Fish & Shellfish, Grilled & Smoked: 300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptuous Sides Paperback – March 28, 2002

I don't eat meat or poultry, so when I bought a cheap charcoal grill on a whim a few months ago, I quickly got tired of basic shrimp and salmon. I saw this book and it turned out to be one of the best cookbooks I've ever purchased. I'm still trying 3-4 different recipes a week, and except for a couple of fish that I just didn't like, the recipes are fantastic. It is well worth the price.

What a pleasant surprise! A very helpful 12 year old book. If you like fish and shellfish, and like to grill or smoke, this is an excellent resource. There are large number of recipes for almost every common and less than common type of fish and seafood. In addition, the recipes include rubs, marinades, bastes, sauces, and relish. We slow smoked sword fish steaks tonight. We used the tarragon butter, an easy to follow recipe with white wine, vinegar, pepper, and of course tarragon. In addition, we modified tomato salsa that included olive oil, rice vinegar, garlic, Dijon mustard, pepper, and sea salt. The swordfish with tarragon was very good, but the salsa added a richer dimension. We must have purchased at least 30 cook books over the years. Most sit on the shelf taking space and gathers dust. This book will be used.

This book has some great recipes - esp the ones on the grill BUT it has one major flaw that moves it from a 5 to 3-4. None of their smoking recipes mention the smoker temperature, the best wood (ie a fruit wood) and finished temp of the fish. I grant you that > 50% smoke at 200 degrees, but many smoke at 165-175. Finally it is the type of wood that gives the flavor; they should have given their advice

After grilling and smoking meat for years, it is a welcome relief to finally be able to cook something lighter and better for you. This book has a lot of great recipes for everything from vegetables to shellfish. We recently had a Barbecue and some guests did not eat meat. We made a delicious smoked salmon filet, and many of the meat eaters switched over. It was delicious hot and at room temperature. I recommend this book to anyone who wants to have a lighter option on the menu with just as much, if not more, flavor.

I paired this book with an outdoor grill pan for fish & gave it as a gift. My brother lives in South Carolina & does lots of fishing, both freshwater & deep sea. He loves his smoker & his grill, so this cookbook was right up his alley.

This has wonderful recipes for fresh fish. Grilling keeps the smell out of the house. Has ideas for sauces and seasoning as well as instruction and information on seafood and fish.

Came in very good shape, fun to read along with some awesome recipes that will come into good use.Fresh veggies and fish all make for a great meal with the help of up to date recipes.Thanks.

Many grilling and smoking books give seafood only passing attention; not this book. Recipes are excellent, and while they are much more adventurous than what is typically found in grilling and smoking books, they are still user friendly in both taste and ingredients. This is one book I'll keep on my "most used" shelf for some time to come.

Good