I’m not a seafood guy, but...

[Jed.cook]

Just had an anniversary dinner in Boulder at a place we love called Jax Fish House. I almost alway order “turf” over “surf” no matter where I eat, but this place has me sold.

My wife had the special of Arctic Char which, according to the waiter, was propane grilled but tasted to me like it came off a charcoal grill of someone who knew what he was doing. I’m even reminded of our trip to New Orleans (maybe my new favorite vacation city in the U.S.) last spring, and how I was talked by the bartender at Acme into trying the charcoal-broiled oysters, even though I’ve always hated oysters, and I could’ve eaten several dozen of those!

So my point is, I want to branch out into more seafood on my Weber. I’m already very proud of my smoked salmon, I found Acme’s oyster recipe online which sounds easy enough, and my wife’s been asking for crabs (That’s a freebie for @darko, @Hell fire grill, etc.) recently.

Any great & easy seafood recipe suggestions for starters? In Colorado, you have to special order everything from the coasts & still have to be careful. Thanks!


-Jed

[pbe gummi bear]

Try Harry Soo's Maui onion Ahi Tuna: http://www.slapyodaddybbq.com/2012/01/syd-signature-seared-ahi-tuna-w-maui-onion-dressing/


Pic from Slap yo' Daddy BBQ.

[Darko]

, and my wife’s been asking for crabs (That’s a freebie for @Darko, @Hell Fire Grill, etc.) recently.



-Jed

Sorry! I can't help. I'm clean!!!

[bbqking01]

Can you get fresh trout or catfish there? Try cedar planking you seafood. I also recommend Old Bay blackened seasoning for seafood. Y o u could also do shrimp kabobs, sprayed lightly with garlic butter....

Sent from my LG-H932 using Weber Kettle Club mobile app

[CarrieAnn]

I throw a CI pan (and if I’m being to fancy, the little CI single pans) on the grill to get nice and hot, add olive oil and butter, let that melt and mingle then toss in a mess of chopped garlic and stir for about 15 seconds, then toss in shrimp I seasoned with S&P. It only takes a couple minutes before they start to get opaque, flip them, stir in some red pepper flake and just a minute or so more. I pull the pan and just sit it on the stove. That pan has plenty of heat to carry over the cooking. I’m usually grilling steaks on the other side of the grill while the pan is heating and do the shrimp while the steaks rest.

I also make a foil pad with holes poked in it and put some very thing tilapia fillets on it that I have seasoned. If I don’t use the foil (or sometimes I put this on the foil too) I put thin lemon slices down in the grates and put the tilapia on that.

One I had in a cookie my class many moons ago is a tuna, marinated in a pot sticker sauce type marinade and then rubbed with a bit of oil. Sear all sides and serve with extra pot sticker sauce and wasabi mousse. (Wasabi power added to whipped heavy whipping cream)

Oh, and char some scallions and blitz them into sour cream. Then put that shit on everything, but especially that garlic grilled shrimp that you decided to make into shrimp tacos. Dress with cilantro lime slaw and cojita cheese with the aforementioned charred scallion cream. Oh. My. God.  Sooooooooooo goooooooood.


Sent from my iPhone using Weber Kettle Club mobile app

[addicted-to-smoke]

STOP IT RIGHT NOW CARRIEANN

[Jed.cook]

Wow.


-Jed

[northernQ]

Arctic char or salmon fillets. Dust with Old Bay spice mix, and put on a maple plank soaked in water.

Place the plank directly on the coals, and baste the fish with pure maple syrup. Put the lid on the kettle with top vents open half way. After four minutes baste again.

Cook another four minutes. The edges of the board will start to burn, and the maple syrup will start to caramelize. Ideally, the edge of the fish should get a nice char while the inside is nice and moist.

Dress with finely chopped red onion and chives.


Sent from my iPhone using Weber Kettle Club mobile app

[HoosierKettle]

I throw a CI pan (and if I’m being to fancy, the little CI single pans) on the grill to get nice and hot, add olive oil and butter, let that melt and mingle then toss in a mess of chopped garlic and stir for about 15 seconds, then toss in shrimp I seasoned with S&P. It only takes a couple minutes before they start to get opaque, flip them, stir in some red pepper flake and just a minute or so more. I pull the pan and just sit it on the stove. That pan has plenty of heat to carry over the cooking. I’m usually grilling steaks on the other side of the grill while the pan is heating and do the shrimp while the steaks rest.

I also make a foil pad with holes poked in it and put some very thing tilapia fillets on it that I have seasoned. If I don’t use the foil (or sometimes I put this on the foil too) I put thin lemon slices down in the grates and put the tilapia on that.

One I had in a cookie my class many moons ago is a tuna, marinated in a pot sticker sauce type marinade and then rubbed with a bit of oil. Sear all sides and serve with extra pot sticker sauce and wasabi mousse. (Wasabi power added to whipped heavy whipping cream)

Oh, and char some scallions and blitz them into sour cream. Then put that shit on everything, but especially that garlic grilled shrimp that you decided to make into shrimp tacos. Dress with cilantro lime slaw and cojita cheese with the aforementioned charred scallion cream. Oh. My. God.  Sooooooooooo goooooooood.


Sent from my iPhone using Weber Kettle Club mobile app

Amazing stuff!  I gotta try that shrimp.


Sent from my iPhone using Weber Kettle Club mobile app

[CarrieAnn]

@addicted-to-smoke, here’s the funny part, I don’t even like fish. It’s totally psychological hocus-pocus as a result of being forced to eat it as a kid. My dad was a big time fisherman. But thankfully one daughter likes it as does my boyfriend and I keep trying, hoping one day something will just kick in and I can eat it without gagging.

That charred scallion cream...it should have an NC-17 label on it. It’s almost food porn.


Sent from my iPad using Weber Kettle Club