The technique for great grilled fish has two parts…dried, lightly oiled fish and a hot grill. That’s the big secret. Taking as much water off of the surface of the flesh will allow the sugars to brown and create great grill marks. While adding flavor this is what releases the fish from the grill without sticking.
Here are the steps:
- Pat fish pieces with paper towels until dry.
- Lightly oil the fish.
- Season with Louisiana Love.
- Grill over a hot, hardwood fire for 2-3 minutes per side depending on thickness and desired doneness.
Corn That Makes You Crazy
This is easily one of the best corn recipes we have cooked. Grilled corn, caramelized onions, garlic, and seasoning all come together to make an incredible side dish that could easily be eaten as a main course…just drop in a few shrimp.
- 4 ears Fresh corn (shucked and cleaned)
- Olive oil
- 2 tablespoons Butter (unsalted)
- 1 medium Onion (sliced)
- 3-4 cloves Fresh garlic (roughly chopped)
- Louisiana Love Seasoning to taste
Lightly oil ears of corn and grill over medium-high heat until browned.
Remove and let cool.
Lightly oil and season onions, sauté in heavy skillet until caramelized, and remove.
Cut kernels from corn into a medium pot with butter and place over medium-high heat.
Add onions, garlic, and season with Louisiana Love.
Cook until garlic is soft, 7-10 minutes.
Taste and adjust seasoning.