Grilled Seafood Packs With Lemon Chive Butter Recipes

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GRILLED SEAFOOD FOIL PACKS WITH LEMON-CHIVE BUTTER



Grilled Seafood Foil Packs with Lemon-Chive Butter image

Looking for a grilled seafood recipe? Then check out this shrimp, scallops and vegetables packs drizzled with butter - a wonderful dinner topped with chives.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 9

32 shell clams (littlenecks or cherrystones)
32 uncooked medium shrimp in shells (about 1 1/4 lb), thawed if frozen
32 sea scallops (about 2 1/2 lb)
4 ears fresh sweet corn, husks removed, cleaned, cut into fourths
32 large cherry tomatoes
1/3 cup butter or margarine, melted
2 tespoons grated lemon peel
2 teaspoons chopped fresh or 1/2 teaspoon freeze-dried chives
Fresh chive stems or chopped fresh chives, if desired

Steps:

  • Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
  • Place 4 clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected) Discard any clams that don't open.
  • To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives.

Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 145 mg, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g

GZ'S GRILLED SEAFOOD PLATTER



GZ's Grilled Seafood Platter image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

Kosher salt and freshly ground black pepper
2 frozen lobster tails, thawed in the refrigerator overnight
Sixteen U10 to U12 sea scallops
16 colossal or extra-colossal shrimp (U8), shells on and deveined
1 pound good-quality unsalted butter, at room temperature
2 teaspoons smoked paprika
1 teaspoon chili powder
1 habanero chile, seeded and minced
1 clove garlic, grated
1 tablespoon chopped capers
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh chives
Zest of 2 lemons, plus 2 lemons, halved
Nonstick cooking spray or canola oil, for the grill grates
Olive oil, for drizzling

Steps:

  • Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the lobster tails to the boiling water and cook for 8 minutes, then remove to the ice water and let sit until chilled. Slice in half lengthwise, cutting through the shells, and devein.
  • Use 2 parallel skewers to thread 4 or 5 scallops, then repeat with the remaining scallops so you have 4 sets of double skewers. Repeat the same process with the shrimp. Thread all 4 lobster tail halves on two more skewers. Refrigerate until ready to grill.
  • Stir together the butter, paprika, chili powder, habanero and garlic in a medium pot, then season with salt and pepper. Place over low heat and heat until just melted.
  • Combine the capers, cilantro, mint, parsley, tarragon, thyme, chives and lemon zest in a medium bowl and mix. Add half to the melted butter and reserve the rest to garnish the platter.
  • Heat a grill to medium-high heat. Once the grill is hot, spray lightly with nonstick cooking spray or wipe down with paper towels dipped in canola oil.
  • Grill each lemon half, flesh-side down, until charred, 2 to 3 minutes per side. Set aside.
  • Place all the skewered seafood on a sheet tray and sprinkle both sides with salt and pepper; drizzle with olive oil. Place on the grill and cook with the lid open, flipping once, until the scallops and shrimp are opaque in the centers and the lobster tails are just lightly charred and warmed through, 2 to 4 minutes per side.
  • Remove all the grilled seafood to a large platter, then pour about half of the butter mixture over the top. Pour the remaining butter into 4 small ramekins and serve on the side for dipping. Garnish the platter with the remaining herb mixture and serve with the grilled lemon halves.

GRILLED OYSTERS WITH LEMON GARLIC BUTTER



Grilled Oysters with Lemon Garlic Butter image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h16m

Yield 24 oysters, 4 to 6 servings

Number Of Ingredients 10

10 tablespoons softened unsalted butter
2 tablespoons finely grated Parmigiano-Reggiano
2 tablespoons minced parsley leaves
1 tablespoon lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh chives
1/2 teaspoon hot sauce, optional
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
24 shucked oysters, half of each shell reserved and washed

Steps:

  • In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
  • Preheat a grill to high.
  • Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
  • Serve immediately.

