Food Talk
Past Issues:

Quick and Easy Summer Seafood BBQ Tips & Recipe

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Warm summer days can evolve into impromptu entertaining made simple and easy outdoors on the deck, patio or in the backyard.  Set out some colourful placemats and plates.  Throw a few flowers from the garden into a canning jar and add a couple of votives for when the sun goes down.  A simple menu such as grilled fish or seafood is a snap to prepare. Add a tossed salad and fresh fruit over ice cream to complete the meal.  Put some white wine, rose or beer on ice and you’re set to go.

Great fish for grilling are firm fleshed fish such as salmon, swordfish or marlin.   Heat the grill to 700 degrees and oil racks well. Place fish skin side up and sear for 1 or 2 minutes, turn and grill a few minutes longer until fish flakes and is opaque.

Halibut, mahi mahi, black cod, tuna or sea bass require more careful handling.  Use the same approach as above, except after turning the fish, turn the side of the BBQ under the fish off and close the lid for another  5 – 7 minutes.  Remove when fish flakes easily.
Skewered shrimps are excellent and just need a couple of minutes on a hot grill.  As soon as they turn pink on both sides they are done.
Lin Bennett, President and Creative Director,
Feast Your Eyes! Catering and Event, Design
www.feastyoureyes.ca

Recipe 1 – Seafood Grilling Marinade (4 to 6 fillets)
Sprinkle kosher salt & fresh ground pepper on seafood.  Let it sit 5 minutes.  Gently toss seafood in the marinade and let sit for 30 minutes, turning occasionally.  Use to baste fish while grilling but discard remainder.

  • ¼ cup olive oil
  • Zest of one lime or lemon
  • Juice of one lime or lemon
  • 1 teaspoon mustard (Dijon, grainy or powder)
  • 1 large clove garlic, minced

Optional additions:  chipotle sauce, hot sauce, soy sauce, chili powder, cumin, fennel, smoked paprika, fresh herbs:  dill, parsley, thyme, etc.

Recipe 2 – Spicy Seafood Grilling Rub
Lightly coat your seafood with dry rub.  Let sit for up to 30 minutes and then grill.

  • 2 teaspoons kosher salt (or 1 tsp. regular salt)
  • 2 teaspoons dry mustard
  • 1teaspoon chili powder
  • 1teaspoon garlic powder
  • ½ teaspoon fresh ground pepper or to taste