GrillSeafood.com
How To
Shellfish
Grilled Rock Lobster Tails
BBQ King Crab Legs
Shrimp and Prawns
Marinated Grilled Shrimp
Grilled Garlic Prawns
Oysters and Scallops
Prosciutto Wrapped Grilled Scallops
Grilled Buttered Oysters
Not Your Typical Fish Fry
Grilled Tuna Steak
Grilled Halibut In Lemon Mustard Tarragon
Grilled Island Halibut
Barbecued Swordfish
Grilled Turmeric Tilapia
Grilled Rock Lobster Tails
BBQ King Crab Legs
Shrimp and Prawns
Marinated Grilled Shrimp
Grilled Garlic Prawns
Oysters and Scallops
Prosciutto Wrapped Grilled Scallops
Grilled Buttered Oysters
Not Your Typical Fish Fry
Grilled Tuna Steak
Grilled Halibut In Lemon Mustard Tarragon
Grilled Island Halibut
Barbecued Swordfish
Grilled Turmeric Tilapia
Grilled Lobster Tails
To prepare lobster tails for grilling just split them in half, down the middle - cutting right through the shell - using a large sharp knife.
They must now be seasoned; this may be as simple as salt, pepper and a little melted butter... or something more elaborate. Seasoning is personal so use flavors, herbs and spices you like. My favorite seasoning (below) can be used for grilling lobster tails, large shrimp or scampi, and scallops.
Grill tails with the shell side down and the flesh (cut) side up. I suggest you use a grill or broiler that heats from the top down, rather than a BBQ which heats from the bottom up. Preheat the grill, the heating element must be glowing bright red before placing the lobster tails under it.
Use a timer and grill for three minutes, check for doneness by (gently but firmly) lifting the meat out the shell using a fork. Cook longer if necessary. The lobster is cooked when the flesh next to the shell, (on the bottom, away from the heat) just barely turns white. Do not overcook as the result will be rubbery and tough.
Seasoning for Grilled Seafood:-
Ingredients:
2 tablespoons butter
2 whole coriander plants;
remove leaves for garnish, roots and stems crushed and coarsely chopped.
3 cloves of garlic; peeled and finely chopped (about 1 tablespoon).
1/2 teaspoon ground white pepper.
1 tablespoon Maggi seasoning.
2 teaspoons oyster sauce (Chinese condiment).
2 tablespoons water.
(Coriander plants, oyster sauce and Maggi seasoning are available from most large supermarkets, but Asian markets definitely will have them.)
for serving:
Lemon wedges and coriander leaves.
Method:
In small saucepan, melt the butter and saute the coriander stems and roots together with the garlic for about two minutes.
Add the pepper, Maggi seasoning, oyster sauce and water and simmer for two minutes. Remove from heat.
May be made up to eight hours prior to use. Store covered and refrigerated. Spread seasoning over seafood just before grilling.
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To prepare lobster tails for grilling just split them in half, down the middle - cutting right through the shell - using a large sharp knife.
They must now be seasoned; this may be as simple as salt, pepper and a little melted butter... or something more elaborate. Seasoning is personal so use flavors, herbs and spices you like. My favorite seasoning (below) can be used for grilling lobster tails, large shrimp or scampi, and scallops.
Grill tails with the shell side down and the flesh (cut) side up. I suggest you use a grill or broiler that heats from the top down, rather than a BBQ which heats from the bottom up. Preheat the grill, the heating element must be glowing bright red before placing the lobster tails under it.
Use a timer and grill for three minutes, check for doneness by (gently but firmly) lifting the meat out the shell using a fork. Cook longer if necessary. The lobster is cooked when the flesh next to the shell, (on the bottom, away from the heat) just barely turns white. Do not overcook as the result will be rubbery and tough.
Seasoning for Grilled Seafood:-
Ingredients:
2 tablespoons butter
2 whole coriander plants;
remove leaves for garnish, roots and stems crushed and coarsely chopped.
3 cloves of garlic; peeled and finely chopped (about 1 tablespoon).
1/2 teaspoon ground white pepper.
1 tablespoon Maggi seasoning.
2 teaspoons oyster sauce (Chinese condiment).
2 tablespoons water.
(Coriander plants, oyster sauce and Maggi seasoning are available from most large supermarkets, but Asian markets definitely will have them.)
for serving:
Lemon wedges and coriander leaves.
Method:
In small saucepan, melt the butter and saute the coriander stems and roots together with the garlic for about two minutes.
Add the pepper, Maggi seasoning, oyster sauce and water and simmer for two minutes. Remove from heat.
