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CHEF'S CORNER

 
Seafood Mixed Grill with a Citrus-Ginger-Thyme Glaze
By Ahamefula Amachi

 

So here we are in the heart of grilling season. Hamburgers, hot dogs, steaks, and chicken are always great choices, but, I've also come to enjoy seafood off the grill. There is certain simplicity in grilling seafood. It doesn't have to be overdone with heavy flavors or side dishes. A little salt, cracked black pepper, and maybe small squeeze of fresh lemon and it goes from the grill, to the plate, to your enjoyment. This dish will go well with a crisp Chablis.
 
Seafood Mixed Grill with a Citrus-Ginger-Thyme Glaze
 
Ingredients:
 
For Citrus Ginger Thyme Glaze
 

  • 4 lemons juiced

  • 2 limes juiced

  • 3 oranges juiced

  • 6 oz ginger medium dice

  • 1/4 cup honey

  • 1/2 bunch thyme stripped & minced

  • Salt

  •  
    For Mixed Grill
     
  • 1 lb U15 shrimp peeled & deveined tail-on**

  • 1/2 lb sea scallops

  • 2-4ounce salmon fillet

  • 2-4ounce mahi-mahi fillet

  • 1/4 cup blend oil

  • Salt & pepper

  • 4 wooden skewers soaked in water over night

  • 1 bunch asparagus trimmed

  • 6 cloves garlic minced

  • 2 tablespoons olive oil

  •  
    Preparation: GLAZE
     
    1) Combine the juices of the lemons, limes, and oranges into a food processor or blender along with the ginger and blend until smooth.
     
    2) Pour the mixture through a fine strainer to remove any ginger that was not pureed.
     
    3) Mix in the honey and thyme.
     
    4) Add salt to taste and pour into a squirt bottle.
     
    5) Refrigerate until ready to use*
     
    *Note: The glaze can be made two days in advance and refrigerated until needed.
     
    Preparation: MIXED GRILL & GRILLED ASPARAGUS
     
    1) Preheat grill
    note: if you are using a gas grill preheat the grill on high then turn the heat down to medium when you are about to place the seafood on the grill. If you are using a charcoal grill set the grill grate at its highest setting.
     
    2) Skewer the shrimp and scallops in alternating order starting with the shrimp.
     
    3) Season the seafood with salt and pepper.
     
    4) Brush the grill grate with the blended oil. (A non stick can be substituted.)
     
    5) Place the fish on the grill with the skin side (the flatter side of the fish) facing up.
     
    6) Let the fish grill for about one minute and then give fish a quarter turn and let sit for another minute.
     
    7) Add the skewered shrimp and scallops to the grill and let grill for approximately one and a half minutes per side. (Depending on the size of the shrimp and scallops your grilling time will vary.)
     
    8) Turn the fish to the skin side and grill for approximately a minute and a half.
     
    9) Brush the grilled side of the fish and the shrimp and scallop skewers with the citrus glaze.
     
    10) Combine the minced garlic with olive oil and toss the asparagus and a teaspoon of salt with the mixture.
     
    11) Place the asparagus on the grill and cook the asparagus for a minute. (Move the asparagus around to prevent any flair ups from the oil)
     
    12) Place the asparagus on your plate and drape the seafood across the asparagus.
     
    13) Optional: you can drizzle some of the glaze over the seafood if desired.
     
    Serves 2
     
    **Note: If you do not want to use U15s, 21-25 are good substitutions.
     

    Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
     
     
     
     

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    2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
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