Article by Christine Budd
Grilled Seafood Paella
Ingredients:
5 cup chicken stock
1/2 teaspoon saffron threads
1 pound littleneck clams, scrubbed
1 pound mussels, scrubbed and debearded
1 tablespoon smoked paprika
1/2 teaspoon kosher salt
1 pound shrimp, peeled and deveined, tails in tact
1 pound scallops
3 lobster tails (4 oz. each), split in half
2 lemons, quartered
2 tablespoons olive oil
1 1/2 cups chopped Spanish onion
3 garlic cloves, minced
1 1/2 cup sliced chorizo
2 tablespoons tomato paste
2 1/2 cups medium grain rice
1 1/2 cups frozen peas, thawed
1/2 cup chopped fresh parsley
Equipment
1 paella pan
Directions:
In a medium stock pot, bring the chicken stock to a boil over a medium flame. Add the saffron and boil for 1-2 minutes.
Add the clams to the pot and cook until the shells have opened, approximately 4-5 minutes. Transfer the clams to a platter using a slotted spoon. Add the mussels to the pot and cook until the shells have opened, approximately 3-4 minutes. Transfer to the platter with the clams. Cover and set aside.
In a medium bowl, toss the shrimp, scallops, lobster tail and lemon with the paprika and salt. Set aside.
Place the paella pan or large skillet over high heat on the grill. Add the olive oil to the pan and heat for 1 minute. Add the onions to the pan and cook until softened, stirring occasionally. Stir in the garlic and cook for 1 minute.
Add the chorizo and cook for 2-3 minutes. Stir in the tomato paste and continue to cook until well combined and dark red in color. Stir in the rice and allow to cook for an additional 1-2 minutes.
Using a 1 cup ladle, add 2 cups of the reserved broth to the rice and stir to combine. Allow the rice to absorb the stock, approximately 2-3 minutes, before adding more 1 cup at a time until all the stock is used.
While the rice cooks, place the shrimp, scallops, lobster and lemons directly on the grill rack. Grill the shellfish for 1-2 minutes on each side or until cooked through and opaque in color. Grill the lemons until charred on all sides. Transfer to the platter with the clams and mussels and set aside.
Stir the peas into the rice mixture. Top with the shellfish and lemons. Allow the paella to cook over medium-high heat for 3-4 minutes longer so a crust forms on the bottom of the pan.
Remove the paella to a heat proof trivet and serve family style at the table. Sprinkle with fresh chopped parsley before serving. Serve immediately.
Grilled Blackened Mahi Mahi
Ingredients:
4 mahi fillets or steaks
1 tablespoon olive oil
2 tablespoons smoked paprika
1 ½ teaspoons onion powder
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon light brown sugar
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
Directions:
Preheat the grill to 400-450°F. Use a paper towel to pat the fillets to remove any excess moisture. Then brush them with olive oil on all sides.
In a small bowl, combine the smoked paprika, onion powder, salt, pepper, sugar, garlic powder, dried thyme, dried or oregano, and cayenne pepper. Mix well. Sprinkle the blackened seasoning over the fillets on all sides. Gently rub to make sure the blackened seasoning sticks to the oil.
Once the grill is hot, place the steaks on the hot grates and grill for 4-5 minutes, until the fish releases easily from the grates. If it’s sticking, it’s most likely not quite ready to flip.
Flip the fish and continue to grill for another 3-4 minutes, for a total of 7-9 minutes cook time. Allow the fillets to rest for 2-3 minutes before serving.
Cajun Beer Basted Red Drum on the Grill
Ingredients:
3 lbs redfish fillets, skin on but scaled (red drum)
1 tablespoon garlic, minced
1/2 teaspoon black pepper, fresh-ground
4 tablespoons butter, unsalted
2 tablespoons Worcestershire sauce
2 tablespoons cajun seasoning
3 garlic cloves, minced
2 tablespoons onions, minced
2 tablespoons green peppers, minced
2 tablespoons parsley, minced
12 ounces beer
Directions:
Build a medium fire in grill.
Rinse fillets and pat dry. Sprinkle cut sides with garlic & pepper, pressing them gently onto fillets.
In small saucepan, melt the butter over medium heat & add 1 tablespoon Worcestershire sauce and cajun seasoning, garlic, onion, green pepper, parsley.
Stir and sauté until onion translucent & sauce darkened & slightly thickened. Do not burn garlic - it will become bitter & spoil baste.
Add bottle of beer, 2nd tablespoon of Worcestershire sauce & simmer 15 minutes on medium-high heat.
Lay fillets onto oiled grill grates or place on oiled aluminum foil over grill grates ( I prefer this so I can sop the fillets without flareups & ash). Cook 20 minutes (or 1 cold beer) over low-medium heat, raising lid only to baste generously. Done when thickest area of fillet flakes easily. Enjoy!
