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with David Bonom
Online Class

Fire Up the Fish

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Learn tasty techniques for successfully grilling a variety of seafood favorites. Cookbook author and grill master David Bonom will show you how to work with direct and indirect heat as you grill meaty fish steaks, delicate fillets, shellfish and more. Find out how to get the most from your cedar plank and pick up expert tips for properly using your grill basket. You’ll even learn how to avoid losing fish to the grate. David will share a host of enticing recipes, including his popular caper-herb crab cake burgers, pesto marinated shrimp skewers and citrus-and-herb-stuffed bronzino. By the end of this class, you’ll have the repertoire you need to infuse your fish with tempting flavors while keeping it moist and tender for delicious results. Your neighbors may be acting a little more neighborly when they smell your new grill skills.


  • beginner
  • 10 episodes
  • 1h20m

Included in this Class

1. Introduction

1. Introduction

Meet your instructor David Bonom, a chef, food writer and culinary consultant, and learn about the techniques covered in your class. When you're ready to cook any kind of fish or shellfish, your class can serve as a reference tool. Find the lesson with the technique you need and dive right in!

2. Setting Up the Grill

2. Setting Up the Grill

Whether you're cooking with gas or charcoal, David has some great tips for preparing to grill. Learn the most efficient way to start your fire and position your coals to provide both direct and indirect heat. He also shares tips for gauging temperature without a thermometer and getting your grill cleaned, oiled and ready for your fish!

3. Fish Steaks & Firm Fillets

3. Fish Steaks & Firm Fillets

Firm and succulent, fish steaks are perfect for the grill. David goes over what to look for when shopping for fresh fish and explains how to trim and prepare your fish steaks for grilling. He prepares swordfish steaks with a savory dry rub - the recipe is included - and shows how to grill them to perfection.

Recommended with this class

  • Gas or charcoal grill
  • Cedar or hardwood planks
  • Fish-grilling basket (optional)