by Jeremy Johnson, Meat & Seafood Specialty Category Manager
From whole fish to shrimp and scallops, anything goes when it comes to grilling seafood. So, fire up the grill and enjoy these seafood grilling recipes.
Grilled Red Snapper
The biggest challenge of grilling fish is having it stick to the grill and tearing the flesh. Lubricating with plenty of oil lessens that risk. I coat the fish in olive oil to start, then spray the section of grill grate I am about to use. And I don’t just do it once, but every time I plan on moving or flipping the fish.
1-2 lb. red snapper, scaled
1 large shallot, coarsely chopped
2 garlic cloves, roughly chopped
1/4 c. chopped fresh parsley
2 Tbs. chopped fresh tarragon
1 Tbs. lemon zest
1/4 c. fresh lemon juice
1 1/2 Tbs. salt
4 Tbs. olive oil, divided
Directions: Make 3 to 4 parallel cuts (1 1/2 inches apart) into fish, slicing into the flesh at a 45-degree angle, down to the bone. Combine shallot, garlic, herbs, lemon zest and juice, salt, and 2 tablespoons olive oil in a blender. Process until combined. (Marinade should still have a chunky texture.) Place fish in a shallow dish; pour marinade over fish, turning to coat both sides. Cover and refrigerate for 30 minutes.
Meanwhile, light one side of the grill, heating to medium-high heat (350°F to 400°F) heat; leave the other side unlit.
Wipe excess marinade from fish; brush fish with remaining 2 tablespoons olive oil. Place fish on well-oiled grates directly over heat; grill 5 to 7 minutes. Carefully turn fish using 2 oiled metal spatulas, and place on the unlit side, grill covered with grill lid, 15 to 20 minutes or until fish flakes easily when tested with a knife. Once cooked, served immediately.
Lemon Garlic Shrimp
1/2 c. butter, melted
2 Tbs. fresh lemon juice (about one lemon)
1 Tbs. honey
1 Tbs. smoked paprika
2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1-1 1/2 lb. large shrimp, thawed
Shrimp can be grilled with or without the shell on! It’s truly just a preference; I like to leave the shell on because I think the shrimp comes out more flavorful. The shell will also protect the shrimp from sticking to the grill but peel if you want before the marinade.
Directions: If you’re using wooden skewers, soak them in warm water for 30 minutes to prevent burning on the grill.
In a medium bowl, whisk together the melted butter, lemon juice, honey, smoked paprika, garlic powder, onion powder, salt, oregano, black pepper, and cayenne until smooth. Save about 1/4-1/3 cup of the marinade and set aside to dip the grilled shrimp in.
Add the thawed shrimp to the marinade and stir. Cover and let marinate at room temperature for 20 minutes, any longer and the citrus starts to break down the shrimp and can make it mushy.
Preheat your grill to medium-high heat. Lightly brush a small amount of vegetable oil over the grill grates to prevent sticking if desired.
Thread the shrimp onto the skewers. Grill each skewer for 2-3 minutes per side. Just until shrimp is cooked and no longer transparent and forms a C.
Bacon-Wrapped Scallops
Bacon must be par-cooked before scallops are wrapped to ensure crispy bacon. Do not overcook scallops. Cook until scallops are just opaque. Internal temperature should be 130°F Use high heat to quickly sear scallops.
1 lb. sea scallops
About 12 slices bacon, thinly sliced
Olive oil
Salt and pepper to taste
Directions: Place bacon slices on a piece of aluminum foil on a hot grill. Cook bacon until soft. Flip to the other side and cook just until starting to brown.
Allow bacon to cool for a few minutes and wrap 1/2 slice of bacon around each scallop.
Secure bacon with a skewer. Brush scallops with olive oil, salt, and pepper to taste. Grill over high heat until browned about 2-3 min. Flip and brown second side until scallops are opaque and measure 130°F on an instant thermometer. Do not cook scallops over 130°F. And serve.