LEMON-DIJON GRILLED SALMON FOIL PACKET



Lemon-Dijon Grilled Salmon Foil Packet image

My family enjoys this healthy salmon recipe very much, which makes it a winner in my book. The capers really give it a burst of flavor. And since the salmon are grilled in foil, there's almost no cleanup! -Bonnie McGuire, Sunnyvale, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 salmon fillets (4 ounces each)
4 teaspoons olive oil
4 teaspoons lemon juice
1 tablespoon drained capers
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon dill weed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon over salmon. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 225 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 359mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

GRILLED LEMON-SALMON FOIL PACKS



Grilled Lemon-Salmon Foil Packs image

Even the most accomplished grill-master can feel intimidated when preparing fish. How long to cook it? When to flip? How to keep it from dying out? Making salmon in these handy foil packs takes all the guesswork out of learning how to grill salmon, ensuring a moist and flavorful seafood entrée.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

1 1/2 lb salmon fillets, skin removed, cut into 4 serving pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium lemon, cut into 1/8-inch slices (about 12)
2 tablespoons finely chopped fresh parsley

Steps:

  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place salmon piece on center of each sheet. Brush 1/2 tablespoon oil over both sides of each salmon piece. Sprinkle each piece with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place about 3 lemon slices flat or overlapping on each piece.
  • Bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packets on grill over medium-low heat. Cover grill; cook 13 to 16 minutes, rotating packets 1/2 turn after about 7 minutes, until salmon flakes easily with fork.
  • To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Sprinkle with parsley.

Nutrition Facts : Calories 310, Carbohydrate 3 g, Cholesterol 110 mg, Fat 2, Fiber 1 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE



Grilled Salmon with Lemon-Herb Butter Sauce image

Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons finely chopped shallots
1/4 cup dry white wine
3 tablespoons fresh lemon juice
6 tablespoons cold butter
1 tablespoon chopped fresh dill
1 tablespoon finely chopped fresh chives
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb. salmon fillets, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
  • Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
  • In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
  • When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g

GRILLED HERBED SEAFOOD FOIL PACKS



Grilled Herbed Seafood Foil Packs image

Use a foolproof foil packet to cook a trio of simply delicious seafood.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1/2 lb bay scallops
1/2 lb orange roughy fillets, cut into 1-inch pieces
1/2 lb uncooked deveined peeled large shrimp, thawed if frozen
2 tablespoons chopped fresh or 2 teaspoons dried marjoram leaves
1/2 teaspoon grated lemon peel
1/8 teaspoon white pepper
3 tablespoons butter or margarine, melted
2 tablespoons lemon juice
4 cups hot cooked pasta or rice

Steps:

  • Heat gas or charcoal grill. Spray 1 (18x18-inch) sheet of heavy-duty foil with cooking spray.
  • Arrange scallops, fish pieces and shrimp on foil, placing shrimp on top. Sprinkle with marjoram, lemon peel and white pepper. Drizzle with butter and lemon juice. Bring corners of foil up to center and seal loosely.
  • Place packet on grill over medium heat. Cover grill; cook 8 to 10 minutes or until scallops are white and opaque, fish flakes easily with fork and shrimp are pink. Serve seafood mixture over pasta.

Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 120 mg, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 0 g, TransFat 0 g

FANTASTIC LEMON BUTTER FILLET



Fantastic Lemon Butter Fillet image

This wonderful recipe will make your mouth water when you sink your teeth into the lemon butter spiced fillets. Use any type of fish!

Provided by MATTDANB

Categories     Seafood     Fish

Time 45m

Yield 6

Number Of Ingredients 8

½ cup butter
1 lemon, juiced
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried parsley
3 cloves garlic, minced
6 (4 ounce) fillets cod
2 tablespoons lemon pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
  • Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
  • Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.

Nutrition Facts : Calories 238 calories, Carbohydrate 3.1 g, Cholesterol 89.5 mg, Fat 16.2 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 9.9 g, Sodium 1020.8 mg, Sugar 0.2 g

PEPPER STRIP STEAKS WITH LEMON-CHIVE BUTTER



Pepper Strip Steaks with Lemon-Chive Butter image

Dinner ready in just 15 minutes! Check out these grilled beef steaks served with citrusy herbed butter - a scrumptious meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 7

3 tablespoons butter, softened
2 teaspoons chopped fresh chives
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
2 teaspoons coarse ground red and black pepper blend
1/2 teaspoon garlic salt
4 (1-inch-thick) beef top loin steaks (New York, Kansas City or strip steaks)

Steps:

  • Heat grill. In small bowl, combine all butter ingredients; blend well. Set aside. In another small bowl, combine pepper blend and garlic salt; mix well. Rub pepper mixture onto all surfaces of steaks.
  • When ready to grill, place steaks on gas grill over medium-high heat or on charcoal grill 4 to 6 inches over medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once. Serve steaks with butter.

