Shellfish on the Grill

Shellfish on the Grill

This appealing volume offers a summer's worth of recipes that are piquant and uncomplicated. There are general notes on technique, but, since grilled seafood cooks in minutes, mastery results from a touch of artistry as well as trial and, on occasion, error. Grunes and Magida encourage novices (instructions for shelling a whole grilled lobster prompt the cook to "locate a clawone of the big arms that resemble big red boxing gloves"), but practiced chefs as well as rank beginners will want to sample their 80 enticing shellfish recipes, including shrimp grilled on a bed of tarragon, spicy snow-crab claws with horseradish sauce, sea scallops in an almond crust and grilled oysters with cognac butter. There are suggestions for barbecued side dishes, such as orange slices, crostini (skewered bread and cheese) and asparagus. Grunes, a food columnist for the Chicago Sun-Times, and Magida, a feature writer for the Chicago Tribune, previously collaborated on Fish on the Grill. Illustrations not seen by PW.
Copyright 1988 Reed Business Information, Inc.

Grunes and Magida offer grilling recipes for shellfish, from barnacles to squidalong with some for frog legs, surimi, and various side dishes. With both grilled food and seafood ever more popular, larger collections will want to consider. The Southeastern Fisheries Association's "official cookbook" is a far more ambitious undertaking, with some 300 recipes, detailed information on selecting and preparing seafood, helpful identification guides, and useful charts. But all too many of the recipes rely on such products as dehydrated chives, instant minced onion, and garlic powder. With good-quality fish becoming increasingly available in the marketplace, it's a shame to use anything less than real, fresh ingredients. Not a necessary purchase. JC
Copyright 1988 Reed Business Information, Inc.