Want to be the grill master? Check out these tips for grilling fish, chicken, steaks and veggies.
Grilled beet:
Brush slices of beet with olive oil and grill slowly until tender and lightly browned. Top each slice with a little goat cheese and some salad greens.
Grilled tomatoes:
For perfectly ripe tomatoes, grill tomatoes until hot. Char them lightly but make sure they don’t burst. Drizzle with olive oil, sprinkle with salt and pepper, and serve with mozzarella and grilled bread. Decorate as desired.
Zucchini salad:
Grill chunks of zucchini, eggplant, onion and tomatoes until lightly browned and perfectly tender. Toss with thyme, basil and olive oil.
Spiced carrots:
Roll peeled carrots in cumin, salt, black pepper and brown sugar. Char on grill, then move them away from direct heat and cover the grill until carrots are tender.
Grilled guacamole:
Halve and pit avocados and lightly char them, then spoon out the flesh. Chop and mix grilled and halved red onion, tomatoes, lime and garlic. Add spices if you like.
Grilled corn:
Grill corn. Serve with mayo with minced garlic, ground red pepper and parsley.
Bell pepper:
Grill red, orange or yellow peppers. Toss with olives, capers, balsamic vinegar and olive oil.
Vegetable roots of your choice:
Grill green roots of your choice, such as celeries, big potatoes, daikon or yams, until tender and browned. Drizzle with olive oil or melted butter and sprinkle with chopped rosemary or sage.
Grilled zucchini:
Rub thick zucchini slices with a mixture of fresh or dried dill, yogurt, olive oil and lemon. Grill slowly.
Grilled radish:
Grill radish on little skewers. Serve with butter, salt and bread.
Pineapple:
Grill pineapple. Make a sauce of half-cup peanut butter, a tablespoon of soy sauce, a sprinkle of chili sauce and a handful of mint and mix in warm water.
Fig salad:
Lightly grill ripe figs, brush with balsamic. Chop and toss with watercress and blue cheese. Sprinkle with olive oil.
Cabbage:
Lightly char whole or halved heads of cabbage, drizzle with soy sauce and top with chopped scallions.
Apple:
Grill cut apples until browned but not mashy. Also grill chunks of cabbage. Grill halved red onion. Chop all together with blue cheese, walnuts and a little yogurt.
Grilled bread:
Grind the bread in the food processor or make coarse breadcrumbs. You can add garlic and/or parsley and/or Parmesan, or you can use bread alone. Grill asparagus until tender. Top with breadcrumbs and olive oil.
Mango:
Peel and thickly slice a not overly ripe mango. Brush very lightly with oil and grill until softened. Sprinkle with cilantro and/or mint and lime juice. You might as well grill the lime first too.
Potato salad:
Grilled halved potatoes in microwave, or parboil first for a few minutes with red onions and scallions. Chop as desired and toss with chopped celery, parsley, mustard and cider vinegar.
Quick grilled pickle:
Rapidly char thick slices, of cucumber, toss with salt, vinegar and sugar. Leave aside for 15 minutes, then drain.
Six-minutes steak:
Salt the steak and grill it quickly. Top with cheese, thinly sliced red onion and the juice of grilled lime.
Flank steak:
Spread flank steak or lamb leg with garlic, parsley and lemon zest. Roll and tie, or fold before grilling.
Think chicken breasts:
Use thin chicken breasts, top one side with sliced tomatoes, mozzarella and parmesan. Fold in half, seal with a toothpick or skewer and grill for a few minutes on each side.
Veal steak:
Slice veal meat thin. Fry lots of sesame seeds, minced garlic, fresh minced chili in sesame oil, remove from heat, stir in some soy sauce. Grill fast over high heat, smearing with the sesame paste right after flipping. Serve with lettuce leaves and cilantro, basil and/or mint.
Chicken thighs:
Smear chicken thighs with a paste of garlic, chopped rosemary, thyme, olive oil and the juice of grilled lemon. Grill away from heat, covered then crisp briefly over high heat.
