unfortunately. Does anyone have an idea for a preparation for me? I don't need recipes, just good fish/herb/spice combo and cooking time on the grill. Fri May 25 09:02:27 -0700 2007 22036 Keramel 1 2601526 Keramel, too hot? You're in Quebec! How about us folks in Florida? :) I try to shut the oven down around this time of year, also, but there are many stovetop preparations for fish that don't take long, and you can control the heat and work in other ingredients, e.g. lime juice, white wine, etc. in a saute pan. I have retired my George Foreman grill because the one size heats all is too hot for everything I cook. Maybe there are newer ones with thermostats. Fri May 25 09:18:12 -0700 2007 2601468 57170 Veggo 2 2601909 You would be surprised at how hot and humid gets here! We have all extremes of weather to be sure. Would you share some of your stovetop recipes? I am feeling stuck in a rut with fish, always eat salmon and shrimp (and lobster when I can afford it!). Fri May 25 11:06:31 -0700 2007 2601526 22036 Keramel 3 2602129 Most of the fish I do in pans are smallish, warm water fish like the snapper varieties, or pompano, or grouper (grouper is a 'tweener, because the fillets can be too thick for a pan); I'm not sure you would have ready access to these in Quebec province. But you probably can source pickerel and pike, which I have never eaten but I'm told it is a wonderful, cold water, firm-flesh fish. But they are not panfish. What do you get that is nice and fresh? BTW, the salmon and shrimp rut is not a bad one; there are so many ways to prepare both. Quick idea for salmon in warm weather: poach it with a little lemon juice, white wine, water, chill it, and serve with a chilled cucumber/dill sauce. Fri May 25 12:08:33 -0700 2007 2601909 57170 Veggo 1 2602181 I cook white fish on the forman all the time. I use fresh lemon juice, parm. to crust it, garlic and onion powder. My family likes this a lot. Also you can use the poppyseed dressing from Kraft and that is good too. Fri May 25 12:24:21 -0700 2007 2601468 101114 Amanda99