Six Secrets to Grilling the Gill

Executive Chef Chris Bauer of Eddie V’s Prime Seafood on 5th Street in Austin can grill a mean fish—and he’s sharing with us six secrets to grill the gill:

• Thickness of product to be grilled is important. Fish should not be any thicker than ¾” and no less than ½”. Thicker cuts of fish will result in over-charring and drying out on the outside. Thinner cuts will be too difficult to control doneness and will break apart on grill
• Build your charcoal fire and allow charcoal burn until it has a white ash covering.
• Brush grill with a wire grill brush well to remove any burnt on particles
• Using a kitchen towel dipped in vegetable oil, hold the towel with tongs and rub grill (just before placing items on grill to cook) with oiled towel. This will help prevent items from sticking.
• Season items to be grilled well salt and cracked black pepper. Additionally, brush items to be grilled very lightly with olive oil. Too much oil causes flare-ups and result in an off taste.
• Do not over-char grilled fish. This will impart a bitter taste.

Ready? Chef Bauer’s Charcoal Grilled Swordfish Steaks with Avocado, Fresh Crab, Red Chile and Cilantro Vinaigrette pairs perfectly with chilled white win and takes almost no time to prepare.

INGREDIENTS:
8 oz each Swordfish Steaks, ¾ thick, no skin, no bloodline
1 each avocado, peeled ½ dice
4 oz of fresh crab meat, no shells
1 tablespoon of red pepper, very finely diced
1 teaspoon of Serrano pepper, very finely diced
1 tablespoon of red onion, very finely diced
4 tablespoons of rice wine vinegar
1 tablespoon of fresh lime juice
6 tablespoons of olive oil
1 tablespoon of sambal chili sauce
Kosher Salt as needed
Fresh Cracked pepper as needed
2 tablespoons of cilantro, chopped

METHOD:
1. Season Swordfish with salt and pepper, brush lightly with some olive oil
2. Grill Swordfish 4 minutes on each side over charcoal fire to desired doneness
(medium-medium rare is preferable)
3. Combine avocado, onion, cilantro, peppers, vinegar, 4 tablespoons of olive oil,
sambal and cilantro, season with salt to taste
4. Place Swordfish in center of hot plate
5. Place avocado mixture on top of swordfish
6. Place fresh crab on top of avocado mixture
7. Serve Immediately