Nutrition Facts : Calories 410, Carbohydrate 1 g, Cholesterol 150 mg, Fat 1, Fiber 0 g, Protein 47 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 0 g

LEMON-DILL SALMON PACKETS



Lemon-Dill Salmon Packets image

Grilling in foil is an easy technique I use with foods that cook quickly, like fish, shrimp, bite-sized meats and fresh veggies. The options are endless-and the cleanup is easy. -A.J. Weinhold, McArthur, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon butter, softened
4 salmon fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 medium onion, sliced
4 garlic cloves, sliced
4 fresh dill sprigs
1 tablespoon minced fresh basil
1 medium lemon, sliced

Steps:

  • Prepare campfire or grill for medium heat. Spread butter in the center of each of 4 pieces of a double thickness of foil (about 12 in. square). Place 1 salmon fillet in the center of each; sprinkle with salt and pepper. Top with onion, garlic, dill, basil and lemon. Fold foil around fillets; seal., Place packets on a grill grate over a campfire or grill. Cook until fish just begins to flake easily with a fork, 8-10 minutes. Open carefully to allow steam to escape.

Nutrition Facts : Calories 305 calories, Fat 19g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 405mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SEAFOOD CANAPES WITH LEMON-CHIVE BUTTER



Seafood Canapes with Lemon-Chive Butter image

Categories     Mixer     Fish     Marinate     Cocktail Party     Oscars     New Year's Eve     Lemon     Orange     Salmon     Chive     Sour Cream     Gourmet

Yield Makes 48 canapés

Number Of Ingredients 17

1/4 pound marinated herring, rinsed, drained, and cut into 16 pieces
1/2 red onion, sliced thin
3 tablespoons fresh orange juice
For the lemon-chive butter
3/4 stick (6 tablespoons) unsalted butter, softened
3 tablespoons sour cream
2 teaspoons fresh lemon juice
1 tablespoon minced fresh chives
16 slices of rye bread
2 ounces smoked salmon, chopped fine
2 tablespoons finely chopped red onion
1 ounce black caviar
For the garnish
fresh parsley leaves
thin crosswise slices of orange sections
fresh chives
1/2-inch-long fine julienne of orange zest

Steps:

  • In a small bowl combine well the herring, the onion, the orange juice, and pepper to taste and let the herring marinate, covered and chilled, for at least 3 hours or overnight.
  • Make the lemon-chive butter:
  • In a bowl with an electric mixer cream the butter and beat in the sour cream and the lemon juice gradually. Beat the mixture until it is light and smooth and beat in the chives and salt and pepper to taste.
  • Toast the bread until it is just pale golden, cut out 3 decorative shapes from each piece, and spread one side of each shape with some of the lemon-chive butter. In a small bowl toss together the salmon and the red onion and divide the mixture among 16 of the toasts. Drain the herring, discarding the onion, and divide it among 16 of the toasts. Divide the caviar among the remaining 16 toasts. Garnish the salmon canapés with the parsley leaves, garnish the herring canapés with the orange slices, the chives, and the zest, and arrange the canapés on a platter. The canapés may be prepared 1 hour in advance and kept covered and chilled.

GRILLED RED SNAPPER WITH LEMON CHIVE SAUCE



Grilled Red Snapper with Lemon Chive Sauce image

This dish has always been my favorite, easy to make and easy to get the ingredients. It can be served with pita bread, salad, or steamed rice, but I prefer it with steamed rice. Passed down from mum to me as a family delicacy.

Provided by ELevo

Categories     Seafood     Fish

Time 30m

Yield 8

Number Of Ingredients 10

1 (2 pound) whole red snapper, cleaned and scaled
5 lemons, juiced, divided
¼ cup sweet soy sauce
2 tablespoons butter
1 tablespoon finely minced fresh ginger
3 tomatoes, chopped
1 bunch chives, chopped
½ red chile pepper, sliced
1 pinch white sugar, or to taste
1 pinch salt to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
  • Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
  • Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
  • Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 3.9 g, Cholesterol 49.3 mg, Fat 4.6 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 544.8 mg, Sugar 2.1 g

GRILLED CLAMS WITH LEMON-GINGER BUTTER AND GRILLED BAGUETTE



Grilled Clams with Lemon-Ginger Butter and Grilled Baguette image

Provided by Bon Appétit Test Kitchen

Categories     Shellfish     Appetizer     Fourth of July     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Lunch     Seafood     Clam     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) butter, room temperature
4 teaspoons minced shallot
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon finely grated lemon peel
6 1/2-inch-thick diagonal baguette slices
2 pounds Manila clams, scrubbed
Special Equipment
13x9x2-inch disposable aluminum baking pan

Steps:

  • Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).
  • Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side. Add remaining lemon-ginger butter to juices in pan; stir on grill until melted. Pour juices from pan over clams. Serve with bread.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER



Grilled Salmon in Foil With Herby Garlic Butter image

This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?

