Grilled Seafood Recipes are marvelous source of omega-3 fatty acids which are really good for the human heart and also help to fight stress and depression. The grilled Seafood recipes can provide the meals a delicious makeover of pace. http://www.gourmetrecipe.com http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/grilled-seafood-recipes

1. Grilled Seafood Recipes
With the invention of convenient portable grilling equipment, enjoying the distinct
outdoor flavors and aromas can now be enjoyed inside the house without having to
bring out any heavy equipment or go to a campsite. Some modern stoves even have a
built in grill that is powered by gas or electricity. For stove top grilling, heavy cast iron
pans come with raised ridges that leave the signature grill marks that can trick even
the gourmet to thinking it was cooked over charcoal. Add to that the invention of
double sided non-stick small kitchen grills that cut cooking time in half by
simultaneously cooking food on both sides, eliminating the need to flip.
However, outdoor grilling is a still great way to prepare food in a family setting with
the father firing up the charcoal and the kids preparing their own food. Groups of
friends, usually guys, can also bond over grilled food with a keg of beer.
Seafood can very well be cooked the same manner as other usually grilled items like
steak, burgers and hotdogs. One just has to be careful not to overcook it. Remember
that majority of fish and shellfish take much less time to cook than meats. Cut fish
slices a bit thicker when grilling so it doesn’t disintegrate on the rack. For shellfish, it
may be best to purchase bigger clams, squid, prawns and lobster so that it doesn’t
burn easily. Clams, mussels, scallops and other bivalves that do not open on the grill
are to be discarded and not forced open. Another option is to arrange different
seafood on wood or metal skewers. Control your heat as well to prevent any charring.
The key to any great tasting dish is the marinade. For seafood recipes, try marinating
it in a simple blend of olive oil, lemon juice, herbs and spices. Avoid strongly flavored
marinades that are normally used for meats as this will overpower rather than
compliment the delicate flavor of seafood. Use the best quality you can buy since
you’re not masking the food with other ingredients. Frozen fish and shellfish may not
cook well on the grill. Use whatever’s freshest at the market and don’t be too
constrained to follow a recipe.
Similar to meat, though the charred bits of seafood tastes really good, go easy on it as
these contain potentially carcinogenic substances. Might as well scrape it off or just
cook food to doneness without any charring.

2. Cedar smoked Glacier Bay half shell oyster
– traditional shallot mignonette – rasped
citrus
This simple, elegant dish requires the freshest oysters you can find. Avoid any oysters
with open shells. To make shucking (removing their shell) easier, first examine each
shell carefully. Each shell will have a top (which is relatively flat) and a bottom (which
is rounded); sometimes the difference between the top and bottom is subtle, but it’s
always there. Lay the oyster on a thick towel, top side up. If you don’t have an oyster
knife, an old fashioned can opener with a triangle designed for popping holes into
juice cans, will also work. Just insert the pointed end, pointed part up, into the closed
edge of the oyster, and lift.
In the United States, we rarely hear the term “rasp.” This handy tool is more
frequently called a zester, and is a sort of mini food grater. Zesters are available
anywhere cooking supplies are sold.
Ingredients:
For Mignonette: (serves approx. 6 oysters) • 1 tablespoon coarsely ground white or
black peppercorns (vary amount according to taste) • 1/2 cup white wine vinegar • 10
ml fresh squeezed lemon juice • 2 tablespoons finely chopped shallots or sweet
onions • Salt to taste
Preparation Instructions:
Prepare all ingredients for mignonette at least 12 hours in advance to allow flavours to
mature and onion to soften. Clean oysters in cold water with a soft bristle brush to
remove all sediment and impurities. Shuck oysters and sever connecting tissues to
release. Prepare smoker and burn coals to red hot. Cold smoke oysters covered for a
minimum of 15 minutes. Serve immediately or within 3 hours with mignonette, lemon
zest or juice and a shake of tobasco if desired.

3. Clams on the Grill
It couldn’t be more simple to prepare clams on a grill. Keep napkins and forks handy,
and guests can help themselves to this tasty appetizer or entrée.
Servings: 6
Cooking Time: 7 minutes
Difficulty Level: Easy
Ingredients:
36 clams, scrubbed and in fresh water, 6 tablespoons melted butter
Preparation Instructions:
Pour the melted butter into a heat-resistant pot and place it on a cooler section of the
grill to keep the butter warm. Place clams directly on the grill, to 6 inches above a solid
bed of low-glowing coals. When clams begin opening, turn over with tongs. They are
done when they are wide open. Using napkins to prevent burning fingers, remove the
clams from the grill and hold over the pot of butter, allowing the juices to drain into
the pot. Remove the clams from their shells and dip into butter before eating.

4. Grilled Shrimp
Marinate shrimp in lime and spices; then, grill for a special treat.
Servings: 4
Preparation Time: 25-30 minutes
Cooking Time: 4 minutes
Difficulty Level: Average
Ingredients:
1 tsp. freshly grated lime zest, 1 tsp. fresh lime juice, 1 jalapeno, minced, 1 clove garlic,
minced, 2 tbsp. low-sodium soy sauce, 3 tbsp. olive oil, 1 tsp. chili powder, 1/4 tsp.
cayenne pepper, 2 tsp. dried cilantro, 1 tbsp. honey, 1 1/2 lb. medium shrimp, peeled
and deveined, Bamboo skewers
Preparation Instructions:
In a bowl, mix together all the ingredients except the shrimp. Stir well to combine.
Place shrimp into a large, resealable bag. Add lime marinade. Seal bag. Rub the
shrimp, through the bag, to rub the marinade into the shrimp. Chill shrimp for 20
minutes, no longer, to marinade, turning once after 10 minutes. Remove shrimp from
bag and place on a plate. Skewer shrimp, about 5-6 per skewer. Place shrimp on
preheated grill. Cook until opaque, about 2 minutes on each side. Serve.
LINK LISTS:
http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/grilled-seafood-recipes
http://www.gourmetrecipe.com/recipes/cedar-smoked-glacier-bay-half-shell-oyster--traditional-
shallot-mignonette--rasped-citrus
http://www.gourmetrecipe.com/recipes/clams-on-the-grill
http://www.gourmetrecipe.com/recipes/grilled-shrimp