Barbecue and Grilling:
Seafood/Fish Recipes (BBQ)
Grilled Salmon and Asparagus with Jalapeno Hollandaise
Bacon-Wrapped Barbecued Shrimp
Salmon Filet Vera Cruz
Guacamole Butter
Swordfish Kebabs with Lemon and Pepper Butter
Lobster Tails with Citrus Butter
Shrimp Satay You Say!
Grilled Oysters with Caviar and Cream
Grilled Salmon and Asparagus with Jalapeno
Hollandaise
Turn ordinary grilled steak or shrimp into a "South of the border Fiesta ".
Makes 6 servings
Ingredients:
6 each 7-8 ounce salmon filets
18 pieces of asparagus
olive oil
1/2 pound unsalted butter, melted hot in the microwave
4 each egg yolks
1/2 each lemon, juiced
1/4 teaspoon salt
1 dash cayenne
2-3 drops bottled hot pepper sauce
1/4 to 1/2 each jalapeno, ribs and seeds removed
Preparation:
Place the salmon and asparagus on a large platter and brush lightly with
the olive oil. Season them lightly with a little black pepper and lemon.
Prepare your grill to cook at a medium heat. When the grill is ready, put the
salmon on skin side down and cook for 5 minutes. Make sure your ingredients
for the sauce are ready. Carefully turn the salmon flesh side down and put the
asparagus on the grill. You've got about 5-7 minutes to prepare the sauce and
keep the asparagus and salmon from burning. It might be easier to have another
person prepare the sauce at this point.
To prepare the sauce: Put the egg yolks, juice, seasonings and jalapeno into a
blender. Cover and blend until egg mixture is frothy. SLOWLY pour HOT melted
butter into the egg mixture while the bender is running.
The sauce will thicken as the butter blends with the uncooked egg yolks. Store
the sauce in a warm but not too warm place, or the sauce will get lumpy. Best
results if made as close to serving as possible.
Place the grilled salmon on warm plates and top each with three pieces of
grilled asparagus. Top the salmon with the hollandaise. Garnish with some
cilantro if you like and serve immediately.
Bacon-Wrapped Barbecued Shrimp
This "porky shrimp" comes with a tang. You can cook them like kabobs on skewers
or toothpicks (or on a fish screen). They make great appetizers or entire meals
with side dishes. If you serve them as appetizers, then you may want to skewer
each shrimp combo with toothpicks. Otherwise it's easier to assemble them on
skewers. When used as a meal, you might augment this with garlic bread or
additional grilled vegetables.
Makes 3 main course servings or 5-6 appetizer servings
Ingredients
1 pound large, giant, or jumbo raw shrimp, shelled and de-veined
1/2 slice of bacon per shrimp, partially cooked, cut in half (start with 8
slices)
8 bamboo skewers, soaked for 2 hours (or 16 toothpicks if making apps)
1 each red and yellow bell pepper, seeded, cleaned and cut into 1-inch chunks
1 small martini olive per shrimp (again, start with about 16 olives)
1/2 cup of your favorite barbecue sauce
1 lime, cut up and quartered
Preparation:
Soak bamboo skewers or toothpicks in advance.
Partially cook the bacon.
Place a martini olive in the center of each shrimp and a piece of bacon around
the shrimp.
On a skewer, place a piece of pepper followed by the shrimp combo. The peppers
make excellent anchors. Typically try using two parallel skewers to make
turning shrimp easier. If using toothpicks, you can use one piece of pepper
(or two if room).
Coat with the barbecue sauce and place over direct heat for 3 minutes.
Turn once and baste again with barbecue sauce for 3 more minutes.
Check for doneness, when shrimp turns opaque. If using larger shrimp, you may
need to cook an additional 2-3 minutes. Drizzle a few drops of lime on your
tasty treat.
Salmon Filet Vera Cruz
Makes 2 servings
Ingredients:
1 tablespoon mayonnaise
2 slices red onions, 1/4 inch thick
1/4 green bell pepper, cut into thin strips
1 Roma tomato, sliced 1/2 inch thick
4 button mushrooms, stem removed, cut in half to form circular pieces
1/4 teaspoon cracked peppercorns
1 pound salmon, filet
3 tablespoons Guacamole Butter (recipe follows)
3 slices limes
Preparation:
Start your gas grill and set the temperature to high, or preheat your oven
to 400 degrees.
Spread the mayonnaise in the center of a piece of heavy-duty aluminum foil,
cut to about 16 inches long. Place the onions on top of the mayonnaise and
carefully pile each ingredient, in the order listed, on top of each other.
Once you have finished stacking the ingredients up, fold the foil around the
vegetables and fish, and seal so as not to let the juices flow out during the
cooking process.
Place the package on the highest rack of your covered gas grill or on the
lowest rack in your oven and cook for 20 minutes. Remove from heat and allow
to steam in the foil for an additional 5 minutes before opening. Open foil and
carefully remove salmon to a cutting board. Place half of the cooked veggies
on each of 2 warm dinner plates. Cut the salmon filet in two, and place a
piece on each plate as well. Serve with oven brown potatoes or your favorite
rice recipe. Cut the veggies up and eat them with the fish like a warm salsa.
