Charcoal Grilled Trout
Prep Time: 15 minutes | Cook Time: 15-20 minutes | Makes: 4 Portions
INGREDIENTS:
- 4 trouts, cleaned
- ½ cup Mayonnaise
- 1 large Tomato; Segmented
- 4 Lemons; Segmented
- 2 Onions; Segmented
INSTRUCTIONS:
- Light your grill and allow the coals to burn down until you have a steady, medium-high heat.
- Spread mayonnaise on the inside of each trout.
- Place the segmented tomatoes inside each trout.
- Arrange half of the segmented onions and lemons on the grill. Then, place the trout on top and add the remaining onions and lemons.
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Grill the trout directly for 6 minutes on each side.
NUTRITION:
Calories: 350 | Protein: 25g | Carbohydrates: 10g | Fat: 20g | Fiber: 2g
CHEF'S KNIFE TIP:
When segmenting the tomatoes, lemons, and onions, use a sharp chef's knife to ensure clean cuts. This will help enhance the presentation of your grilled trout dish. Additionally, be careful when flipping the trout on the grill to prevent them from breaking apart.
Citrus Grilled Jumbo Scallops
Prep Time: 15 minutes | Cook Time: 15 minutes | Makes: 4 Portions
INGREDIENTS:
- Melted butter (as needed)
- Fresh parsley (diced)
- 12 Jumbo scallops (halved)
- 1 cup Water
- ¼ Lemon (juiced)
- 1 cup Chardonnay
- 1 tablespoon Butter
- 2 teaspoons Honey
- Pinch of Salt
- ½ Clove garlic (diced)
- Cornstarch (dissolved in water)
INSTRUCTIONS:
- Combine water, Chardonnay, lemon juice, butter, honey, salt, and garlic in a saucepan.
- Simmer mixture until reduced by half.
- Thicken with cornstarch dissolved in water, then remove from heat and keep warm.
- Prepare the grill with hot coals. Grill halved jumbo scallops over hot coals, brushing with melted butter, for 5-7 minutes per side.
- Place 6 scallop halves on each plate.
- Pour citrus sauce over scallops.
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Garnish with freshly diced parsley.
NUTRITION:
Calories: 200 | Protein: 15g | Carbohydrates: 6g | Fat: 8g | Fiber: 1g
CHEF'S KNIFE TIP:
When dicing the fresh parsley for garnish, ensure your knife is sharp to achieve clean cuts without bruising the herbs. This will help preserve the flavor and appearance of the parsley, enhancing the overall presentation of your dish.
Smoked Scallops Wrapped in Bacon
Prep Time: 20 minutes | Smoking Time: 30-45 minutes | Makes: Varies
INGREDIENTS:
- Fresh scallops
- Bacon strips
- Olive oil
- Wood chips for smoking (fruitwood or pecan)
SEAFOOD SEASONING:
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
INSTRUCTIONS:
- Season the scallops with olive oil and seafood seasoning. Wrap each scallop with a slice of bacon and secure it with a toothpick.
- Preheat your smoker to 225-250°F (107-121°C) and add the wood chips.
- Place the bacon-wrapped scallops on the smoker racks.
- Smoke the scallops for 30-45 minutes, or until the bacon is crispy.
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Serve with maple syrup and Dijon mustard dipping sauce, a citrusy couscous salad with fresh herbs, or grilled asparagus.
NUTRITION:
Calories: 150 | Protein: 10g | Carbohydrates: 2g | Fat: 11g | Fiber: 0g
CHEF'S KNIFE TIP:
Use your chef's knife to carefully remove the side muscle (if present) from each scallop and trim any excess bits for a clean presentation.
Juicy Grilled Lobster Tail
Prep: 10 minutes | Cook: 8-10 minutes | Makes: 4
INGREDIENTS:
- 4 (8-oz) lobster tails, shelled pried open and meat placed on top of shells
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ cup unsalted butter, melted (½ stick)
- 2 cloves garlic, crushed
- 2 teaspoons lemon juice
- ½ teaspoon smoked paprika
- 1 pinch cayenne pepper
INSTRUCTIONS:
- Preheat your grill to medium-high heat.
- Brush the lobster meat with olive oil and season with sea salt and black pepper.
- Place the lobster tails on the grill, meat side down. Grill for 5-6 minutes, then flip the lobster tails over and grill for an additional 2-3 minutes.
- In a small saucepan, melt the unsalted butter.
