How to Grill Seafood

How to Grill Seafood

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  1. There’s nothing better than throwing a pile of seafood on the grill, and then partaking in the decadent, rich flavors of the ocean. However, seafood is very easy to overcook and when you overcook seafood it can get rubbery and not smell as fresh. Here are three grilled seafood recipes that will definitely be crowd pleasers.

    BBQ Salmon

    • 1 lb filet of salmon, skin on
    • 1 cup of your favorite BBQ sauce – preferably a sweet mesquite BBQ or Asian style
    • Salt and pepper to taste

    BBQ salmon is simple and delicious. It’s perfect on sandwiches, in salads, or on its own. Make sure to wash your salmon filet and pat it dry. Season with salt and pepper. On an oiled charcoal grill, place the salmon filet flesh side down for one minute, just to add some char and grill marks. After one minute, gently flip the filet to be skin side down and brush with your BBQ sauce. Put the lid on and let it cook for 4 to 5 more minutes. The salmon should be flake when it’s done.

    Chile-Lime Shrimp

    • 1 lb tiger shrimp, peeled and de-veined
    • 1/2 cup olive oil
    • 2 TBSP sweet chili powder
    • 2 cloves minced garlic
    • The zest of two limes
    • Salt and pepper to taste

    Throw all of the ingredients in a Ziploc bag and let it marinade for 15 minutes in the fridge, no more. In order to make it easier for you to cook it, you can align the shrimp on two skewers to make flipping easy and make sure that no shrimp fall through the grill. Oil up your grill and cook for 1 minute on each side. When you’re done you should squeeze lime on the shrimp (adding lime juice to the marinade will cook the shrimp).


    Scallop Shish-Kebabs

    • 1 lb diver scallops
    • 1 red bell pepper
    • 1 red onion
    • Olive oil
    • Salt and pepper to taste

    This may be the easiest shish-kebab you’ve ever put together. Take two wooden skewers that have been soaking in water (so they don’t catch on fire). Chop the red peppers in large pieces, and peel and quarter the red onion. Stick each skewer through the side of the scallops so that the circular sides face outwards. Alternate scallop, pepper, onion, etc. Brush each side with olive oil, and then sprinkle with salt and pepper to taste. Cook for about 2-3 minutes on each side with the lid on.

    shish kebab

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