Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Bob Kiebler shows techniques for grilling seafood.
Tags:How to Grill Seafood,monkey see,bob kiebler,grilling basics,grilling tips,how to grill,monkeysee
Grab video code:
Hi I'm Bob Kiebler, chef at Morton's, The Steakhouse. We know a little bit about grilling, what I want to do right now is show you a little bit, how to grill fish, seafood and other one of our items. Now the type of fish you want to pick for grilling, it should be a firm fish, you don't want something flaky like Cod that's just going to fall apart on you. I use a firm fish like naturally, all the shell fish, shrimps, scallops, oysters, clams, they are all good on a grill, you let them cook till they pop open. Firm fish like these beautiful Ahi tuna fillets, beautiful salmon. With the salmon, what I do is I leave the skin on, I put on the grill skin side down, and that will act as a little bit of protector for the salmon fillet, and when it's ready to be turned, I will just turn and leave the skin on the grill. What I am going to do is, I am going to oil it up a little bit, little bit of olive oil, little bit of seasoning salt on the grill, skin side down. Same with the tuna, little olive oil, little season salt, tuna is great on the grill by the way. If it's good quality, sushi grade tuna, you can grill it rare, it's absolutely outstanding, serve with little Wasabi, little soy ginger sauce. Some shrimp, some jumbo shrimp, got some scallops, wrapped in bacon, they are going to be good. People who love shell fish; you can put oysters, clams right on a grill in the shell. How do you know when they are ready? When they pop open, they are ready to go. Little cocktail sauce, little lemon, little hot sauce, outstanding. Now, one mistake people will make with the fish and it's even a little more sensitive than the beef is overcooking it on the grill. Dried out fish is no good, if you have a good quality fish, nice and fresh, if it smells like fish, you don't want it, it's too fishy. Good quality fish, it should smell sweet, have a firm texture, not sticky. Now if your grill is properly seasoned, you let it preheat, if you rub the grill down with oil, you are going to have less of a chance of the fish sticking to the grill, use your spatula, work underneath the fish, one motion, turn it over that's going to be a nice piece of tuna there. With the shrimps naturally when they start to turn orange, when they become firm, when they are a little less translucent, little more opaque. They are ready to be turned, couple of more minutes on the other side. Now, seafood is generally better, little undercooked than it is overcooked, if it's good quality seafood, there is no problems with that at all. Now depending on how hot your grill fire is, you don't want it to be quite as hot as you do for steaks, because you don't really want to char your seafood. Shrimp cook relatively fast depending on the size, couple of minutes on a grill, if they turn color to orange, become firm. These are almost ready; we will give them a couple of more minutes. The tuna, nice fresh piece of tuna, if you enjoy it rare, you can take it all pretty much anytime, if you enjoy it, cooked all the way, probably about five minutes on each side. Now, the salmon, as I showed you, I put the salmon skin side down. Now here is a little trick, I am going to work underneath the skin of the salmon. With my spatula, I am going to turn it over, peel the skin away. So what I have done is I have used the skin to protect the fish while it's grilling, and normally the skin just sticks to the grill. The oysters, you can tell when a oyster is ready, or a clam when it starts to pop open, when it pops open all by itself, its ready. Now look at those scallops, I let them look for about three or four minutes on one side and not too hot, I didn't char them, they are wrapped in the bacon. The bacon is starting to become a little crisper here, the scallop has some good marks on them, and I have turned them over. That's a nice piece of salmon there and that's just about ready. I am going to plate that up. That's a beautiful perfectly cooked piece of salmon there, it has got nice marks, nice color, it's cooked on a nice warm plate, classic garnish for fish is lemon and parsley. Okay, well that's how you do seafood on a grill, nice fresh seafood, good quality and cook it not too hot. Next I want to show you how to do vegetables on the grill, vegetables are really outstanding on the grill.