- Add the garlic, lemon juice, smoked paprika, and cayenne. Cook for 1-2 minutes, stirring constantly. Remove the grilled lobster tails from the grill and transfer them to a serving platter.
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Drizzle with the garlic butter sauce.
NUTRITION:
Calories: 330 kcal | Protein: 25g | Carbohydrates: 1g | Fat: 25g | Fiber: 0g
CHEF'S KNIFE TIP:
When prepping lobster tails for grilling, use kitchen shears or a sharp chef's knife to carefully cut along the top of the shell, splitting it open without cutting through the meat. Then, use your fingers or a small knife to gently pry the shell apart, exposing the meat while keeping it attached to the shell.
Alaska BBQ Salmon
Prep Time: 10 Minutes| Cook Time: 45 minutes | Makes: 1 portion
INGREDIENTS:
- 1 Whole dressed salmon, patted dry
- Salt & pepper
- 2 tablespoons Softened butter
- ½ Segmented medium onion
- ½ Segmented lemon
- Several sprigs of parsley
- Corn oil
INSTRUCTIONS:
- Season the salmon with a sprinkle of salt and pepper, and then dot it with the softened butter.
- In the cavity of the fish, arrange overlapping segments of onion, lemon, and parsley.
- Brush the fish with corn oil.
- Wrap the salmon in heavy-duty aluminum foil.
- Place the foil-wrapped salmon on a grill over medium-hot coals. Cook the salmon slowly, rotating it every 10 minutes for even cooking.
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After 45 minutes, the internal temperature should reach 160°F. Serve and enjoy!
NUTRITION:
Calories: 500 | Protein: 35g | Carbohydrates: 4g | Fat: 38g | Fiber: 1g
CHEF'S KNIFE TIP:
When segmenting the onion and lemon for stuffing inside the salmon cavity, use a sharp chef's knife to make clean, precise cuts.
Smoked Oysters
Prep Time: 15 minutes | Smoking Time: 1-1.5 hours | Makes: Varies
INGREDIENTS:
- Fresh oysters in the shell
- Lemon juice
- Hot sauce (optional)
- Wood chips for smoking (alder or fruitwood varieties are good choices)
INSTRUCTIONS:
- Shuck the oysters, remove them from the shells, and place them in a bowl. Sprinkle the oysters with lemon juice and a touch of hot sauce.
- Preheat your smoker to 225-250°F (107-121°C) and add the wood chips.
- Place the shucked oysters directly on the smoker racks and smoke for 1-1.5 hours.
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Serve with a mignonette sauce, freshly baked crusty bread, crackers, or salad.
NUTRITION:
Calories: 90 | Protein: 6g | Carbohydrates: Less than 1g | Fat: 7g | Fiber: 0g
CHEF'S KNIFE TIP:
When shucking the oysters, use a sturdy chef's knife to carefully pry them open, ensuring you don't spill any of the precious juices inside. Additionally, when slicing the lemon for sprinkling over the oysters, a sharp chef's knife will make quick and precise work, allowing you to evenly distribute the citrus flavor.
Char-grilled octopus with Pesto
Prep Time: 1-2 hours (marinating time) | Cook Time: 10 minutes | Makes: 1 Portion
INGREDIENTS:
- 2 lbs. octopus, cleaned
- 1 clove garlic, crushed
- 2 tablespoons brown sugar
- ½ cup red wine
- 1 tablespoon lemon thyme leaves
PESTO MAYONNAISE:
- ½ cup whole egg mayonnaise
- ¼ cup ready-made pesto
INSTRUCTIONS:
- Boil octopus until tender in a large pot of boiling water (40-50 mins). Drain and let cool.
- In a small bowl, combine garlic, brown sugar, red wine, and lemon thyme leaves.
- Place the cooked octopus in a dish and pour the marinade over it. Refrigerate for 30 minutes.
- Preheat the grill to medium-high heat.
- Remove octopus from the marinade and grill for 4-5 minutes on each side until charred.
- Meanwhile, mix mayonnaise and pesto in a small bowl to make the pesto mayonnaise.
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Serve with a dollop of pesto mayonnaise.
NUTRITION:
Calories: 90 | Protein: 6g | Carbohydrates: Less than 1g | Fat: 7g | Fiber: 0g
CHEF'S KNIFE TIP:
When shucking the oysters, use a sturdy chef's knife to carefully pry them open, ensuring you don't spill any of the precious juices inside. Additionally, when slicing the lemon for sprinkling over the oysters, a sharp chef's knife will make quick and precise work, allowing you to evenly distribute the citrus flavor.
