Recipes: 'Fish Without A Doubt' Somehow, seafood always tastes better in the summer, and this book, says T. Susan Chang, is like "having your smart aunt in the kitchen, saving you from your own foolish, blundering self." Why not start with Key West Ceviche or center a meal on the Grilled Dorade with Hoisin Glaze?

Recipes: 'Fish Without A Doubt'

These recipes appear in Fish Without A Doubt by Rick Moonen & Roy Finamore, Houghton Mifflin, 2008.

Grilled Dorade with Hoisin Glaze

Serves 4

(acceptable substitutes: salmon, char, rainbow trout)

4 (6- to 7-ounce) dorade fillets, skin on

Olive oil

Coarse salt and freshly ground white


Hoisin Glaze

Season the fish with salt and white pepper and coat each fillet with oil. You can prep this well in advance and keep it cold in the refrigerator.

Grill the dorade on a Foreman grill for 3 to 4 minutes. Give the fish a poke — it will feel firm when it's cooked.

You can use a hot cast-iron grill pan too. Grill the fillets for 1 1/2 minutes on the skin side, then turn and grill for another 1 1/2 minutes or so.

Alternatively, prepare a grill. When the coals are hot, set the grate on the lowest level (closest to the coals) and get it very hot.

Brush the grate with vegetable oil. Grill the fillets for 1½ minutes on the skin side, then turn and grill for another 1 to 1½ minutes, until the fish feels firm.

When the fish is done, remove from the grill and brush the skin side with the glaze.

Serve right away.

Hoisin Glaze
2 tablespoons hoisin sauce

Juice of 1/2 lime

Coarse salt

1 teaspoon honey

1 small garlic clove, minced or put through a press

1 tablespoon minced fresh cilantro

Stir the hoisin, lime juice, honey, garlic, and cilantro together in a small bowl. Season with salt.

This can sit on the counter for a couple of hours; or store it, covered, in the refrigerator for 3 days.

Key West Ceviche with Grouper

Serves 4 as an appetizer

1 cup minced onion, plus 1 cup thinly sliced onion

1 tablespoon minced garlic

½ teaspoon grated lemon zest

¼ teaspoon grated lime zest

1/2 cup fresh lemon juice

¼ cup fresh lime juice

3 tablespoons olive oil

2 tablespoons sugar

1 teaspoon dried oregano, crumbled

1/2 teaspoon ground toasted coriander

Coarse salt and freshly ground white pepper

1 pound grouper fillet, cut into 1/2-inch pieces

¼ cup chopped fresh parsley

Combine the minced onion, garlic, lemon and lime zests, juices, olive oil, sugar, oregano, and coriander in a bowl. Stir to mix well. Season with salt and white pepper.

Season the fish with salt and let sit at room temperature for minutes.

Add the fish to the ceviche base and stir, making sure all the fish is covered by the liquid. Cover and refrigerate for at least 2 hours, stirring occasionally.

Right before serving, stir in the sliced onion and parsley.