When you think of barbecue recipes, your mind automatically turns to burgers and hot dogs, right? Or maybe your mouth is watering at the thought of chicken skewers and meat skewers in abundance? No shame in this game! But have you ever thought about seafood?
Seafood can be just as delicious when grilled, giving customers, whether loyal Pescetarians or seafood lovers, unique options from the typical protein on offer. We’re sharing with you three of our tried and true grilled seafood recipes for lobster, fish and shrimp!
GRILLED LOBSTER TAILS WITH ACHAR BUTTER
- 2 8-ounce lobster tails
- 4 tablespoons unsalted butter, softened
- 1 tablespoon of achar of your choice
- 2 tablespoons finely chopped chives
- fresh lemon wedges
To “butterfly” the lobster tails, cut each lengthwise through the centers of the hard shells and about halfway across the top of the flesh with kitchen scissors. Using your fingers, part the shell halves of the tails.
Remove the digestive tract (it may already be completely removed or only partially removed).
Insert a metal skewer into the tail of the lobster so that the tail stays straight and does not curl up on the grill.
In a small bowl, combine the butter, achar and chives until well combined. Heat the grill to medium-high. Spread about 1 tablespoon of prepared achar butter over the flesh of each lobster tail. Place the tails on the grill, meat side down on the grates, for about 4 to 5 minutes.
The lobster shell should turn bright orange. Turn the tails over and pour another tablespoon of achar butter over the flesh of each tail. Grill for an additional 3 to 4 minutes, or until the lobster meat is opaque.
Remove the tails from the grill and let stand a few minutes before serving. Sprinkle with fresh chives. Serve with fresh lemon wedges to squeeze the stems.
- 2 tablespoons of chopped fresh mint
- 2 teaspoons of sesame seeds
- 1 teaspoon ground cumin
- 1 teaspoon of salt
- ½ teaspoon ground coriander
- ½ teaspoon white pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1 ″ pieces
- 2 lemons, very thinly sliced into rings
- 2 tablespoons of olive oil
Prepare the grill for medium heat.
Combine the mint, sesame seeds, cumin, salt, cilantro, white pepper and red pepper flakes in a small bowl, then set aside the spice blend.
Starting and ending with the salmon, thread the salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 skewers in total. Brush with oil and season with the reserved spice blend.
Grill, turning occasionally, until fish is opaque, 5 to 8 minutes. Serve with a lemon wedge or your favorite sauce.
- 1/2 cup full-fat Greek yogurt
- 1/4 cup grated red onion
- 1/4 cup fresh lemon juice
- 1 tablespoon of garlic puree
- 1/2 tablespoon of ginger puree
- 1 teaspoon ground Garam masala powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon of salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon white pepper
- 1/8 teaspoon of amchur powder
- 20 giant prawns, peeled and deveined
Soak 5 metal or wooden skewers for an hour.
To make the marinade, whisk together all the ingredients except the shrimp. Place the shrimp in a baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour.
Thread 4 shrimp on each skewer and grill 3 to 4 minutes per side over medium heat / heat.
Once grilled to your liking, let the skewers cool a bit before removing the shrimp. Serve with your favorite chutney.