Fish & Shellfish, Grilled & Smoked by Karen Adler and Judith Fertig

  • Simply grilled fish (page 14)

    from Fish & Shellfish, Grilled & Smoked Fish & Shellfish, Grilled & Smoked by Karen Adler and Judith Fertig

    • Categories: Grills & BBQ; Main course; Cooking for 1 or 2
    • Ingredients: fish fillets
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Notes about Recipes in this book

  • Swordfish with tarragon beurre blanc, tomatoes, and black olives

    • ndschmidt on March 04, 2026

      I intended to grill this per the recipe, but did not have the fortitude to clear the snow around the barbecue when it came time to start the coals. So this time, I cooked the swordfish in a cast iron skillet on the stove but otherwise followed the recipe exactly. It came out great! The beurre blanc was amazing and the capers, olives, and diced tomato (even with an out of season hot house tomato) took it over the top. Will definitely make it again and grill the fish.

  • Peppered ahi tuna

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  • ISBN 10 1558321810
  • ISBN 13 9781558321816
  • Published Jan 04 2002
  • Format Paperback
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Harvard Common Press

Publishers Text

Never before has fresh fish been more readily available or popular than it is today. In their new cookbook Fish & Shellfish, Grilled & Smoked, grill experts Karen Adler and Judith M. Fertig demonstrate just how easy it is to make delicious, perfectly grilled or smoked fish and shellfish. They start by covering all the basics of equipment, techniques, and fish substitution guidelines, then provide easy-to-follow recipes as simple as Balsamic Smoked Haddock or Tequila-Lime Grilled Shrimp, and as elegant as Oak-Planked Salmon Charmoula or Thai-Style Stir-Grilled Snapper in Lemongrass Marinade.


Adler and Fertig round out their collection of recipes with everything the backyard cook needs to complete a perfect meal: marinades, rubs, relishes, and sauces, as well as side dishes made both on and off the grill.

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