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Primal Grill With Steven Raichlen: Bombay Blast

Airs Saturday, August 14, 2010 at 12 p.m. on KPBS TV

Above: Promotional photo of grilling guru Steven Raichlen standing in front of a desert landscape with a cactus and sunset in the background.

Fish Grilling Tips

Fish poses a challenge for even the most experienced grillers. It is notorious for sticking to the grill grate, for falling apart when you try to turn it, and for being either over- or under-cooked.Here are five tips for fearless fish grilling:

Oil both the fish and the grill grate very well. Use a basting brush for the former and a tightly folded paper towel dipped in oil for the latter.

Fish breaking apart when you turn it? Use a nonstick fish grilling basket, which makes turning easy, or grill the fish (whole fish or fillets) on cedar planks, a method that requires no turning at all.

“Grateless grilling,” which involves suspending skewers of food between two strategically-placed bricks on the grill grate, is another good way to grill fish. Cut steak-like fish (tuna, halibut, swordfish, etc.) into cubes, skewer, and suspend the skewers over the heat by resting the ends on the bricks. Small whole fish can also be grilled this way.

Use a wide spatula (oiled) made especially for fragile seafood to turn whole fish, steaks, or fillets.

Fish is done when it flakes easily when probed with a finger, or when a thin metal skewer inserted into the thickest part is hot to the touch if left there for 20 seconds. More tips

Grilling guru Steven Raichlen returns to offer viewers more easy-to-follow instruction, step-by-step techniques and mouth-watering barbecue dishes. This year, Steven goes global, with a sizzling exploration of grilling around the world — from Balinese lemongrass prawns and Brazilian fogo de chao (campfire barbecue) to South Africa's fiery piri piri chicken wings, Spain’s salt-grilled chuleton (rib-steak) and Thai-inspired grilled bananas for dessert.

The series features more than 40 new recipes inspired by Steven's diverse travels and his new book, "Planet Barbecue." In field segments, Steven covers both the basics and finer points of spices, produce, seafood, meat-cutting and more to help viewers take their grilling to the next level — and beyond. This season also brings back Steven's cozy fireside chats about his personal grilling experiences and philosophy.

"Bombay Blast" - More than 5000 years ago, a potter in Central Asia made a tall, urn-shaped, incredibly efficient clay barbecue pit-the origin of the Indian tandoor. Today, tandoori, Indian barbecue, is enjoyed from New Delhi to New Caledonia to New York. This show features tandoori salmon (washed with garlic water and marinated in spices, yogurt, and chickpea flour). Next up, two traditional Indian charcoal-grilled breads made from the same dough: naan and flaky, puff pastry-like lachha paratha, followed by fragrant Persian-inspired saffron chicken tikka kebabs. Best of all, each recipe can be cooked on a conventional grill, too.

Get recipes from this episode: Green Herb Chutney; Indian Naan and Puff Pastry; Tandoori Grilled Salmon Steaks; Chicken Tikka Kebabs

Video

Steven Raichlen at Food & Wine Classic in Aspen

Above: Grilling guru and food writer Steve Raichlen shows why naan is an ideal bread to make on the grill at the 2007 Food & Wine Classic in Aspen.

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