Grilled Flounder Tacos With Poblano Avocado Salsa
Yield:6 Servings
Ingredients:
1 1/2 lbs. flounder fillets
2 garlic cloves, minced, divided
1/2 tsp. salt, divided
1/2 tsp. fresh ground pepper, divided
1/3 c fresh lime juice, divided
For the Avocado Poblano Salsa
2 poblano peppers, seeded, cut in half, seared over an open flame
1 pint cherry or grape tomatoes, quartered
1 large ripe Hass avocado, seed removed, cut into pieces
1/4 c fresh cilantro, chopped
12 corn or flour tortillas
1. Rinse the fish and pat dry. Rub fillets allover with half the garlic. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Drizzle flounder fillets with 2 Tbsp. of the lime juice.
2. To make the poblano salsa, in a medium bowl, combine the peppers, tomatoes, avocado, cilantro, remaining lime juice, remaining garlic, and salt and pepper and mix thoroughly.
3. For the fish, coat an electric grill rack with non-stick spray and grill the fish for about 4-6 minutes on each side or until fish begins to flake easily.
4. Remove fish from grill and serve immediately in warmed tortillas topped with poblano salsa.
Per Serving: 322 calories, 33g carbohydrates, 32g protein, 8g fat, 6g fiber, 77mg cholesterol, 405mg sodium.
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How to Make the Best Marinated Grilled Shrimp
By Beth Brawn
Many people ask the question, “How do I marinade shrimp?”
It’s quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.
Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don’t always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!
Easy Steps For the Best Marinated Grilled Shrimp
1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.
2. Clean and Devein Shrimp - this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.
3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.
4. Cover and refrigerate shrimp until ready to marinade
5. Choose your favorite Marinated Grilled Shrimp Recipe
6. Prepare Shrimp Marinade ingredients according to recipe
7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.
8. Marinade approx. 1 hour or follow recipe instructions for best results.
9. When marinade time is almost complete, pre-heat grill to a medium - high heat.
10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!
Here are a few simple Marinades for Grilled Shrimp:
1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper
Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.
1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices
Mix marinade in shallow bowl, add shrimp, cover, refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx.
3 minutes per side.
If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry’s Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling.
This article is brought to you by Beth Brawn, creator of http://www.free-shrimp-recipes.com You can visit her website for many more delicious Marinated Grilled Shrimp recipes along with many other shrimp cooking tips, cooking videos and more. Copyright- You may freely republish this article, provided the text, author credit, the active links and this copyright notice remain in place.
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Easy Grilled Cajun Blackened Tuna
By Brian Smith
This grilled blackened tuna is simple to prepare and has all the flavor the Cajun style of cooking is known for.
My favorite past time is fly fishing and my second favorite past time is cooking seafood. This recipe is one that I have developed over the years. In the past I have tried many recipes that had fifteen or twenty ingredients and found that in order to grill a great, flavorful Cajun blackened tuna all you really need is a few ingredients. The key to good grilled tuna is not to overcook the tuna. Overcooking tuna will do two things to the flavor. First, it will dry out the tuna and second and most important it will release and alter the flavor of the oils in the tuna, giving a strong fishy taste. I prefer my tuna grilled on a hot charcoal grill and just seared on both sides while still maintaining a nice bright pink inside. If you prefer you can grill a little longer on a lower heat until your tuna is cooked through but again I caution you not to overcook.
Ingredients:
Four or five fresh Tuna steaks
2 Tbsp Cajun seasoning
3 Tbsp Olive oil
¼ Tsp Cayenne pepper
¼ Tsp Black pepper
1 Finely grated or chopped garlic clove
½ Tsp Lemon zest (optional)
Preparation:
In small bowl mix Cajun seasoning, olive oil, cayenne pepper, black pepper, garlic and lemon zest. Blend well. Add Tuna steaks, coat well and marinate in the refrigerator for 30 to 40 minutes.
The Grill:
Place Tuna on a hot charcoal grill for 1 to 2 minutes per side or until cooked to taste. Once again I caution you not to overcook your Tuna.
Complimentary Sides:
I like serving this with Long grain and wild rice or black beans and rice and a fresh salad of your choice. I also like a thick piece of grilled garlic toast. And a nice bottle of wine, red or white, your choice will go nicely with this meal.
