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Recipe Detail Page
Grilled Seafood
Early Summer 2016
A wonderfully friendly way to celebrate Mother’s Day with a large platter of seafood accompanied by two interesting sauces for dipping. Use the skewer method to cook seafood evenly. Or if you have a vegetable grill basket, that works well, too. Vary the fish and the amounts according to preferences. Mussels can easily be cooked in a metal grill dish but they are smokier if done directly on the grill. Serve a green salad and some grilled focaccia to make it a real feast. Harissa can be purchased at the supermarket or specialty food stores.
Serves 6
MARINADE
¼ cup (60 mL) olive oil
2 tbsp (30 mL) chopped parsley
2 tsp (10 mL) chopped garlic
1 tsp (5 mL) grated lemon rind
SEAFOOD
1½ lbs (750 g) jumbo scallops, U10 size
1½ lbs (750 g) shrimp, 21 to 25 size
1 lb (500 g) salmon or sea bass or pickerel
Salt and freshly ground pepper
Vegetable oil to brush
1 lb (500 g) mussels
MOROCCAN TOMATO & HERB DIP
1 cup (250 mL) chopped canned tomatoes
¼ cup (60 mL) chopped parsley
¼ cup (60 mL) chopped cilantro
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) lemon juice
2 tsp (10 mL) coarsely chopped garlic
2 tsp (10 mL) paprika
2 tsp (10 mL) harissa paste
1 tsp (5 mL) ground cumin
Pinch ground cinnamon
Salt to taste
SPICED GARLIC DIP
½ cup (125 mL) butter, melted
3 tbsp (45 mL) chopped parsley
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) roasted garlic
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) chopped anchovies
1 tsp (5 mL) grated lemon rind
1 tsp (5 mL) chopped capers
½ tsp (2 mL) dried chili flakes
Salt and freshly ground pepper
1 Combine marinade ingredients and pour over scallops, shrimp and fish. Season with salt and pepper and leave for 30 minutes. Place wooden skewers in water to soak for 30 minutes.
2 Combine ingredients for Moroccan tomato dip in a food processor. Pulse machine until everything is finely chopped but not pasty. Reserve.
3 Whisk together ingredients for spiced garlic dip in a bowl. Reserve.
4 Place scallops flat on a dish and skewer 3 per skewer through the side. Skewer shrimp through tail and body so they will not flop around on the skewers. Brush fish and skewered seafood with oil.
5 Rinse mussels.
6 Preheat grill to medium-high.
7 Place skewers on grill and grill with lid closed about 3 minutes a side or until seafood is just cooked. Scallops may take an extra minute. Place fish on grill, flesh-side down, and cook with lid closed for 2 minutes. Flip and cook with lid closed for 5 to 7 minutes more or until fish is just cooked. While skewers and fish are cooking, place mussels on grill and as soon as they pop open they are ready, about 3 minutes. Remove to platter. You may need to work in batches depending on the size of your grill.
8 Take scallops and shrimp off the skewers and cut fish into chunks. Place on a platter lined with Boston lettuce or other greens. Add mussels. Serve the sauces on the side.
Serves 6
