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Grilled Fish

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FOOD
December 19, 2001 | DONNA DEANE, TEST KITCHEN DIRECTOR
Halibut is a low-fat, firm, mild white fish that lends itself to grilling. Because the fish is light and delicate, I like to keep its preparation simple. Rub the fish with a cut garlic clove and season it with salt. Then, rather than marinating the fish in high-fat oil, cook it using a touch of nonstick cooking spray to keep it from sticking. It's also a good idea to rub the grill with a lightly oiled cloth before grilling. The salsa adds flavor.
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FOOD
February 4, 2014 | By S. Irene Virbila
Crisp and nervy, this Txakolina from the Spanish Basque country has more depth than most and a welcome minerality. Scented with Key lime and jasmine, it ends on a slight bitter note, just enough to make you want to take another sip. A serious wine. Of course, it's a brilliant match with crudo or sushi, a chilled seafood platter or grilled fish. Have it with salt-cured anchovies drizzled with olive oil, which is what winemakers typically serve with their Txakolina in the tasting room.
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FOOD
May 22, 2002 | DIANE MORGAN, SPECIAL TO THE TIMES
At the market the other day, I was drawn to glistening, pearly white filets of Alaskan halibut filling two rows of the fish case. I bought a little more than 2 pounds of fish, plenty for dinner and leftovers. Halibut on the grill is quick and easy. For big flavor, make a Mediterranean paste to smear on top of the fish before grilling. Combine 2 tablespoons of olive oil, 1 tablespoon of minced parsley, the zest of 1 lemon and some ground pepper. Grill some veggies along with the halibut.
NEWS
October 26, 2012 | By Noelle Carter
Love a good grilled fish fillet or steak? Mahi-mahi is great on the grill , the lean fillets grilling up to mild, tender flakes. It's even better with a drizzle of brightly spiced jalapeno-cilantro cream sauce. Perfect if you're looking to enjoy a little evening outdoor cooking, the whole dish comes together in under an hour. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes that take an hour or less.
FOOD
February 13, 2002 | MAYI BRADY, TIMES STAFF WRITER
How to impress someone with a nice meal in a short amount of time? Serve grilled swordfish. It's impressive on the dinner plate--perfect for Valentine's Day. Try grilling it on a stove-top grill pan--these are a nice addition to any kitchen. Look for the ones made from cast iron, they'll get hotter. Best of all, a stove-top pan will keep you inside rather than running out to the grill while your valentine waits.
FOOD
February 4, 2014 | By S. Irene Virbila
Crisp and nervy, this Txakolina from the Spanish Basque country has more depth than most and a welcome minerality. Scented with Key lime and jasmine, it ends on a slight bitter note, just enough to make you want to take another sip. A serious wine. Of course, it's a brilliant match with crudo or sushi, a chilled seafood platter or grilled fish. Have it with salt-cured anchovies drizzled with olive oil, which is what winemakers typically serve with their Txakolina in the tasting room.
FOOD
May 19, 2011 | By Miles Clements, Special to the Los Angeles Times
Bear Flag Fish Co. is the seafood wonderland we all long for on idle summer days, a fish market-cum-restaurant where brilliant slabs of tuna glint like rubies and the spindrift of crashing waves hangs in the air. It's minimalism at its seafaring best — Bear Flag understands that often all a fish needs is a satisfying char and the salty rush of a beach breeze. The restaurant sprouted from between the corporate cracks of Newport Beach's Balboa Peninsula. Since it opened in 2008, owner Thomas Carson, a Newport native who grew up working on his father's commercial fishing boat, has seen Bear Flag blossom.
FOOD
June 9, 2011 | By S. Irene Virbila, Los Angeles Times
A pretty pale pink rosé from Cassis, a tiny port on the Cote d'Azur (have soupe de poissons and a bottle of rosé for lunch there.) Domaine du Bagnol has a long history in the region, but under winemaker Jean-Louis Genovesi, it is producing some stellar whites and rosés. Now's the time to start laying in summer rosés before the good ones are all gone. And the 2010 Domaine du Bagnol rosé should be at the top of the list. Made from a blend of Cinsault, Mourvèdre and Grenache, this Cassis rosé is bone dry and has a delicate bouquet of wild strawberries and a taste of red berries.
FOOD
August 12, 2010
Front Page Jamaican Grille LOCATION 1117 W. Manchester Blvd., No. C, Inglewood; (310) 216-9521. PRICE Entrees, $7 to $13; grilled fish, $15 to $20; sides, $1 to $4; drinks, $1 to $5. DETAILS Open 11 a.m. to 8 p.m. Monday to Friday, 1 to 6 p.m. Saturday. Soft drinks and fresh fruit juices. Credit cards. Lot parking.
FOOD
May 5, 2011 | By S. Irene Virbila, Los Angeles Times
  In glorious warm weather like this, if you're going to drink a Chardonnay, make it something crisp and minerally like this fine Macon. The fruit carries hints of celery seed, anise and melon. Lithe and elegant, this Maconnais Chardonnay isn't weighed down with oak. The price is right too, from this undervalued region. Drink it with a classic bruschetta — inch-thick toasted country bread rubbed with a garlic clove and drowned in extra virgin olive oil. It's wonderful with seared scallops too. Or grilled fish stuffed with wild fennel and herbs.
