Sea Island Forge Recipe Series with Anya Fernald
Chef, entrepreneur, and open-fire cooking expert, Anya Fernald, shares a master-class for her three favorite ways to cook seafood on her Sea Island Forge Fire Kettle. Get the three recipes and all her delicious tips in the video below.
Skin-on Salmon Filet with Chili Paste
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One large half salmon (with skin on)
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2 packets of Siete Mild Taco Seasoning (or 4 tablespoons of your favorite taco
seasoning) -
2 tablespoons olive oil
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1 tablespoon apple cider vinegar
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Lemon wedges (for serving)
Instructions
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In a small bowl, mix the seasoning with the olive oil and the vinegar. This should be a thick spreadable paste so adjust the quantities of seasoning and liquids as needed.
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Light your open fire and set up your Sea Island Forge grill. Let it heat until hot and lively, about 400-500°F.
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Pat the salmon fillet dry with paper towels. Spread a generous layer of the chili paste evenly over the top (flesh side) of the fillet.
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Place the salmon skin side down and spice side up on the hot grill. Cook for about 10 minutes under the Sea Island Forge heat dome. The skin should become crisp and slightly charred.
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Remove from the grill and let rest for a minute. Serve with lemon wedges and fresh herbs if desired.
Roasted Branzino
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2 whole branzino
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1 lemon, thinly sliced with the skin on
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Fresh rosemary sprigs
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Olive oil
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Salt and freshly ground black pepper
Instructions
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Rinse the branzino thoroughly and pat dry with paper towels.
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Lightly coat the inside and outside of the fish with olive oil. Season generously with salt and black pepper. Stuff the cavity of each fish with lemon slices and sprigs of fresh rosemary.
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Light an open fire and set up your Sea Island Forge griddle over the flames. Allow it to heat until hot (about 400-450°F), ensuring an even cooking surface.
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Place the stuffed branzino directly on the hot griddle or on a lightly oiled grilling surface if preferred. Cook for 5 minutes per side, depending on the size of the fish. Flip carefully using a fish spatula or tongs. The fish is done when the flesh is opaque, flaky, and easily separates from the bones.
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Carefully remove the fish from the heat. Serve hot with extra lemon wedges and a drizzle of olive oil, if desired.
Open Fire Wild Shrimp & Fresno Chiles
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1 pound wild shrimp, peels on
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1 pound of Fresno chiles, cut into strips with the seeds removed
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2 tablespoons olive oil or melted butter
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3 cloves garlic, minced
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Salt and freshly ground black pepper
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Red pepper flakes, lemon wedges, fresh herbs (optional)
Instructions
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Place a cast-iron or heavy-duty pan directly over the open fire until hot using your side kick on the Sea Island Forge Fire Kettle.
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Add olive oil or butter to the pan. Add the shrimp in a single layer. Sprinkle the Fresno chile slices over the shrimp in the pan.
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Cook for 15 minutes, the shrimp will become pink, opaque, and slightly charred. Turn the shrimp over in the pan as they char and don’t worry – the Fresno chile slices will cook alongside the shrimp as you move them around the pan.
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Season with salt, pepper, and optional red pepper flakes. Serve immediately with lemon wedges and herbs if desired.