Start the summer season with these grill recipes

Patio furniture making its annual appearance and grills emerging from winter hiberation signal the symbolic start of Alaska’s summer. The mostly quick and easy recipes below highlight the grill and skewers, and their place in good summertime eating, especially when paired with Alaska seafood.

Three different preparations of three different plentiful Alaska fish form the base of the recipes, but home chefs should not feel bound by the specifics of each recipe. Each invites experimentation, depending on what kind of fish you have on hand. Halibut and shrimp both do well on the grill and could easily be added to any of these recipes for additional variety, or substituted for the specified fish in each recipe.

Speaking of substitutions, bamboo skewers are fine to use in the absence of metal skewers, but be sure to soak them in water for 30 minutes prior to using them to prevent burning on the grill.

The recipes are courtesy of the Alaska Seafood Marketing Institute. They offer a nutritious and delicious opportunity to tap into freezer stocks of last summer’s fish, or to enjoy the bounty of your favorite seafood market.

ASMI is a public-private partnership between the State of Alaska and the Alaska seafood industry established to foster economic development of a renewable natural resource. More information, including a wide variety of Alaska seafood recipes for all occasions, along with plenty of data about their health and nutritional benefits, can be found at ASMI’s website, www.alaskaseafood.org.

Wild Alaska Salmon and Pineapple Skewers

These quick and easy salmon skewers are perfect for a weeknight meal.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 2

Yield: 3 skewers per serving

INGREDIENTS

For the skewers

3 wild Alaska salmon fillets

1/2 pineapple or canned chunks

1 red bell pepper

1 red onion

For the marinade

2 tablespoons honey

2 tablespoons soy sauce

2 tablespoons chopped parsley

1 tablespoon orange zest

1 tablespoon chopped ginger

Salt and pepper to taste

PREPARATION

1- Make the marinade

In a bowl, mix all the ingredients for the marinade.

2- Prepare the skewers

Remove the skin from the salmon and cut up into pieces to fit on a skewer. Chop the pineapple as well. Place the salmon and pineapple pieces in a bowl and mix with the marinade. Cover and let marinate in the refrigerator for at least 15 minutes. Then wash and chop the bell pepper. Peel the onion and chop it. Place the salmon pieces, pineapple chunks, bell pepper and red onion pieces on skewers in an alternating pattern.

3- Cook the skewers

Preheat grill to medium heat and oil racks. Place skewers on hot grill rack. Cover and grill for 8-10 minutes, turning skewers several times.

Curried Pacific Cod Kebabs

This recipe comes to ASMI courtesy of Chef Barton Seaver. It combines grilled tomatoes, red onion, and cod into a tasty grilled combo.

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Servings: 4

Yield: 8-10 kebabs

INGREDIENTS

1 pound Pacific Cod, cut into thick strips

12 cherry tomatoes

½ red onion, cut into wedges

1 tablespoon curry powder

½ tablespoon onion powder

1 tablespoon kosher salt

A few turns fresh ground black pepper

1 tablespoon olive oil

PREPARATION

1- Make kebabs

Thread fish, tomatoes and onion onto skewers. Mix spices, salt and olive oil to make a thick paste. Slather over fish and vegetables.

2- Cook kebabs

Grill over medium heat until tomatoes blister and fish is cooked through, approximately 5-7 minutes. Cover the grill to avoid turning as much as possible. Serve with dressed greens, as desired.

Grilled Alaska Rockfish Kebabs with Chimichurri Sauce

This summertime grill staple has an added kick of super fresh and herbal chimichurri sauce, which is the perfect accompaniment for the Alaska rockfish.

Prep Time: 40 minutes

Cook Time: 5 minutes

Total Time: 45 minutes

Servings: 4

Yield: Makes 8 skewers

INGREDIENTS

For the chimichurri

1/2 cup fresh parsley

1/2 cup fresh cilantro

2 cloves garlic

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh oregano leaves

1 tablespoon water

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

For the kebabs

1 pound Alaska rockfish, cut into 1-inch pieces

1 medium red onion, peeled and cut into 1-inch pieces

1 large bell pepper, seeded and cut into 1-inch pieces

1 pint cherry tomatoes

2 tablespoons extra-virgin olive oil, for brushing

1/2 teaspoon kosher salt

PREPARATION

1- Make the chimichurri

Place all ingredients in a blender or food processor and blend until smooth. Set aside. (The chimichurri can be refrigerated for up to a week.)

2- Assemble the kebabs

Preheat a charcoal or gas grill and oil the grates. Thread fish, red onion, bell pepper, and cherry tomatoes onto eight skewers, alternating ingredients. Brush lightly on all sides with olive oil and season with salt.

3- Grill the kebabs

Place kebabs on grill (as many as will fit at once without crowding) and close grill lid. Cook for 2 to 3 minutes per side, turning once, until fish is cooked through and vegetables are barely charred. Transfer to a platter.

4- Serve

Drizzle kebabs with chimichurri sauce (or pass the sauce alongside) and serve immediately.