Grilling Made Easy was

Summer is in our thoughts outdoor cooking - grilling.

We all know the cooking of grilled meat - juicy steaks, burgers and ribs spicy. But what about the price of a lighter?

Here are three recipes for summer grilling lighter - salmon flavored with citrus sauce, grilled vegetables and grilled halibut with light (or solid white-meat fish) and flavored with herbs and lemon zest. So whenever there is a feeling there is something a bit 'different and a bit' lighter, try these out.

Citrus Grilled Salmon

1 / 4 cup honey garlic barbecue sauce
2 tablespoons lemon juice
2 teaspoons chopped chives
2 tablespoons melted butter
2 teaspoons honey
1 teaspoon grated lemon peel
1 / 2 teaspoon salt chili pepper flakes (optional)
2 pounds salmon fillet, fillet large portions, or (better thread that great) Preheat the grill to medium high and grease well. Pierce a piece nonstick foil several times and place on a baking sheet. Mix barbecue sauce with other ingredients (except salmon). Place the salmon in foil with the skin side down.

Brush half of sauce to salmon mixture. Slide film and hearth. Cook, covered, without turning for 15-17 minutes or until salmon is cooked but still a bit 'of food in the middle. Brush with remaining sauce mixture during last 5 minutes of cooking.

Earth to serve a slice of salmon into small pieces and used a metal spatula for removing portions of thick aluminum. Leave the skin behind. Garnish with chives added if desired.

Serves 6.

Cedar Plank Version:

Enjoy an untreated cedar plank in water for 2 hours. Place plank on grill and preheat for 5 or 10 minutes, or until the wood starts to smoke. Place salmon on cedar and proceed as above. Use skinless salmon for best results.

Grilled Vegetable Platter

1 / 2 cup garlic and herb-flavored barbecue sauce (or your favorite marinade)
3 tablespoons unsalted butter, oil or olive oil
1 tablespoon chopped fresh parsley (or 1 teaspoon of dry)
1 tablespoon fresh thyme chopped (or 1 teaspoon)
3 / 4 pounds small potatoes, red white corn
4 ears, cut in half or thirds if large
1 pound pumpkin variety green summer squash or yellow squash or summer squash Mix marinade or sauce BBQ with butter, parsley and thyme, mix well. Reserve.

Bring a large pot of salted water to boil. Working in groups, blanch the potatoes for about 10 minutes. Blanch the corn for 2 minutes. As the vegetables are finished, use a slotted spoon to transfer them in a large pot of water to cool. Drain well and dry. Mix all vegetables with the mixture to coat well with marinade. Preheat grill on medium-high heat. Roast potatoes corn and squash, turning as needed and sprinkle with remaining marinade. What vegetables are tender, remove from the grill on a hot plate or bowl. Attempts to plate with vegetables cooked in paper until all vegetables are cooked.

Makes 6 servings.

Grilled Halibut with Herb Crust

cup-3 / 4 of bread crumbs
2 tablespoons fresh lemon Parmesan cheese
1 tablespoon lemon zest, salt and pepper to taste
1 tablespoon butter or margarine
2 tablespoons mayonnaise
1 tablespoon tarragon
1 chopped fresh halibut fillets pounds, or about
1 / 2 "thick skin left on
2 tablespoons lemon juice in a small bowl, combine the bread crumbs, Parmesan cheese, lemon zest, salt and pepper. Add butter and mix with fork to form a granular mixture.

In another bowl, combine mayonnaise and tarragon. Arrange fish skin side down, on a tray. Brush each fillet with mayonnaise mixture. crumbs Place the mixture on each fillet .

Preheat grill to high heat for 10 minutes. Reduce heat to medium-high. Arrange the fillets, skin side down grill. Lower lid and cook until fish flakes easily with a fork and topping is brown, about 10-12 minutes. Drizzle lemon juice over each fillet and serve immediately.

Makes 4 servings.