Explore by Tags

Entries tagged with '@grilling-seafood'

Prosciutto-Wrapped Shrimp with Mozzarella and Basil

Serious Eats Joshua Bousel 1 comment

The oozing richness of mozzarella cheese makes a great foil for fresh basil, salty prosciutto, and tender shrimp. More

Grilled Halibut with Spicy Red Onion Relish, Avocados, Asparagus, and Chipotle Vinaigrette

Serious Eats Jennifer Olvera 2 comments

Light and summery, this halibut is served with lime-laced onion relish, grilled limes and grilled avocados and asparagus, which are drizzled with smoky chipotle vinaigrette. More

Grilled Lobster with Lemon-Shallot Butter

Serious Eats Joshua Bousel 4 comments

Grilling lobster leaves you with a wonderfully tender and sweet meat, while a brushing of lemon-shallot butter adds a nice brightness and richness that accentuates the crustacean's natural flavor. More

Grilled, Bacon-Wrapped Shrimp with Arugula and Red Onion Relish

Serious Eats Jennifer Olvera 1 comment

Bacon-wrapped shrimp is glazed with an orange-ancho reduction, served atop corn tortillas, and drizzled with bright, spicy aji, a lime-licked Colombian onion relish. More

Shrimp Boil Skewers

Serious Eats Joshua Bousel 4 comments

All the components of a shrimp boil—shrimp, corn, andouille, and potatoes—come together on a single stick. More

Blackened Catfish with Creole Sauce

Serious Eats Joshua Bousel 3 comments

A Cajun rub on these catfish fillets blackens over high heat and becomes an intense combination of spicy, earthy, and herbal notes that balances with the flavor of the fish. More

Grilled Crab and Fontina Stuffed Mushrooms

Serious Eats Joshua Bousel Post a comment

Foregoing the usual cream cheese and breadcrumb stuffing in exchange for lump crabmeat and Italian Fontina makes these mushroom caps something special. More

Grilled Sardines with Lemon, Garlic, and Paprika

Serious Eats Marvin Gapultos 1 comment

Because of their small size, sardines make for a quick and easy to prepare finger food option, and when quickly crisped over an open flame, they are great when paired with a glass of Rioja or a cold beer. More

Grilled Fish in Parchment

Serious Eats Joshua Bousel 9 comments

Cooked in parchment, the contents of the pouch are gently steamed, and the aroma and flavors given off by each ingredient permeate lightly through each other, ending with a meal that's the sum of all its parts. More

Simple Grilled Halibut

Serious Eats Joshua Bousel Post a comment

A perfectly grilled piece of seafood can be a glorious thing—light and fresh, relishing in its delicious simplicity. More

Grilled Garlic-Lime Shrimp

Serious Eats Joshua Bousel 3 comments

Jalapeño adds a fruitiness and slight heat to a tangy garlic marinade that well seasons the shrimp, but doesn't overpower their natural flavor. More

Chili-Lime-Brandy Grilled Shrimp

Serious Eats Leela Punyaratabandhu 2 comments

Tipsy shrimp, grilled, and doused with a sauce that is a cross between Thai sweet chili sauce and the most typical Thai spicy seafood sauce -- all done in 30 minutes. More

Grilled Rare Tuna Salad with Basil-Tapenade Vinaigrette

Serious Eats Kerry Saretsky Post a comment

Grilled, rare tuna is the star of this butter lettuce salad dressed in an easy basil-tapenade vinaigrette and crowned with fried capers. More

Grilling: Bacon-Wrapped, Jalapeno and Cheese-Stuffed Shrimp

Serious Eats Joshua Bousel 11 comments

Bacon-wrapped, jalapeno and cheese-stuffed shrimp seems to represent the excess that restaurant chains like to stuff into each dish, but this combination done by Pappasito's in Houston is so good, I had to recreate it at home. More

Grilling: Stuffed Fish Wrapped in Banana Leaf

Serious Eats Joshua Bousel 3 comments

I've been breaking out of my seafood-averse shell and trying out different ways of cooking fish on the grill. Direct grilling and planking have both turned out well, but this latest venture of stuffing a fish and wrapping it up was truly outstanding. More

Grilled Shrimp with Chive Polenta Cakes

Serious Eats Sydney Oland 3 comments

This simple, light dinner is easy to prepare, and much of it can be made ahead of time—making this a perfect dinner to serve guests you actually want to spend the evening chatting with. Polenta chive cakes can be made the day before, and the shrimp can be marinated and placed on skewers at that time, too. So all you've got to do on a Sunday evening is make a quick green salad and open a bottle (or two) of wine. More

Grilling: Planked Whitefish with Cilantro-Lime Butter

Serious Eats Joshua Bousel 4 comments

Once the fish was opaque and started to flake, after about 20 minutes over an indirect, medium heat, I slathered on a tasty compound butter of cilantro, serrano chile, and lime. More

Grilling: Tilapia Fish Tacos

Serious Eats Joshua Bousel 10 comments

This light and fresh grilled tilapia taco takes on the flavors of the chipotle crema, cabbage, onion, and salsa fresca toppings, making it a great place for the fish-averse to get on the seafood bandwagon. More

Cook the Book: Grilled Tuna Stuffed with Herbs and Tapenade

Serious Eats Caroline Russock 3 comments

I always seem to forget that artichokes aren't exclusively a spring vegetable and that for a week or two at the end of the summer they make a brief, thistly appearance. Wanting to make the most of these late-season artichokes, I turned to the pages of Laurent Tourondel's Fresh from the Market. The cool weather had me searching for a heartier, main dish of a recipe, something substantial but delicate enough to highlight the sweet artichokes. This recipe for Grilled Tuna Stuffed with Herbs and Tapenade was exactly what I had in mind. More

More Posts