Shrimp

Sweet Red Jalapeno Glazed Shrimp

INGREDIENTS:
16-20 Shrimp
1 oz. Garlic Butter, Melted
2 oz. Pepper Jelly Glaze
1Tbls. Red Jalapeno Jam
2 oz. Coijita Cheese, Lg. Crumble
1 oz. Black Beans, Drained & Rinsed
2 ea. Tortillas
1 ea. Lime Wedge
Cilantro Sprigs (garnish)

DIRECTIONS:
1. Place the Garlic Butter in a medium heat sauté pan and add the shrimp, Pepper Jelly Glaze and the Red Jalapeno Jam then saute until sufficiently coated.
2. Finish the cooking process on the grill.
3. Remove from heat and add the Black Beans and Coitija Cheese crumbles and toss gently.

Drunken Peel & Eat Shrimp

INGREDIENTS:
16-20 Shrimp
1 tsp. BBQ Seasoning
1 oz. Jack Daniels Sauce
1 portion Buttery Bread
1 oz. Cocktail Sauce
2 oz. Garlic Butter
1 ea. Lemon Wedge
1 ea. Parsley Sprig

DIRECTIONS:
1. Place Shrimp into a medium heat sauté pan with 1 oz. of the Garlic Butter and pan sauté with the BBQ seasoning until shrimp are sufficiently coated.
2. Add Jack Daniels Sauce and finish the cooking process on the grill.
3. Serve with Cocktail Sauce, Buttery Bread and Garlic Butter.

Grilled Peri-Peri Shrimp

INGREDIENTS:
16-20 Shrimp
1 oz.Peri-Peri Sauce, Medium
1 oz.Garlic Butter, Melted
1 portion Buttery Garlic Bread
1 oz. Lemon Mayo
1 Tbls. Green Onions
1 ea. Lime Wedge

DIRECTIONS:
1. Place the garlic butter into a medium sauté pan and add the shrimp, Peri-Peri Sauce until shrimp are sufficiently coated.
2. Finish the cooking process on the grill.
3. Serve with Lemon Mayo, Lime Wedge, and Green Onion Garnish and Buttery Garlic Bread.

Swordfish

Spicy Grilled Swordfish

INGREDIENTS
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons minced onion
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon Cajun seasoning
• 1 teaspoon chopped fresh cilantro
• 1 pinch cayenne pepper
• 4 (8 ounce) swordfish steaks

DIRECTIONS
1. Combine olive oil, fresh lemon juice, Dijon mustard, minced onion, black pepper, Cajun seasoning, cilantro, and cayenne pepper in a mixing bowl. Pour the mixture into a covered shallow glass baking dish or resealable plastic bag. Add swordfish steaks, turning to coat with marinade. Refrigerate for at least 30 minutes, turning occasionally.
2. Preheat grill for high heat, and lightly oil the grate.
3. Grill the swordfish for 5 to 6 minutes per side or until the fish flakes easily with a fork.

Prep time 10 Min
Cook time 12 Min

Original recipe yield: 4 servings

White Wine & Lemon Grilled Swordfish

INGREDIENTS
• 4 cloves garlic minced
• 1/3 cup white wine
• 1/4 cup fresh lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon poultry seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 swordfish steaks

DIRECTIONS
1. In a covered glass baking dish or resealable plastic bag, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish into the marinade, and refrigerate for 1 hour, turning frequently.
2. Preheat grill for high heat, and lightly oil the grate.
3. Grill swordfish steaks for 5 to 6 minutes on each side or until the fish flakes easily with a fork.
4. If desired, garnish with lemon wedges.

Prep time 10 Min
Cook time 12 Min

Original recipe yield: 4 servings

Rosemary Grilled Swordfish

INGREDIENTS
• 1/2 cup white wine
• 5 cloves garlic, minced
• 2 teaspoons chopped fresh rosemary
• 4 (4 ounce) swordfish steaks
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 4 slices lemon, for garnish

DIRECTIONS
1. Combine wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish.
2. Salt and pepper the fish.
3. Place swordfish steaks into the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
4. In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary and set aside.
5. Preheat grill for medium heat, and lightly oil the grill grate.
6. Grill fish 5-6 minutes each side or until fish can be easily flaked with a fork.
7. Pour lemon sauce over the fish, and top each steak with a slice of lemon.

Prep time 10 Min
Cook time 10 Min

Original recipe yield: 4 servings

Tuna

Summertime Tuna Steaks

INGREDIENTS
• 1/2 cup pineapple or other tropical fruit preserves
• 1/4 cup hoisin sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon grated ginger root
• 1 teaspoon sesame oil
• 4 (6 ounce) tuna steaks, about 1 inch thick

DIRECTIONS
1. To prepare the tropical marinade, combine fruit preserves, hoisin sauce, lime juice, cilantro, ginger, and sesame oil in a small bowl and stir together.
2. Pour the marinade into a resealable plastic bag or a bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
3. Coat grill rack with nonstick cooking spray before starting the grill.
4. Preheat grill for high heat.
5. Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.

