Deanie's offers seafood recipes to add to your summer BBQ
Growing up in New Orleans means learning to love Louisiana seafood at an early age. Practically from birth, locals enjoy gulf shrimp and fish, gulf oysters, and Louisiana crawfish and fresh crabs. The USDA’s Dietary Guidelines last year encouraged Americans to eat at least 8 ounces of seafood per week, but most are not eating that much. It’s easy to find a restaurant serving fresh Louisiana seafood in our neck of the woods, but it’s also actually fairly simple to prepare seafood at home. If you’re looking to introduce your family to seafood, we’ve got a few pointers. Here are some of our favorite easy Summer Seafood grilling recipes!
Grilled Whole Fish
This seafood recipe would work well with salmon, snapper, or grouper, and you can buy a whole fish at most grocery stores or seafood markets. To prepare the fish, run your knife carefully under the skin to separate from the fish. Stuff the inside with thinly sliced lemon and a combination of herbs like parsley, chervil, fennel, rosemary, or tarragon. Season the fish (outside and inside) with salt and pepper. Wrap in tinfoil tightly and grill for about 6-7 minutes per side. The freshly seasoned fish will come easily off the bone with a fork, and you can serve with grilled vegetables or salad for a tasty summer meal.
Grilled Shrimp or Scallops with Lemon Butter
Take a pound of shrimp or scallops and place in a packet of foil along with 1-2 tablespoons of butter, a squeeze of lemon, plus salt and pepper. Fold the foil by taking the opposite edges and twisting in the middle, to create an airtight seal. You’ll want the seafood to cook inside the packet, and not allow any steam to escape. Light a grill on high heat, and grill the seafood for 10 to 12 minutes. You can put vegetables in here too, such as spinach or even asparagus… just put them under the fish and don’t forget to season the vegetables with salt and pepper as well!
Fish and vegetable Kebabs
Cut up 1 pound of firm fish such as cod or halibut into 1-inch pieces, and slice three zucchini or yellow squash into 1-inch pieces. Mix together ¼ cup vegetable oil, 2 tablespoons of lemon, and 1 clove of garlic (minced). Marinate the fish, squash, and a pint of cherry tomatoes in the mixture for 10-15 minutes. Thread the fish and vegetables onto skewers (fish, zucchini, tomato, repeat) with 2 pieces of fish on each skewer. Preheat the grill to high, and cook the kebabs on grill for 3-4 minutes per side. Feel free to add other vegetables such as red onion, mushrooms or green or yellow bell peppers. For a wonderful basil chimichurri sauce to compliment the kebabs, check out this recipe from Food Network.
Grilling oysters is a lot easier than you think! Start with 2-3 dozen oysters. Preheat the grill to medium-high. Place oysters on grate, cover grill, and grill until oysters begin to open, about 2 minutes. Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open. Serve warm with hot sauce or a delicious herb butter. And for tips on preparing, storing, and shucking oysters, Bon Appetit offers up some helpful suggestions.
Here’s a bonus recipe: If you want to try to replicate Deanie’s Seafood’s Charbroiled Oysters, available in our French Quarter location, shuck the oysters first, then add a butter/herb compound with chopped parsley and garlic and parmesan cheese and place on broil in the oven for approx. 10 minutes until the parmesan begins to brown. For a Cajun version, add a dash of Tabasco and some cayenne pepper!
Clam Bake on the grill
Preheat a grill to high. In a large roasting pan, add 2 pounds small potatoes, 1 pound sliced andouille sausage, and 4 cups of water. Place on the grill and close the lid. Once the water comes to a boil, add littleneck or steamer clams (2-3 pounds will work), 2 lemons cut into rounds, a bunch of fresh thyme or basil, and 5 garlic cloves (peeled and smashed). You could even add mussels, scallops or two lobsters (halved lengthwise), some fresh basil and diced tomatoes to this recipe if you’re feeling extravagant! Cover with foil, close the grill lid, and cook for 15 minutes. Stir, then add 2 pounds of shrimp and 4 ears of corn. Cover and close the lid again and cook until the clams open, about 10-15 minutes. Serve with melted butter and bread!
To see all the different ways you can enjoy fresh Louisiana Seafood at our restaurants, browse our menu at www.deanies.com!