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Fish makes the perfect backyard grilled menu

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(BPT) — The grill is a big part of summer fare, whether you’re enjoying a delicious dinner in a restaurant or barbecuing in your backyard. If you want to increase your expertise in perfecting flaky-tender fish or mouth-watering steaks at home, here are some industry secrets that will have your family asking for your special dish every night of the week.

“Every restaurant chef has secret tips to ensure the ingredients and flavors used in grilling will result in a spectacular meal,” says Chef Mark Adair of Bonefish Grill. “This is especially true when it comes to grilling seafood. People are often afraid of grilling fish, but it turns into a light and healthy entree that combines beautifully with so many pairings.”

Try these grilling tips from Bonefish Grill to create mouth-watering smells that will waft through the neighborhood and have neighbors knocking on the door for a dinner invitation. And, if you are in need of a night off, Bonefish Grill invites you to stop by their Fayetteville location in Syracuse for wood-grilled fish and other specialties, innovative cocktails, a polished casual atmosphere and topnotch service. Visit facebook.com/BonefishGrill or follow on Twitter @bonefishgrill to learn more.

Identifying the difference between wood-fired and gas grills: Gas grills fire up quickly and evenly, making them a great choice if you have a busy schedule. Wood-fired grills add interesting wood flavors to foods, especially fish. This can enhance the flavor of your meal. It might take you a bit of time to understand your grill and to fully master use of its hot and cold spots.

• Perfectly grilled seafood: Seafood is delicate and it doesn’t take long to overcook. Keep a food thermometer handy and pull your fish off the grill when it reaches 130 to 135 degrees. Then let it rest for three to four minutes before serving.

• Finding the right pairings: When it comes to wine and seafood, many variables can impact a pairing recommendation.

GRILLED SALMON WITH MANGO SALSA

Salt and pepper to taste

2-4 8-ounce salmon fillets

Mango salsa

For the mango salsa:

1/2 cup red onions diced (1/4 inch x 1/4 inch)

1 cup ripe mango - diced (1/4 inch x 1/4 inch)

1/4 cup red bell peppers - diced (1/8 inch x 1/8 inch)

2 tablespoons Thai sweet chili sauce

Peel and dice red onion, mango and peppers. Place all ingredients into a mixing bowl and toss to coat evenly.

Spoon ingredients into aluminum foil and gather the foil at the top to create a pouch.

Place foil on the grill while grilling the fish, which should be lightly seasoned with salt and pepper before grilling.

If using salmon, grill to medium. White fish is done when it flakes easily. Carefully remove foil from the grill with a pair of tongs, as it will be hot. Carefully open the foil with a sharp knife; take care, as hot steam will escape then foil pouch when opened. Use while warm by spooning dollops over the fillets.

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