RECIPES - FISH & SEAFOOD
APRICOT DIJON GLAZED SALMON
4 (6 ounce) salmon fillets
1 Tbsp. soy sauce
1/4 cup apricot preserves/jam
1 Tbsp. lime juice
1 Tbsp. grainy mustard
2 Tsp. ginger, grated
1 Tbsp. dijon mustard
2 Tsp. garlic, grated
TIP: To prevent sticking and glaze dripping off the grill, a sheet of foil is recommended.
•
Place the salmon on the grill.
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Brush with the mixture of the apricot preserves, mustards, soy sauce, lime juice, ginger and
garlic.
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Cook until the salmon just starts to flake easily, about 10 minutes.
SOUTHERN GRILLED SHRIMP
1 lb. Large shrimp
½ Medium onion
4 cloves garlic
3 Tsp. lime juice
¼ c Hot Sauce
1 Tsp. of chopped ginger
•
Peel and de-vein shrimp. Place remaining ingredients in blender or food processor and puree
until smooth.
•
Pour contents of blender over shrimp in a non-metal container and marinate at least one
hour, or as long as eight hours.
•
Place each individual shrimp onto the grill and grill for 3-5 minutes or until shrimp turns pink.
If desired, baste with remaining sauce.
GRILLED LOBSTER WITH GARLIC-PARSLEY BUTTER
8 tbsp. unsalted butter, softened
Zest of 1 lemon
2 tbsp. finely chopped parsley
Salt & Pepper to taste
1 1⁄2 tsp. crushed red chil
i flakes
1 live lobst
er (about 1 to 1 1⁄2 lb.)
4 cloves garlic, finely chopped
1⁄4 cup olive oil
•
Combine butter, parsley, chili flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside.
•
Using a cleaver, split lobster in half lengthwise through its head and tail.
•
Scoop out and discard the yellow-green tomalley and break off claws.
•
Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the
baking sheet.
•
Drizzle halves and claws with oil, and season with salt and pepper.
•
Heat grill to high. Place lobster halves, flesh side down, and claws on hottest part of grill;
cook until slightly charred, 2-3 minutes.
•
Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue
grilling until lobster meat is tender, 3-5 minutes more.
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