FOOD
October 6, 2012 | By S. Irene Virbila, Los Angeles Times
  This is a beauty of a Chardonnay from Santa Maria Valley, elegant and minerally, with some sass to it and a bright acidity that sends you back to the glass for another sip. It's brilliant as an apéritif but ready to escort grilled swordfish, steamed shellfish or even a chicken fricassee to the table. I might try it with fried chicken or sweetbreads too. And certainly with sushi. Region: Central Coast Price: About $25 Style: Elegant and focused What It goes with: Grilled fish, steamed shellfish, chicken fricassee, sushi Where to find it: Amazing Grapes Wine Store in Rancho Santa Margarita, (949)
FOOD
August 18, 2012 | By S. Irene Virbila, Los Angeles Times
2011 Ameztoi Rosé Getariako Txakolina "Rubentis" This rosé from the Spanish Basque country is something different. Grown on the hillside vineyards above the small fishing town of Getaria, the Ameztoi "Rubentis" is essentially a pink Txakolina made with a blend of white and red grapes. Ever so slightly pétillant , it has the minerality and a bright citrusy quality that makes it ideal with spicy foods. Open a bottle with fiery Thai or Indian dishes. I love it with ceviche, anything with anchovies or sardines.
FOOD
July 7, 2012 | By S. Irene Virbila, Los Angeles Times
The Bandol rosé with which I celebrate birthdays and most major warm weather occasions now, Domaine Tempier, costs about $40 a bottle. I've still got a couple of bottles tucked away, but I'm on the hunt for alternatives. Previously, I've loved Pradeaux and Domaine Sorin. Domaine Dupuy de Lôme (don't let the difficult-to-remember name put you off) is a real find. The vineyard is sustainably farmed, which is expensive, yet Gérald Damidot is producing a beautiful Bandol rosé for about $20. A blend of 70% Mourvedre with 20% Grenache and the balance Cinsault, the 2011 is dry and zesty with notes of apricot and rose petals and a complexity that makes it ideal for summer foods.
FOOD
June 2, 2012 | By S. Irene Virbila, Los Angeles Times
  It's a fine time for rosé, and where better to find one than from the French Mediterranean. A perfect summer wine, Domaine Ferrer Ribière "F" Rosé from the Côtes Catalanes, is primarily Grenache with some Syrah in the blend. It's pale pink and tastes of rose petals and wild herbs. A fine rosé at a modest price. Region: Languedoc-Roussillon Price: About $11 Style: Dry and aromatic What it goes with: Omelets, vegetable or fish soups, shrimp with garlic, grilled fish Where to find it: K&L Wine Merchants in Hollywood, (323)
FOOD
October 6, 2011 | By S. Irene Virbila, Los Angeles Times
In Porto, I remember eating sardines grilled outside a little restaurant near the sea accompanied by gulps of chilled vinho verde . It's easier to find the wine here now, and this bottling is well worth seeking out. Look for the characteristic tall slope-shouldered shape and the distinctive Trajarinho label. Pour a glass: It tastes alive. It's similar to Spain's Txakoli, only the grapes get more sun in Portugal, so you have not only that bracing snap of acidity but also beautiful ripe fruit.
FOOD
July 28, 2011 | S. Irene Virbila
Say what? A Sauvignon Blanc from Burgundy? Under $15? I was skeptical. But when I tasted the 2009 Saint-Bris from Domaine Bersan, I understood why Saint-Bris is the only appellation in Burgundy where the required grape is Sauvignon Blanc. Crisp and bone dry, Bersan's Saint-Bris has an enticing minerality and a light touch of citrus. Perfect summer drinking at an incredible price for the quality. Bring on the oysters! Serve it as a cool refreshing aperitif or with smoked salmon or a whole grilled fish.
NEWS
October 26, 2012 | By Noelle Carter
Love a good grilled fish fillet or steak? Mahi-mahi is great on the grill , the lean fillets grilling up to mild, tender flakes. It's even better with a drizzle of brightly spiced jalapeno-cilantro cream sauce. Perfect if you're looking to enjoy a little evening outdoor cooking, the whole dish comes together in under an hour. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes that take an hour or less.
FOOD
March 4, 2010
Here's a lively, fresh Pinot Grigio from the vineyards of the Alto Adige region of Italy, near the Austrian border. Scented with flowers and sweet grasses, the 2008 St. Michael-Eppan Pinot Grigio comes from a great little cooperative in the region. I'm taken with its bright acidity and touch of minerality, along with its notes of pear and ripe apple. Pinot Grigio is a tremendously versatile white wine that can go with all sorts of dishes. Minestrone and other rustic vegetable soups, pasta dishes, grilled fish and scampi come to mind first.
FOOD
June 16, 2011 | By S. Irene Virbila, Los Angeles Times
As summer edges closer, crisp white wines are what's needed. Break out the wine buckets and the galvanized pails, stick in a few bottles and it's party time. Paolo Bosoni at Cantine Lunae, an estate in Liguria that goes back five centuries, makes a stunning Vermentino called "Lunae. " Note: We're talking the etichetta nera, or black label reserve, wine. The regular label, also very good, is half the price. I wouldn't serve this to just anybody: It needs an audience that will appreciate its lovely subtleties.
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