Bruschetta and Crostini
Chef Cornelius Gallagher of Oceana in New York City is a fish genius. For this bruschetta, he quickly marinates the fish in apple cider and olive oil, then grills it until it's slightly charred. He tops it with a luscious smoky, spicy crème fraîche sauce that's not only wonderful with grilled tuna, but also with smoked trout or bluefish, grilled shrimp or even a chicken sandwich or burger.
Plus: F&W's Grilling Guide
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