Prep time 15 Min
Cook time 8 Min

Original recipe yield: 4 servings

Teriyaki Tuna Steaks

INGREDIENTS
• 1/4 cup soy sauce
• 3 tablespoons light brown sugar
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar or cider vinegar
• 2 tablespoons chicken broth
• 2 tablespoons unsweetened pineapple juice
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground ginger
• 4 (6 ounce) tuna steaks

DIRECTIONS
1. In a mixing bowl, combine all ingredients (except for tuna steaks) and mix well. Cover and refrigerate the mixture until ready to use. Remove 1/3 cup of the marinade and save for basting. Pour the remaining marinade into a large resealable plastic bag and add the tuna. Seal bag and turn to coat all sides. Refrigerate for up to 1 hour.
2. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill tuna steaks over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork, basting frequently.

Prep time 5 Min
Cook time 15 Min

Original recipe yield: 4 servings

Sweet Wasabi Crusted Tuna

INGREDIENTS
• 1 tablespoon five-spice powder
• 1 tablespoon grated ginger root
• 2 tablespoons sake
• 2 tablespoons rice vinegar
• 2 tablespoons tamari
• 1/4 cup sesame oil
• 2 pounds tuna steaks, each about 1 inch thick
• 1 pound wasabi peas, crushed
• 2 tablespoons light brown sugar

DIRECTIONS
1. In a large mixing bowl, whisk together the five-spice powder, grated ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks to the mixture and turn to coat; allow to marinate for 30 minutes.
2. Combine the crushed wasabi peas and brown sugar into a pan or shallow bowl. Remove the tuna steaks from the marinade, drain and press into the pea mixture to coat. Pour the excess marinade into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium, and simmer until sauce has thickened, about 5 to 10 minutes.
3. While the sauce is thickening, sear the tuna in a small amount of oil in a skillet over medium-high for 4-6 minutes per side or to desired doneness. Pour the thickened sauce over tuna to serve.

Prep time 30 Min
Cook time 10 Min

Lobster

Grilled Lobster Rolls

INGREDIENTS
• 2 (10 ounce) lobster tails, thawed if frozen (see Tip)
• 2 teaspoons extra-virgin olive oil
• 4 whole-wheat hot-dog buns
• 1 cup snow peas, trimmed
• 1/4 cup minced celery
• 1/4 cup reduced-fat mayonnaise
• 5 teaspoons lemon juice
• 1 tablespoon minced shallot
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped fresh tarragon
• 1/2 teaspoon freshly ground pepper
• 1/8 teaspoon salt, or more to taste
• 1/4 teaspoon garlic powder

DIRECTIONS
1. Preheat grill to medium-high.
2. Lay lobster tails on a cutting board with the soft side of the shell facing up. Cut the tails in half lengthwise through the shell using kitchen shears, starting from the fan (see Kitchen Notes). Run your fingertips along the inside of the shell to loosen the meat in the shell. Brush the meat with oil.
3. Lay the tails on the grill, cut-side down, and cook until the meat is lightly charred and the shell is beginning to turn red, 5 to 6 minutes. Turn and continue grilling until the meat is opaque and cooked through and the shell is completely red, 2 to 4 minutes more. Transfer the lobster to a cutting board. Meanwhile, toast buns over indirect heat, 3 to 5 minutes.
4. While the lobster cools, bring a small pan of water to a boil. Cook snow peas until bright green, 1 minute. Drain, refresh under cold water and slice very thinly (almost shredded). When the lobster is cool enough to handle, remove the shell and coarsely chop the meat.
5. Mix celery, mayonnaise, lemon juice, shallot, mustard, tarragon, pepper, salt and garlic powder in a large bowl. Stir in the chopped lobster and snow peas. Divide the salad among the toasted buns.

Grilled Lobster Tails with Asian-Style Ginger Sauce

INGREDIENTS
• 4 tablespoons sesame oil, divided
• 2 tablespoons minced fresh ginger, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 (6 oz. size) lobster tails
• 3/4 teaspoon dry mustard powder
• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar

DIRECTIONS
1. Combine half the oil, half the ginger, salt and pepper in a small bowl. Drizzle over lobster tails, cover and chill 30 minutes.
2. Combine remaining sesame oil, remaining ginger, dry mustard, soy sauce and rice vinegar in a small bowl. Coat grill rack with cooking spray. Preheat to medium.
3. Grill lobster tails, meat side down 2 to 3 minutes. Turn over and grill 5 to 8 minutes more basting with sauce. Remove from grill and serve with remaining sauce.

