MIXED SEAFOOD GRILL
Steps:
- Clean, dry and portion the seafood. The prawns may be cooked in their shells or cleaned and deveined first. I prefer the latter. Lightly coat the salmon, scallops and prawns with olive oil in preparation for the grill. This recipe can also be done entirely in a sauté pan if necessary, but the grill provides better taste and presentation.
- Finely chop the parsley, chive and dill in preparation for finishing garnish.
- Melt the butter in a small saucepan.
- Pre-heat a cast iron grill plate, or barbecue, to medium temp. Clean and lightly oil the grates, then arrange the seafood in their groups on the grill. Each ingredient will take a slightly different amount of time to cook. The salmon should be started flesh-side down to obtain the nice grill marks.
- While tending to the seafood on the grill, combine olive oil, minced garlic, chopped parsley and a squeeze of fresh lemon in a small mixing bowl.
- Turn all the seafood ingredients on the grill once. The prawns will likely reach doneness first. They go straight into the bowl of olive oil and aromatics to be tossed and coated with those flavors.
- The salmon and scallops will likely finish at the same time, a minute or two after the prawns. Test by pinching or pressing with your finger. The flesh should be slightly taught and firm, but still give a little in the middle. At this point brush a tiny bit of melted butter on the scallops and douse the salmon with a squeeze of lemon right on the grill.
- Plate the mixed seafood grill by arranging 1 piece of salmon, 2 scallops and 2 prawns per person. Garnish the salmon with dill and the scallops with chive. The prawns will enjoy their own unique flavor contrast thanks to the bath they took right off the grill!
SHRIMP AND CHORIZO MIXED GRILL
This crowd-pleasing mixed grill features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout. The accompanying cilantro-lime dressing and creamy green dipping sauce will pair well with everything coming off the grill this summer.
Provided by Anna Stockwell
Categories Grill Sour Cream Cilantro Mayonnaise Jalapeño Lime Juice Garlic Honey Shrimp Cabbage Sausage Asparagus Lime Dinner Backyard BBQ Memorial Day Spring Summer Wheat/Gluten-Free
Yield 6-8 servings
Number Of Ingredients 23
Steps:
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on two-thirds of grill and scatter remaining coals over remaining area; for a gas grill, set one burner to medium-low heat and the remaining burners to medium-high heat).
- Make the Sour Cream Sauce
- Purée sour cream, cilantro, mayonnaise, jalapeño, lime juice, and salt in a blender until smooth; chill until ready to use.
- Do Ahead: Sour cream sauce can be made 1 day ahead. Keep chilled.
- Make the Dressing
- Whisk oil, lime juice, garlic, cilantro, honey, and salt in a large bowl.
- Grill and Assemble
- Toss shrimp, chili powder, and 1 tsp. salt in a medium bowl.
- Grill cabbage wedges over direct heat, turning occasionally, until deeply charred on cut surfaces and crisp-tender, about 20 minutes. Transfer to a cutting board and let cool slightly.
- Meanwhile, grill sausages over indirect heat, turning often, until nicely charred and cooked through, 10-15 minutes. Transfer to a platter and cover with a kitchen towel to keep warm.
- Lightly oil grill grate. Place asparagus onto grill, orienting them perpendicular to grate so they don't fall through the gaps. Grill, turning often, until lightly charred and crisp-tender, 5-7 minutes. Transfer to bowl with dressing and toss to coat. Transfer to platter alongside sausages, leaving remaining dressing in bowl.
- Oil grate again if needed, then grill shrimp over direct heat, turning often, until lightly charred and cooked through, 5-7 minutes. Transfer to platter with sausage.
- Slice charred cabbage wedges lengthwise into 1/4"-thick strips, then toss with remaining dressing; season with remaining 1/4 tsp. salt. Add to platter.
- Serve with lime wedges and sour cream sauce alongside.
