Seafood is a great option for lunch and dinner, providing a light but filling alternative to meat. While there are several key varieties of seafood, there are some universal flavours that tend to work well across different seafood recipes. Any type of seafood can easily be seasoned with some key spices and herbs to achieve unique and delicious flavours.
Whether they’re made by staying true to an original recipe or spicing things up with your own twist, seafood is often a hit for both parties and quick meals during the work week. What makes seafood especially useful is any adjustments that you make to the recipes are usually beneficial and create interesting new flavour dimensions.
We’ve collected some of the best and most loved recipes from around the world for you to try out at home. If you’re interested, you can check out this catalogue for new Weber grills or some sauces and seasonings to enhance your grilling experience.
Grilled scallops with honeydew avocado salsa
A great recipe to try year-round is grilled scallops with avocado and honeydew salsa on the side. The salsa itself is a unique version of salsa verde and combines the sweetness of honeydew with the creaminess of avocado to create a perfect pairing with the slight sweetness and buttery notes in the grilled scallops.
To start making this recipe, mix the zest of a lime, two tablespoons of its juice, and one tablespoon of olive oil in a large bowl. Give it a quick stir then add one and a half pounds of cleaned and diced honeydew and one diced avocado. With a soft utensil like a rubber spatula, coat the fruits with the lime dressing and add salt and pepper to taste.
Light your grill and let it warm up to medium-high heat while you season your scallops – about two pounds worth – with salt and black pepper. When the grill has reached a temperature between 375 and 400 Fahrenheit, add your scallops and let them cook for three to four minutes per side. Move the scallops to a plate and spoon the salsa on top to serve.
Grilled oregano and lemon shrimp
The sauce that’s made for this shrimp dish is a much simpler and easy-to-make version of the classic Italian salmoriglio, letting you have a taste of Italy without needing to leave the comfort of your own home. While this recipe calls for shrimp, you can also use other seafood in its place – especially meatier fish.
To start, drain half a cup of salted capers and let them soak for an hour before finely chopping them along with half a cup of oregano leaves and one garlic clove. Move the mixture to a bowl and stir them with five-eighths – or half a cup and two tablespoons – of a cup of olive oil, a teaspoon of lime zest, three tablespoons of lemon juice, and pepper to taste.
Light and preheat your grill to high heat and toss two pounds of large cleaned shrimp in two tablespoons of olive oil before seasoning with salt and pepper. Put your shrimp onto metal skewers and cook them for three minutes per side before removing the shrimp from the skewers. Drizzle your sauce on top then serve.
Citrus soy squid
When it comes to making squid recipes, you often don’t need to wait long for the seafood to marinate. At most, you only need to wait 30 minutes to let the flavours properly sink in before frying or steaming them. In this Japanese recipe though, letting the squid marinate for a bit longer can make the flavour even better.
Start by mixing one cup of mirin, a cup of soy sauce, one-third of a cup of yuzu juice, and two cups of water in a bowl to make your marinade. If you can’t find yuzu juice, an equal amount of lemon juice works just as nicely. Pour half of your marinade into an airtight container to be refrigerated. Cut two pounds worth into horizontal, one-inch-thick slices, making sure to leave the tentacles intact. Add your squid into the bowl with the remaining marinade and refrigerate for a minimum of 40 minutes.
Fire up your grill to medium-high heat and drain the squid before grilling it. Turn the squid over once after three minutes and let the other side cook for another three minutes. When it’s completely white and tender, transfer the squid to a plate and serve.
Kerala-style grilled fish
With Indian food becoming ever so popular in modern times, many dishes are mixing the strong flavours of Indian spices with fish that are far more readily available in North America. Often, this means that while they aren’t quite as authentic as the real deal, many more people can experience the tastes of Indian cuisine without the strength of flavours that can be too strong for some palettes. The result, like this fish dish, is a great Indian-style side dish.
Start by mixing two teaspoons of chilli powder, a tablespoon of coriander powder, half a teaspoon of turmeric, two minced garlic cloves, and two diced shallots. Add a tablespoon of ghee and a tablespoon of tamarind water to the powder mixture to make it a paste. If you don’t get ghee and tamarind water, you can substitute them for coconut oil and lime juice respectively.
Pat dry your choice of a firm whitefish and apply the paste to both sides before letting it marinate for a minimum of 30 minutes. Preheat your grill and once the temperature has reached 325 to 350 degrees Fahrenheit, place the fish on the grill skin side down. If you have smaller portions, grill them for three to five minutes per side before serving. Cook a large portion or the entire fish for nine to fifteen minutes per side or until the fish is flaky.
Takeaway
A delicious seafood recipe is ultimately your choice. Many people love these recipes since it combines two or more different cuisines in a way that’s both delicious and easy to make. However, if a dish is too spicy or salty, you can easily adjust it to make it delicious for you and your guests and family.
