it is officially grill season baby, and i couldn’t be more thrilled. why? because it means warmer temps, longer nights, and a lot less clean up. this newsletter is meant to help you master the grill. while it might be intimidating at first, i swear after a few tips, you’ll see why i love it.
and with that — let’s get grilling! read on for my grilling must-dos and a few of my grilling essentials to get you prepped for memorial day weekend (and well, all the summer grilling that’s ahead of us).
and then use those new found skills to try your hand at the perfect grilled fish recipe from Naama Shefi’s beautiful new book, The Jewish Holiday Table. i can’t wait to hear about all the ooohs and ahhhs when you place a whole grilled fish at the center of your dinner table this summer.
xo, e
seriously let's grill
i swear grilling is one of the easiest ways to whip up dinner in 30ish thanks to the low prep and low clean up. plus you won’t find yourself overheating in your kitchen, instead you’ll be kicking back with everyone else, sipping on a cold beverage with grill tongs in hand. grilling is truly the epitome of summer and i really encourage you to try it.
ps. here, here and here are some videos if you are more of a visual learner and below are my go-to rules.
PRE-HEAT YOUR GRILL
turn your grill on before you start. just like pre-heating your oven, you want to pre-heat your grill so you can hear that sizzle and get those beautiful char marks when you put your meat, veggies or fish on it.
START WITH AN ONION
this is my trick to grease up and slightly season the grill. cut an onion in half, dip it in neutral oil, pierce it with a fork or grill utensil and rub the onion cut-side down along the grill grates. now you’re ready to lay some food down on that hot, greased up grill.
OLIVE OIL, LEMON, AND HERBS, ALWAYS
pour the olive on and add salt and pepper at a minimum. i always love to top with some lemon and fresh herbs (especially when grilling fish). it just brightens up everything and feels like the best part of summer. i also love to have lots of dips like garlicky tahini, tzatziki, and hummus standing by so we just can just dip right into an easy dinner.
DON’T RUSH IT
once you put the goods on the grill, don’t touch them for a hot minute. or even a couple minutes. you will know when they’re ready to be flipped when they “release from the grill” or are no longer stuck to the grill itself. (a hot grill also helps food from sticking to it! another reason to pre-heat!)
my grill season essentials
evermill spices
let’s get your spice drawer stocked up for grill season. this is your reminder that spices actually expire and can lose their umph… you know what I mean. evermill has been my go-to for years for a wide range of fantastic quality spices (and in the cutest jars, I keep my out on the counter and I get a million compliments).
crate & barrel tongs
new tongs are the easiest thing to up your grill game. because if your tongs have lost their spring, that means it’s time to spring for a new pair. you want easy maneuverability of food when grilling.
fancy peasant olive oil
don’t skimp on your olive oil. Perfect to marinate or finish a dish with. for everyday cooking needs, i like to reach for fancy peasant.
lulu and georgia x ferm living doodle carafe
the perfect way to seamlessly entertain outdoors? instead of shlepping to the kitchen to refill, place one of these on your table. it’s a beautiful piece and it’s super useful for you and your guests.
crate & barrel sheet trays
sheet trays aren’t the sexiest of things until you realize how much you use them. i always take the meat out to the grill on one, with another one neatly stacked underneath, ready to be swapped out for the cooked meat. they also help make marinating a breeze.
whole roasted fish with lemon & herbs
after brushing up on some tips and stocking up on essentials, you’re ready to grill a whole fish at this point, it’s that easy. and makes a beautiful centerpiece on a table. this recipe is from Naama Shefi’s beautiful new cookbook, The Jewish Holiday Table.
ingredients
-
One 4½-pound (2 kg) whole black sea bass or red snapper, scaled and cleaned
-
1 lemon, thinly sliced
-
kosher salt
-
3 tablespoons extra-virgin olive oil
-
1 teaspoon ground dried lime (see headnote)
-
3 garlic cloves, thinly sliced
-
1 fresh hot green chile, such as jalapeño, cored, seeded, and sliced
-
½ teaspoon freshly ground black pepper 4 scallions, trimmed
-
4 fresh sage leaves
-
4 thyme sprigs
-
4 fennel fronds (optional)
directions
-
Preheat the oven to 375°F (190°C) or preheat your grill. Line a rimmed baking sheet with parchment paper.
-
Set the fish on the baking sheet, or if grilling, directly on a sheet of aluminum foil, and arrange a few of the lemon slices in the belly cavity; season the cavity lightly with salt.
-
In a small bowl, mix the olive oil, dried lime, garlic, chile, 2 teaspoons salt, and the pepper. Rub both sides of the fish with the olive oil mixture and lay the remaining lemon slices on top of the fish.
-
Place the scallions, sage, thyme, and fennel fronds, if using, on top of the lemons. Wrap the fish with kitchen twine in a few places to secure the seasonings.
-
Cover the fish tightly with aluminum foil and roast or grill for 15 minutes. If roasting, remove the foil and continue roasting until the fish is cooked through, another 10 minutes or so, depending on the thickness of the fish (it should register 135°F/57°C on an instant-read thermometer).
-
Carefully remove the twine, keeping the seasonings in place. Transfer the fish to a serving platter and carve at the table.
Makes 6 to 8 servings