Bob KieblerFor almost 30 years, Morton's Steakhouse has served only the finest quality foods, featuring USDA prime-aged beef, fresh fish and seafood, hand-picked produce, delicious appetizers and elegant desserts. Bob Kiebler has been a chef for over 30 years, and during that time has perfected many delicious dishes. Watch today as he shows how to learn the basics of grilling.
Hi I'm Bob Kiebler, chef at Morton's, The Steakhouse. We know a little bit about grilling, what I want to do right now is show you a little bit, how to grill fish, seafood and other one of our items. Now the type of fish you want to pick for grilling, it should be a firm fish, you don't want something flaky like Cod that's just going to fall apart on you. I use a firm fish like naturally, all the shell fish, shrimps, scallops, oysters, clams, they are all good on a grill, you let them cook till they pop open. Firm fish like these beautiful Ahi tuna fillets, beautiful salmon. With the salmon, what I do is I leave the skin on, I put on the grill skin side down, and that will act as a little bit of protector for the salmon fillet, and when it's ready to be turned, I will just turn and leave the skin on the grill. What I am going to do is, I am going to oil it up a little bit, little bit of olive oil, little bit of seasoning salt on the grill, skin side down. Same with the tuna, little olive oil, little season salt, tuna is great on the grill by the way. If it's good quality, sushi grade tuna, you can grill it rare, it's absolutely outstanding, serve with little Wasabi, little soy ginger sauce. Some shrimp, some jumbo shrimp, got some scallops, wrapped in bacon, they are going to be good. People who love shell fish; you can put oysters, clams right on a grill in the shell. How do you know when they are ready? When they pop open, they are ready to go. Little cocktail sauce, little lemon, little hot sauce, outstanding. Now, one mistake people will make with the fish and it's even a little more sensitive than the beef is overcooking it on the grill. Dried out fish is no good, if you have a good quality fish, nice and fresh, if it smells like fish, you don't want it, it's too fishy. Good quality fish, it should smell sweet, have a firm texture, not sticky. Now if your grill is properly seasoned, you let it preheat, if you rub the grill down with oil, you are going to have less of a chance of the fish sticking to the grill, use your spatula, work underneath the fish, one motion, turn it over that's going to be a nice piece of tuna there. With the shrimps naturally when they start to turn orange, when they become firm, when they are a little less translucent, little more opaque. They are ready to be turned, couple of more minutes on the other side. Now, seafood is generally better, little undercooked than it is overcooked, if it's good quality seafood, there is no problems with that at all. Now depending on how hot your grill fire is, you don't want it to be quite as hot as you do for steaks, because you don't really want to char your seafood. Shrimp cook relatively fast depending on the size, couple of minutes on a grill, if they turn color to orange, become firm. These are almost ready; we will give them a couple of more minutes. The tuna, nice fresh piece of tuna, if you enjoy it rare, you can take it all pretty much anytime, if you enjoy it, cooked all the way, probably about five minutes on each side. Now, the salmon, as I showed you, I put the salmon skin side down. Now here is a little trick, I am going to work underneath the skin of the salmon. With my spatula, I am going to turn it over, peel the skin away. So what I have done is I have used the skin to protect the fish while it's grilling, and normally the skin just sticks to the grill. The oysters, you can tell when a oyster is ready, or a clam when it starts to pop open, when it pops open all by itself, its ready. Now look at those scallops, I let them look for about three or four minutes on one side and not too hot, I didn't char them, they are wrapped in the bacon. The bacon is starting to become a little crisper here, the scallop has some good marks on them, and I have turned them over. That's a nice piece of salmon there and that's just about ready. I am going to plate that up. That's a beautiful perfectly cooked piece of salmon there, it has got nice marks, nice color, it's cooked on a nice warm plate, classic garnish for fish is lemon and parsley. Okay, well that's how you do seafood on a grill, nice fresh seafood, good quality and cook it not too hot. Next I want to show you how to do vegetables on the grill, vegetables are really outstanding on the grill.