Where to Eat at Citizens Bank Park, Home of the Phanatic (and the Phillies)

Grilled Whole Fish

Dave Pasternack's technique for cooking a whole fish on the grill is straightforward and leans only on ingredients needed to give the fish itself the spotlight. You'll enjoy the smoky chargrilled flavor that permeates the skin and the lemon, garlic, and parsley tucked inside the fish cavity that infuse the meat with gentle flavor. Follow Pasternacks' recipe, and you'll avoid any sticking and end up with a picture-perfect fish to bring to the table. One whole fish will feed two people, but it's easy enough to put an additional fish on the grill if you want to serve a few extra people. 

What's the best way to keep a whole fish fresh before cooking? You want to keep the fish very cold (but not frozen) — and you don't want the flesh wet. To do that, place fish in a container that can be set over ice and stored in the refrigerator. (Alternatively, you can place fish in a large ziplock bag, making sure it's airtight and water won't seep in from melting ice.) Rinse fish and pat it dry with paper towels before storing. Notes from the Food & Wine Test Kitchen Make sure to pat the fish skin dry, let it sit out for a short spell to take off the chill, and allow the grill to fully heat before adding the well-oiled fish to well-oiled grill grates. Suggested pairing Serve a classic, crisp French Chardonnay with this divine fish dish, such as Louis Latour Ardeche Chardonnay.

Grilled Norwegian Salmon Recipe

1.

Whisk the olive oil, lemon juice, lemon zest, crushed pepper, dizon mustard, kasundi mustard in a small bowl. Brush the salmon fillet with this mixture.

2.

Place grill pan over medium high heat. Put the salmon fillet on the pan, cooked it's for 5 to 6 minute per side or until the fish flakes easily with a fork.

3.

Bring a pan over high flame, sautéed- leek, celery, both diced zucchini, both quinoa, seasoned it and then bring out from heat.

4.

For sauce vierge, combine chopped tomato, dill leaves, capers, shallot, olive oil and seasoning.

5.

Start the plating with quinoa on the bottom put salmon over it and then topped with sauce vierge. Garnish with lemon wedges and dill leaves.

Grilled Salmon With A Spicy Piri Piri Rub

JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY PEARL JONES, PROP STYLING BY BETH PAKRADOONI

Grilled Salmon With a Spicy Piri Piri Rub Grilled salmon fillets are slathered in a spicy piri piri rub punched up with fresh herbs. Made with smashed chiles, cilantro, garlic, vinegar and a little brown sugar, it's moist and tacky, so it clings to the fish during cooking. Over live fire, the seasonings harden and caramelize, forming a spicy-sweet coating that helps keep the salmon tender and succulent.

Total Time: 20 minutes

serves: 4-6

Ingredients

4 fresh red bird's eye, red cayenne or red serrano chiles

6 cloves garlic

1 lemon, juiced

2 tablespoons white vinegar, plus more as needed

¼ cup chopped cilantro

2 tablespoons brown sugar

1 teaspoon smoked paprika

1 teaspoon chopped fresh or dried oregano

1 ½ tablespoons olive oil, plus more for brushing salmon

Kosher salt and freshly ground black pepper

4-6 (6-ounce) center-cut salmon fillets

Cooked rice or a green salad, to serve

Directions

Preheat a grill to medium-high.

Meanwhile, make the rub: In a blender, or small food processor, pulse chiles with garlic, lemon juice, vinegar and cilantro to form a uniform, spreadable paste. If necessary, loosen mixture with small splashes of extra vinegar. Add brown sugar, paprika, oregano and olive oil, and pulse until well incorporated. Season with a pinch each salt and black pepper, and pulse to combine.

Pat salmon dry. Smear fillets with rub until lightly coated all over. Lightly brush skin side of fillets with oil and season with salt. Lay salmon onto grill grate, skin-side down, and cook until skin crisps and flesh starts to firm up, 3-4 minutes. Drizzle top of fillets with more olive oil and flip. Continue cooking until exterior sets and interior cooks to medium or medium-rare, 3-4 minutes more. Serve with rice or a green salad.

Adapted from Meherwan Irani

This recipe was published in:

---