Use the marinade and sauce to grill salmon steaks with tasty results too!

This recipe for Grilled Lobster Tails with Asian-Style Ginger Sauce serves/makes 4

Grilled Lobster Tails With Citrus Butter Recipe

INGREDIENTS
• Vegetable oil for oiling grill rack
• 4 split lobster tails
• Salt
• Freshly ground black pepper
• 1 bunch watercress for garnish (optional)
• Orange wedges for garnish (optional)

Warm Citrus Butter
• 2/3 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh lemon juice
• 1 1/2 sticks unsalted butter
• 2 teaspoons grated orange zest
• 2 teaspoons hot (spicy) sesame oil
• Salt

DIRECTIONS
1. Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature).
2. Lay the lobster tails, shell-side down, on a work surface, and with a sharp pair of kitchen scissors or shears, cut off the transparent shells covering the tail meat. Start cutting along one side of the shell and continue around the tail fin section and up the other side. Salt and pepper the exposed lobster meat lightly and brush with some of the warm citrus butter.
3. When grill is ready, place lobster tails, shell-side down, over the hot fire. Cook 10 minutes, or until the shells become bright orange. Turn and cook 5 to 10 minutes more or until flesh is opaque. Total cooking time will depend on the size of the lobster tails and the intensity of the heat. Watch carefully so you do not overcook lobsters and end up with dry, tough meat.
4. Remove to a platter and arrange tails flesh-side up. Garnish platter with several clusters of watercress and orange wedges, if desired. Pour warm citrus butter into 4 small bowls. Serve each lobster tail with a bowl of butter for drizzling or for dipping.
5. For Warm Citrus Butter: Combine orange and lemon juices in a small nonreactive pan set over medium-high heat. Reduce liquids to 1/2 cup, about 2 to 3 minutes. Add butter, orange zest, sesame oil, and scant 1/4 teaspoon salt. Whisk until butter is melted. Taste, and season with more salt, if needed. (The butter can be prepared 1 day ahead; cool, cover, and refrigerate. Reheat, stirring, in a medium saucepan over low heat).

This recipe for Grilled Lobster Tails With Citrus Butter serves/makes 4

Grilled Lobster Tails, Baby Spinach-Jicama Salad and Orange-Cilantro Vinaigrette

INGREDIENTS
• 1 lemon, juiced
• 1 lime, juiced
• 1 orange, juiced
• 1/4 cup dry Spanish sherry
• 1/2 cup olive oil
• 2 teaspoons hot paprika
• 1 teaspoon salt
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh cilantro leaves
• 2 lobster tails, from 2 (2-pound) lobsters

For the salad and vinaigrette:
• 3 tablespoons fresh squeezed orange juice
• 1 tablespoon Champagne vinegar
• 1 teaspoon minced shallots
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon orange zest
• 1/2 cup olive oil
• 1/4 teaspoon salt, plus more for seasoning salad
• 1/8 teaspoon freshly ground black pepper, plus more for seasoning salad
• 4 teaspoons chopped fresh cilantro leaves
• 6 ounces baby spinach, washed and spun dry
• 1 cup julienned jicama
• 1/2 cup diced tomatoes

DIRECTIONS
1. In a medium non-reactive bowl, whisk together the lemon, lime and orange juices, sherry, olive oil, paprika, salt, parsley, and cilantro. Transfer to a large 1-gallon re-sealable plastic food storage bag.
2. Using a large chef's knife, cut the lobster tails in half through the shell lengthwise. Remove the black vein from the tails and discard. Transfer the tail halves to the food storage bag with the marinade and seal. Place the bag inside a mixing bowl, and refrigerate for at least 4 hours, and up to 6.
3. Meanwhile, make the vinaigrette: In a small mixing bowl, combine the orange juice, vinegar, shallots, honey, mustard, garlic, and orange zest. Whisk to combine. While whisking, add the olive oil in a slow but steady stream until fully incorporated. Add the 1/4 teaspoon salt and 1/8 teaspoon black pepper, and stir in the chopped cilantro.
4. Remove the lobster from the refrigerator and allow it to come to room temperature for 30 minutes. Meanwhile, preheat a grill to medium. Remove the lobster tails from the marinade (reserve the marinade) and place them on the grill, cut-side down, and grill for 6 to 7 minutes. Rotate the lobster tails 45 degrees and grill for another 6 to 7 minutes. Turn the lobster tails over, shell side down, and baste with some of the reserved marinade. Continue to cook until the tails are opaque and fully cooked, 7 to 8 minutes.
5. In a medium bowl, combine the baby spinach, jicama and the tomatoes. Add 1/4 cup of the vinaigrette and season with salt and pepper to taste. Divide the salad among 4 wide, shallow salad bowls, lay a lobster tail half against a pile of greens, and drizzle with the vinaigrette, if desired.