Grilled Salmon with Thai Basil SauceFor the sauce:½ cup fresh cilantro leaves½ cup fresh mint leaves½ cup Thai basil leaves or any fresh basil¼ cup fresh squeezed lime juice1 tablespoon grated fresh ginger2 medium garlic cloves1 small spicy chili pepper, optional¼ cup coconut milkSalt and pepper1. Add all of the ingredients to a blender or food processor and process until a sauce consistency.2. Gently warm the sauce in a pan over medium heat. Adjust seasoning with salt and pepper.
For the fish:4 six-ounce skinless salmon fillets¼ cup oil2 limes cut in halfSalt and pepper1. Preheat the grill to medium. Be sure the grill is clean and free from any debris.2. Dry the salmon fillets with towels. The fish must be completely dry or it will stick.3. Rub the grill with an oil soaked towel. Close the lid and allow the oil to get really hot.4. Oil the grill again and close the lid. This process coats the grill grates with oil and keeps the fish from sticking.5. Finally, brush the fish with oil and season with salt and pepper and place on the grill “presentation side” down (the non-skin side is the “prettier” side and will face up on the plate). Brush the lime halves with oil and place on the grill. Grill the fish fillets for five minutes on one side. Do not attempt to turn the fish until the fish has caramelized and formed a crust. You only need to turn the fish once. The more you “play” with it, the more it will likely stick and fall apart.6. Turn the fish over, brush the grilled side with some of the sauce and continue grilling for another minute for medium fish.7. Serve the fish with additional sauce and grilled limes.Grilled Halibut Mustard-Caper GlazeHalibut is a lean fish and I prefer to grill it on top of aromatic citrus and herbs. While you can put it directly on to an oiled grill, halibut can quickly dry out and over cook. The bed of citrus and herbs protect the delicate fish and keep it moist. The mild fish pairs perfectly with the mustard-caper glaze and picks up flavor from the citrus and herbs.For the sauce:2 tablespoons butter or olive oil for parve preparation2 medium shallots, minced1/3 cup dry white wine¼ cup Dijon style mustard2 tablespoons fresh squeezed lemon juice1 tablespoon sugar2 tablespoons capers2 tablespoons chives, cut into ½ inch segmentsSalt and pepper1. Place a small sauce pan, lightly coated with olive oil, over medium heat. Add the shallots and cook until the shallots are translucent and soft (about five minutes).2. Add the remaining ingredients, except for the chives, and cook until the mixture has reduced to a thick glaze.3. Remove from the heat and stir in the chives.For the fish:2 lemons cut into thin slices4 scallions, cut in half lengthwiseSeveral sprigs of fresh thyme, tarragon and parsleyOlive oil4 six-ounce halibut fillets, skin-offSalt and pepper1. Preheat grill to medium.2. Brush the grill with olive oil. Arrange the lemons, scallions and herbs on the grill to form a bed for the fish.3. Pat the fish dry and season with salt and pepper. Lightly brush the fish with olive oil.4. Place the fish, “presentation side” down (the non-skin side is the “prettier” side and will face up on the plate) onto the bed of lemons and herbs. Grill the fish for five minutes. Brush the fish with the glaze.5. Turn the fish over and brush with the glaze onto the “presentation side”. Grill the fish for another five minutes until cooked through. Brush one more time on the presentation side to build up the glaze.6. Serve the fish with grilled lemons and favorite vegetables.Grilled Tuna with Tomato-Balsamic RelishI ask my fish monger to cut my tuna into 1 ½ inch thick fillets, or better yet, whenever possible, I buy a big chunk of the gorgeous fish and cut the fillets myself. I like my tuna rare inside with a deep crusty char on the outside. Tuna’s big flavor can stand up to a sweet and sour tomato-balsamic relish. I like to serve this hearty fish dish with grilled eggplant and zucchini.For the sauce:extra virgin olive oil for sautéing and for the relish1 small red onion, sliced thinly6 garlic cloves, minced4 large tomatoes, seeded and diced (sometimes I use heirloom or yellow tomatoes)¼ cup balsamic vinegar2 tablespoons sugar½ cup basil leaves, torn Sat and pepper1. Place a medium sauce pan, lightly coated with olive oil, over medium high heat. Add the onion and sauté until the onion is caramelized and dark brown (about seven minutes).2. Decrease the heat and add the garlic and tomatoes. Cook, stirring occasionally until the tomatoes let out their juices and begin to reduce (about 15 minutes).3. Add the balsamic and sugar and stir to combine. Continue cooking for another five minutes. Remove from heat and fold in the basil leaves. Adjust seasoning with salt and pepper.4. Drizzle two tablespoons of extra virgin olive oil into the relish.For the fish:4 six-ounce tuna fillets, cut 1 ½ inch thickOlive oilSalt and pepper1. Preheat the grill to medium high.2. Pat the fish dry and salt and pepper to taste. Lightly brush the fish with olive oil.3. Place the fish onto the grill and grill for two minutes. Turn the fish and continue cooking for another two minutes for rare tuna.4. Place the fillets on a platter and mound the relish on top of each fillet.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.Follow @JPost_Lifestyle