Picture your grill, aflame with hot coals, teasing out an intoxicating aroma from fresh seafood. Now, imagine ramping up the flavor by introducing fresh fruit to this sizzling equation. The sweet, juicy notes of fruit weave a delicate dance with the clean, briny taste of fresh seafood, creating a symphony of flavors in a single, mouthwatering bite. So, next time that you are grilling fish, add some fruit to the mix.
Tilapia with Mango
For a dish that everyone will rave about, Chef Mandaar Sukhtankar says that seafood and mango “make for a wonderful combination.” To prepare, clean the fish and cut it into filets. Brush the fish with a bit of olive oil, sprinkle it with some salt and pepper, then set it aside. Next, prep the mango by slicing it all the way through on either side of the seed, making sure to leave the peel intact.
Score the mango, then place it on the grill peel side down. Place the tilapia filets on the grill and cook until slightly brown. As for the mango, leave it on the grill for no more than 4 minutes. Scoop out the mango flesh and mix it with a chopped onion, some green and red chilies, and a squeeze of lemon juice. Spoon the salsa over the grilled tilapia filets and serve with rice or orzo.
Mussels with Jicama
Mussels are fantastic when steamed or mixed into a pasta dish. But if you’ve never had grilled mussels, then you’re got to try it. It’s one of the most popular dishes in Asian countries like Vietnam and the Philippines, and it can be served as an appetizer to go with alcoholic drinks. For a simple yet truly delicious dish, try making grilled cheesy mussels with jicama fries.
First, prep the mussels by cleaning them, then steam them until all the shells are open. Set them aside. Next, mince about 30 pieces of garlic cloves, then fry them until golden brown. Set the garlic aside. To prepare the mussels for grilling, place a generous dab of butter on each mussel, then cover with grated cheddar cheese. Grill for five to seven minutes until the cheese turns golden, then sprinkle some toasted garlic over it.
As for the jicama, peel it and cut it into sticks, then mix with some olive oil, seasoning, and parmesan cheese. Grill in a foil basket over medium heat. You can grill the mussels and jicama side by side as both will be done in about 7 minutes. Serve the cheesy mussels and jicama fries with slices of crusty bread and some ice-cold beer.
Salmon with Nectarine or Peach
Salmon is one of the best seafoods to eat in summer. Though most people enjoy it as sushi or sashimi, it’s also fabulous when grilled with stone fruits, like peaches or nectarines. For a quick hot meal, sprinkle some salt and pepper over some salmon filets, then put them on the grill. Slice some nectarines or peaches and lay them on some tin foil before grilling beside the salmon filets. Salmon cooks quickly, so once it starts to brown, lay the fruit on top of the fish, then sprinkle it with parmesan cheese. Serve immediately with a green salad.
Seafood and fresh fruit yield amazing flavor combinations when cooked on the grill. Try these combos at your next barbeque party–your loved ones will surely be impressed by these innovative and flavorful dishes!
Planked Salmon with Mango & Watermelon Salsa
Salsa:
1 mango, diced
1 cup diced watermelon
Juice of 1 lime
1/2 small Serrano pepper, finely chopped
2 tablespoons fresh mint, chopped
Salmon:
4 6-ounce salmon fillets
1 1/2 teaspoons Fire & Flavor’s Salmon Rub
1 large cedar plank, soaked
Preheat grill to medium-low heat, about 350°F. In a medium bowl, combine mango, watermelon, lime juice, Serrano and fresh mint. Set aside or refrigerate.
Sprinkle salmon with Salmon Rub and season lightly with salt and freshly ground black pepper. Place soaked plank on grill, close lid and heat for 3 minutes. Using tongs, flip plank and place salmon on hot side of plank. Close lid and cook for 10-15 minutes until done to your liking, depending on thickness of fish.
Remove plank and salmon from grill (remember salmon will continue cooking after you remove it from grill). Serve immediately with fruit salsa.
Tilapia with Black Bean and Mango Salsa
1 15-ounce can low-sodium black beans, drained and rinsed
1 cup cherry tomatoes, diced
1 mango, diced
1 avocado, diced
1/4 cup red onion, finely diced
1/2 jalapeño, finely chopped
3 tablespoons cilantro, chopped
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons red wine vinegar
4 4 to 6-ounce tilapia filets
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper to taste
In a medium bowl, combine first 10 ingredients (black beans through vinegar). Set aside while fish cooks.
Preheat grill. In a small bowl, mix chili powder, cumin and salt and pepper. Rub or sprinkle evenly onto tilapia filets.
Grill tilapia fillets about 3 to 5 minutes per side, or until cooked thoroughly. Fish should flake easily when cooked through. Top tilapia with salsa and serve.