Online Class

Fire Up the Fish

Get own-forever classes for less than $8 a month!
As an annual Bluprint member, you'll choose one own-forever class to add to your library each month
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Go beyond the burger and grill salmon, lobster, swordfish and more! Learn new techniques and accessible recipes to serve seafood bursting with flavor.

Skill Level


What You Get

  • 10 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor David Bonom
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

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.

Lesson Breakdown

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
3. Fish Steaks & Firm Fillets
4. Tender Fillets
5. Whole Sides
6. Whole Fish
7. Shellfish Without the Shell
8. Shellfish in the Shell
9. Fish Cakes
10. Troubleshooting

Recommended with this class

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

Taught by

David Bonom
David Bonom
David Bonom began his career cooking for some of New York’s preeminent restaurants and boutique caterers. Today, he owns a consulting company and contributes recipes and cooking advice to magazines such as Cooking Light, Everyday With Rachael Ray, Better Homes & Gardens and Fine Cooking. He frequently writes recipes for Weber grills cookbooks, including more than 100 recipes for the New York Times best-seller, New Real Grilling.

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