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Grilled Seafood Recipes

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Grilled Seafood Recipes are marvelous source of omega-3 fatty acids which are really good for the human heart and also help to fight stress and depression. The grilled Seafood recipes can provide the …

Grilled Seafood Recipes are marvelous source of omega-3 fatty acids which are really good for the human heart and also help to fight stress and depression. The grilled Seafood recipes can provide the meals a delicious makeover of pace.

http://www.gourmetrecipe.com
http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/grilled-seafood-recipes

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  • 1. Grilled Seafood RecipesWith the invention of convenient portable grilling equipment, enjoying the distinctoutdoor flavors and aromas can now be enjoyed inside the house without having tobring out any heavy equipment or go to a campsite. Some modern stoves even have abuilt in grill that is powered by gas or electricity. For stove top grilling, heavy cast ironpans come with raised ridges that leave the signature grill marks that can trick eventhe gourmet to thinking it was cooked over charcoal. Add to that the invention ofdouble sided non-stick small kitchen grills that cut cooking time in half bysimultaneously cooking food on both sides, eliminating the need to flip.However, outdoor grilling is a still great way to prepare food in a family setting withthe father firing up the charcoal and the kids preparing their own food. Groups offriends, usually guys, can also bond over grilled food with a keg of beer.Seafood can very well be cooked the same manner as other usually grilled items likesteak, burgers and hotdogs. One just has to be careful not to overcook it. Rememberthat majority of fish and shellfish take much less time to cook than meats. Cut fishslices a bit thicker when grilling so it doesn’t disintegrate on the rack. For shellfish, itmay be best to purchase bigger clams, squid, prawns and lobster so that it doesn’tburn easily. Clams, mussels, scallops and other bivalves that do not open on the grillare to be discarded and not forced open. Another option is to arrange differentseafood on wood or metal skewers. Control your heat as well to prevent any charring.The key to any great tasting dish is the marinade. For seafood recipes, try marinatingit in a simple blend of olive oil, lemon juice, herbs and spices. Avoid strongly flavoredmarinades that are normally used for meats as this will overpower rather thancompliment the delicate flavor of seafood. Use the best quality you can buy sinceyou’re not masking the food with other ingredients. Frozen fish and shellfish may notcook well on the grill. Use whatever’s freshest at the market and don’t be tooconstrained to follow a recipe.Similar to meat, though the charred bits of seafood tastes really good, go easy on it asthese contain potentially carcinogenic substances. Might as well scrape it off or justcook food to doneness without any charring.
  • 2. Cedar smoked Glacier Bay half shell oyster– traditional shallot mignonette – raspedcitrusThis simple, elegant dish requires the freshest oysters you can find. Avoid any oysterswith open shells. To make shucking (removing their shell) easier, first examine eachshell carefully. Each shell will have a top (which is relatively flat) and a bottom (whichis rounded); sometimes the difference between the top and bottom is subtle, but it’salways there. Lay the oyster on a thick towel, top side up. If you don’t have an oysterknife, an old fashioned can opener with a triangle designed for popping holes intojuice cans, will also work. Just insert the pointed end, pointed part up, into the closededge of the oyster, and lift.In the United States, we rarely hear the term “rasp.” This handy tool is morefrequently called a zester, and is a sort of mini food grater. Zesters are availableanywhere cooking supplies are sold.Ingredients:For Mignonette: (serves approx. 6 oysters) • 1 tablespoon coarsely ground white orblack peppercorns (vary amount according to taste) • 1/2 cup white wine vinegar • 10ml fresh squeezed lemon juice • 2 tablespoons finely chopped shallots or sweetonions • Salt to tastePreparation Instructions:Prepare all ingredients for mignonette at least 12 hours in advance to allow flavours tomature and onion to soften. Clean oysters in cold water with a soft bristle brush toremove all sediment and impurities. Shuck oysters and sever connecting tissues torelease. Prepare smoker and burn coals to red hot. Cold smoke oysters covered for aminimum of 15 minutes. Serve immediately or within 3 hours with mignonette, lemonzest or juice and a shake of tobasco if desired.
  • 3. Clams on the GrillIt couldn’t be more simple to prepare clams on a grill. Keep napkins and forks handy,and guests can help themselves to this tasty appetizer or entrée.Servings: 6Cooking Time: 7 minutesDifficulty Level: EasyIngredients:36 clams, scrubbed and in fresh water, 6 tablespoons melted butterPreparation Instructions:Pour the melted butter into a heat-resistant pot and place it on a cooler section of thegrill to keep the butter warm. Place clams directly on the grill, to 6 inches above a solidbed of low-glowing coals. When clams begin opening, turn over with tongs. They aredone when they are wide open. Using napkins to prevent burning fingers, remove theclams from the grill and hold over the pot of butter, allowing the juices to drain intothe pot. Remove the clams from their shells and dip into butter before eating.
  • 4. Grilled ShrimpMarinate shrimp in lime and spices; then, grill for a special treat.Servings: 4Preparation Time: 25-30 minutesCooking Time: 4 minutesDifficulty Level: AverageIngredients:1 tsp. freshly grated lime zest, 1 tsp. fresh lime juice, 1 jalapeno, minced, 1 clove garlic,minced, 2 tbsp. low-sodium soy sauce, 3 tbsp. olive oil, 1 tsp. chili powder, 1/4 tsp.cayenne pepper, 2 tsp. dried cilantro, 1 tbsp. honey, 1 1/2 lb. medium shrimp, peeledand deveined, Bamboo skewersPreparation Instructions:In a bowl, mix together all the ingredients except the shrimp. Stir well to combine.Place shrimp into a large, resealable bag. Add lime marinade. Seal bag. Rub theshrimp, through the bag, to rub the marinade into the shrimp. Chill shrimp for 20minutes, no longer, to marinade, turning once after 10 minutes. Remove shrimp frombag and place on a plate. Skewer shrimp, about 5-6 per skewer. Place shrimp onpreheated grill. Cook until opaque, about 2 minutes on each side. Serve.LINK LISTS:http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/grilled-seafood-recipeshttp://www.gourmetrecipe.com/recipes/cedar-smoked-glacier-bay-half-shell-oyster--traditional-shallot-mignonette--rasped-citrushttp://www.gourmetrecipe.com/recipes/clams-on-the-grillhttp://www.gourmetrecipe.com/recipes/grilled-shrimp

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