1 pound uncooked medium shrimp
1/4 cup olive oil
2 garlic cloves, chopped
1/2 cup seasoned breadcrumbs
1/2 lemon
salt and pepper to taste
Step 1 Peel, devein, and rinse the shrimp, then place them in a bowl with the olive oil and garlic. Add the breadcrumbs and toss until the shrimp are evenly coated.
Step 2 Thread the shrimp onto skewers, then grill them over medium heat for about 2 minutes per side, or until they are opaque in the center and the crumb coating begins to brown.
Step 3 Transfer them to a platter and remove the skewers. Squeeze on some lemon juice and salt and pepper to taste. Serve plain or with dipping sauce.
For you fishermen/ fisher women, or makers of the fresh catch- here's one to try. Careful the conversions aren't all there. And I didn't even try, eyeball it. You can't go wrong!
Ingredients:
250 gram king fish -- cut into pieces
***THE MARINADE ***
20 grams green pepper
2 teaspoons ginger paste
2 teaspoons lemon juice
1 teaspoon chopped celery
salt and pepper to taste
***THE HERB RICE ***
100 gram rice
parboiled butter
1 teaspoon garlic -- chopped
1/4 teaspoon oregano
10 grams scallion
chopped fine salt to taste
Instructions:
MIX all the marinade ingredients and marinate the fish in this mixture for a few minutes. Grill the fish till tender.
To prepare the herb rice : Heat butter in a pan. Saute garlic, oregano and scallion for one minute. Add rice and salt to taste and saute till done. Place the fish on a bed of ragout of grilled vegetables and herb rice. Converted by MC_Buster.
Prep Time: 10 min Total Time: 25 min
Makes: 4 servings
Makes: 4 servings
1/4 cup lemon juice
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices
1. Heat coals or gas grill for direct heat.
2. Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
3. Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
4. Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.
2. Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
3. Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
4. Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.
Nutrition Information:
1 Serving: Calories 220 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 2 g); Cholesterol 50 mg; Sodium 310 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 14 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 12 %; Calcium 6 %; Iron 14 % Exchanges: 1 Vegetable; 2 Lean Meat; 2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
1 Serving: Calories 220 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 2 g); Cholesterol 50 mg; Sodium 310 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 14 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 12 %; Calcium 6 %; Iron 14 % Exchanges: 1 Vegetable; 2 Lean Meat; 2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
My favorite seafood is Halibut. I LOVE this funky deep sea fish. But we don't eat it very often. I'd even say it's been about 6 years since we have prepared this in our kitchen. And about a year since I've eaten it at a restaurant. Not a cheap fish, unless you catch it yourself. And even then, I can guarantee the adventure came at a price too!
Grilled Halibut With Lemon Sauce
Grilled Halibut With Lemon Sauce
Ingredients:
3/4 cup low sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon cornstarch
1 tablespoon fresh parsley -- minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary -- crushed
8 halibut fillets -- 6 oz each
vegetable cooking spray
Instructions:
Combine first 3 ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Stir in parsley, salt, oregano, and rosemary; set sauce aside, and keep warm.
Prepare grill. Place fillets on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until the fish flakes easily when tested with a fork. Serve with the warm sauce. Recipe By: Cooking Light-9/95
BBQ Salmon from Just Add BBQ
Contributed by John
Prep Time: 5 min Total Time: 17 min
Makes: 4 servings
Makes: 4 servings
Ingredients:
1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
2 Tbsp. brown sugar
1 green onion, sliced
4 salmon fillets or steaks (1 lb.)
2 Tbsp. brown sugar
1 green onion, sliced
4 salmon fillets or steaks (1 lb.)
Directions:
HEAT greased grill to medium-high heat.
MIX first 3 ingredients until well blended.
GRILL fish 4 min. on each side; brush generously with barbecue sauce mixture. Grill 2 to 4 min. or until fish flakes easily with fork, turning occasionally and brushing with remaining sauce mixture.
MIX first 3 ingredients until well blended.
GRILL fish 4 min. on each side; brush generously with barbecue sauce mixture. Grill 2 to 4 min. or until fish flakes easily with fork, turning occasionally and brushing with remaining sauce mixture.
Links for MORE grilled seafood recipes:
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