12 large shrimp, cleaned and peeled
1/2 cup dark rum
1 sprig rosemary
1 clove garlic, minced
1/2 cup of chopped cilantro, chives or basil
1 heaping tablespoon sweet chili sauce
12 slices prosciutto
2 limes cut into wedges
2 cups plain yogurt
In a large bowl, mix the rum, rosemary, sweet chili, garlic, and chives. Add the shrimp and allow to marinate for two to four hours. Remove shrimp from marinade and wrap the prosciutto around each shrimp. Impale three shrimp on a single skewer. Place them on the grill for about two minutes for each side, or until they become pink.
Arrange on a plate, add lime wedges, yogurt and sprinkle with chopped cilantro, chives or basil.
Recipe and photo courtesy Calabash Cove, St. Lucia.
Mahi Mahi and Pineapple Skewers with Tomatillo Salsa
12 ounces Mahi Mahi, cut into 1-inch chunks
1 cup pineapple chunks
1 bell pepper (any color) cut into chunks
Salt and freshly ground black pepper
Preheat a grill to high heat. Alternate fish, pineapple and peppers onto the skewers. Sprinkle with salt and pepper. Place the skewers on the grill and cook for 3-5 minutes, turning once. Be sure not to overcook!Wrap the tortillas in foil and place on the grill to warm. Remove skewers from the grill. Assemble your tacos, and top with salsa.
Recipe and photo courtesy of Elizabeth Edelman, co-founder and resident culinary expert at Diabetes Daily
Chilled Avocado with Spicy Tomato and Shrimp Appetizer
2 avocados, halved
8 extra-large shrimp
8 ounces tomato sauce
2 ounces dry white wine
1 tablespoon sliced olives
1/2 tablespoon capers
Dash of cayenne
Few sprigs of fresh basil leaves
Salt & pepper to taste
Brush avocados with olive oil and sprinkle with salt & pepper to taste. Grill the halves shell side down on a hot grill for 2-3 minutes. Turn over and grill flesh-side down about 30 seconds to achieve grill marks. Chill for a couple of hours.
In a large saucepan placed on the grill, combine the shrimp, tomato sauce, white wine, olives, capers, cayenne, and basil. Simmer until shrimp is firm. Fill avocado halves with tomato mixture and top with two shrimp. Garnish with fresh basil.
Recipe courtesy of Canary Gorji, Dallas.
2 halibut filets, 6 ounces each
3 tablespoons achiote paste
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons water
Salt and pepper to taste
Preheat oven to 350º. Season the halibut with salt and pepper. Blend the achiote paste in a blender with water, orange juice and lime juice for 30 seconds. Marinate the halibut with the achiote mixture for 20 minutes in the refrigerator. Drain the halibut and grill on a medium-hot grill until done.
Serve with rice and seasonal vegetables topped with fresh mango salsa.
½ medium-sized ripe, but firm, mango
1 teaspoon chopped cilantro
1 teaspoon minced red bell pepper
1 teaspoon lime juice
1 tablespoon minced yellow onion
Salt and pepper to taste
Toss all ingredients in a bowl and spoon over halibut.
Recipe and photo courtesy of Half Moon Bay Brewing Company
Catfish Tacos with Citrus Salsa
Makes 8 tacos
¼ cup all-purpose flour
1 tablespoon chili powder
1 teaspoon seasoned salt
1 teaspoon black pepper
1 pound catfish fillets, patted dry with a paper towel
2 tablespoons vegetable oil
2 tablespoons butter
8 six-inch flour or corn tortillas
Citrus Salsa (recipe below)
In a small bowl, combine the flour, chili powder, salt, and pepper. Dust the fillets on both sides with the flour mixture.
Heat a grill to medium-hot; oil the grates. Cook the filets for 4 to 5 minutes on each side. Transfer the fillets to a serving plate and break each into a few big pieces. Divide the fish evenly among the tortillas and top with the Citrus Salsa.
