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Lemon, fresh basil and garlic, olive oil, shoyu, and cracked pepper come together to make a delicious and transformative marinade. In this recipe I use skinned and filleted yellow spot papio, but any fish will do. After a 45-minute marinade, a quick, hot sear on the grill seals in the bright herbaceous and citrusy flavors.
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Cooking Techniques
Grilled Kala
Kala are known by a few other names. Perhaps you've heard them called "unicornfish," or "cows of the sea" because of their seaweed-grazing capabilities. Anyone who has eaten one probably just knows them as "delicious."
In this video, I spear and prepare a whole kala in the easiest, most traditional...
Kimi Werner
Dec 28, 2021
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Cooking Techniques
Grilled Octopus with Chimichurri
Grilled octopus (or tako) with chimichurri is an excellent preparation for one of the sea's greatest treasures. The initial time in a pressure cooker tenderizes the meat to perfection, and the hot flames of the grill give an irresistible crispy char to the outside—pair that with the fresh tang of...
Kimi Werner
Dec 22, 2022
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Cooking Techniques
How to Grill a Whole Duck
A properly grilled duck will yield juicy medium-rare meat with crispy skin on the exterior. Scoring the skin and cooking on a super hot grill are vital to success.
Working with a deboned duck also ensures even cooking. To see a detailed video on that process, click here.
Need to upgrade your duck...
Ryan Callaghan
Jan 9, 2023
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