SEAFOOD PERFECTION
The only bad thing about grilled fish is grilling the fish. It tends to stick, fall apart, and generally ruin your best taco intentions. The solution? Cut a lime, an orange, and an onion in half and rub them over the grill. That's Mark Alberto's secret. And the owner of Sayulita Fish Taco, in mainland Mexico's trendiest surf town, may be better at it than anyone else on the Pacific coast. Brush the fish with a mix of olive oil, fresh garlic, onion powder, cilantro, serrano chile, and a dash of salt and grill over medium heat. "Well-cooked fish looks opaque and should be moist," says Alberto. "It should have just lost its translucency." Finish the tacos with cabbage, mango salsa, and two lime wedges. "Sounds so good," Alberto says. "I'm heading out now to make three or four."

No More Kebab
Fruits and vegetables cook at different rates, so grilling on a skewer will leave you with pulpous tomato and raw pineapple. Instead, use low heat and follow these directions. VEGETABLES: Slice firm stuff into large, flat pieces about half an inch thick, brush with olive oil, and throw directly on the grate, about five minutes per side. Grill tomatoes whole, two to three minutes. FRUIT: Slice firm items like pineapples half an inch thick, brush with butter, and grill five minutes per side. For softer fruits, like bananas, go with slightly underripe and grill entire halves.

The ultimate tool for a big backyard BBQ (Illustration by Kevin Sprouls)

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