Grill Plus Instant Marinade – Seafood

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Tag: Seafood

0

Seared Tuna Rare

This spicy twist on Tim's signature dish is sure to drag the taste buds kicking and screaming into a frenzy.

Flavors:
Original Flavor, Lemon Pepper

Serves:
4

Ingredients:

  • 2 7-8 oz sushi grade #1 tuna steaks
  • 6 tbsp Original or Lemon Pepper Grill Plus
  • 1 tsp minced garlic
  • 1 bunch fresh spinach
  • 2 tbsp olive or canola oil
  • ¼ cup small diced red pepper

Directions:

  1. Coat the steaks evenly and liberally with the Grill Plus.
  2. Place a large saute pan over high heat for several minutes.
  3. Carefully place the steaks in the pan, searing each side for 30 to 45 seconds. Remove and set aside.
  4. Immediately place the spinach, garlic, and oil in the pan, turn frequently, and cook just til wilted.
  5. Place the spinach in the center of four plates.
  6. Cut the steaks against the grain into ¼ inch strips, and fan the strips around the spinach.
  7. Top with diced red pepper, serve immediately and enjoy.

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Shrimp Scampi Style Pasta

A classic fave gets a breath of fresh air with the help of Herb and Garlic Grill Plus.

Flavors:
Herb & Garlic

Serves:
4

Ingredients:

  • ½ lb. medium (26-30 count) shrimp, peeled and deveined
  • ¼ cup Herb and Garlic Grill Plus
  • ¼ cup white wine (or water)
  • ½ cup chopped tomato
  • 1 cup spinach
  • grated romano cheese to taste

Directions:

  1. Heat the Grill Plus and the white wine or water in a saucepan over medium heat until the sauce begins to boil.
  2. Add the shrimp, cooking until firm and pink in color.
  3. Add the wine and tomato, cook 2 more minutes.
  4. Add the spinach, cook until heated. Serve topped with cheese.
  5. Also great when served over rice or tossed with pasta.

1

Shrimp Etoufe

Louisiana cuisine marries happily with Cajun Spice Grill Plus to create this simple dish.

Flavors:
Original, Herb & Garlic

Serves:
2

Ingredients:

  • ¼ cup Grill Plus
  • 2 tbsp water
  • ½ lb peeled shrimp (you can substitute crawfish)
  • 1 cup cooked rice
  • ¼ cup chopped scallions

Directions:

  1. Heat the Grill Plus in a saute pan, then add the shrimp, cooking until pink and curled.
  2. Add water to achieve desired consistency and reduce.
  3. Serve over rice, top with scallions and enjoy.

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GP Smoked Tuna Dip

Another one of Tim's signature dishes, GP Smoked Tuna Dip is a can't-stop-eating-it favorite with the locals in Destin. If you haven't tried this, you haven't lived.

Flavors:
Original, Mesquite Grill

Serves:
4

Ingredients:

  • ½ lb fresh Yellowfin tuna (you can use canned tuna if fresh is unavailable... we'll let you slide)
  • 4 oz water
  • 8 oz Mesquite Grill Plus
  • ¾ lb softened cream cheese
  • ½ cup chopped green onion
  • ¼ cup chopped celery

Directions:

  1. Cook the tuna, preferably on a grill.
  2. Puree the cooked tuna and the water in a food processor.
  3. Combine the cream cheese and the Grill Plus in a mixing bowl.
  4. Add the tuna puree, celery, and onion to the cream cheese blend, mixing thoroughly.
  5. Serve with fine crackers or fresh bread and enjoy.
  6. Optional: add cooked farfalle or penne pasta for an excellent pasta salad.

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Chargrilled Lemon Pepper Grouper

Subsititute practically any of your favorite fish varieties into this recipe, it's impossible to go wrong

Flavors:
Lemon Pepper

Serves:
4

Ingredients:

  • 4 7-8 oz yellowfin grouper fillets
  • 8 tbsp Lemon Pepper Grill Plus
  • Steamed rice

Directions:

  1. Preheat grill surface.
  2. Evenly brush the topside of the fillets with Grill Plus and place on grill, coated side down.
  3. Brush the uncoated side of the fillets while cooking.
  4. Cook for 5 to 7 minutes, turning as necessary.
  5. Serve over steamed rice and enjoy.

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Cedar Plank Roasted Salmon

A unique technique Chef Creehan came across in the British Virgin Islands lends itself well to this spectacular salmon dish.

Flavors:
Original, Lemon Pepper

Serves:
4

Ingredients:

  • 4 (14") cedar planks
  • 1 (3 lb) side of fresh salmon
  • 3 cups chicken stock
  • 1 tbsp lemon juice
  • ½ stick butter. chopped
  • ¾ cup Original Grill Plus
  • 1 tbsp chopped garlic
  • 1 cup brown sugar
  • 4 rosemary sprigs

Directions:

  1. Soak the planks in water for 30 minutes or longer. Preheat an outdoor grill to high.
  2. Remove the skin and pin bones from the salmon, then carve into 4 fillets.
  3. Combine the chicken stock and lemon juice in a saucepan, cooking until thickened. Remove from heat and gradually whisk in butter until blended.
  4. Drain the planks and place the fillets skin side down on them. Brush with the Grill Plus and sprinkle with garlic and brown sugar.
  5. Place the planked salmon on the grill and cover, cook until the salmon flakes easily.
  6. Serve on the plank with the prepared sauce, garnish with rosemary sprigs and enjoy.

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Blackened Redfish

Another match made in heaven (and a cast iron skillet). A 'Nawlins' flavor dominates this bold fish standard augmented by Grill Plus.

Flavors:
Original

Serves:
2

Ingredients:

  • 2 7-8 oz boneless redfish fillets
  • 2 tbsp Original Grill Plus
  • 1 tbsp finely chopped chives
  • 1 cup white or dirty rice

Directions:

Warning: Traditional preparation of this recipe causes intense smoke, ensure proper ventilation is in place.

  1. Preheat a cast iron skillet on high heat until skillet is literally smoking hot.
  2. Generously brush the Grill Plus onto the fillets until thoroughly and liberally coated.
  3. Carefully place the fillets into the skillet and blacken until the fish is completely cooked.
  4. Garnish with chives, serve over rice and enjoy.