Lobster, salmon and shrimp recipes the grill in you will love

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 tested and favorite grilled seafood recipes for lobster, fish and shrimp!

GRILLED LOBSTER TAILS WITH ACHAR BUTTER

2 servings

Ingredients

  • 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

instructions

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.

SALMON SKEWERS

4 servings

Ingredients

  • 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

instructions

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.

GRILLED SHRIMP

4 servings

Ingredients

  • 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

instructions

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.


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Munro’s fish restaurant opens in Sudbury 2021

Work is underway in a Suffolk market town to transform a former clothing store into a seafood restaurant – with a take-out grocery store selling everything from shell oysters to jars of smoked shrimp.

Carolyn Munro, who ran a successful Granary pop-up at the Quay Theater in Sudbury for a year before the lockdown, is behind the company, which replaces Anouk at 36 Station Road near Waitrose.


Carolyn Munro and her husband David (who has run Munro’s seafood stand in the Sudbury Market for 25 years) at the window of the new take-out grocery store at their new restaurant in Sudbury
– Credit: Sarah Lucy Brown

Space limitations at the Granary, and the fact that it’s on an upper floor, have forced Carolyn to look for a new location in recent months – this time for a permanent location.

“I saw this place when it was previously rented, but I was just getting started and wasn’t ready at the time. When it happened this time, I jumped on it! Currently, we are doing all the work. There was only a small kitchen, so we had to move the half-timbered walls to make it bigger. We have installed benches. And we decorate every day, ”she says.

Carolyn is hoping to open The Fish Dish – Munro’s, which can seat around 30, at the end of June, offering brunches, lunches and dinners in the main space, while a second door will open to be “almost a small one. Seafood and bar oyster charcuterie. We’ve always offered seafood platters with a dressed crab or lobster but we couldn’t have done it all the time before. Now we can. ”


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Lovers of anything from the ocean will find something to excite their palate – Carolyn is quite creative in the kitchen – but she also wants to encourage more diners to try the fish, and will have simpler dishes and dishes prepared from the sea. in a unique way, to get the people of Suffolk to eat more seafood.

“People want comfort these days. They are afraid of the whole fish. And they’re afraid to try fatty, bony fish, so we want to make it easier for them. We’ll have things like marinated, boneless mackerel on skewers with spicy potatoes, a salad of fresh tomatoes and zucchini with sour cream, much like a tzatziki dip. Something that seems a little more familiar to me.


The fish dish - Munro's at 36 Station Road Sudbury

The new Sudbury location for The Fish Dish – Munro’s restaurant
– Credit: Sarah Lucy Brown

Other examples of the chef’s culinary prowess: smoked trout salad with green mango and dried mango vinaigrette, bouillabaisse, sea bass fillet with salicornia, quinoa and red onions, and whole fish to share.

“I really like cooking fish on the bone,” says Carolyn. “It gives so much more flavor and retains the juices. We put that in the middle of the table with the sides for the customers to help themselves.

The menu will change seasonally. Something very important for the cook. “Convenience is everything these days. And I think we’ve lost our understanding of the seasons because the products are so readily available. I like to cook with seasonal products. I know you can have mussels all year round, but we will not be serving them in the summer because they are not at their best. And Dover Sole will only be available at certain times as there are parts of the year when they breed. They look good but don’t have that much.

The fish, from her husband David, comes daily from Billingsgate Market, with lunches featuring seafood platters as well as two hot dishes of the day, and in the evening a three-course set menu, with three options per course . All handmade by Carolyn wherever possible, including bread and even ice cream.

“I love making ice cream and we almost always have homemade ice cream for dessert. Ultimately, I would like to have a freezer in the restaurant with our ice cream to go.

Other desserts might include a vanilla cheesecake with a rhubarb compote, or a fruit or chocolate pie.

Food will be complemented by a concise list of beers, soft drinks, spirits and wines, including prosecco and champagne.


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