Veal cutlets:
Use thin veal cutlets and top with cheese. Roll, cook on skewers and serve with pickles.
Shrimps:
Rub shrimps with chili powder and salt, and grill quickly. Sprinkle with cilantro and the juice of grilled lime halves. You can rub shrimps with olive oil, salt and cumin. Sprinkle with the juice of grilled lemon halves and garnish with chopped marjoram parsley. Or you can rub shrimps with curry powder. Drizzle with warm coconut milk and chopped mint, basil and/or cilantro.
Scallops:
Grill thick onion slices and mix in a blender with olive oil and lemon juice. Grill scallops for about four minutes, serve with this sauce.
Salmon:
Season the salmon with salt and pepper and lightly grill with radishes, scallions, and lime halves.
Squid:
Stuff squid bodies with garlic-toasted bread crumbs, lemon zest and parsley. Close with toothpicks. Char quickly over hot fire.
Clams:
Shuck the clams or cook in the microwave or on the grill until opened. Top with bread crumbs, parsley and lemon. Grill until topping is hot.
White fillets:
Mix white fish fillets with salt, sugar, chili powder and paprika. Make sure the grill grates are clean and well oiled.
Figs:
Cut a slit in ripe figs, stuff with herbed goat cheese or cream cheese mixed with chopped walnuts and grill slowly. You can use this dish as an appetizer or dessert.
Pears:
Halve and grill pears or apples. When they’re done, drizzle with yogurt, honey and a pinch of cardamom.
Grapefruits:
Cut grapefruits in half. Sprinkle with brown sugar and grill, cut-side down. You might top this with chopped pistachios or a little honey.
Fruit salad:
Toss grilled watermelon, peaches, plums, pineapple and kiwi with honey, a little salt, lemon juice and basil or mint.
Peaches:
Halve and grill peaches or apricots. Brush with barbecue sauce or a mixture of syrup and mint, or syrup with basil.
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Grilled beet:
Brush slices of beet with olive oil and grill slowly until tender and lightly browned. Top each slice with a little goat cheese and some salad greens.
Grilled tomatoes:
For perfectly ripe tomatoes, grill tomatoes until hot. Char them lightly but make sure they don’t burst. Drizzle with olive oil, sprinkle with salt and pepper, and serve with mozzarella and grilled bread. Decorate as desired.
Zucchini salad:
Grill chunks of zucchini, eggplant, onion and tomatoes until lightly browned and perfectly tender. Toss with thyme, basil and olive oil.
Spiced carrots:
Roll peeled carrots in cumin, salt, black pepper and brown sugar. Char on grill, then move them away from direct heat and cover the grill until carrots are tender.
Grilled guacamole:
Halve and pit avocados and lightly char them, then spoon out the flesh. Chop and mix grilled and halved red onion, tomatoes, lime and garlic. Add spices if you like.
Grilled corn:
Grill corn. Serve with mayo with minced garlic, ground red pepper and parsley.
Bell pepper:
Grill red, orange or yellow peppers. Toss with olives, capers, balsamic vinegar and olive oil.
Vegetable roots of your choice:
Grill green roots of your choice, such as celeries, big potatoes, daikon or yams, until tender and browned. Drizzle with olive oil or melted butter and sprinkle with chopped rosemary or sage.
Grilled zucchini:
Rub thick zucchini slices with a mixture of fresh or dried dill, yogurt, olive oil and lemon. Grill slowly.
Grilled radish:
Grill radish on little skewers. Serve with butter, salt and bread.
Pineapple:
Grill pineapple. Make a sauce of half-cup peanut butter, a tablespoon of soy sauce, a sprinkle of chili sauce and a handful of mint and mix in warm water.
Fig salad:
Lightly grill ripe figs, brush with balsamic. Chop and toss with watercress and blue cheese. Sprinkle with olive oil.