May be made up to eight hours prior to use. Store covered and refrigerated. Spread seasoning over seafood just before grilling.
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"B.B.Q. KING CRAB LEGS"
2 lb. frozen cooked King crab legs, thawed & shelled
1/4 c. butter, melted
1 tbsp. mustard
1/4 lemon juice
1/4 c. dry wine
1/4 c. snipped parsley
Combine dry wine, butter, lemon juice, parsley, mustard and 1/4 teaspoon salt. Brush the mixture on crab meat. Place crab meat on grill about 3 to 4 inches from medium coals, brush the crab meat with the butter mixture and turn occasionally until heated through, 5 to 10 minutes. Makes 6 servings.
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Garlic Grilled Prawns
INGREDIENTS
1/2 cup olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine (optional)
30 tiger prawns, peeled and deveined
DIRECTIONS
In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat.
Cover, and let marinate for 1 hour.
Heat an outdoor grill to high heat.
Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
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BBQ Marinated Grilled Shrimp
Shrimp are graded by size count per pound, for this I use 8/10's, that would be 8/10 shrimp per pound.
Spicy Grilled Shrimp
Ingredients:
4 tablespoons Olive Oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic salt
6 tablespoons chili sauce
2 pounds raw shrimp in shells
6 tablespoons vinegar
2 tablespoons Worcestershire
Hot pepper sauce - to taste
2 tablespoons melted butter
1/2 cup fresh parsley
Prep:
Combine all ingredients in a large zipper bag. Let marinate over night. Place shrimp on skewers. Grill for 4 minutes on each side.
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Prosciutto Wrapped Grilled Scallops
INGREDIENTS
2 pounds shelled, large sea scallops
1/2 pound prosciutto, thinly sliced - i use bacon
1/2 cup butter, melted
toothpicks, soaked in water
DIRECTIONS
Preheat grill for medium-high heat.
Wrap each scallop with a thin slice of prosciutto, and secure with a toothpick.
Lightly oil grill grate. Arrange scallops on the grill, and baste with butter. Cook for 5 minutes, turn, and baste with butter. Cook for another 8 minutes, or until opaque.
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Grilled Buttered Oysters
You want to watch these pretty closely. The second that the shells start to open, remove the oysters from the grill and serve. This is a great appetizer for parties around the grill.
INGREDIENTS:
12 oysters per person
salt and pepper
melted butter
lemon wedges
hot pepper sauce (Tabasco)
Worcestershire sauce
PREPARATION:
Clean oysters thoroughly to remove any mud from the shells. Use either a grill topper (i.e. wok) or heavy foil with several holes punched through it on the grill grate. Place oysters on the grill and close lid. Grill until shells open (about 6 minutes). Remove from grill and cut muscles from the shell. Serve hot with the above sauces and seasonings. It's best to grill them in batches so everyone gets good hot oysters
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Grilled Tuna Steak
Tuna is one of the fattiest fishes in the ocean and can be enjoyed fully cooked if done properly. Here are a few examples of what will dry out your fish:
Grill dirty or not properly ventilated
Grill temp too LOW (this one is the normal killer of fish on a grill)
Acidic marinades (left for too long)
Thickness of fish steak or filet
Think about all of these when you grill anything but especially fish. If you use an acidulous marinade, leave it for only about 10 minutes - acids start a curing process within the cellular structure of the fish and will toughen it quickly. Use high heat on a cleaned and oiled grilling surface to make sure it wont stick. Make sure your fish is cut thick enough. The cooking times said above a pretty right on. The only other thing I will add is that you should get any protein you are grilling as close to room temperature as possible. Cold proteins placed on a hot surface will leave a overdone outside and a raw middle - some might say that's cooking it rare but it's really cooking it wrong.
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GRILLED HALIBUT IN LEMON MUSTARD TARRAGON
1/2 c. fresh lemon juice
1 tbsp. minced lemon zest
1/4 c. Dijon mustard
3 tbsp. finely chopped tarragon
2 tbsp. finely chopped chives or scallions
1/4 c. olive oil
1/4 tsp. black pepper
6 1/2 lb. halibut steaks or fillets
Garnish: lemon slices and tarragon sprigs
Combine the lemon juice, lemon zest, mustard, tarragon, and chives in a small mixing bowl slowly whisk in the olive oil until well blended. Add the pepper to taste for seasoning.
Arrange the fish pieces in a large, shallow glass dish. Pour the marinade over, coating all the pieces evenly. Marinate 1/2 to 2 hours.
Prepare barbecue for medium heat grilling. Grill about 3 inches from flame for 5-7 minutes per side or until done. Garnish with lemon slices and parsley. Serve immediately.
