It's time for fish!

Published: Thursday, March 26, 2009, 2:59 AM     Updated: Thursday, March 26, 2009, 3:36 AM

I know that I signed a confidentiality agreement when I was hired on with Donald Trump's Mar-A-Lago club, but there is one thing I can talk about that won't upset anyone. The fact that they used fish to the fullest potential. Some of the freshest fish I'd ever worked with came from a mere 40 yards off the coast of the club. This (and other restaurants in South Florida) made for a fish lover's paradise.

Seared Scallop topped with artichoke hearts and pickled tomatoes

The main reason I bring this to your attention is that it's the beginning of the spring. A time for the bright, colorful food varieties. This also means it's time to get the grill dusted off, get the propane tanks filled, and put some delectables on the Weber.

Most fish is able to be grilled, provided you take care of it while it's there. The best rule of thumb when preparing the fish is to leave it be once it gets put on the grill! Fish will generally let you know when it's ready to be turned or taken off. No, it won't scream in agony, or send you a text message saying, "turn me, please!" What it will do is pull away from the grill after the heat has altered the meats consistency.

Also remember to get your flavors (few as possible in my book) on the meat long before you start cooking it! Fish will be utterly destroyed if you try to "play" with it while it's on the grill. With that being said, here's a few things I do to flavor my fish.

When it comes to marinades, remember that fish is one meat that needs very little to achieve full flavor. I recommend marinating for no longer than 30 minutes for any piece of fish. Unless you go with #4. In which case...Marinate for 0 minutes!!!

1. Mojo marinade - A Cuban marinade that is rich in citrus flavors and a compliment to any light fish like snapper, or grouper. Mojo can even be used to marinate the grilled veggies you might wanna serve!

2. Ponzu sauce - ok, just in moderation. Soy is a dark, salty demon when it comes to fish! Ponzu is still a heavy sauce, but has the citrus flavors that help sway the over-powering saltiness that is soy. You might even wanna cut this with some sesame oil as an emulsion. Salmon and Tuna come to mind.

3. fruit juices - Take a piece of paper out, jot down 10 or so fruits, step back 20 feet blindfolded, and throw a dart! You won't go wrong. Pineapple, orange, mango, etc. etc. Don't marinate the fish in an acidic juice for too long. Ceviche might be achieved!

4. Naked - This is the only way to do it IF you have found that really fresh piece of fish. I used to get some fish that came in 30 minutes after it had been caught and would simply throw some sea salt on it and grill it up!

Anything to accompany fish should also follow the Caribbean/Floridian code: Bright and colorful.

Yellow rice, fresh bell peppers, Squash, Zucchini, or anything else that is light on the pallet will do. I tend to get stuck in the yellow rice and veggie mode, but I will soon do some experimenting with it and pass along the results. If you have any ideas, let me know!

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