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Lemon, fresh basil and garlic, olive oil, shoyu, and cracked pepper come together to make a delicious and transformative marinade. In this recipe I use skinned and filleted yellow spot papio, but any fish will do. After a 45-minute marinade, a quick, hot sear on the grill seals in the bright herbaceous and citrusy flavors.
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Cooking Techniques
Grilled Kala
Kala are known by a few other names. Perhaps you've heard them called "unicornfish," or "cows of the sea" because of their seaweed-grazing capabilities. Anyone who has eaten one probably just knows them as "delicious."
In this video, I spear and prepare a whole kala in the easiest, most traditional...
Kimi Werner
Dec 28, 2021
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Cooking Techniques
Grilled Octopus with Chimichurri
Grilled octopus (or tako) with chimichurri is an excellent preparation for one of the sea's greatest treasures. The initial time in a pressure cooker tenderizes the meat to perfection, and the hot flames of the grill give an irresistible crispy char to the outside—pair that with the fresh tang of...
Kimi Werner
Dec 22, 2022
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Wild Foods
MeatEater’s Best Grilled Venison Recipes
It’s grilling season—too hot to bother turning on the oven and too nice to stay inside. And venison is gracing our grates more often than not. So get the coals burning hot, grab yourself a cold beverage, and check out some of our favorite grilled venison recipes of all time.
Jump to: Whole Steaks...
Maggie Hudlow
Jul 26, 2024
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