3 large Roma tomatoes, seeded and diced
½ cup finely chopped red onion
1 orange, separated and chopped
1 large lime, separated and chopped
3 green onions, sliced
1 jalapeño, finely chopped
2 tablespoons finely chopped fresh cilantro leaves
½ teaspoon salt
¼ teaspoon black pepper
In a glass bowl, mix all the ingredients together. Cover and refrigerate for an hour. Mix again before serving.
Recipe and photo courtesy of "The NFL Gameday Cookbook," by Ray Lampe, Chronicle Books.
Salmon with Brazilian Spice
2 cloves garlic, minced
1⁄4 cup fresh lemon juice
1⁄2 cup fresh orange juice
1 tablespoon minced orange zest
2 tablespoons light brown sugar
1 to 2 teaspoons cayenne, depending on taste
4 bay leaves, ground
Salt and freshly ground black pepper, to taste
6 salmon fillets, each 1-inch thick
In a small bowl, combine garlic, lemon juice, orange juice, orange zest, brown sugar, cayenne, bay leaves, salt and pepper. Whisk together well. Lay fish in a lightly-greased baking dish. Pour marinade over fish, turning to coat well. Cover with plastic wrap; marinate for 30 minutes, turning once or twice. Remove fish from baking dish, discarding any remaining marinade. Brush a little olive oil on both sides of fillets. Place fish on grill, skin-side down. Cook, turning once, for 8 to 10 minutes or according to taste. Serve immediately with fresh lemon wedge.
Excerpted from "100 Best Grilling Recipes: BBQ Food From Around the World" by Kathleen Sloan-McIntosh © 2007 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Grilled Clams and Chorizo
1½ pounds fresh chorizo
1 stick (½ cup) unsalted butter, diced
1½ cups white wine
4 cloves garlic, minced
3 shallots, sliced
2 tomatoes, chopped
1½ teaspoons smoked paprika
Salt and black pepper
36 small clams in the shell, scrubbed
Extra-virgin olive oil
1 baguette, halved lengthwise
¼ cup lightly packed flat-leaf parsley leaves and tender stems, chopped
3 lemons, cut into wedges
Heat your grill to medium-high (450°F) and close the lid. Wait at least 15 minutes before continuing. Oil the grill grates with a vegetable oil–soaked paper towel held with a long pair of tongs.
Place the chorizo on one side of the grill, close the lid, and cook for 8 to 10 minutes, or until the chorizo is a deep golden brown. Turn the sausage over and grill for another 4 to 5 minutes, until its skin is charred and shriveled.
Remove the chorizo from the grill.
Set a roasting pan set on the other side of the grill and add the butter, wine, garlic, shallots, tomatoes, smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook, stirring intermittently, for 8 minutes, or until the tomatoes start to break down and the shallots soften.
Meanwhile, slice the chorizo into thin rounds and add to the pan with the sauce. Stir to combine, and leave the pan on the grill.
Increase the grill heat to high (550°F), leaving the lid open.
Place the clams directly on the grill grate and cook until they pop open, about 3 to 6 minutes. Use tongs to transfer the clams to the pan as soon as they open. Discard any clams that remain shut after 8 or 9 minutes.
Toss the clams, chorizo, and sauce together, and set aside.
Drizzle some olive oil over the inside of the cut baguette and place the bread halves cut side down on the grill. Allow to toast for a few minutes, until slightly charred and toasted. Remove from the heat and cut into slices.
Garnish the clams and chorizo with a sprinkling of parsley and wedges of lemon. Serve with the baguette slices.
Reprinted with permission from "Latin Grilling: Recipes to Share, from Argentine Asado to Yucatecan Barbecue and More" by Lourdes Castro, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
Summer, seafood and South of the border flavors just seem to go together—especially on your grill. With the season winding down, take advantage of these light, easy-to-make dishes.