Summer Seafood Recipes
GRILLED GROUPER WITH LEMON AND HERBS
Fire up the grill and enjoy a delicious dinner of grilled grouper with lemon and herbs. This recipe takes under 30 minutes and cleanup is easy using aluminum foil packs. Nothing beats a luscious platter of grouper – whether grilled, smoked, roasted, steamed, baked, or fried. Grouper has a mild flavor which makes it the perfect fish for people new to seafood.
2 six-ounce grouper fillets
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 teaspoons Italian herb seasoning blend
Fresh lemon wedges
Step 1: Lay the grouper on a large enough piece of aluminum foil. Sprinkle the Italian seasonings over the grouper and drizzle each fillet with olive oil and fresh lemon juice. Crimp the foil tightly into a packet.
Step 2: Heat the grill to medium heat and place the foil packet on the grill grates. Grill for 10 to 12 minutes. Remove the foil packet from the grill and wait one minute before opening. The grilled grouper should be flaky and firm.
ORANGE GLAZED SALMON
Salmon is a great choice for a healthy meal. When shopping for salmon, look for either wild-caught varieties or salmon that has been sustainably raised. This salmon is cooked on a blazing hot cast iron skillet on the Char-Broil® TRU-Infra-red grill. It is brushed with a flavorful glaze of fresh orange juice and ginger.
1 Orange, juiced
2 tablespoons soy sauce
2 tablespoons honey
1 1-inch piece of ginger
2 six-ounce skinless salmon fillets
Mix together the orange juice, soy sauce, honey and ginger in a small saucepan.
Heat over medium-high heat until the mixture is reduced by half. Reserve.
Heat the grill to medium-high with a cast iron pan on the grates and the lid closed.
Spray the pan with spray oil and add the salmon filets. Cook for about five minutes or until a nice crust forms on the salmon. Flip the salmon over and baste the top with the orange ginger glaze.
Continue cooking until the salmon easily flakes but is still moist – about four minutes. Flip and glaze the other side of the fish, then remove it from the grill and glaze each side one more time.
GRILLED HERB SHRIMP WITH MANGO SALSA
TEQUILA-LIME SHRIMP TACOS
1 pound shrimp, fully peeled and deveined
2 limes, juice from both, zest from 1
1⁄4 cup tequila
2 teaspoons chili powder
1 teaspoon salt
1⁄4 teaspoon black pepper
16 -20 small soft flour tortillas or tortilla of choice
1 cup finely shredded green cabbage
1 cup finely shredded purple cabbage
1⁄2 cup sour cream
1 1⁄2 cups pineapple, fresh and finely diced
1 small avocado, finely diced
1 plum tomato, seeded and finely diced
1 tablespoon cilantro, minced
1 jalapeño, seeds and ribs removed, finely diced
1 lime, juiced
Salt and pepper, to taste
3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined
Mango Salsa (see recipe)
1. Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
2. Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving.
3. Grill the shrimp for 1-1/2 minutes on each side. Serve with the Mango Salsa.
Ingredients for Mango Salsa (Makes 2 Cups)
2 tablespoons good olive oil
1-1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1-1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small-diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeño pepper, to taste
2 teaspoons minced fresh mint leaves
1. Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos; reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeños; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally.
2. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
Combine the juice of one lime, lime zest, tequila, chili powder, salt, and black pepper in a bowl. Add shrimp, cover and let marinate 30 minutes. HOT TIP: Do not marinate longer than 30 minutes. The shrimp will break down in the acidic lime juice.
SALSA: Combine pineapple, avocado, tomato, cilantro, jalapeño, juice of one lime, and salt and pepper. Set aside. Combine sour cream and chili powder. Set aside. Preheat your grill to high heat. While preheating, skewer your marinated shrimp. Place skewers on the grill and cook for approximately 1-2 minutes per side. Remove from grill.
Add flour tortillas to the grill for 1 minute per side to make warm. Begin building tacos. Add a teaspoon or so of the sour cream mixture to the center of each tortilla. Spread it evenly and top with a bit of red and green cabbage. Top cabbage with 2 shrimp and a nice spoonful of the pineapple salsa.