Join “Jayni’s Kitchen” this week for “Fish & Shellfish: Grilled & Smoked With Karen Adler.”

Host Jayni Carey and Adler, a cookbook author, teacher and food writer, will prepare the following recipes from Adler’s cookbook, “Fish & Shellfish: Grilled & Smoked.”

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Salsa Catfish

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6 6- to 8-ounce farm-raised catfish fillets

1/2 teaspoon freshly ground white pepper

3/4 teaspoon garlic salt

2 cups favorite salsa, or Fresh Garden Relish (recipe follows)

Sprinkle the fillets with white pepper and garlic salt. Prepare a hot fire.

When ready to grill, place the fish on an oiled, perforated grill rack over the fire. Grill until the fish is opaque and just beginning to flake when tested with a fork, about 10 minutes per inch of thickness, turning once halfway through the cooking. Catfish fillets are about 3/4 of an inch thick in the thickest part so they will take about 7 to 8 minutes on the grill, turning once halfway through the cooking time. Serve the fish topped with the salsa or Fresh Garden Relish. Makes 6 servings.

Also good with: cod, grouper, porgy or snapper.

Fresh Garden Relish

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1 cucumber

1 bell pepper, any color

2 beefsteak tomatoes, or smaller tomatoes to equal 2 cups

1 bunch green onions

1/4 cup fresh herbs such as parsley, cilantro, thyme, or chives

1 or 2 tablespoons extra-virgin olive oil

kosher salt and pepper, to taste

Chop all of the vegetables and place them in a bowl. Add the herbs, olive oil, and season with salt and pepper. Toss to blend. The relish can be made several hours before serving. Let stand at room temperature, or refrigerate for later use.

Other options: zucchini, cherry tomatoes, yellow pear tomatoes, or hot peppers.

Grilled Herbed Salmon

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4 6- to 8-ounce salmon fillets, skin removed

Herb Marinade:

3 tablespoons olive oil

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh marjoram leaves

1/4 teaspoon red pepper flakes

1/4 cup dry white wine

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh Italian parsley leaves

sea salt and freshly ground black pepper to taste

Place the salmon in a resealable plastic bag. In a small bowl, combine the marinade ingredients and add half to the salmon, seal, shake to coat everything, and marinate in the refrigerator for 30 minutes.

Reserve the remaining marinade to use for basting.

Prepare a hot fire. When ready to grill, remove the salmon from the marinade and set on a plate. Place the salmon on the grill rack and grill, basting with the reserved marinade, until a white milky juice appears on top of the thickest part of the salmon and it just begins to flake with a fork.

Turn the salmon once during grilling. Total grilling time is about 10 minutes if the fillet is 1-inch thick. Makes 4 servings.

Also good with: catfish, halibut, sea trout or trout.

Grilled Asparagus

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1 1/2 pounds asparagus, ends snapped off

marinade of your choice, about 2 or 3 tablespoons

Blanch the asparagus in boiling water for about 1 1/2 to 2 minutes.

Drain and pat dry. Prepare a hot fire. Meanwhile, place asparagus on a platter and spoon 2 or 3 tablespoons of marinade over the spears.

Place the asparagus perpendicular to the grill grates or place the spears on a grill rack so they don’t fall through the grill grates. Grill over high heat, turning occasionally until lightly charred, from 4 to 6 minutes. Platter and serve. Serves 3 to 4.