Posts Tagged ‘Grilled Seafood’

Rum Glazed Spicy Shrimp – Grilled

2 1/2 pounds fresh shrimp 
6 tablespoons light rum – divided 
2 tablespoons fresh Key Lime juice 
2 tablespoons olive oil 
3 garlic cloves – minced 
1/4 teaspoon red pepper flakes 
1/4 teaspoon salt 
1/4 cup firmly packed dark brown sugar 
1 tablespoon cider vinegar Read more…

Grilled Spiny Lobster Tails with Golden Tomato Relish and Lobster Butter

You have some whole lobster and have invited friends over. Someone suggested grilling those spiny delights but you have no idea how.  With this simple but tasty recipe they will think you are a grilling god(ess). Read more…

Grilled Grouper Tangerine

While many grouper recipes focus on baking grouper or frying grouper, the grouper has a firm texture that works quite well on the grill. This grilled grouper recipe is flavored by tangerines, scallions and fresh herbs. Quite delicious and more healthy than frying. Don’t forget to check out the Grilling Seafood and Grouper Information page as well as the Grouper Recipe archives.

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Dolphin with Mango & Pineapple Salsa – Grilled

Grilled Dolphin is a Florida Keys summer favorite. This tropical, spicy salsa is the perfect topping, sure to please all your friends and neighbors.

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Simple Grilled Lobster

If you have been searching the Internet for Grilled Lobster Recipes, you have probably seen many that would take a master chef to produce. What with all the sauces, salsas and butters, not to mention the stuffings, salads and rice dishes. Here is a simple recipe that if you do any grilling you will be more than ready for and your guests will treat you like a grilling god.
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Acapulco Margarita Grouper Grilled

Grilling any fish is a touchy matter because the delicate meat can cook faster than is expected. Once you get the hang of grilling seafood you will realize it only takes a short while to grill. Read more…

Hot & Spicey Grouper – Grilled

Grilling Grouper has become a popular seafood choice, especially during the summer. For a change of pace on grilled grouper try this recipe with a little kick. Your friends and family will be begging you for more grilled grouper. Don’t forget to check out the Grilling Seafood and Grouper Information page as well as the Grouper Recipe archives.

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Grilling Seafood

If putting your hard fought for seafood on the grill sounds a little intimidating, then fear not. Grilling seafood is no more difficult than grilling steak or chicken. In fact, if you know which kind to use, and how to prepare the rack and fire, it’s practically foolproof.

Grilling Tips

Fish for the Grill

Because of their textures, the following fish and are particularly suitable for the rigors of the grill.

Grouper: This white-meat fish is sold in fillets and steaks. If you can’t find grouper, sea bass or Dolphin (mahi-mahi)  are good substitutes.

Swordfish: This mild, but distinctive-tasting fish has a firm, gray-white, meaty texture. Its natural oil content keeps it moist while grilling. You can usually find it sold as steaks.

Tuna: If you’re new to grilling fish, fresh tuna is a good starter. It cooks like a beefsteak, and its deep-red meat almost never sticks to the grill.

Shrimp: Large shrimp are best for grilling. They can be easily skewered and cook quickly.

Lobster: If you are looking for something different then boiled lobster served with butter, you must try grilling a couple of tails.

If you start with live lobsters, you must kill them first by boiling, for three to seven minutes depending on how many and how large they are. You don’t want them well cooked, that will be completed on the grill. Bring a large pot of salted water to a full rolling boil and submerge lobsters, head first. Let boil, drain and cool, I would suggest placing them in an ice water bath to stop any further cooking, before proceeding.
You can grill the tails in the shell, meat side down or, as I prefer, remove the meat from the tails, prepare as per your favorite recipe, and grill them meat, and empty tail shells separately (you will want to cook the tail shells to be sure not to transfer any uncooked portions, they will not take long so watch them) and then return the meat to the shells for serving. Check out these Lobster Recipes.

Florida Keys Fish

Dolphin

The dolphin is an excellent food fish often marketed under the Hawaiian name Mahi Mahi and sometimes the Spanish name Dorado (for its Golden color).  One of the most beautiful fish in the sea; brilliantly colored with an iridescent bluish green and gold body, and golden yellow fins and tail. The mahi-mahi should not be confused with the mammal called dolphin. One distinguishing characteristic between mature males and females, the male has a very rounded head profile and the female’s head slopes down to the mouth. They are one of the fastest-growing fish, thought to live no more than 5 years. Firm texture, light, sweetly moist meat with solid flake and moderate flavor. Extra lean fish.

Grouper

Grouper can be found in many of the warmer ocean waters including the Pacific, Atlantic, Caribbean and Gulf of Mexico. Grouper is a very popular especially the warmer climate areas such as Florida and the Caribbean. Grouper can grow to enormous size however the average size you will find ranges from 5-50 pounds. All groupers are members of the sea bass family, Serranidae. Black grouper and Red grouper are the most popular of these. Due to their preferred habitat around coral reefs, groupers are accessible primarily by hook-and-line fishing. Like all seafood in Florida, the harvesting of grouper is closely monitored and regulated to ensure healthy stocks as a naturally renewable and sustainable resource.

Florida grouper can be purchased fresh or frozen. Grouper can be grilled, baked, sauted, deep fried, pan fried as well as poached and even “barbequed”. Because the grouper meat is so low in fat, some basting may be necessary when grilling, broiling or baking. The grouper fish has a very firm meaty texture and mild flavor. The skin should be removed prior to cooking due to its strong flavor.

Click on the Grouper category on the left sidebar for some excellent Grouper Recipes. For more information on Grouper varieties click on the Grouper Page.

Click on this link if you want to find out about Fishing for Grouper.

Snapper

There are 17 types of snappers harvested from the Gulf of Mexico, Caribbean and South Atlantic waters. Two of the most commonly harvested snappers found in seafood markets and restaurants are red snapper and yellowtail snapper.

Yellowtail are very common in the Florida Keys and are found in local fish markets and restaurants as well at the reefs. Yellowtail snapper’s name is descriptive in itself but the scientific name of the yellowtail snapper roughly translates to “swift-swimming golden fish.” Characterized by a prominent lateral yellow stripe running from snout to tail, this snapper is considered by culinary experts to be one of the tastiest fish harvested fresh from Florida waters. This delicate, nutritious fish can be compared in texture and flavor to its cousin, the Florida red snapper and can be seasoned and cooked in a variety of ways.

Red snapper is one of the best known and Florida waters yield the finest red snapper in the nation. With a fine textured, mild white meat, Florida red snapper is perfect for almost any finfish recipe and will delight your gastronomic senses. Whether baked, broiled, grilled or fried, this mild-flavored fish always delivers a gratifying culinary experience and is also a very healthy food source. Four ounces of uncooked red snapper contain just 110 calories, merely one gram of fat, only 45 grams of cholesterol and no saturated fat. Red snapper is equal in protein to shrimp (23 grams) and also contains calcium and iron.

Mangrove Snapper is another very common snapper which can be caught throughout the Florida Keys, from the shoreline, bridges, grass flats and reefs. Mangrove snapper are also known as Gray snapper, but most fishermen I know in Florida call ‘em “Mangroves,” or “Mangos.” I’ve even heard them called “Grovers”. Regardless of what you call them, fishing for them should be strong throughout the summer right through October. The bite usually shuts down with that first cold snap of the fall season.