Seafood on the Grill — Weekend Cookout by Maria Russo in Recipes, July 6th, 2013
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This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features fresh seafood.
With hardly any cleanup involved and far less chance of a lingering fish scent in your kitchen, grilling seafood outdoors is a fast, simple way to add a new level of flavor to your favorite dishes. The key to successfully grilling seafood is working with fish and shellfish that hold up well to high heat, like meaty salmon and swordfish, as they’re hefty enough to withstand the flames without falling apart. If you’re new to grilling fish, start with Ina’s Asian Grilled Salmon (pictured above), a top-rated classic that is ready to eat in fewer than 35 minutes. She first marinates the fish in a bold mixture of mustard, soy sauce and garlic, then quickly grills it over charcoal to turn out flaky results. Perhaps the best part of Ina’s go-to dinner is its flexibility; the salmon can be enjoyed when it’s still warm from the grill or later, either at room temperature or chilled from the refrigerator.
Even shrimp, although often small and delicate, can indeed benefit from a smoky char on the grill — just be sure to keep the shells on while cooking, as this helps ensure moist meat and offers added taste. Rachael’s family-friendly Grilled Shrimp (pictured right) is a 10-minute standby that’s as simple to prepare as it is impressive. After butterflying these five-star party starters (slicing them along the backs, so they fold open like a book), Rachael dresses them with olive oil and seasoning and then grills them until tender. Complete the plate with a squeeze of fresh lemon juice before serving for a light, zesty finish.