SHELLFISH MIXED GRILL
Steps:
- Light a grill or preheat a grill pan. Arrange your grill so about half is set to high heat and half is set to moderate. Soak 6 to 8 bamboo skewers for about 15 minutes.
- Twist off the lobster claws and use the base of a knife handle or a mallet to crack them. Arrange the lobster on a baking sheet and brush the cut sides of the bodies with some of the melted butter; season lightly with salt and pepper.
- Thread 3 to 4 shrimp on each of the skewers, brush with olive oil, season with salt and pepper and add them to the baking sheet.
- Grill the lobster claws over moderate heat, turning occasionally, for about 5 minutes. Add the lobster bodies to the hot side of the grill cut side down; grill just until the meat just starts to brown, about 3 minutes. Flip the lobster and transfer it to the cooler part of the grill with the claws. Generously brush the bodies with more butter and close the lid. Grill until cooked through, about 5 minutes longer. Transfer the bodies and claws to a platter.
- Meanwhile, arrange the clams on the hot part of the grill, close the lid and grill until they pop open, 5 to 7 minutes. As each opens, transfer it to a bowl, trying to keep as much as the juice as possible.
- Grill the shrimp over high heat until light brown grill marks form, 2 to 3 minutes. Flip and grill for 2 to 3 minutes longer, until cooked through. Transfer to the platter with the lobster and serve all of the seafood with the sauces.
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SEAFOOD MIXED GRILL WITH RED-PEPPER SAUCE RECIPE - …
From foodandwine.com
4/5 Servings 4
- In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper.
- Light the grill or heat the broiler. Thread the shrimp on four skewers and the scallops on four skewers. Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper. Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt.
- Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center). Serve with the red-pepper sauce.
MIXED SEAFOOD GRILL WITH PAPRIKA-LEMON DRESSING RECIPE ...
From bonappetit.com
5/5 (5)Servings 6
- Whisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl. Season dressing with salt and pepper. DO AHEAD Cover and chill up to 6 hours. Bring to room temperature before using.
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Arrange seafood on baking sheets. Drizzle with 3 tablespoons oil and turn to coat; sprinkle with salt and pepper. Transfer seafood to grill. Cook until just opaque in center, about 4 minutes per side for fish, 2 minutes per side for shrimp, and 30 seconds per side for squid. Arrange on platter. Spoon dressing over. Garnish with lemon wedges.
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SEAFOOD MIXED GRILL WITH RED-PEPPER SAUCE RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory BBQ & GrilledServings 4Total Time 35 mins
- In a food processor or blender, puree the red peppers and garlic with vinegar, parsley, sugar, 3 tablespoons of oil, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.
- Coat the shellfish with 2 teaspoons of the oil and sprinkle with ¼ teaspoon of salt and ¼ teaspoon of black pepper.
EASY MIXED GRILL | BETTER HOMES & GARDENS
From bhg.com
4/5 (7)Calories 511 per servingTotal Time 2 hrs 45 mins
- In bowl stir together lime juice, garlic, olive oil, cilantro, 1/4 teaspoon salt and 1/8 teaspoon pepper; pour in bag; seal. Marinate in refrigerator up to 2 hours, turning occasionally. Drain; discard marinade. Thread 2 shrimp on each of 2 skewers. Thread sausage on remaining skewers.
- For charcoal grill, place sausages on rack of uncovered grill directly over medium coals. Grill 15 minutes or until juices run clear and no pink remains (160 degrees F), turning frequently. Grill steaks 8 to 10 minutes for medium-rare, turning once. Grill shrimp skewers 2 to 3 minutes per side or until shrimp are opaque.
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SEAFOOD MIXED GRILL WITH RED-PEPPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper.
- Light the grill or heat the broiler. Thread the shrimp on four skewers and the scallops on four skewers. Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper. Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt.
- Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center). Serve with the red-pepper sauce.
- Fish Alternatives: Feel free to use only one or two types of the fish and shellfish listed. Other grilled fish that would be nice with the red-pepper sauce include halibut, swordfish, tuna, or mahimahi.
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