Iron Chef Grill 3!

This was an impromptu Iron Chef... we happened to be at a store that happened to have the exact ingredient I had been looking for since the first Iron Chef Grill "episode." So... guess what, honey? It's time for you to shine!

Kyo no tema... tai!

Whole red snapper. Way back when I was looking up inspiration for my own Iron Chef Shark night, I happened across many recipes involving whole fish, stuffed with something, and grilled. I salivated. I hungered. I longed. So, naturally, I decided then and there that the Grill Geek's first ingredient ought to be a whole fish. And promptly couldn't find any.

We also managed to hammer out another rule of Iron Chef Grill with this installment. Unlike Iron Chef Mom, where nothing but the already-present contents of fridge, freezer, and pantry may be used (no trips to the store for ingredients), grilling is all about last minute jaunts for _____ and beer. So, the Grill Geek ran out for crab, shrimp, and beer. I think it's a fitting rule.
We still have a lot of rule-making to do for the Grill version.

• 3 tablespoons butter

• 3/4 cup fresh bread crumbs

• 1/4 cup chopped green onions

• 1/4 cup celery, diced

• 1 clove garlic, minced

• 4 ounces cooked shrimp

• 4 ounces cooked crabmeat

• 1 tablespoon chopped fresh parsley

• 1/8 teaspoon salt

• 1/8 teaspoon ground black pepper

To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.

Melt 1 tablespoon butter or margarine in the skillet and sauté the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.

Cram this stuff inside le' poisson. Grill 20-25 minutes, or until flaky.

I wish I'd remembered to take a "before shot."

It was delicious!