Provided by Rachel Gurjar

Time 36m

Yield 2 Servings

Number Of Ingredients 8

1 Tbsp. honey
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
1 tsp. finely grated lemon zest
6 garlic cloves, finely chopped
4 Tbsp. unsalted butter, room temperature
2 Tbsp. finely chopped dill, plus more for serving
1 (1 lb.) boneless salmon fillet, preferably skin-on
4 Tbsp. fresh lemon juice, divided

Steps:

  • Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
  • Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
  • Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
  • Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

LEMON CHIVE BUTTER (FOR DIPPING SEAFOOD)



Lemon Chive Butter (For Dipping Seafood) image

Make and share this Lemon Chive Butter (For Dipping Seafood) recipe from Food.com.

Provided by Derf2440

Categories     Sauces

Time 15m

Yield 2/3 cup

Number Of Ingredients 4

1/2 cup butter
2 tablespoons finely chopped chives or 2 tablespoons parsley
2 teaspoons finely grated lemon zest
salt and pepper

Steps:

  • In a small, heavy saucepan over low heat, melt butter; remove from heat.
  • Stir in chives (or parsley) and lemon peel.
  • Keep warm until serving in small, individual serving bowls.

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2017-08-03 Preheat the grill to high heat. In a medium bowl, toss the shrimp with the olive oil, salt and pepper. Thread the shrimp onto wooden or metal skewers, poking the skewers through both the head and tail of each shrimp. Grill the shrimp until just …
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GRILLED LOBSTER WITH LEMON AND CHIVE BREADCRUMBS | IGA …
grilled-lobster-with-lemon-and-chive-breadcrumbs-iga image
Blanch lobsters in salted water for 8 to 10 minutes. Cut lobsters in half lengthwise and crack claws. Remove the little sack near the head and pat the meat dry.
From iga.net


MIXED SEAFOOD GRILL WITH LEMON BUTTER RECIPE | MYRECIPES
2010-03-30 Place shrimp and scallops on grill rack coated with cooking spray. Grill shrimp, uncovered, 2 minutes on each side or until done; grill scallops, uncovered, 3 to 4 minutes on each side or until done. Remove seafood from skewers, and place in a large bowl. Add butter and remaining ingredients; toss. Serve immediately.
From myrecipes.com
Servings 4
Calories 206 per serving
Total Time 24 mins


SEAFOOD CANAPES WITH LEMON-CHIVE BUTTER - BIGOVEN.COM
Try this Seafood Canapes with Lemon-Chive Butter recipe, or contribute your own. Suggest a better description
From bigoven.com


RECIPE | PERFECTLY GRILLED SALMON WITH LEMON CHIVE BUTTER - NATALIE …
1 tsp soy sauce. 1/2 tsp honey. 1 tbsp white wine. Mix all the ingredients in a small bowl, set aside. Grill & prepare the salmon. Pre-heat a grill. Rinse and pat dry a salmon fillet (I used about 10 ozs.) Spray it with olive oil. Place on the grill, skin side down, and grill on medium high.
From nataliemaclean.com


GRILLED HONEY LEMON BUTTER SALMON - AVERIE COOKS
2020-03-20 Nestle lemon slices underneath the salmon, spaced evenly around the fillet; set aside. To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute. Stir in the honey and lemon juice. Pour or spoon about three-quarters of the mixture over the salmon; reserve remainder.
From averiecooks.com


SEAFOOD COMBO FOIL PACKET RECIPE - CHEF DENNIS
2021-06-21 Place the packets on a sheet pan and roast at 350 degrees F for 15-20 minutes. Using a spatula, place the fish in the center of a bowl (or plate) and place the clams, mussels, and shrimp around the fish. Pour the juice from the packet over the seafood and garnish with chopped parsley and crushed red pepper flakes.
From askchefdennis.com


GRILLED SHRIMP WITH LEMON PARSLEY BUTTER - CARLSBAD CRAVINGS
Reheat in the microwave 10 seconds or so just prior to serving (watch closely so the butter doesn’t explode!). Whisk the marinade ingredients together in a large bowl. Add the shrimp and stir until evenly coated. Marinate for 15 – 30 minutes at room temperature (no more!).
From carlsbadcravings.com


GRILLED SEAFOOD FOIL PACKS WITH LEMON-CHIVE BUTTER | RECIPE
Feb 8, 2014 - Looking for a grilled seafood recipe? Then check out this shrimp, scallops and vegetables packs drizzled with butter – a wonderful dinner topped with chives.
From in.pinterest.com


