Fish, seasonal vegetables and fruit for the grate, basket and griddle.
Fish & VegetablesSkin-on salmon cooks mainly on its skin side, which protects the soft flesh and helps it lift from the grate. Lemon and dill are added afterward to keep their fresher flavor rather than scorching against the fire.
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Fish & VegetablesWhole trout keeps its shape on the grill thanks to skin and bones. Parsley and a few lemon slices season the cavity without tightly stuffing it. A fish basket helps with turning but does not replace checking the internal temperature.
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Fish & VegetablesFennel needs a head start before whole sea bass reaches the grill. Thin wedges soften in a pan while the fish keeps its shape. Reserve some of the feathery fronds for a fresh finish at the table.
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Fish & VegetablesMackerel has a strong flavor and plenty of its own fat. A thin mustard coating is enough; a heavy sweet glaze would overwhelm it. Cook the fillets mainly skin-side down, turning briefly only if needed.
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Fish & VegetablesCod flakes apart easily on an open grate. A parcel holds the fish, vegetable juices and herbs together. Slice the vegetables very thinly so they do not remain raw when the fish has already finished.
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Fish & VegetablesShrimp cook quickly, and garlic can scorch just as fast. Grate the garlic finely and use a restrained amount. Choose shrimp of similar size so small ones do not dry out while larger pieces are still raw.
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Fish & VegetablesSardines need only light seasoning before grilling, with lemon added at the table. These small fish are delicate; an oiled fish basket or griddle makes turning easier and reduces torn skin left on the grate.
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Fish & VegetablesScallops need a dry surface and brief, controlled heat. A solid griddle encourages browning and keeps small pieces from falling between the bars. Add the herb oil to the finished scallops rather than letting the herbs scorch underneath.
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Fish & VegetablesCorn is briefly boiled before browning on the grill, separating the job of cooking the kernels from toasting their surface. Lime butter melts over the hot finished corn instead of dripping into the fire.
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Fish & VegetablesBroad zucchini slices brown more effectively than paper-thin ribbons. They remain strong enough to turn without immediately losing all their moisture. Basil and lemon are added to the warm cooked vegetable rather than exposed to the grate.
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Fish & VegetablesEggplant needs a creamy center, not merely a set of dark grill marks. Thick slices brown over medium heat before finishing in a gentler zone. Lemon tahini supplies a sharp, nutty contrast without hiding the vegetable beneath a heavy layer of dressing.
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Fish & VegetablesGrilled peppers become soft and sweet when their blistered skins are peeled away. The garlic oil is freshly mixed for this dish, not a shelf-stable flavored oil to keep at room temperature.
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Fish & VegetablesGreen asparagus needs no heavy marinade. Similar-sized spears, a thin film of oil and a clean heated grate are enough. Lemon juice is added afterward so the surface can brown before the dressing goes on.
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Fish & VegetablesBroccoli is briefly steamed before roasting in a basket, allowing the stalks to soften before the delicate tips burn. Chili and sesame add seasoning without burying the vegetable beneath a thick sauce.
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Fish & VegetablesCabbage stays together as wedges when a small piece of core remains attached. The outside develops toasted leaves while the center becomes tender. Spoon mustard dressing onto warm wedges so it runs between their layers.
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Fish & VegetablesBriefly parboiling carrots softens their centers before they gain color on the grill. Cumin complements their sweetness without a honey glaze. A small amount of lemon juice brightens the finished pieces.
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Fish & VegetablesSweet potato wedges need gentle heat through the center before stronger surface browning. Starting them over the hottest fire burns their natural sugars while the middle remains hard.
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Fish & VegetablesParboiled baby potatoes brown evenly on skewers. The grill then needs only to toast the outside and heat the center through. Chop rosemary finely so the finished potatoes are not covered in tough needles.
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Fish & VegetablesLarge mushrooms hold a filling of cream cheese, herbs and their own finely chopped stems. Indirect cooking softens the caps without burning the cheese while the mushroom flesh is still firm.
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Fish & VegetablesGrilled peaches do not need a thick coating of sugar. Ripe but firm fruit develops toasted cut surfaces while holding its shape. Add cold yogurt on the plate so the contrast between warm fruit and cool topping remains clear.
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Fish & VegetablesPineapple contains enough natural sugar to brown on the grill without an extra coating. A restrained amount of cinnamon seasons the fruit rather than masking it with bitterness. Broad wedges are easier to turn than small cubes.
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Fish & VegetablesRomaine receives only a brief meeting with the hot grate. Its cut face should gain a toasted flavor while the upper leaves remain fresh. This is not a vegetable to soften slowly under a closed lid.
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Fish & VegetablesGreen beans must not simply receive a quick char. Boil them thoroughly first, then brown them in a grill basket. The grill contributes toasted flavor but does not replace the proper cooking these legumes require.
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