Mixedseafoodgrill Recipes

SPICED MIXED GRILL WITH GRILLED LIME

Spiced Mixed Grill with Grilled Lime image

Provided by Tyler Florence

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon curry powder
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon whole black peppercorns
1 teaspoon cayenne
1 tablespoon sea salt
8 small whole calamari tubes, cleaned, tentacles removed
4 lobster tails, cracked in 1/2
8 prawns, heads and shells on, cut down the back
Extra-virgin olive oil
2 bunches green onions
4 limes, halved

Steps:

Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder. Grind to a fine powder and set aside.
Rinse the calamari tubes under cool water and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces from each. Put the calamari, lobster, and prawns on a platter and drizzle with a nice dose of olive oil so the seafood is well coated; season with a fair amount of salt and pepper.
Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill. Place the lobster on the grill, shell-side up, and cook for 5 minutes until the shell begins to turn reddish-orange. Turn the lobster tails over and lay the calamari, prawns, green onions, and limes (cut side-down) on the grill too until everything is slightly charred. Grill the calamari for 2 minutes per side, and no longer, otherwise they will get rubbery.
Put the grilled mixed seafood and green onions on a large platter and sprinkle a little of the spice mix all over. Squeeze the grilled limes over the shellfish and serve immediately.

MIXED SEAFOOD GRILL WITH PAPRIKA-LEMON DRESSING

Mixed Seafood Grill with Paprika-Lemon Dressing image

Provided by Bill Granger

Categories Citrus Fish Garlic Herb Backyard BBQ Lemon Halibut Shrimp Squid Grill/Barbecue Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

7 tablespoons olive oil, divided
1/4 cup fresh lemon juice plus lemon wedges for garnish
2 tablespoons chopped fresh Italian parsley
3 garlic cloves, sliced thinly
2 teaspoons paprika
Nonstick vegetable oil spray
2 pounds 1-inch-thick firm white fish fillets (such as halibut), cut crosswise into 2-inch-wide strips
2 pounds uncooked large shrimp, peeled, deveined, tails left intact
2 pounds cleaned fresh or thawed frozen squid, each body cut open on 1 long side and scored lightly (tentacles reserved for another use)

Steps:

Whisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl. Season dressing with salt and pepper. DO AHEAD Cover and chill up to 6 hours. Bring to room temperature before using.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Arrange seafood on baking sheets. Drizzle with 3 tablespoons oil and turn to coat; sprinkle with salt and pepper. Transfer seafood to grill. Cook until just opaque in center, about 4 minutes per side for fish, 2 minutes per side for shrimp, and 30 seconds per side for squid. Arrange on platter. Spoon dressing over. Garnish with lemon wedges.

MIXED SEAFOOD GRILL

Mixed Seafood Grill image

Make and share this Mixed Seafood Grill recipe from Food.com.

Provided by Gingerbear

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter, melted
1 teaspoon lemon-pepper seasoning
1/2 teaspoon fennel seed, crushed
1/4 teaspoon salt
1 lb halibut, cut into 1-1/4 to 1-1/2 inch pieces
12 shelled deveined uncooked large shrimp, tails left on (about 1 lb)

Steps:

Heat grill.
In large bowl, combine butter, lemon-pepper seasoning, fennel seed and salt; mix well.
Add halibut and shrimp; toss to coat.
Place in grill basket.
When ready to grill, place grill basket on gas grill over medium-high heat or charcoal grill 4 to 6 inches from medium-high coals.
Cook 5 to 10 minutes or until fish flakes easily with fork and shrimp turns pink, shaking grill basket once or twice to turn and mix halibut and shrimp.

MIXED GRILL

Mixed Grill image

Provided by Bobby Flay

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 2

Ingredients

4 tablespoons canola oil
2 pounds Cajun orCreole-style sausage, such as andouille, thickly sliced, and/or Tasso ham, cutinto chunks

Steps:

Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat. Add half the sausages or ham and cook until crisped on 1 or both sides and warmed through, about 5 minutes. Repeat with remaining oil and sausages. Transfer to a platter.

MIXED SEAFOOD GRILL

Mixed Seafood Grill image

Littleneck clams and stripped bass fillets are flavored with shallot butter.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 6

Ingredients

Olive oil, for fish
6 six-ounce striped bass fillets, skin removed
2 teaspoons salt
1 teaspoon freshly ground pepper
2 dozen littleneck clams
Shallot Butter

Steps:

Heat a grill until medium hot. Lightly oil the fillets; season with the salt and pepper.
Place fish and clams on the grill. Cook until fillets start to turn opaque, 3 to 4 minutes. Brush fillets with shallot butter; turn fillets over. Grill until cooked through, 3 to 4 minutes more. Meanwhile, the clams should start to open after about 4 minutes; spoon a little shallot butter into each clam; leave on grill 1 to 2 minutes more. Remove seafood from grill, and serve. Discard any clams that have not opened.

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