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Grilling Seafood Tips


Grilled Marinated Spicy Shrimp

Grilled Lobster Tails with Tarragon Lemon Vinagrette

Spicy Grilled Salmon
                                  
Grilled Lobster Tails with Orange Chipotle Vinaigrette   
                                                                             
Grilled lemon Rosemary Halibut
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Grilled Marinated Spicy Shrimp

1/4 tsp of cayenne pepper
½ tsp paprika
½ tsp Sea Salt
1 tsp fresh ground pepper
 6 tablespoons of olive oil
3 limes, juiced
8 jumbo prawns (6-8ct size), cleaned and deveined
8-12 bamboo skewers

Preheat the grill to med-high heat around 350-360 degrees. Combine the olive oil, lime juice and spices in a small bowl and brush the mixture on the shrimp. Place the prawns onto four bamboo skewers right after because lime juice will cook them. Place the skewers on preheated and oiled grill. Baste every few minutes with the reserved oil mixture and grill shrimp while fliping often for 5-7 minutes total. Serve warm with vegetables. Enjoy.

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Grilled Lobster Tails with Tarragon-Lemon Vinagrette

8 (6-8oz) Frozen Lobster Tails, defrosted
2 medium Heirloom Tomatoes, peeled, seeded and finely chopped
½ cup Extra Virgin Olive Oil
3 tablespoons of Lemon Juice
1 ½ tsp lemon zest
1 tablespoon fresh Tarragon Leaves
2 tsp minced Chives
½ tsp salt
½ tsp white pepper


Preheat the grill to med-high heat about 350-360 degrees. In a small bowl combine the tomatoes, about 8 tablespoons of the olive oil, lemon juice, lemon zest, tarragon, chives, salt and pepper. Cut the lobster tails lengthwise through the shell into 2 pieces. Lightly brush the tails with olive oil and salt and pepper , cover and refrigerate. Then  grill lobster tails cut side down for 3 min  to get grill marks. Flip lobster with the shell down and spoon the vinaigrette mixture over the meat and grill for about another 3-4 min until done. Serve with grilled vegetables for a great dinner.

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Spicy Grilled Salmon

- 2 fresh Hatch Chilies, seeded and chopped (keep seeds if you want spicier sauce)
- Juice of 2 limes
-  tbsp of fresh thyme
- 1/4 tsp of onion powder
- 1/4 tsp of garlic powder
- 1/4 tsp of Salt & Pepper
- 1/4 cup olive oil
- 1 1/2 lbs. Salmon fillet

 

 Place all ingredients into large ziploc bag, put all ingredients and add Salmon. Let marinate for 15 minutes. Heat Grill to medium to high heat. Put all items from the Salmon bag into a foil packet made out of heavy duty foil. Place on Grill and cook for 15-20 minutes.Serve rested with vegetables. Enjoy.

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Grilled Lobster Tails with Orange Chipotle Vinaigrette


8  (6-8oz) lobsters tails
1/2 cup fresh orange juice
1/4 cup white-wine vinegar
1/2 cup of olive oil
1 1/2 tablespoons of diced chipotle chilies
1 1/2 teaspoons salt
1 cup olive oil
2 tablespoons chopped fresh thyme leaves




In a blender blend oil, orange juice, vinegar, diced chipotles, salt, and thyme until chipotles are chopped fine. Cut the lobster tails lengthwise through the shell into 2 pieces, brush vinaigrette over them then cover and refrigerate. Save some and put back up to room temperature so when you spread it on the lobster tails it will cook evenly. Prepare grill for med-high heat. Grill lobster tails cut side down for 4-5 miutes. Flip lobster with the shell down and spread the spicy vinaigrette mixture over the tails and grill for about another 4-5 min until done. Serve lobster warm with reserved vinaigrette. Enjoy

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Grilled Lemon Rosemary Halibut

4 8 ounce halibut fillets
2 medium lemons
4 teaspoons of minced garlic
1 teaspoon of pepper
1 teaspoon of salt
4 teaspoons of fresh rosemary

Tear off four pieces of foil larger than the fillets. Then place each fillet on each piece of foil and squeeze some lemon juice on them. Spread 1 teaspoon of garlic, a pinch of salt and pepper and one teaspoon of rosemary on each fillet. Then make a foil pouch out each of them then place on a medium high heat grill for 10 to 13 minutes. Serve rested with vegetables.


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