This is a nice grilled Cajun Blackened Tuna that is easy to prepare and I am sure you and your will be amazed at the flavor.
Thanks and enjoy,
Brian
Brian is an avid fly fisherman and seafood cook. He also has a website dedicated to fly fishing and cooking great seafood.
saltwater fly fishing
Enjoy and thanks,
Brian
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What is the Best Way to Cook Frozen Shrimp?
Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook.
As the title of this post suggests, many people are asking: What is the best way to cook frozen shrimp? The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well.
Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes.
Of all the various methods for 
cooking shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.
ABOUT THAWING FROZEN SHRIMP
I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water. Those are in my opinion, the best methods for 
thawing frozen shrimp.
ABOUT GRILLING SHRIMP
Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine.
A NOTE BEFORE WE BEGIN
Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating.
GRILLED SHRIMP WITH CITRUS HERB MARINADE
INGREDIENTS
1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined)
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
4 skewers - Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling)
DIRECTIONS
Step 1 - De vein the Shrimp - Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.
Step 2 - In a large bowl, mix together all ingredients except the shrimp
Step 3 - Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour.
Step 4 - When you are ready to cook, thread the shrimp on the skewers and discard the marinade.
Step 5 - Preheat your grill to high and cook for 1 1/2 to 2 minutes per side.
Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating!
Grilled Peppered King Crab With Mussels and Salsa Fresca
By Allie Moxley
Grilled Alaskan king crab legs are a perfect appetizer. In this easy-to-follow recipe, learn how to cook king crab legs with mussels and salsa fresca.
This recipe is for 4 portions.
Ingredients for King Crab:
- 2 long king crab legs
- 1 tablespoon of whole pepper
- 2 teaspoons of salt
Ingredients for Mussels:
- 25-30 fresh mussels
- 1 bay leaf
- 1 clove of garlic
- ¼ cup of white wine
Ingredients for Salsa Fresca
- 1 mango, small cubes
- 2 tomatoes, small cubes, skinned and without seeds
- 2 spring onions, thinly sliced
- 1 clove of garlic, finely chopped
- juice of 1 lime
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of basil, finely shredded
- salt
- pepper
Directions:
Start by making the salsa. Put all the ingredients in a large bowl and mix them together. Pour in the lime juice and olive oil. Stir in the basil. Add salt and pepper to taste.
Just below the joint, chop the king crab legs. Using a small and sharp knife to make round both ends of all the legs and pull the crab meat from each shell.
Toast the whole pepper in a dry frying pan. Then crush it with a pestle and mortar. Turn the meat in the pepper and add salt to taste.
Next, brush the grill with oil. Fry the crab meat for about 1 to 2 minutes on each side. The meat should still look and feel a little bit raw when you remove it from the grill. Leave it to cool for a few minutes before serving it. (However, if you are boiling the crab meat, which is the preferred way to cook king crab legs, it should only be heated for about 1 minute.)
Put the mussels in aluminum foil with the white wine, bay leaf, and garlic. Steam them on the grill until the shells open on their own after about 4 minutes.
Arrange the crab meat and mussels with the salsa on small portion plates. One plate for each person.
As you have seen, learning how to cook king crab is easy. Share and enjoy this recipe with your friends and family.
Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood.
Browse thousands of extremely popular Alaska seafood recipes using our Internet based recipe database. Whether you are preparing a meal for one or 100, you are sure to find a recipe that fits the occasion.
http://www.alaskaseafood.org/recipes
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Grilling Lobster Tails - Free Cooking Video
Grilling lobster tails is quick and easy thanks to this easy method from Chef Jason Hill.
Many people are intimidated on how to cook lobster, but grilled lobster tails are an impressive and simple way to go.
If you have a Maine lobster or other variety of lobster, simply split the tails in half and rinse under cool water.
Lobster tail recipes are best when made with a scampi-style butter, garlic and parsley sauce. Hill’s recipe for grilled lobster tails uses this method, first by cooking lobster tails on the grill, and then by finishing them off in a saute pan.
Side dishes for lobster dinner include garlic mashed potatoes and grilled corn on the cob. See Hill’s accompanying recipe for grilling corn on the cob.
