Grilled Seafood Recipes

Fish can be wrapped in aluminum foil or the low tech way in banana or grape leaves. Prawns, shrimp, oysters and scallops all benefit from grilling and herbs and marinades help to enhance the flavor. Plank Grilling is an option. A traditional method in the Pacific Northwest, it involves racks of wooden planks, preferably untreated cedar, alder, maple or hickory. The result is a wonderful smoky flavor; Western Alder is particular good with salmon and other delicate fish. It's fun to experiment and see how to cook grilled seafood recipes, but there are some books on the market, written by experts on the subject.

Fish & Shellfish, Grilled & Smoked is by Karen Adler and Judith M. Fertig. The book contains 300 grilled seafood recipes including marinades, sauces, rubs and side dishes. There are sections on Fish Facts, the history of recipes and a list of fresh fish suppliers. See how to make grilled seafood recipes.

There are dozens of books with grilled seafood recipes. This one mentioned along with another one mentioned below, are among the most sought after due to the author's experiences.

One of the benefits to the grilled seafood recipes as opposed to beef, pork, or chicken, is the ease and speed with which seafood can be prepared. Fish just doesn't take that long to cook. It is relatively easy to pour some barbecue sauce or seasonings on fish for some amazing grilled seafood flavors.

Preparing fish and shellfish dishes need not be time consuming. Ask the local fishmonger to bone the fish and select the fillets. Most grilled seafood recipes are quick and easy to follow. Marinades can be made in advance to save time. Fish is a popular option at barbecue get togethers and is a perfect choice for people who don't eat meat but do eat fish. 

Fish: Grilled & Smoked by John Manikowski is a collection of 150 recipes suitable for cooking on the backyard grill, by the stream where the fish has been caught, and in the home smoker. The author brings his knowledge to bear from his career as a master fisherman and as a chef. He lists which species benefit most from smoking, a list that includes herring, chub, and lake trout.

Manikowski has developed his own smoking method called soft smoke, which uses dried corn to bring out the sweetness of the grilled seafood recipe and it's suitable for any outdoor grill. The book also contains ideas for side dishes, sauces, salsas and desserts. There is also a section on which wine or beer is the best accompaniment to the recipe.

Grilled Bass is delicious when prepared with red onion, green onion, white or lemon pepper paprika and almonds. Grill 'Em Florida Soft Shell Blue Crabs is a delicacy, enhanced by the nutmeg, parsley, hot pepper sauce, soy sauce, and lemon juice. Grilled Fish in aluminum foil works really well with most fish. A blend of lemon juice, lemon salt, parsley, dill weed, paprika and onion is poured over the fish and then the fish is wrapped tightly in the foil. Use tongs to remove from a hot grill and be careful of the hot steam when opening the ends.

So the next time you are looking for grilled seafood recipes, consult these two books and you can't go wrong. Or, just try something new and different on your own. Grilling seafood on an outdoor grill is easier than you think!