Jazz on the Grill-Seafood BBQ

Select the fish you prefer, Jazz is great on them all however, be sure your selection is suitable for the grill. Some fish grill better than others, if you're unsure, ask your butcher. Excellent selections are salmon, Chilean seabass, (and most bass), halibut, mahi, yellowtail, and lingcod.

Heat the grill up on high. Brush a mix of melted butter and olive oil onto the fillet or fish steak before placing it in the grill. This will cause the flames to rise up, searing in the juices. Brush more of this mixture on the top as it's cooking. Do not overcook, most fish grill quickly. You must adjust the cooking time based on the thickness of the fish being cooked.

Flip the fillets or steaks and reapply another brushing of the butter/oil. Once seared, reduce the flame to low and close the lid on the barbeque. Wait a few minutes (until fish is nearly done) and casually pour Jazz Honey-Jalapeño Pineapple Sauce over the top. Close the lid till done. Jazz will form a beautiful glaze.

Garnish platter with green leaf lettuce, carefully place fish on the bed of lettuce and serve. This is a simple and amazingly eye attractive dish. Sit back and enjoy the raves from your guests.

If serving lobster, grill in the shell and serve with the traditional butter and lemon (although lime is much better) and offer a portion of Jazz in a small dipping bowl. Your guests that favor spicy foods will be thrilled with the spicy sweet alternative!

Many other grilled meats (ribs, poultry, pork, lamb, etc) are also excellent when glazed with one of the four flavors of Jazz. Always use at the very end of the cooking period as Jazz becomes hotter the longer it cooks.