We originally ran this recipe as part of Mike Stines’ Sizzling Seafood Part One over at Fiery Foods and Barbecue Central. You’ll get more recipes to try there but if you can’t wait, here’s the ginger sea bass take to get you going.
If you live where it gets cold, you know that winter grilling is a thing. It can also be a fun alternative if you’re tired of the traditional Christmas dinner cooked indoors and whatnot.
Swordfish, along with tuna, salmon, and Mahi Mahi, are ideal for the grill.
Somewhat less labor intensive than a clam bake is a clam boil where everything is steamed in a large stock pot. The flavor is almost, but not quite, the same.
Even though it can be done on a grill, remember that smoking is not the same as grilling.
Bratwurst is German sausage made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway. Beef may also be substituted for the veal.
Any Thai dish named Crying Tiger Beef probably isn’t going to be all mild and softspoken. But you can bet this traditional Thai street food lives up to its name.