Summertime is prime time for grilling, and seafood goes great over the flames. Whenever you want a break from seared burgers and steaks, try these grilled seafood recipes.
Lime Salmon Avocado-Mango Salsa
Sweet and citrusy lime juice brightens up this grilled salmon, which also benefits from a fresh colorful salsa. To get started, mix the zest and juice of fresh limes with olive oil, salt, pepper, and garlic, then marinate your fish fillets in it for 30 minutes up to an hour. Then, grill the salmon for about three minutes or more on each side, until they’re cooked through. For the salsa, combine ripe diced mango with chopped red bell pepper, red onion, avocado, olive oil, coconut water, cilantro, and more lime juice.
Scallops with Avocado Corn Salsa
It doesn’t take long to cook plump, juicy scallops, so they’re perfect for a quick sear on the grill. Not all scallops are the same, so try to find large sea scallops that were dry packed. This will help you avoid the “wet” scallops that were packed with a solution that will keep them fresher longer, but at the cost of their natural flavor. Bring the grill up to a high heat, then season the scallops just before laying them on. Like burgers, scallops need to form a good sear before you flip them, so let the first side char properly before turning each scallop over. To make the salsa, combine jalapeño, red bell, corn, cilantro, lime, red onion, avocado, and crushed pepper flakes all in a rough dice, then serve the scallops on top.
Skillet Grilled Seafood and Chorizo Paella
Single-pan paella is a crowd-pleasing mainstay all around Spain, and in coastal communities, seafood is the go-to protein of choice. Heat a large cast iron skillet on your grill, then add olive oil, garlic and onion once it’s hot. Once the aromatics have started to cook, add the chorizo, followed by tomatoes and roasted red bells. You’ll need to deglaze the pan with liquid to stir up all the good bits that have stuck to the metal, then toast in the rice. Season well, and for that authentic flavor, add a pinch of saffron threads. After grilling the seafood separately, add it all to the rice and cover it to let all the flavors blend.
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