We hope this is one of the best lobster recipes you’ll try!
Grilled Blackened Cedar Plank Salmon
The following video is a recipe and instructions for 
Grilled Blackened Salmon on a Cedar Plank. The Chef in this video mentions a special blackened seasoning that he is using, but you can make your own blend or you can purchase a ready made blend of blackening spices at your supermarket.
Here is the Cedar Plank Blackened Salmon Video:
The cedar plank imparts a subtle but wonderful smoky flavor to the salmon while grilling. After using the cedar plank I will never grill salmon any other way.
Make certain that you soak the cedar plank for at least four hours, or overnight. The soaking will help lessen the chance of the cedar plank catching fire.
There are a variety of different blackening spice mixtures that you can make. Below is only one example:
- 4 teaspoons paprika
- 1 teaspoon ground dried oregano
- 1 teaspoon ground dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon finely ground black pepper
- 1/2 teaspoon finely ground white pepper
- 1/2 teaspoon garlic powder
Directions:
Mix all spices together and store in an air-tight container. You should then store the container in a cool dark place.
Enjoy!
[ratings]
Grilling Fish - Seared Ahi Tuna
Here is a great recipe and instructional video for grilling seared ahi tuna. Tuna is one of the best kinds of fish for grilling as this video demonstrates.
How to Cook Grilled Tuna
How to Cook Grilled Tuna
By Sarah Sandori
For much of my life, tuna fish meant that chopped-up stuff from a can that my mom would mix with mayonnaise, onions and pickles and spread between a couple of pieces of white bread for me to take to school for my lunch. Who knew that tuna was also something you could eat like a regular fish?
Nowadays I’m pleased to see tuna steaks popping up on restaurant menus and in supermarket seafood displays. Tuna offers a lot more delicious possibilities than good ol’, boring ol’, tuna salad!
Tuna especially lends itself to grilling. If you want to 
grill tuna, go to the store or seafood market and look for the pinkest fish you can find. Tuna flesh happens to be among the pinkest of all fish, because it contains more of the oxygen-binding molecule called myoglobin. The flesh of some tunas even runs to dark red because of this.
In general, the pinker/redder the tuna, the better. Following the Japanese system, the best tuna is termed “sashimi grade,” and although what that means exactly is subject to some dispute, it includes color along with fat content and freshness. Sashimi tuna is bright red.
Sashimi is seafood that is sliced thin and intended to be eaten raw. For grilling purposes, you can do with a lesser grade, but it’s still good to know a little about what constitutes the best tuna before you make your selection.
Here are a couple of easy grilled tuna recipes that I like.
Grilled Tuna Steaks: Recipe 1
Ingredients
4 tuna steaks
3 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon fancy mustard
2 tablespoons cooking oil
Directions
1. Lay tuna steaks in a shallow dish.
2. In a bowl, stir together the soy sauce, brown sugar, mustard and cooking oil to create a marinade.
3. Pour the marinade over the tuna steaks. Carefully (so as not to break them up), turn fish until coated on each side with marinade.
4. Cover dish with plastic wrap. Place in refrigerator for 1 to 2 hours.
5. Get your grill hot. Remove tuna from refrigerator, pouring off the marinade into a bowl to use for basting. Grill the tuna steaks for approximately 12 to 16 minutes, basting frequently and turning midway through the process.
Grilled Tuna Steaks: Recipe 2
Ingredients
4 tuna steaks
4 tablespoons olive oil
2 tablespoons fresh lime juice
1 to 2 inches fresh ground ginger root
1 teaspoon garlic salt
Directions
1. Place tuna steaks in a shallow dish.
2. In a bowl, whisk together olive oil, lime juice, ground ginger root and garlic sauce. This is your marinade.
3. Pour marinade over tunas. Gently turn fish until coated on each side with marinade.
4. Cover dish with plastic wrap. Place in refrigerator for 1 hour.
5. Get your grill hot–for this recipe, a charcoal grill is definitely the best way to go. Remove tuna steaks from refrigerator. Grill tuna steaks for 10 to 15 minutes. Be sure to turn them at least once during the grilling.
When you serve your tuna steaks, you can garnish them with lemon wedges or sprigs of parsley. Grilled peppers, onions and mushrooms make great accompaniments.
Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html
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