How to Buy a Grill and Grilled Branzino Recipe

Vivian: Hi, I’m Vivian and we’re here at AJ Madison in Brooklyn, New York the Appliance Authority. Were going to get some tips on how to buy a grill and how to use it so let’s go behind the burner and meet the experts. I’m here with Abe Copperstein showroom manager at AJ Madison. Abe it’s summer time and looking to buy a grill what am I looking for. Abe: First thing, first when you’re buying a grill you’re going to look for size, size is very important. You can have a free standing unit and a built in unit. Everything that you’re going to buy you can have differently on free standing and on the built in. Vivian: So supposed I want a free standing because I want to entertain when a lot of people over, what am I looking for what kind of features? Abe: Primary, spaces an important aspect when you’re looking on a grill, what you’re looking for is to see how much cooking there that you actually need. If you look into for just two people or you’re looking to entertain for many people. On the more expensive grills you have the seer zone, as opposed to just standard cooking area you will have a seer zone. Seer zone is great to have that professional cooking such as searing the steak and then putting them on the side burns. Vivian: So what kind of burners are these? Abe: This actually happened to be red brass burners the only one in the industry that actually makes that is the Lynx corporation which is a solid red brass burner. Reducing about 25,000 BTUs of heat. Vivian: Thanks so much Abe for giving me great tips on how to buy a grill. I’m here with the Executive Chef Erick Cara of the Oak Room from the Plaza Hotel. Erick it’s all about grilling, what are we grilling? Erick: Were doing grill branzeno with just two tomatoes, smoked paprika, and king of peppers. So first thing you want to do, is a nice hot grill. Not too hot, you don’t want to burn the fish. So here we have a nice branzeno the first thing I did I took all the bones out. If you have a good butcher and you’re nice to them tell them to butterfly it and they’ll the do the same thing. I like to leave the head and the tail on, just so it survives the grill. Let’s find the olive oil, salt and pepper. So one more tip if you’re using a grill that doesn’t have charcoals and there’s not a lot of flavor and you don’t have musket or anything like that, I burn some herbs. You got sage, oregano, rosemary, thyme. You just stick that down there just so it starts to smoke were going to put this fish down like this. Vivian: Erick why are you brushing it across? Erick: Because I felt that it was going to stick, so I mean if you feel that it’s going to stick move it around. This is a new grill, new grills haven’t been season, it was going to pull the oil on the rag. Vivian: Because you don’t want the fish to stick. Erick: No, it could be a disaster if it, so now were going to close it. Vivian: So how long are you're going to cook it for? Erick: About three to four minutes on each side, all right now were going to start the sauce, so I’m actually going to stew on the grill because we don’t have an oven and most people who are barbequing don’t. So what I’ve done already ahead of time is that I took garlic, tomatoes and onions. And I stewed them for about 45 minutes and you could just cook it on the grill. Sometime when you grill vegetables, a lot of times it’s a pain to get it out the tin foil. Vivian: That’s a good thing to use. Erick: So you got mushrooms, white asparagus, fennel, white wine and then a little bit of olive oil and we’re going to wrap this up just so that the pieces dump on that. Vivian: So we flip the fish and we’re looking for that golden brown color? Erick: Yeah, a little charcoal not too much a nice little black marks, this is stewing, we got to tie it to catch the holes, olives were going to have those in, we got Spanish piquillo peppers, baby zucchini. Vivian: Erick let’s dig in. Erick: It’s good, little zucchini, got the spiciness from the peppers. Vivian: This is delicious, it’s actually really nice and crispy and buttery at the same time. Erick: Great for summer grilling I must say. Vivian: Stay tuned to behind the burner, when we give you the tips, tricks and techniques that are lighting the culinary world on fire.