I just booked a wedding (140p) and they want grilled fish but not salmon. I have been looking at planked recipes for shad since it is a local thing and will be in season but i think they may be too small,too many planks, too cumbersome to cook efficiently. Any ideas? Thanks!

By Peachcreek (Peachcreek) on Tuesday, February 26, 2002 - 10:02 pm: Edit

Almost any firm-meated fish like tuna, swordfish, halibut, mackeral etc. will do. Just stay away from anything that gets really flaky or mushy when you grill it. It can be a nightmare when flaky fish sticks to your charbroiler. Also, be careful of the sugar content of your sauce or marinade to prevent your fish from sticking or burning up. Good luck.

By Claudia (Claudia) on Wednesday, February 27, 2002 - 08:55 am: Edit

Thanks but I am looking for more specific advice. My objection to tuna is that it should be served rare but most people don't like it that way. If it is not rare it is gray. I also don't want to portion cook. This wedding will be a buffet. The advantage of salmon is that it can be foil wrapped and grilled in whole sides - or planked. I want something more like that, and my clients are environmentalists so endangered fish will not be acceptable - no sea bass. Shad can be stuffed, but the recipes show a yield of only 3/4 lb to each side - that seems like I would need extra grills just for the fish. My fish man would make no predictions on the size of the shad, which I would purchase it as it comes out of the river.

By George (George) on Wednesday, February 27, 2002 - 09:11 am: Edit

Have you considered Scrod?

You cannot put it on the grill directly but it does work nicely En-papillote (sp) (in foil).

Take two large fillets, head to tail them to get an even thickness, top with thin julienne onions, breadcrumbs a little vermouth, lemon juice, olive s/p. Bake about 20 minutes in the grill and then slide the cooked fish onto a platter or chaffer portion and serve. They keep heat well in the foil pouch. It's firm enough to portion but still has a nice flake.

Relatively inexpensive (at least around here), and can be totally preset with a great yield.

George

By Claudia (Claudia) on Wednesday, February 27, 2002 - 02:12 pm: Edit

That sounds good, and is closer to the concept, efficient, etc. I probably could treat the shad that way, even stuff the flaps with an herb stuffing, wrap up and grill. I just saw my maitre d' who reminded me that last year when we were supposed to plank, we actually foil wrapped and just added some smoking chips to the coals. I am meeting the bride and groom next week and will present some alternative fishies. By the way, does anyone know if arctic char is endangered?

By Cheftim (Cheftim) on Thursday, February 28, 2002 - 12:51 am: Edit

Here's a link to the the Monterey Bay Aquarium's "Seafood Watch Chart".

http://www.mbayaq.org/efc/efc_oc/dngr_food_watch_chart.asp

By Claudia (Claudia) on Thursday, February 28, 2002 - 07:24 am: Edit

Thank you!! That is exactly what I was searching for. Arctic Char is not on this list, although there is some kind of conservation group operating in Ireland. The char I get is from Iceland. I tried it last night, planked with a rub of tarragon, parsley, lemon, sea salt and roasted garlic. Yum. I think planking would take up too much space for the quantity but some smoking chips underneath..Now if I could just steer this couple to beef instead of lamb...wish me luck on the menu planning and Thanks again!

By Claudia (Claudia) on Tuesday, March 12, 2002 - 07:35 am: Edit

thanks again, tim and george for the info. I met with my couple and they will have the char AND the beef! Yay! I will not plank the char but will use some smoking chips underneath instead.