GRILLED LEMON BUTTER TILAPIA - 101 COOKING FOR TWO
2019-08-08 Oil well. Pat dry fillets. In a small bowl, put butter, lemon juice, and garlic powder. Microwave for 10 seconds and mix well. Brush both sides of the fillets with the butter mixture. Do this quickly before the solution firms up. Lightly salt and pepper to …
From 101cookingfortwo.com


RECIPE: GRILLED SEAFOOD PACK - SAN ANTONIO EXPRESS-NEWS
2020-11-20 Place packets on grill over medium heat (350 to 400 degrees). Cover grill; cook 15 to 20 minutes, rotating packets midway through, or until clam shells have opened, shrimp are pink and scallops ...
From expressnews.com


RECIPE: MARK BITTMAN’S GRILLED SEAFOOD FOIL PACKS
2017-08-03 Lemon wedges for serving. 1. Start a grill; the fire need not be blazing hot. 2. Take 8 sheets of aluminum foil, each about 18 inches long. Put one piece on top of another (you will eventually ...
From grubstreet.com


BEST LEMON BUTTER SALMON FOIL PACKS - DELISH
2017-05-30 Place a tablespoon of butter on top of the salmon fillet. Add a sprig of thyme, then pour a small splash of white wine over salmon. Fold the foil in half then fold up the edges to seal the packet ...
From delish.com


GRILLED SHRIMP IN FOIL PACK - THERESCIPES.INFO
How To Grill Shrimp In Foil (The Super Easy Way) trend carnivorestyle.com. Mar 31, 2022When grilling shrimp in the oven using a broiler, keep the temperature between 300-350°F.Place the foil packs in the middle rack of the oven and broil it for 10-12 minutes.Be mindful when opening up the packs because it will release a lot of steam aside from being incredibly hot to the touch.
From therecipes.info


GRILLED SHRIMP FOIL PACKETS WITH HERB BUTTER BLEND - KITCHN
2020-08-25 Add a generous scoop of herb butter, seal up the packet, and let it cook for about 15 minutes, until the butter is melted and the shrimp is just cooked through. Making your own herb butter is very easy. Just mix softened butter with garlic, lemon zest, and chopped parsley, or whatever other fresh herbs you might like.
From thekitchn.com


GRILLED LEMON AND CHIVE POTATOES RECIPE | MYRECIPES
Heat a grill to medium (350° to 450°). Toss potatoes with 1 1/2 tbsp. oil in a medium bowl. Grill, turning as needed, until browned and tender when pierced, about 20 minutes. Return potatoes to same bowl and sprinkle with lemon zest, chives, salt, and remaining 1 1/2 tbsp. oil, then toss to coat evenly.
From myrecipes.com


51 GRILLED SEAFOOD RECIPES WE LOVE | EPICURIOUS
2020-05-19 Crispy-Skinned Salmon with Whole Lemon–Sesame Sauce. Adding an entire lemon—skin, pith, and flesh—to the sauce in this grilled salmon recipe …
From epicurious.com


25 EASY SHRIMP FOIL PACKET RECIPES - HOW TO COOK SHRIMP IN FOIL
2021-04-09 2. Your Yard Needs These Perennial Flowers and Plants. 3. Then and Now: The Cast of 'Yellowstone'. 4. Fish House Punch. 5. Dad Jokes To Keep the Whole Family Laughing. Country Living editors select each product featured.
From countryliving.com


LEMON GARLIC BUTTER SHRIMP AND ASPARAGUS PACKETS - KITCHN
2020-06-29 Divide 1 cup dried orzo between the four packets, then top with the shrimp and any liquid left in the bowl. Divide 1 pound trimmed asparagus and 6 tablespoons cubed unsalted butter between the packets. Tightly seal the packets. Grill or roast until the orzo is cooked and the shrimp are opaque, 18 to 20 minutes. Garnish with chopped fresh parsley.
From thekitchn.com


25+ GRILLED FISH RECIPES YOU'LL LOVE | ALLRECIPES
2021-01-29 25+ Grilled Fish Recipes You'll Love. By Corey Williams January 29, 2021. Mix up your summertime dinner rotation with one of these easy recipes for grilled fish. We've got something for everyone: This round-up includes recipes for salmon, cod, grouper, tilapia, swordfish, tuna steaks, halibut, sea bass, trout, and mahi mahi.
From allrecipes.com


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