Seafood On The Grill

Looking to grill up some tasty fish filets or juicy shrimp? Grilled seafood is a delicious and healthy meal option, and a great substitute in place of fattier meats that aren’t as heart-healthy.

Seafood has a reputation for being harder to prepare than other meats, but the truth is that grilling seafood is incredibly easy! It cooks faster than anything else, and there are so many delicious ways to prepare it. Check out these awesome and easy ideas for grilled seafood, impressive enough for even the fanciest guests!

Quick Grilled Fish and Shellfish

• Grill thick onion slices; purée in a blender with olive oil and lemon juice. Grill scallops for about four minutes; serve with your blended vinaigrette.

• Salmon tartare with grilled sides: Lightly grill radishes, scallions, lime halves and, if you like, plantain disks. Serve the plantains under, and the other things next to, chopped raw salmon (preferably wild) seasoned with salt and pepper.

• Grill sardines or mackerel; serve with a squeeze of grilled lemon, grapefruit or both.

• Stuff whole gutted trout with slices of lemon and chopped marjoram or oregano. Wrapping in bacon is optional. One per person is best.

• Not so easy, but so impressive: Stuff squid bodies with chopped Spanish chorizo (optional), garlic-toasted bread crumbs, lemon zest and parsley. Close with toothpicks. Char quickly over a very hot fire.

• Shrimp, Part 1: Rub with chili powder and salt, and grill quickly. Finish with cilantro and the juice of grilled lime halves.

• Shrimp, Part 2: Rub with olive oil, salt and cumin. Finish with the juice of grilled lemon halves; garnish with chopped marjoram, if you have it, parsley if you don’t.

• Shrimp, Part 3: Rub with curry powder. Drizzle with warm coconut milk and chopped mint, basil and/or cilantro.

• Grilled tuna niçoise: Brush tuna with olive oil and grill; keep it rare. (You might grill some new potatoes while you’re at it.) Serve with more olive oil, lemon juice, cherry tomatoes, olives, grilled red onion and parsley. Green beans and hard-cooked eggs are optional.

• Grilled clams on the half shell: Get them shucked, better yet on the grill until opened; top with bread crumbs, parsley, lemon, minced cooked bacon (optional). Grill until topping is hot.

• You think you don’t like bluefish? Grill it, then drizzle with a mixture of chopped fennel fronds (or crushed fennel seeds), melted butter and the juice of grilled grapefruit or orange.

• White fillets with spice: Mix salt, sugar, chili powder and paprika. Rub on sturdy white fish fillets (make sure the grill grates are clean and well oiled).

• Buy shucked oysters. Top with juice of grilled lemon. Period. (You could grill shallots, mince and make a grilled mignonette, but this is better.)

• Grill soft-shell crabs, brushing with melted butter and Tabasco. A little charring of the claw tips isn’t a bad thing.

• Simmer octopus tentacles until tender (this may take a couple of hours); cool. Grill; cut into attractive little rounds and drizzle with lemon and olive oil.

• Grill wild salmon (preferably king or sockeye) until not-well-done. Toss diced cucumbers with fresh dill, olive oil and lemon juice. Serve salmon hot, slaw cold.

– via www.nytimes.com

Whether you choose a traditional grilling fish like salmon, or something a little more unique like scallops, grilled seafood is sure to please. The options are endless!

Which of these recipes sound the best to you? Do you have a go-to seafood recipe that you love to make for others? Please share it with us.