GZ'S GRILLED SEAFOOD PLATTER
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the lobster tails to the boiling water and cook for 8 minutes, then remove to the ice water and let sit until chilled. Slice in half lengthwise, cutting through the shells, and devein.
- Use 2 parallel skewers to thread 4 or 5 scallops, then repeat with the remaining scallops so you have 4 sets of double skewers. Repeat the same process with the shrimp. Thread all 4 lobster tail halves on two more skewers. Refrigerate until ready to grill.
- Stir together the butter, paprika, chili powder, habanero and garlic in a medium pot, then season with salt and pepper. Place over low heat and heat until just melted.
- Combine the capers, cilantro, mint, parsley, tarragon, thyme, chives and lemon zest in a medium bowl and mix. Add half to the melted butter and reserve the rest to garnish the platter.
- Heat a grill to medium-high heat. Once the grill is hot, spray lightly with nonstick cooking spray or wipe down with paper towels dipped in canola oil.
- Grill each lemon half, flesh-side down, until charred, 2 to 3 minutes per side. Set aside.
- Place all the skewered seafood on a sheet tray and sprinkle both sides with salt and pepper; drizzle with olive oil. Place on the grill and cook with the lid open, flipping once, until the scallops and shrimp are opaque in the centers and the lobster tails are just lightly charred and warmed through, 2 to 4 minutes per side.
- Remove all the grilled seafood to a large platter, then pour about half of the butter mixture over the top. Pour the remaining butter into 4 small ramekins and serve on the side for dipping. Garnish the platter with the remaining herb mixture and serve with the grilled lemon halves.
GRILLED SEAFOOD FOIL PACKS WITH LEMON-CHIVE BUTTER
Looking for a grilled seafood recipe? Then check out this shrimp, scallops and vegetables packs drizzled with butter - a wonderful dinner topped with chives.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
- Place 4 clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected) Discard any clams that don't open.
- To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives.
Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 145 mg, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g
GRILLED DIJON FISH
This mild dish is ideal for a quick summer meal. The simple marinade has just enough flavor to compliment the fish without overwhelming its delicate taste. Phyllis Schmalz of Kansas City, Kansas shares the recipe
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, melt butter. Remove from the heat; stir in the lemon juice, mustard and salt. Remove 2 tablespoons; set aside. Pour remaining marinade into a large resealable plastic bag; add the fillets. Seal bag and turn to coat; set aside for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes or until fillets flake easily with a fork., To serve, arrange fish on a plate. Drizzle with reserved marinade; sprinkle with paprika.
Nutrition Facts : Calories 235 calories, Fat 13g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 366mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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