What to do when the fish dies and you can't release it.
Barbecued Salmon with Grapefruit
from the Fast Fish cookbook, by Hugh Carpenter and Teri Sandison
Barbecued Salmon with Grapefruit
from the Fast Fish cookbook, by Hugh Carpenter and Teri Sandison
1 1/2 cups freshly squeezed grapefruit juice
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon your favorite hot sauce
1/4 cup minced fresh ginger
1/2 cup packed brown sugar
1 (1 1/2 pound) center-cut salmon fillet, skinned, pin bones removed
4 grapefruit cut into 1/4-inch slices
3 tablespoons chopped fresh chives, parsley, or cilantro sprigs
In a small saucepan, combine 1 cup of the grapefruit juice, the granulated sugar, cornstarch, salt, hot sauce, and ginger and mix well. (The sauce can be covered and refrigerated for up to 8 hours before using.)
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450 degrees F). Rub the remaining 1/2 cup grapefruit juice and the brown sugar into the salmon flesh. Lay the grapefruit slices in a tight, single layer directly on the grill rack. Place the fish flat side down on top of the grapefruit. Cover the grill and cook the fish for 8 minutes before lifting the lid. If the fish does not flake when prodded with a fork, close the lid and cook for 2 minutes more. Transfer the salmon to a cutting board. Cut into 4 pieces and transfer to dinner plates.
Place the sauce over medium-high heat and bring to a low boil, stirring constantly for about 1 minute, until it thickens. Stir in the chives. Spoon the sauce over the salmon and serve at once.