Red Fish Recipes

Charcoal grill models are catching up with the gas variety

Barbecuing has gone way beyond burgers, brats and hot dogs. There are stones for pizza. And cedar, alder and red oak planks for fish and steaks. Plus skillets for brownies and tarts. The newest cookbooks even have barbecue breakfast recipes: eggs, hash and French toast.

The good thing about grilling is that no matter your type - charcoal, gas or electric - you can cook anything outdoors. Barrett and Abbey Kroll of Prairie Village, Kan., exercise that right.

"The whole idea for us is that when we're grilling, nothing gets cooked inside," says Barrett Kroll, an architect who received a grill from his father as a wedding gift. "Unless it's freezing, we're outside enjoying it. I'll even grill in the rain."

Gas grills - many in stainless steel that mimics the look of kitchen appliances - have been the most popular for years because of their quick starting time. They accounted for 57 percent of sales in 2010, according to the Hearth, Patio & Barbecue Association. But barbecue store employees and manufacturers say charcoal grills are starting to outsell their gas competitors.

"The first year we were open, gas was practically all we sold," says Dan Hathaway, manager of the Kansas City BBQ Store next to Oklahoma Joe's in Olathe. "But now, we're just selling a handful. You can't beat the flavor from a charcoal grill."

Barbecuing began over a wood fire. The flavor is great, but a wood log fire creates lots of smoke and requires waiting an hour or more for flames to die down and the embers to reach a manageable level of heat. Charcoal is pre burned wood. Briquettes reach ideal grilling temperatures faster than wood and with less smoke. It takes 15 or 20 minutes using a chimney starter to heat up a charcoal grill.

Kroll's grill is charcoal, an American-made Hasty-Bake that includes an oven and smoker.

"That char taste is incredible," Kroll says. "We love rib-eyes. But pizzas are fun, too, with fresh herbs and vegetables. The key is using really fresh mozzarella. That cheese really soaks up the char flavor."

Yes, grilling has grown up. Practically no one makes the rookie mistake anymore of dipping meat in barbecue sauce before putting it on the grill, says Carolyn Wells, executive director of the Kansas City Barbeque Society.

"They know sugar and tomatoes are going to burn," she says. "People know about dry rubs and marinades. They want sophisticated layers of flavors.

Blackened Red Fish Recipe | International Recipe Syndicate

Preheat the oven to 400 degrees Fahrenheit. Place a large cast iron skillet in the oven. Combine the paprika, salt, onion powder, garlic powder, cayenne, black pepper, thyme, and oregano in a small bowl. Mix together until well blended. When the pan is hot, place the fish on a cutting board, skin side down. Spray the fish lightly with oil and carefully dust the top of the fillets with the spice mixture. Place the fish in the hot pan, skin side up, and return the pan to the oven. Cook for 8 to 10 minutes and serve. Note: It's important to not overcrowd the pan, or the moisture that comes from the food won't evaporate and your dish will steam instead. Overcrowding also lowers the temperature of the pan and you won't get that nice brown seared crust.

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