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InStyle's editorial guidelines Updated on September 24, 2007 @ 01:22PM Pin Share Tweet Email Photo: Douglas Friedman Grill Recipes 01 of 07 Bass with Mint-Parsley Pesto Lisa Hubbard Serves 12 3 cups packed mint leaves1 cup packed flat-leaf parsley leaves4 large cloves garlic1/4 cup fresh lemon juice2 tsp salt2/3 cup olive oil12 striped or sea bass fillets, 6 oz. each Salt and pepper to taste In food processor or bowl, finely chop mint, parsley, garlic, lemon juice and salt. With machine running, pour in oil. Reserve 3/4 cup pesto; spread remaining pesto on both sides of fish. Cover with plastic wrap; refrigerate 2 hours. Heat grill or broiler. Season fish with salt and pepper; place on grill orbroiler pan. Cook 5" from heat, turning once, 3-4 min. per side until fish begins to flake when tested with a fork. Serve with reserved pesto. 02 of 07 Stuffed Turkey Burgers Amy Neunsinger Serves 20 2 logs (3.5 oz. each) goat cheese, at room temperature4 tbsp unsalted butter, at room temperature2 tsp chopped fresh oregano6 lb. ground turkey1 cup chopped scallions½ cup Dijon mustard2 large cloves garlic, minced2 tsp salt1 tsp pepper18 pita breadsRomaine lettuce leaves, red onion slices and grilled tomato slices Heat grill to medium-high or heat broiler. In small bowl mash together goat cheese and butter. Stir in oregano. In large bowl combine ground turkey, scallions, mustard, garlic, salt and pepper. Divide turkey mixture in half; with one half, form 18 patties. Evenly divide cheese mixture among patty centers. With remaining turkey mixture form 18 patties. Top goat cheese with another patty; press to seal edges together. Grill or broil 15 minutes, turning once, until burgers are cooked through. Serve in pitas with lettuce, onion and grilled tomato. 03 of 07 Grilled Citrus Salmon Amy Neunsinger Serves 20 3 lemons, sliced3 limes, sliced1 cup olive oil½ cup slivered fresh basil leaves½ cup slivered fresh mint leaves2 salmon filets (about 3½ lb. each)Salt and pepper Heat grill to medium-high or heat broiler. Lightly brush lemon and lime slices with oil. Place on vegetable grill rack. Grill 1–2 minutes; set aside. Heat oil in small skillet on medium heat; add herbs and heat until slightly wilted. Season salmon with salt and pepper. Brush with herb oil and grill 7–9 minutes on each side, or until fish flakes easily with fork. Garnish with grilled lemon and lime slices. 04 of 07 Scallion Beef Skewers Maura McEvoy Serves 20 ½ cup fish sauce*6 tbsp sugar¼ cup vegetable oil4 stalks lemongrass, finely minced2 tbsp dark soy sauce1 tbsp minced garlic3 lb. skirt steak, cut into 4" x 1½" strips1/3 cup chopped roasted, unsalted peanuts for garnish In large bowl combine first six ingredients. Add beef and toss well. Cover with plastic wrap; refrigerate 8 hours or overnight. Soak 4" bamboo skewers in water for 30 minutes before grilling. Prepare charcoal grill with medium-hot coals, or heat gas grill to medium-high, or heat broiler. Remove beef from marinade (discard marinade). Thread one piece beef on each skewer. Grill 3–4 minutes, turning once, or until cooked through. Place on serving platter and sprinkle with chopped peanuts. *In Asian markets or the supermarket's Asian section 05 of 07 Jerk Chicken Bites Maura McEvoy Serves 20 2/3 cup olive oil2 jalapeños, chopped½ cup minced scallions6 tbsp white vinegar3 tbsp fresh lime juice1 tbsp sugar1 tbsp minced garlic2 tsp dried thyme1 ½ tsp ground allspice1 tsp ground cinnamon1 tsp salt1 tsp ground red pepper (cayenne)3 ½ lb. boneless, skinless chicken thighs, cut into 1½" pieces Soak 2" or 3" wooden picks or skewers in water for 30 minutes. In large bowl combine all ingredients; toss well. Cover with plastic wrap; refrigerate 8 hours or overnight. Prepare grill as in beef and shrimp recipes above. Remove chicken from marinade (discard marinade). Thread one piece chicken on each skewer. Grill 5–6 minutes, turning once, or until cooked through. 06 of 07 Grilled Mahimahi Ben Franken Serves 8 y cup olive oilu cup chopped assorted herbs, such as basil, thyme and/or parsley8 mahimahi fillets, about 6–8 oz. each2 tbsp lemon juiceSalt and pepper In large resealable plastic bag combine oil and herbs; add mahimahi. Seal bag and turn to coat; refrigerate overnight. Cover grill rack with nonstick cooking spray before starting grill. Heat grill. Remove mahimahi from bag; discard marinade. Sprinkle lemon juice over fish. Season with salt and pepper. Grill mahimahi, covered, over medium heat for 4–5 minutes on each side, or until fish flakes easily with a fork. 07 of 07 Grilled Seafood Skewers Douglas Friedman Serves 10 1½ lb. swordfish, cut into 1½" chunks1½ lb. shrimp, peeled and deveined½ cup olive oil1 tsp salt¼ tsp pepper2 colored peppers, cut into 1" pieces2 medium onions, cut into 8 wedges2 medium lemons, cut into 8 wedges In large bowl combine seafood, oil, salt and pepper. Cover with plastic wrap; refrigerate 2 hours. Immerse 20 bamboo skewers in water for 30 minutes. Remove seafood from marinade. Discard marinade. Prepare charcoal or gas grill, or preheat broiler. Alternately thread fish, shrimp, peppers, onions and lemon on skewers. Grill 5" from heat source for 4 minutes Turn skewers; grill 4 minutes, or until fish and shrimp are cooked through.