Guacamole Butter
Makes 10 servings
Ingredients:
1/4 pound butter, softened
1 tablespoon red onion, diced
1/2 tablespoon green pepper, diced
1/2 ripe avocado
2 tablespoons salsa
1/4 lime, juiced with pulp
Preparation:
Combine above ingredients in a bowl and mix with a handheld potato masher
or your hand until well blended. Do not over blend, as the pieces of vegetable
and avocado will look nice in the butter once chilled and sliced.
Once blended, place the butter onto a piece of wax paper and roll it up into a
1 1/2 inch diameter tube. Place in the freezer or refrigerator to set up.
Once the butter is firm, you can slice it into 1/2 inch slices and top off
your favorite steak or grilled fish. It's also great on fresh steamed
asparagus or beets.
Swordfish Kebabs with Lemon and Pepper Butter
Thank goodness Atlantic swordfish has come off the endangered list! It's long
been one of my favorite foods on the grill. Just needs a brush of good olive oil
and a squirt of lime juice to be oh! so yummy!!!
Makes 6 servings
Ingredients:
3 pounds swordfish (steaks or chunks) cut into 1 1/4-inch cubes
1 1/2 each red and yellow bell peppers, cored, seeded, cut into 1 1/4-inch
squares
sea salt to taste
juice of 3 limes
1 stick unsalted butter
freshly ground pepper
Preparation:
Place fish in one layer in a shallow glass dish. Combine peppers, lime
juice, butter, sea salt and freshly ground pepper. Pour over fish and marinate
about 1 to 2 hours, at room temperature.
Thread fish pieces on skewers, alternating with various colors of peppers.
Grill, turning and basting frequently with remaining marinade -- about 10
minutes. Salt to taste. Pour any remaining marinade over kebabs and serve.
Tip: Make sure you soak wooden skewers for at least one hour before
drying off and threading the fish and vegetables on them. This will help to
keep them from catching fire on the grill.
Wine Tip: Sauvignon Blanc is such a winner with fish and also with summer
food, that I can think of a whole bunch that would go great with these kebabs.
Try one of the luscious, tropical fruity ones from New Zealand - Babich is
dee-lish and a good value. Murphy-Goode Fumé Blanc (not Reserve) or St. Supéry
are my faves from California.
Source: Chef June Jacobs, CCP
Lobster Tails with Citrus Butter
Makes 4 servings
Ingredients:
4 each 4-5 ounce lobster tails
1/4 cup unsalted butter, melted
2 teaspoons lemon juice
2 teaspoons orange juice
dash of salt
dash of pepper
dash of paprika
Preparation:
Cut the lobster tails down the center through the meat but not all the way
through the shell. Fold over butterfly style.
Combine remaining ingredients and brush over the meat.
Put some foil over your grill and place the tails, shell side down on the
foil. Cook covered for about 14-16 minutes until the meat is firm and white.
Brush occasionally while cooking.
Loosen the meat slightly before serving and brush one last time with the
citrus butter.
Shrimp Satay You Say!
Makes 4 servings
Ingredients:
Shrimp:
1 pound of peeled and deveined large shrimp
4 bamboo skewers, soaked in water for 30 minutes
1/4 pound butter (1 stick)
2 scallions, minced
1 clove of garlic, minced
2 teaspoons chopped parsley
1/2 cup white wine
1 tablespoon lemon juice, freshly squeezed
Spicy Peanut Sauce:
4 tablespoons butter (1/2 stick)
1/2 cup minced onion
1 bay leaf
1 pinch of cayenne, or to taste
1 cup chicken stock
1 tablespoon lemon juice
1 cup peanut butter, chunky
1 tablespoon sugar
Preparation:
Put shrimp on wet skewers and place them on a cookie sheet that has shallow
sides on it.
Melt the butter and add the scallions, garlic and parsley. Sauté until you can
smell the garlic.
Remove from heat, add the wine and lemon juice, and pour over skewered shrimp.
Let sit at room temperature for 30 minutes.
Make the sauce by sautéing the onion and bay leaf until onion is translucent.
Remove bay leaf and add remaining ingredients.
Simmer for 10-15 minutes, being careful not to burn.
Grill shrimp for 3 minutes on each side or adjust time depending on the size
of your shrimp.
Serve with Peanut Sauce on the side.
Grilled Oysters with Caviar and Cream
Ingredients:
6 tablespoons heavy cream
juice of 1 lemon
sea salt and freshly cracked peppercorns
1 dozen fresh oysters
1 ounce Osetra Caviar
Preparation:
Combine the cream, lemon juice, salt and pepper in a small dish. Carefully
shuck the oysters, keeping as much of natural liquid as possible in the shell.
Drizzle about a tablespoon of the cream mixture over the oysters and place them on
a hot grill for about three minutes to warm through and slightly cook them.
You’ll have to have some heat resistant gloves to pick them up off the grill
and place them on a plate with lettuce, or a bed of coarse salt.
Top each with a small spoon of the caviar and serve at once. Be careful that
the shells are not still to hot to handle.
Adapted From 50 Ways to Feed Your Lover, by Janeen Sarlin and Jennifer
Rosenfeld Saltiel
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