Yummie quick seafood grilling recipes?!
Yummie quick seafood grilling recipes?
I love to cook on the grill and love seafood. Maybe salmon or mahi mahi or shrimp? I would like to use the heavy duty foil to wrap it in and have one simple easy dish. Other seafood welcome. Thanks!
Additional Details1 day ago
Also, I would like to use simple ingredients. No time to go to specialty stores!
Answers:
Grilled Salmon I
INGREDIENTS
* 1 1/2 pounds salmon fillets
* lemon pepper to taste
* garlic powder to taste
* salt to taste
* 1/3 cup soy sauce
* 1/3 cup brown sugar
* 1/3 cup water
* 1/4 cup vegetable oil
DIRECTIONS
1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Amazing Spicy Grilled Shrimp
INGREDIENTS
* 1/3 cup olive oil
* 1/4 cup sesame oil
* 1/4 cup chopped fresh parsley
* 2 tablespoons hot sauce
* 2 tablespoons minced garlic
* 1 tablespoon ketchup
* 1 tablespoon Asian chile paste
* 1 teaspoon salt
* 1 teaspoon black pepper
* 3 tablespoons lemon juice
* 2 pounds large shrimp, peeled and deveined
* 12 wooden skewers, soaked in water
DIRECTIONS
1. Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
2. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
3. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
4. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.