10-Minute Baked Bluefish with Crunchy Crumbs
Ingredients:
Bluefish:
1 1/2 pounds bluefish fillets
1 tablespoon mayo
1 tablespoon mustard
Breadcrumbs:
Olive oil
2 garlic cloves minced
1 teaspoon fresh thyme leaves optional
1/3 cup fresh breadcrumbs
Directions:
Preheat the boiler.
Rinse the bluefish and pat dry with a paper towel. Arrange in a large cast iron skillet, sheet pan, or alternatively, on a roasting pan.
In a small mixing bowl, combine the mayonnaise and mustard. Slather the fish with the mustard mixture until it’s coated with a thin layer.
Transfer to the oven and bake under the broiler for 4 to 5 minutes, or until the mustard mixture has begun to brown in spots and the fish is cooked through.
While the bluefish bakes, in a small skillet, heat 1 tablespoon olive oil. Sauté the breadcrumbs, garlic and thyme leaves (if using) over medium-high heat until crispy and very fragrant, about 2 minutes.
Right before you’re ready to serve, top the baked bluefish with the toasted garlicky breadcrumbs.
Baltimore Crab Cake Sandwich with Ritz Crackers
Ingredients:
Tartar Sauce:
1 cup mayonnaise
2 Tbsp sweet pickle relish
2 Tbsp shallots finely chopped
1 tsp dijon mustard
Juice from 1 lemon, about 2-3 Tbsp
¾ tsp kosher salt
¼ tsp freshly ground black pepper
Crab Cakes:
1 large egg
3 Tbsp mayonnaise
2 Tbsp chopped parsley
2 Tbsp chopped dill or tarragon
2 tsp dijon mustard
2 tsp Old Bay seasoning
1 tsp Worcestershire
1 tsp lemon zest
1 ½ tsp kosher salt
¼ tsp freshly ground black pepper
1 lb jumbo lump crab meat picked through for cartilage and shells
20 Ritz crackers ground into fine crumbs, or 2/3 cup breadcrumbs
For serving:
Tomatoes thinly sliced
Lettuce
7 Brioche buns
Homemade tartar sauce
Flaky sea salt
Directions:
Make the tartar sauce. Combine 1 cup mayonnaise, 2 Tbsp sweet pickle relish, 2 Tbsp shallots, 1 tsp dijon, 2-3 Tbsp lemon juice, ¾ tsp kosher salt, and ¼ tsp black pepper in a large bowl, then whisk to combine. Refrigerate until ready to use.
Mix wet ingredients and spices. Combine 1 egg, 3 T mayonnaise, 2 tsp Old Bay, 2 tsp dijon, 1 tsp worcestershire, 2 T parsley, 2 T dill, 1 ½ tsp salt, and ¼ tsp pepper in a large mixing bowl, then whisk well.
Form the crab cake mixture. Add 1 lb. crab meat and 2/3 cup Ritz cracker crumbs, then mix gently until just combined.
Portion the crab cakes. Use a large cookie scoop to portion mixture into equal size crab cakes. 1 lb of crab meat will yield 7 crab cakes. Place on a parchment lined baking sheet, then refrigerate for 30 minutes (or up to 1 day).
Cook the crab cakes. When ready, gently form the crab cakes into uniform size and shape, pressing down slightly and smoothing the edges to form a flat, round circle. Heat 2 Tbsp unsalted butter over medium heat in a large skillet. Cook crab cakes for 2-3 minutes per side, or until golden brown and crispy.
Serve immediately. Crab cakes are best served hot from the skillet. Enjoy over a salad or, as shown here, on brioche buns with tartar sauce, sliced tomatoes and avocado. Don’t forget a pinch of flaky sea salt, always!
Black & Blue Marlin with Caramelized Onions
Ingredients:
1 – 8-12oz Marlin Steak per person
Creole seasoning
Extra Virgin Olive Oil
1 tablespoon butter – for onions
Blue Cheese
1 small white onion – sliced
Directions:
Coat Marlin steaks with extra virgin olive oil
Season Marlin steaks with creole seasoning and set aside
Caramelized Onions:
Coat the bottom of a pan with olive oil, and add butter.
Heat the pan on medium high heat until the oil / butter mixture is shimmering.
Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions.
Let cook for 20-30 minutes, stirring every few minutes (if you stir them too often, they won’t brown). Add more oil if it seems like onions are burning.
Continue to cook and stir, until the onions are a rich, browned color. At the end of the cooking process you can add a splash of wine to help deglaze the pan and bring more flavor to the onions.
While onions are cooking, start the grill and heat to about 350°.
Grill steaks 3-4 minutes per side (cook times will vary based on size of steaks and desired doneness)
Put caramelized onions and blue cheese crumbles over steaks and serve. §
