Vania Reyes Castillo, Wikimedia Commons
Salmon fillets or steaks are great choices for a meal cooked on a barbecue grill.
Seafood is probably my favorite type of food, especially shellfish. I am finding out that a lot more people are allergic to shellfish than I ever suspected. That almost makes me panic, lest I become one of them.
I am not sure what causes shellfish allergies in people who have never had them before, but I plan to read up on that. I can’t imagine not being able to order an Ultimate Feast at a well-known seafood restaurant where I redeem gift cards. I even pay extra to have Alaskan King crab instead of those spindly snow crab legs, even though what I was served was probably Royal Red crab, which is much smaller than Alaskan King.
I hope you dear readers are not allergic to shellfish, but if that is the case, my apologies to you for the recipes this week. Oh, and also to the folks who are not allergic but just plain don’t like shellfish or maybe even any type of seafood. Without further ado, here are a few recipes for grilled seafood.
Honey ginger grilled salmon
One of those Tupperware Season-Serve containers works well for marinating the salmon.
1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 (1 1/2-lb.) salmon fillet
Combine all ingredients except the salmon in a deep-sided container or in a large self-closing plastic bag, being sure to mix well. Place salmon in container or bag and seal tightly. If using a plastic bag, turn gently a few times to evenly distribute the marinade. Refrigerate for at least 15 to 30 minutes.
Prepare an outdoor grill for medium heat and lightly oil the grate.
Remove salmon from marinade, allow any excess to drip off; discard remaining marinade. Grill the salmon for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork. Makes 4 servings.
Grilled garlic herb shrimp
2 teaspoons paprika
2 tablespoons minced fresh garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon ground black pepper (I use less)
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (21 to 25 per pound), peeled and deveined
In a large bowl, whisk together all ingredients except the shrimp (or use a container or bag that seals). Add shrimp, making sure they are evenly coated with marinade, and allow to sit for at least 2 hours in the refrigerator.
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
Remove the shrimp, drain any excess marinade and discard the marinade if you don’t wish to use any for basting. Place shrimp on preheated grill and cook, turning once, until the shrimp becomes opaque all the way through, about 5 to 6 minutes. I like to grill them until they start to char around the edges. Serve immediately. Makes 4 servings.
Bacon wrapped scallop skewers
Adapted from a recipe from McCormick. I use the garlic and herb flavor on a lot of things. When I grill scallops I like to bring them to room temperature first. Seems to make for a nice even cooking process.
3 tablespoons butter
1 or 2 drops Louisiana hot sauce, optional
1 tablespoon McCormick Grill Mates Roasted Garlic & Herb Seasoning
12 slices bacon (I love the apple wood smoked kind)
1 pound large sea scallops (about 12)
In a small bowl, mix the melted butter, hot sauce (if using) and garlic herb seasoning; set aside.
Arrange bacon slices in single layer on bacon grilling rack or shallow disposable foil pan. Grill over medium-high heat 3 to 5 minutes or until bacon is halfway cooked. Remove bacon from grill; cool slightly.
Wrap 1 piece of bacon around each scallop and thread onto skewers. Brush scallops with the butter mixture.
Grill skewers over medium heat 6 to 8 minutes or until scallops are opaque and bacon is crispy, turning occasionally and brushing with any remaining butter mixture. Makes 4 servings.
Grilled lobster tails
6 frozen lobster tails (8 to 10 ounces each), thawed
3/4 cup extra-virgin olive oil
3 tablespoons minced fresh chives
4 garlic cloves, minced or pressed
1/2 teaspoon salt (or your favorite salt blend)
1/4 teaspoon black pepper
To prepare lobster tails: Using sharp kitchen shears, cut top of lobster shell lengthwise down the center, leaving tail fin intact. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. With a knife, cut a slit, about 1/2 inch deep, down center of meat.
In a small bowl, mix remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes.
Remove lobster tails from refrigerator and place, meat side up, on grill rack. Grill, covered, over medium heat for 10 to 12 minutes or until meat is opaque. Makes 6 servings.