One of my favorite foods is fish – any type of fish, shellfish, or seafood really. I had this thing, that when I visited my mom in Tampa, Florida I would try to eat it at every meal. This wasn’t difficult as I usually didn’t wake up till noon and then we would head for the water. There are so many great restaurants in St. Pete, Sanibel, Naples and other surrounding waterfront communities that offer specials of their ‘Fresh Catch’ as early as 6 a.m.
I would go home daydreaming of the languid salty air, amazing sunsets, sipping Mai Tais and stuffing myself on grouper stuffed with blue crab and encrusted with macadamia nuts.
Cooking fish at home was another story, however. The first few times I tried it left the house smelling of fish for days and it never ended up quite like I expected. Until recently I only enjoyed fish when eating out. Then I found several recipes that have made it super simple to add fish into my weekly rotation.
So on my search for easy and delicious ways to prepare fish I try to remember three important lessons that make it a breeze every time. One is to purchase the freshest fish I can and keep it on ice on the top shelf of the refrigerator till I prepare it which is no more than within 1 – 2 days. The best way I have found to do this is to shop at a store that I trust where turnover is very high. Also, asking my fish person what they would take home is a simple way to get an honest answer to what is fresh. Number 2 is to keep the ingredient list down, letting the flavor of the fish shine through. Finally, get rid of the fish packaging and clean up immediately afterward ensures no fishy smell hanging around.

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Sweet and Spicy BBQ Salmon

For this recipe I prefer salmon steaks, but have used filets when steaks were not available at the fish counter.
Cover your baking sheet in foil for easy clean-up.

Ingredients

• Sauce

• 1 tablespoon fresh orange juice

• 2 tablespoons hoisin sauce

• 2 teaspoons honey

• 1/4 teaspoon crushed red pepper

• Salmon

• Coarse salt and ground pepper

• 4 salmon steaks (each 8 to 10 ounces and 1 inch thick)

• Cilantro or Scallions or both (optional)

Directions

• Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, honey, and crushed red pepper.
• Dry salmon steaks well and sprinkle with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with sauce.
• Broil salmon about 4 inches from the heat source for 5 minutes, brush with sauce and broil for another 5-7 minutes, until salmon is medium-well, 10 to 13 minutes.

Notes