30 days of grilling

Fish and shellfish are superb grilled. The searing heat quickly seals in juices and delicately perfumes the flesh with smoke. Fish can be grilled as fillets, as steaks, or whole. Shellfish such as scallops and oysters can be grilled in the shell or shucked. Shrimp can be grilled peeled or unpeeled. All these are delicious seasoned with nothing more than salt and pepper and a squeeze of lemon, but advance marinades of olive oil and herbs, tangy salsas such as the peach (page 231) or tomato (page 231), and Herb Butter (page 48), Béarnaise (page 229), or warm butter sauce (page 228) are also possibilities. A hot fire is best for everything except large whole fish. Use the hand test: you should be able to hold your hand an inch or two over the grill for no more than 2 seconds. The grill should be preheated, cleaned, and, most importantly, oiled, just before putting on the fish, to help keep it from sticking. Season fish fillets and steaks with salt and pepper and brush them with oil before putting to grill. Or marinate them with a combination of herbs, spices, citrus zest, and olive oil. Let fish sit in a marinade for at least an hour to allow the flavors to penetrate. An average fillet about an inch thick will take 6 to 8 minutes to cook. If the skin has been left on (it gets crispy and delicious cooked on a grill), place the fillet skin side down and cook it mostly on the skin side. Check for doneness after about 6 minutes, and turn at the last minute to sear the other side. A fillet without the skin should be cooked 3 to 4 minutes on each side. Rotate after about 2 minutes to make crosshatched grill marks. Check for doneness after about 6 minutes, and turn at the last minute to sear the other side. To test, press on the flesh with your finger or a spatula, or probe the flesh with a knife. The fish is done when the meat is just set and slightly firm to the touch but still moist. Fish such as salmon and tuna are delicious seared on the outside and very rare inside, still shiny and translucent. Remember that the fish will continue to cook after it is taken off the grill. If cooked for too long, fish can become quite dry. A fish steak is a cross-section at least 1 inch thick that contains some backbone and is surrounded by the skin. Grill the same way as a skinless fillet, but turn it after 5 minutes and check for doneness after 8. Check by feel or by cutting into the flesh near the backbone to see inside. The flesh should separate easily from the bones but still be quite moist. A whole fish should be scaled and gutted; any fishmonger will do this. Cook the fish whole and unboned, with its head on, if possible; the fish will be more succulent. Season well with salt and pepper or marinate as described above, turning the fish now and then in the marinade. Cook smaller fish like anchovies and sardines over a hot fire, threaded on skewers for easy turning. (I love fresh anchovies marinated with a little chopped mint and grilled over a searing hot fire.) Trim off the fins and the tail-ends of larger fish (kitchen shears make short work of this chore). The belly cavity can be stuffed with lemon slices and herbs. Because they take much longer to cook, big fish need a medium-hot fire. To turn over a big fish on the grill, gently roll it as often as necessary to keep the skin from burning. Measure the fish at its thickest point and allow about 10 minutes per inch. A good friend of mine catches big fish, cleans and scales them, and grills them wrapped entirely in fennel fronds or herb branches, or sometimes in tender leafing branches from his lemon tree, tied in place with wet string. This overcoat of greenery steams and perfumes the fish and they taste divine. Whole fish are done when the flesh easily separates from the bone. If tied up in greenery, unwrap it, and gently separate the fillets from the central backbone, picking out any rib bones that come off with the fillets. Shucked scallops, oysters, squid, and shrimp (peeled or ...