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ISLAND GRILLED HALIBUT
2 cloves garlic
1/4 tsp. ground white pepper
2 tbsp. sugar
1/3 c. soy sauce
6 tbsp. corn oil
3 green onions, chopped
1 tbsp. sesame seeds
6 halibut steaks, 1 inch thick
Combine marinade ingredients and pour over halibut steaks. Cover and marinate in refrigerator overnight. Place steaks on grill and cook 7 minutes per side or until fish flakes easily. Serves 6.
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Barbecued Swordfish
6 swordfish steaks about 1 inch thick
1/2 cup vegetable oil
1/4 cup lemon juice
2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
dash Tabasco sauce
1/4 teaspoon sweet paprika
PREPARATION:
Rinse swordfish steaks well under cold water; pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce; stir well. Brush fish with the Set remaining lemon juice mixture and paprika aside.
Place fish in a on well greased grill over medium coals or greased grilling basket. Grill over medium coals for about 8 minutes on each side or until fish flakes easily with a fork. Baste with lemon juice mixture several times and sprinkle with remaining paprika.
mixture then sprinkle with about half of the paprika.
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Grilled Turmeric Tilapia
Tilapia Fish - 2
(cleaned and filleted with skin on)
For the 1st Rub:-
Turmeric powder - 1 & 1/2 tsp
Salt - 1 tsp
For the 2nd Rub:-
Turmeric powder - 1 tsp
Chilli powder - 1 tsp or to taste
Salt - 1/2 tsp or to taste
Cooking Spray
Preparation Method of Grilled Tilapia Recipe
1)Mix the ingredients for the 1st rub in a bowl and then apply it to the fish fillets. Keep it on for 5 mins.
2)Wash it off well.
3)Squeeze the fillets firmly between the palms of your hands to remove excess water.
4)Mix well the ingredients for the 2nd rub in a bowl.
5)Apply it all over the fillets, pressing the rub well into the fleshy part.
6)Refrigerate fillets for at least 5 hrs.
7)For cooking, take a electric indoor grill (like George Foreman), plug it in.
8)When it heats up, use the cooking spray on both sides of the non-stick cooking surface, to ensure that the fish will not stick to the grill.
9)Place the fillet, skin side down on the grill and close the grill.
:- The grilled fish should be ready in about 7 - 10 mins depending on how brown you want it. :- Serve hot.
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2 lb. frozen cooked King crab legs, thawed & shelled
1/4 c. butter, melted
1 tbsp. mustard
1/4 lemon juice
1/4 c. dry wine
1/4 c. snipped parsley
Combine dry wine, butter, lemon juice, parsley, mustard and 1/4 teaspoon salt. Brush the mixture on crab meat. Place crab meat on grill about 3 to 4 inches from medium coals, brush the crab meat with the butter mixture and turn occasionally until heated through, 5 to 10 minutes. Makes 6 servings.
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Garlic Grilled Prawns
INGREDIENTS
1/2 cup olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine (optional)
30 tiger prawns, peeled and deveined
DIRECTIONS
In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat.
Cover, and let marinate for 1 hour.
Heat an outdoor grill to high heat.
Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
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BBQ Marinated Grilled Shrimp
Shrimp are graded by size count per pound, for this I use 8/10's, that would be 8/10 shrimp per pound.
Spicy Grilled Shrimp
Ingredients:
4 tablespoons Olive Oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic salt
6 tablespoons chili sauce
2 pounds raw shrimp in shells
6 tablespoons vinegar
2 tablespoons Worcestershire
Hot pepper sauce - to taste
2 tablespoons melted butter
1/2 cup fresh parsley
Prep:
Combine all ingredients in a large zipper bag. Let marinate over night. Place shrimp on skewers. Grill for 4 minutes on each side.
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Prosciutto Wrapped Grilled Scallops
INGREDIENTS
2 pounds shelled, large sea scallops
1/2 pound prosciutto, thinly sliced - i use bacon
1/2 cup butter, melted
toothpicks, soaked in water
DIRECTIONS
Preheat grill for medium-high heat.
Wrap each scallop with a thin slice of prosciutto, and secure with a toothpick.
Lightly oil grill grate. Arrange scallops on the grill, and baste with butter. Cook for 5 minutes, turn, and baste with butter. Cook for another 8 minutes, or until opaque.
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Grilled Buttered Oysters
You want to watch these pretty closely. The second that the shells start to open, remove the oysters from the grill and serve. This is a great appetizer for parties around the grill.
