Three Recipes Demonstrating How to Grill Seafood
There's nothing better than throwing a pile of seafood on the barbecue, and then partaking in the decadent, rich flavors of the ocean. Nonetheless seafood is very easy to overcook and when you overcook seafood it can get rubbery and not smell as fresh. Here are 3 grilled seafood recipes that will definitely be crowd pleasers.
BBQ Salmon
- 1 lb filet of salmon, skin on
- 1 cup of your favourite BBQ sauce - preferably a sweet mesquite BBQ or Asian style
- Pepper and salt to taste
BBQ salmon is simple and mouth-watering. It's perfect on sandwiches, in salads, or on its own. Make sure to wash your salmon filet and pat it dry. Add salt to taste and pepper. On an oiled charcoal BBQ, place the salmon filet flesh side down for one minute, just to add some char and grill marks. After one minute, gradually 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 oil2 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. To make it simpler for you to cook it, you can align the shrimp on 2 skewers to make flipping easy and ensure 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
- Pepper and salt 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 aflame). 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 shake with salt and pepper to taste. Cook for roughly 2-3 minutes on each side with the lid on.
BBQ Salmon
- 1 lb filet of salmon, skin on
- 1 cup of your favourite BBQ sauce - preferably a sweet mesquite BBQ or Asian style
- Pepper and salt to taste
BBQ salmon is simple and mouth-watering. It's perfect on sandwiches, in salads, or on its own. Make sure to wash your salmon filet and pat it dry. Add salt to taste and pepper. On an oiled charcoal BBQ, place the salmon filet flesh side down for one minute, just to add some char and grill marks. After one minute, gradually 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 oil2 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. To make it simpler for you to cook it, you can align the shrimp on 2 skewers to make flipping easy and ensure 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
- Pepper and salt 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 aflame). 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 shake with salt and pepper to taste. Cook for roughly 2-3 minutes on each side with the lid on.
About the Author:
Amy writes recipes for Experts123.