Now that BBQ season is in full swing, you’re probably already getting tired of the standard burgers, hot dogs, and chicken breasts. Don’t get me wrong: these staples are amazing when cooked on the grill, but if you want to bring new life into BBQ season, it’s time to bring out the fish.
Salmon comes to mind when I think about BBQing fish, but if you just wrapped up salmon in tin foil and that’s as far as you went, you’d be missing out on a lot of great grilled seafood. Depending on how you grill it and what you add, a fish dish can add an explosion of flavour to any backyard gathering or dinner at the cabin.
Grilled fish and seafood is easy to make on the BBQ, there’s very little clean up, and if you try one of these recipes, your dish will be the hit of the BBQ. I’ve also shared a campfire dessert you’re definitely going to want to try.
Halibut Soft Tacos
If you always order fish tacos in restaurants, you’re going to want to try these halibut soft tacos. Who knew making your own mango salsa was so easy? You can also wrap them in lettuce for a wheat-free meal.
Photo and recipe from Tasteofhome.com.
1 medium mango, peeled and cubed
1/2 cup cubed avocado
1/4 cup chopped red onion
2 tablespoons chopped seeded jalapeno pepper
1 tablespoon minced fresh cilantro
3 teaspoons olive oil, divided
1 teaspoon lemon juice
1 teaspoon honey
1 pound halibut steaks (3/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
4 Big lettuce leaves
4 flour tortillas (6 inches), warmed
4 teaspoons sweet Thai chili sauce
In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper.
Grill halibut, covered with foil, over high heat or broil in oven 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.
Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce.
Ocean packets are one of the most genius ways I’ve ever seen to serve seafood from the grill. You decide what you’d like to put inside them, so you can add whatever you’d like. Photo and recipe from Allrecipes.com.
1/2 cup unsalted butter, melted
1 tablespoon grated fresh lemon peel
32 clams in shell, scrubbed
32 uncooked shrimp, de-veined but with shells
32 sea scallops
8 ears corn on the cob, cut into quarters
32 large cherry tomatoes
8 12×12-inch squares aluminum foil
1 tablespoon chopped fresh chives
Preheat an outdoor grill for medium heat, and lightly oil the grate. Mix the butter with lemon peel in a bowl.
Spread out the sheets of foil onto a flat work surface, and place 4 clams, 4 shrimp, 4 scallops, 4 pieces of corn on the cob, and 4 cherry tomatoes in the center of each piece of foil. Drizzle 1 tablespoon of lemon-butter mixture over the seafood and vegetables. Bring two opposite ends of a foil sheet together and fold over several times to seal. Leave room for steam. Fold the remaining ends over several times to seal the packet completely.
Place the foil packets on the preheated grill, cover the grill, and bake until the clams are open and the shrimp are pink and opaque, 15 to 20 minutes (open a packet a little to take a peek).
To serve, place a foil packet on a plate, cut a diagonal X through the foil, and peel back the foil. Garnish each packet with about 1/2 teaspoon of chives.
BBQ Salmon With Maple Syrup
BBQ salmon is great with a little bit of butter and dill, but if you want to take it to the next level, add some maple syrup. This recipe from ChowHound.com is so good it will become your go-to salmon recipe. Photo from foodnetwork.com.
For the glaze:
For the fish:
You will need a pastry brush for this recipe.
The glaze can be made up to a day in advance on the stove. Cook it uncovered over medium-high heat, let it cool slightly, transfer it to a container with a tightfitting lid, and refrigerate. Let the glaze come to room temperature before proceeding with the recipe.
To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions.
Glaze the fish liberally usign with the pastry brush.
You can sear the salmon on the lower rack of your grill and move it to the top rack to cook slowly. You can also wrap in foil and let it cook on low.
Toasted Marshmallow Ice Cream
You can’t have a BBQ without a dessert, and this toasted marshmallow ice cream is even better than Smores on a warm summer night. It’s easy too. All you need is a hand mixer and you’re good to go. For a truly authentic toasted marshmallow taste, sear the marshmallows with a mini-torch. Photo and recipe from Chatelaine.com.
1 cup 35% cream
BEAT cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min. Reduce speed to low and beat in sweetened condensed milk until just combined. Mixture should be smooth and fluffy.
ARRANGE marshmallows tightly in a single layer on a foil-lined baking sheet. Broil marshmallows until dark golden but not burnt, 2 to 3 min. immediately beat into ice cream mixture.
SCRAPE mixture into a re-sealable container. Freeze until firm, 6 hours.
Have a happy weekend, and if you need a few patio tools to spice up your time at the BBQ, you’l find a lot of great stuff on Bestbuy.ca. Need more recipe ideas? Take a look at what we’ve been covering on Shelly’s Friday Favourites this past month.
‘Lindsey whipped out the cast iron pan and did some smores dip that you have to try
Leila shared someyou can easily make for a crowd
I shared some the ultiamte summer dessert: