R & D Seafood

Recipes
Finfish Recipes | Seafood Appetizers | Grilled Seafood Recipes | Shellfish Recipes | Seafood Soups and Bisques

Grilled Shellfish Medley

1½ Lb. small littlenecks, scrubbed	¼ cup chopped parsley
1½ Lb. mussels, scrubbed & de-bearded	¼ cup chopped fresh basil
½ Lb. bay or sea scallops	2 Tbsp. minced garlic
½ Lb. cleaned squid tubes, cut into ½-inch rings	½ tsp. dried red pepper flakes
1 cup finely chopped tomato	½ cup white wine

Preheat the grill to high. Discard any clams or mussels with broken shells or shells that do not close when tapped. Cut large sea scallops in half horizontally. Cut eight pieces of foil (preferably heavy duty) about 1½ feet long and double up the pieces, to make 4 pouches. Distribute the clams, mussels, squid and scallops evenly in the center of each piece of foil; mound the seafood slightly rather than spreading it out.

Sprinkle the tomato, parsley, basil, garlic and dried red pepper flakes evenly over. Finally, spoon 2 tablespoons white wine over each mound of seafood. Pull the two shorter sides up over the seafood and gather the long ends securely over the top. Seal with a pinch or twist in the foil. Try not to enclose the seafood too snugly, but allow room for the steam to develop in the package.

Set the seafood packages on the grill, cover the grill and cook for about 12 minutes (if you do not have a covered grill, cook for about 16 minutes). Partly open one pouch and see if the clams and mussels are open and the scallops are opaque through. If not, reclose the pouch and continue cooking for another few minutes. To serve, open the top of the pouches and partly fold down the sides, creating a rustic bowl. Put any unopened clams or mussels directly on the grill and leave for a few minutes until they open. If they do not open, discard them. Serves 4.

Barbecued Chilean Sea Bass with Orange

1 to 1½ lb. Chilean sea bass fillet	1 Tbsp. brown sugar or honey
¾ cup orange juice	2 cloves garlic, minced
3 Tbsp. tomato paste	1 tsp. grated orange zest
2 Tbsp. vegetable oil	1 tsp. ground ginger
2 Tbsp. vinegar	½ tsp. dried hot red pepper flakes

Rinse the Chilean sea bass with cold water and pat dry with paper towels. Set the fish in a shallow dish. Stir together the remaining ingredients in a small bowl until well combined, then pour over the fish, turning the fish so that it is evenly coated. Cover and marinate in the refrigerator for 1 to 3 hours. Preheat the grill or broiler. Grill or broil the fish about 4 inches from the heat until well browned on one side, approximately 3 to 5 minutes. Brush with more marinade and cook on the other side until no longer opaque in the center. Serves 4.

Maple-Glazed Salmon Fillets

4 (6 to 8 oz.) salmon fillets	pinch cayenne pepper
½ cup maple syrup	1 tsp. grated orange zest
¼ cup orange juice	Salt and pepper to taste

In a shallow dish, mix together the maple syrup, orange juice, orange zest and cayenne pepper. Place the fish, flesh side down, in the mixture and let marinate for up to 6 hours. Refrigerate if marinating longer than 20 minutes. Lightly oil the grill. Preheat the grill to medium-high. Remove the fish from the marinade and let the excess moisture drip off. Season to taste with salt and pepper. Grill the fish until the salmon is just opaque through and flakes easily when tested with a fork, about 4 to 6 minutes on each side. Serves 4.

Orange-Glazed Swordfish

1½ lb. swordfish	4 Tbsp. light soy sauce
1 cup orange juice	2 Tbsp. cornstarch
2 Tbsp. fresh grated ginger	2 Tbsp. water
4 Tbsp. sesame oil

In a shallow glass dish, combine the swordfish with half of the orange juice, ginger, sesame oil and soy sauce. Marinate in the refrigerator for 30 minutes, turning occasionally. Preheat the grill. Drain and grill the swordfish for six to seven minutes per side, until the swordfish is opaque in the center.

In a small bowl, mix together the cornstarch and the water. Place the remaining marinade ingredients in a small saucepan and bring to a boil. Add the cornstarch mixture to the pan and cook until thickened, about 1 minute, stirring constantly. Spoon the orange sauce over the fish and serve. Serves 3.

Grilled Salmon Kebabs with Dill

2 10-inch skewers	1 Tbsp. chopped fresh dill weed
1 lb. center-cut salmon fillet, skinned	1 tsp. minced garlic
1 medium zucchini	2 Tbsp. olive oil
¼ cup dry white wine	6 cherry tomatoes

Preheat the grill. If using bamboo skewers, soak in warm water for 15 minutes.
Pat salmon dry and cut into cubes. Cut zucchini into ¾-inch rounds. In a bowl stir together wine, oil, dill and garlic. Add salmon, zucchini and tomatoes, tossing to coat. Let stand, covered, for 15 minutes. Alternately thread salmon, zucchini and tomatoes onto skewers and season with salt and pepper, if desired. Grill kebabs on an oiled rack set 5 to 6 inches above the flame. Turn occasionally, until salmon is just cooked through, about 6 to 8 minutes. Serves 2.