Pink Eye In Dogs

Although Hashimoto advises against grilling fish fillets, such as sablefish, that will flake and fall apart when cooked, he says albacore-tuna steaks are great for the barbecue. He recommends lightly rubbing the tuna with olive oil, salt, and pepper before throwing it onto an uncovered, superhot grill. The heat prevents it from sticking, as does a clean, oiled surface.

Sear the fish on both sides, resisting the temptation to let it linger on the grill. “Make the pretty little marks, and that’s all you’re looking for,” he explains. “It should be nice and rare in the centre and just kissed on the outside.” Slice it up to add to a Niçoise salad and you’ve got a meal.

As Hashimoto chats at a table by the front window, a van pulls up next to the restaurant with an oyster delivery. With the bivalves, toss them on an uncovered grill, cup side down, at medium heat. Wait for them to open, and then eat them with a squeeze of lemon or hot sauce. Mussels and clams can go on the barbecue, cover up, in a tinfoil envelope with some white wine, lemon peel, fresh bay leaves, chili flakes, salt, and pepper. Ten to 15 minutes later, once the shells have opened up, you’re done. “Instant dish in an envelope,” Hashimoto says.

You can marinate your seafood, Hashimoto says—just don’t include any salt or citrus juice or it will “cook” into ceviche (use lemon peel if you want the flavour). According to Tony Berger, co-owner of Blue Comet Seafoods, seafood needs just an hour or so to marinate, but overnight works too.

Berger has been sustainably fishing salmon in B.C. waters for more than 35 years, so he has barbecued his fair share of salmon. He’s partial to grilling salmon fillets that have been marinated in olive oil, crushed garlic, and oregano, and topped with a layer of diced, sun-dried tomatoes. Over the phone, Berger says guests don’t always like the look of the milky protein that comes out of the salmon when it’s cooked, so the sun-dried tomatoes improve the presentation of the fish while adding flavour. He says that when his kids were young (his adult son, Sasha, now fishes for Blue Comet), they liked the taste of a mahogany glaze on the fish. That’s the result of a marinade of soy sauce and maple syrup or brown sugar, which caramelizes nicely on the grill and adds sweetness.