Summer eating conjures up visions of delicacy and lightness, fresh fish and dewy produce. Yet the symbol of summer cookouts is the grill, which brings to mind heavier food: steaks, hamburgers and potatoes.
Cooking light food on the grill is a special art, but Andrew Sutton, self-professed grill maniac, executive chef of Napa Rose, the Disneyland restaurant, has figured out solutions for the apparent conflict, ways of successfully adding health-conscious food to the barbecue menu.
Some of suggestions from Sutton and others:
GRILLED OYSTERS. Sutton thinks they are a perfect choice. He puts Hog Island or other robust oysters directly on the grill. "The shells open right up," he says. "No knives necessary, so they are safe to make." When the oysters are warmed through, he tops them in the open shells with crab, butter, leeks and lemon.
GRILLED FIGS. Easy to make. For appetizers, Sutton cuts ripe figs in half lengthwise, fills them with creamy blue cheese, and puts them on the grill, skin side down, until the cheese has melted.
GRILLED FISH. Sutton's tips include starting with a hot grill; spraying the grill with vegetable oil just before putting on the fish steak or fillet; sprinkling fish with lemon zest for flavor and to make a barrier between fish skin and the grate, to help avoid sticking; flipping the fish and cooking both sides evenly.
The simplest fish preparation: Rub fish with olive oil and lemon zest; sprinkle with salt, pepper and fresh herbs; let sit for 20 to 30 minutes; cook and enjoy.
GRILLED FRUIT. Nectarines and peaches grill especially well, Sutton says. Cut in half, pitted, sprinkled with granulated sugar and lemon, grilled skin side down, they're done when caramelized and brown grill marks sear the surface. Top with pecan ice cream, serve with shortbread.
MARINADE MEATS. If meat is a must-have, then kosher-salt brines and marinades can help keep it tender and tasty.
Honey Horseradish Marinade
1/2 cup orange juice
1/4 cup honey
2 tablespoons white wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon prepared grated horseradish
1/4 teaspoon ground thyme
1/4 teaspoon black pepper
Combine ingredients in a small saucepan. Cook and stir until sauce simmers and becomes shiny. Cool 15 minutes. Store in airtight container in refrigerator until needed. Use to soak meats about 30 minutes; then drain meat and cook thoroughly on the grill. Makes 2/3 cup.