Smoked Salmon Burnt Ends
Prep Time: 15 minutes | Cook Time: 4 hours 15 minutes | Curing Time: 2 hours | Makes: 4
INGREDIENTS:
SALMON & CURE:
- 1 Side of Salmon, skinned & cubed
- 1.5 cups Brown Sugar
- ¼ cup kosher salt
- 2 tablespoons Spicy Honey
HONEY SRIRACHA GLAZE:
- 2.5 tablespoons Melted Butter
- 1 tablespoon Sriracha Sauce
- 1 tablespoon Honey
GARNISH:
- Sesame Seeds
- Scallions, Chopped
INSTRUCTIONS:
- Coat the cubed salmon with brown sugar, kosher salt, and spicy honey. Cure in the fridge for at least 2 hours or 30 minutes minimum.
- Rinse cured salmon and air-dry on a baking sheet in the fridge for 1-2 hours until tacky.
- Preheat the smoker to 185°F-200°F with wood chips/chunks for smoke flavor.
- Bring to room temperature, then smoke for 3-4 hours until caramelized, maintaining 185-200°F.
- Prepare honey Sriracha glaze. Glaze salmon and smoke until done. Rest for 5 minutes.
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Garnish with scallions and sesame seeds.
NUTRITION:
Calories: 380 | Protein: 25g | Carbohydrates: 45g | Fat: 13g | Fiber: 1g
CHEF'S KNIFE TIP:
When cubing and skinning the salmon, use a sharp chef's knife to ensure precise cuts and to make the process efficient. Additionally, when garnishing with scallions, use a sharp knife to achieve clean and uniform slices, enhancing the presentation of your dish.
Smoked Prawns
Prep Time: 15 minutes | Cook Time: 30 minutes | Makes: 4
INGREDIENTS:
PRAWNS:
- 16 jumbo prawns, peeled and deveined
- A handful of apple, cherry, and/or alder wood chips
SEASONING BLEND:
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 2 teaspoons ground black pepper
- ¼ teaspoon ground bay leaf
INSTRUCTIONS:
- Preheat the smoker to 135°C.
- Combine the chili powder, salt, garlic powder, pepper, and bay leaf. Sprinkle the seasoning blend equally on both sides of the shrimp.
- Combine the melted butter with the lemon juice, oregano, and parsley. Set aside.
- Toss wood chips onto hot coals for smoking.
- Place the shrimp in your smoker. Cook for 25 to 30 minutes, brushing with the lemon-butter mixture every 5-10 minutes.
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Remove the shrimp from the smoker and serve immediately.
NUTRITION:
Calories: 160 | Protein: 20g | Carbohydrates: 2g | Fat: 8g | Fiber: 0.5g
CHEF'S KNIFE TIP:
When preparing the jumbo prawns, use a sharp chef's knife to devein and peel them efficiently. Additionally, when combining the seasoning blend, ensure thorough mixing to evenly coat each shrimp for consistent flavor throughout.
Barbecued Whole Snapper with Lime
Prep: 15 minutes | Cook: 20 minutes | Makes: 4
INGREDIENTS:
- 1 whole snapper, cleaned and scaled (about 2 lbs.)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 red chili, finely chopped (adjust according to your spice preference)
- Zest and juice of 2 limes
- Salt and pepper, to taste
- Fresh cilantro, for garnish
INSTRUCTIONS:
- Preheat your barbecue to medium-high heat.
- Make three diagonal cuts on each side of the snapper, about 1 inch apart.
- Mix the olive oil, garlic, chopped chili, lime zest, and lime juice. Season with salt and pepper.
- Brush the marinade all over the snapper, making sure to get it into the cuts on both sides.
- Place the snapper on the barbecue grill and cook for about 8-10 minutes on each side.
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Serve, garnished with fresh cilantro and additional lime wedges, if desired.
NUTRITION:
Calories: 250 | Protein: 30g | Carbohydrates: 2g | Fat: 13g | Fiber: 1g
CHEF'S KNIFE TIP:
When making diagonal cuts on the snapper, ensure your knife is sharp to create clean and precise incisions. This allows the marinade to penetrate the fish evenly, resulting in optimal flavor throughout the barbecue process.
