How to Flame a Fish, at City Fish Market, Answered?
Hint: Your grilled fish should not look like this.
You OK grilling burgers and steaks but still afraid to toast that $22 fillet of fish over open coals? I suffer this complaint myself: My fillets routinely get stuck to the grill and fall into fragments when I try to pry them up; or I get nervous and undercook my whole fish, or I burn them to a cinder. I don't know which kinds of fish are best for the grill or how to make them behave.
And if I were going to be around on Sunday, June 14, I would certainly attend Chef Anthony Hoff's seafood grilling class at City Fish Market in Boca Raton (sadly, I'll be in Cape Cod, digging clambake pits and bringing crab pots to the boil, two skills I have mastered). Hoff is going to demo four radically different dishes and offer tastings from each with a wine pairing: Short Smoked Salmon with Mango Papaya Salsa; Whole Grilled Pompano or Yellowtail Snapper (depending on availability); Grilled Bacon-Wrapped Prawns with Guajillo BBQ Sauce; and Togarashi Spiced Tuna with Passionfruit Ponzu.
Since whole Pompano is the last fish I seriously undercooked and served to guests, I'd be curious to see what Hoff has to say about foolproofing those babies. We ate at City Fish Market for the first time last week, as it happens, the newish South Florida offering from Buckhead Life Restaurant Group, and it's got a beautiful selection of local seafood as well as exotics flown from around the country and Dover sole from Holland. All the whole fish is filleted daily in the kitchen and served at peak freshness; it's also for sale at retail prices in the adjoining fish market. My guess is you'll want to buy something to take home to practice on.
"Tips for Summer Grilling" takes place Sunday, June 14, from 2 to 4 p.m., and the class costs $20 per person. Call 561-487-1600 to reserve.PS: Look for a full review of City Fish Market June 17 in New Times.
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