INGREDIENTS:
12 oysters per person
salt and pepper
melted butter
lemon wedges
hot pepper sauce (Tabasco)
Worcestershire sauce
PREPARATION:
Clean oysters thoroughly to remove any mud from the shells. Use either a grill topper (i.e. wok) or heavy foil with several holes punched through it on the grill grate. Place oysters on the grill and close lid. Grill until shells open (about 6 minutes). Remove from grill and cut muscles from the shell. Serve hot with the above sauces and seasonings. It's best to grill them in batches so everyone gets good hot oysters
Back To Top Of Page
Grilled Tuna Steak
Tuna is one of the fattiest fishes in the ocean and can be enjoyed fully cooked if done properly. Here are a few examples of what will dry out your fish:
Grill dirty or not properly ventilated
Grill temp too LOW (this one is the normal killer of fish on a grill)
Acidic marinades (left for too long)
Thickness of fish steak or filet
Think about all of these when you grill anything but especially fish. If you use an acidulous marinade, leave it for only about 10 minutes - acids start a curing process within the cellular structure of the fish and will toughen it quickly. Use high heat on a cleaned and oiled grilling surface to make sure it wont stick. Make sure your fish is cut thick enough. The cooking times said above a pretty right on. The only other thing I will add is that you should get any protein you are grilling as close to room temperature as possible. Cold proteins placed on a hot surface will leave a overdone outside and a raw middle - some might say that's cooking it rare but it's really cooking it wrong.
Back To Top Of Page
GRILLED HALIBUT IN LEMON MUSTARD TARRAGON
1/2 c. fresh lemon juice
1 tbsp. minced lemon zest
1/4 c. Dijon mustard
3 tbsp. finely chopped tarragon
2 tbsp. finely chopped chives or scallions
1/4 c. olive oil
1/4 tsp. black pepper
6 1/2 lb. halibut steaks or fillets
Garnish: lemon slices and tarragon sprigs
Combine the lemon juice, lemon zest, mustard, tarragon, and chives in a small mixing bowl slowly whisk in the olive oil until well blended. Add the pepper to taste for seasoning.
Arrange the fish pieces in a large, shallow glass dish. Pour the marinade over, coating all the pieces evenly. Marinate 1/2 to 2 hours.
Prepare barbecue for medium heat grilling. Grill about 3 inches from flame for 5-7 minutes per side or until done. Garnish with lemon slices and parsley. Serve immediately.
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ISLAND GRILLED HALIBUT
2 cloves garlic
1/4 tsp. ground white pepper
2 tbsp. sugar
1/3 c. soy sauce
6 tbsp. corn oil
3 green onions, chopped
1 tbsp. sesame seeds
6 halibut steaks, 1 inch thick
Combine marinade ingredients and pour over halibut steaks. Cover and marinate in refrigerator overnight. Place steaks on grill and cook 7 minutes per side or until fish flakes easily. Serves 6.
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Barbecued Swordfish
6 swordfish steaks about 1 inch thick
1/2 cup vegetable oil
1/4 cup lemon juice
2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
dash Tabasco sauce
1/4 teaspoon sweet paprika
PREPARATION:
Rinse swordfish steaks well under cold water; pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce; stir well. Brush fish with the Set remaining lemon juice mixture and paprika aside.
Place fish in a on well greased grill over medium coals or greased grilling basket. Grill over medium coals for about 8 minutes on each side or until fish flakes easily with a fork. Baste with lemon juice mixture several times and sprinkle with remaining paprika.
mixture then sprinkle with about half of the paprika.
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Grilled Turmeric Tilapia
Tilapia Fish - 2
(cleaned and filleted with skin on)
For the 1st Rub:-
Turmeric powder - 1 & 1/2 tsp
Salt - 1 tsp
For the 2nd Rub:-
Turmeric powder - 1 tsp
Chilli powder - 1 tsp or to taste
Salt - 1/2 tsp or to taste
Cooking Spray
Preparation Method of Grilled Tilapia Recipe
1)Mix the ingredients for the 1st rub in a bowl and then apply it to the fish fillets. Keep it on for 5 mins.
2)Wash it off well.
3)Squeeze the fillets firmly between the palms of your hands to remove excess water.
4)Mix well the ingredients for the 2nd rub in a bowl.
5)Apply it all over the fillets, pressing the rub well into the fleshy part.
6)Refrigerate fillets for at least 5 hrs.
7)For cooking, take a electric indoor grill (like George Foreman), plug it in.
8)When it heats up, use the cooking spray on both sides of the non-stick cooking surface, to ensure that the fish will not stick to the grill.
9)Place the fillet, skin side down on the grill and close the grill.
:- The grilled fish should be ready in about 7 - 10 mins depending on how brown you want it. :- Serve hot.
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