Cabbage:
Lightly char whole or halved heads of cabbage, drizzle with soy sauce and top with chopped scallions.
Apple:
Grill cut apples until browned but not mashy. Also grill chunks of cabbage. Grill halved red onion. Chop all together with blue cheese, walnuts and a little yogurt.
Grilled bread:
Grind the bread in the food processor or make coarse breadcrumbs. You can add garlic and/or parsley and/or Parmesan, or you can use bread alone. Grill asparagus until tender. Top with breadcrumbs and olive oil.
Mango:
Peel and thickly slice a not overly ripe mango. Brush very lightly with oil and grill until softened. Sprinkle with cilantro and/or mint and lime juice. You might as well grill the lime first too.
Potato salad:
Grilled halved potatoes in microwave, or parboil first for a few minutes with red onions and scallions. Chop as desired and toss with chopped celery, parsley, mustard and cider vinegar.
Quick grilled pickle:
Rapidly char thick slices, of cucumber, toss with salt, vinegar and sugar. Leave aside for 15 minutes, then drain.
Six-minutes steak:
Salt the steak and grill it quickly. Top with cheese, thinly sliced red onion and the juice of grilled lime.
Flank steak:
Spread flank steak or lamb leg with garlic, parsley and lemon zest. Roll and tie, or fold before grilling.
Think chicken breasts:
Use thin chicken breasts, top one side with sliced tomatoes, mozzarella and parmesan. Fold in half, seal with a toothpick or skewer and grill for a few minutes on each side.
Veal steak:
Slice veal meat thin. Fry lots of sesame seeds, minced garlic, fresh minced chili in sesame oil, remove from heat, stir in some soy sauce. Grill fast over high heat, smearing with the sesame paste right after flipping. Serve with lettuce leaves and cilantro, basil and/or mint.
Chicken thighs:
Smear chicken thighs with a paste of garlic, chopped rosemary, thyme, olive oil and the juice of grilled lemon. Grill away from heat, covered then crisp briefly over high heat.
Veal cutlets:
Use thin veal cutlets and top with cheese. Roll, cook on skewers and serve with pickles.
Shrimps:
Rub shrimps with chili powder and salt, and grill quickly. Sprinkle with cilantro and the juice of grilled lime halves. You can rub shrimps with olive oil, salt and cumin. Sprinkle with the juice of grilled lemon halves and garnish with chopped marjoram parsley. Or you can rub shrimps with curry powder. Drizzle with warm coconut milk and chopped mint, basil and/or cilantro.
Scallops:
Grill thick onion slices and mix in a blender with olive oil and lemon juice. Grill scallops for about four minutes, serve with this sauce.
Salmon:
Season the salmon with salt and pepper and lightly grill with radishes, scallions, and lime halves.
Squid:
Stuff squid bodies with garlic-toasted bread crumbs, lemon zest and parsley. Close with toothpicks. Char quickly over hot fire.
Clams:
Shuck the clams or cook in the microwave or on the grill until opened. Top with bread crumbs, parsley and lemon. Grill until topping is hot.
White fillets:
Mix white fish fillets with salt, sugar, chili powder and paprika. Make sure the grill grates are clean and well oiled.
Figs:
Cut a slit in ripe figs, stuff with herbed goat cheese or cream cheese mixed with chopped walnuts and grill slowly. You can use this dish as an appetizer or dessert.
Pears:
Halve and grill pears or apples. When they’re done, drizzle with yogurt, honey and a pinch of cardamom.
Grapefruits:
Cut grapefruits in half. Sprinkle with brown sugar and grill, cut-side down. You might top this with chopped pistachios or a little honey.
Fruit salad:
Toss grilled watermelon, peaches, plums, pineapple and kiwi with honey, a little salt, lemon juice and basil or mint.
Peaches:
Halve and grill peaches or apricots. Brush with barbecue sauce or a mixture of syrup and mint, or syrup with basil.
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