Delicious BBQ Seafood Recipes for a Coastal Flavor Twist

Whole Grilled Fish with Citrus and Herb Stuffing

Cooking a whole fish on the grill is easier than you think and produces spectacularly moist, flavorful results. Choose a firm-fleshed fish like sea bass, www.guibbqirvine.com  red snapper, branzino, or trout weighing one to two pounds. Ask your fishmonger to scale and gut the fish but leave the head and tail on for presentation and moisture retention. Rinse the fish inside and out, then pat completely dry. Make three diagonal slashes on each side down to the bone. Stuff the cavity with lemon slices, orange slices, fresh rosemary sprigs, thyme, and thinly sliced garlic. Brush the exterior generously with olive oil and season inside and out with sea salt, black pepper, and smoked paprika. Preheat your grill to medium-high heat (375°F to 400°F). Oil the grates well. Place the fish directly on the grill and cook for six to eight minutes per side, flipping once carefully using two spatulas. The fish is done when the flesh flakes easily at the thickest part and the eyes turn white. Serve with extra lemon wedges and a drizzle of garlic-herb butter.

Grilled Shrimp Skewers with Garlic-Lime Mojo

Shrimp are perfect for grilling because they cook quickly and absorb marinades beautifully. Use large or extra-large shrimp (16 to 20 per pound), peeled and deveined but leaving the tail on for handling. For the mojo marinade, combine 1/2 cup of olive oil, 1/4 cup of fresh lime juice, 8 cloves of minced garlic, 1 teaspoon of cumin, 1 teaspoon of oregano, 1/2 teaspoon of red pepper flakes, and 1 teaspoon of honey. Reserve 1/4 cup of the marinade for serving. Toss the shrimp in the remaining marinade and let sit for 15 to 20 minutes. Do not exceed 30 minutes, or the acid will begin to cook the shrimp. Thread the shrimp onto metal skewers or pre-soaked wooden skewers, piercing each shrimp twice to prevent spinning. Preheat the grill to high heat (450°F to 500°F). Grill the skewers for one to two minutes per side, just until the shrimp turn opaque and pink with slight char marks. Overcooking makes shrimp rubbery. Brush with the reserved marinade immediately after grilling. Serve over coconut rice with grilled pineapple salsa. This dish pairs wonderfully with a crisp Sauvignon Blanc or a cold Mexican lager.

Cedar Plank Salmon with Brown Sugar Bourbon Glaze

Cedar plank grilling infuses salmon with gentle smoky wood flavor while keeping the fish exceptionally moist. Soak an untreated cedar plank in water for at least one hour, weighing it down with a can to keep it submerged. In a small saucepan, combine 1/4 cup of bourbon, 1/4 cup of brown sugar, 2 tablespoons of soy sauce, 1 tablespoon of Dijon mustard, and 1 teaspoon of black pepper. Simmer over medium heat for five minutes until slightly thickened. Remove from heat. Place a one and a half pound salmon fillet (skin on) on a baking sheet. Pat the skin dry. Brush the flesh side with the glaze. Preheat your grill to medium heat (350°F to 400°F). Place the soaked cedar plank directly on the grates and close the lid for three minutes until the plank begins to smoke and crackle. Open the lid, place the salmon skin-side down on the plank, and close the lid again. Cook for 12 to 15 minutes, depending on thickness. The salmon is medium-rare when the internal temperature reaches 125°F (52°C) or flakes slightly in the center. Do not flip the fish. Brush with additional glaze during the last two minutes. Remove the entire plank from the grill. Serve the salmon directly on the plank for dramatic presentation, garnished with fresh dill and lemon slices.

Grilled Oysters with Garlic-Parmesan Butter

Grilling oysters transforms them into a warm, briny delicacy that makes an impressive appetizer. Use fresh live oysters in the shell, such as Blue Point, Kumamoto, or Wellfleet. Scrub the shells thoroughly under cold running water to remove dirt and grit. Discard any oysters that are already open or do not close when tapped. For the compound butter, soften one stick of unsalted butter and mix with 4 minced garlic cloves, 1/4 cup of finely grated Parmesan cheese, 2 tablespoons of chopped fresh parsley, 1 teaspoon of lemon zest, and a pinch of cayenne pepper. Roll the butter into a log using plastic wrap and refrigerate until firm. Preheat your grill to high heat (450°F to 500°F). Place oysters flat-side up on the grill grate. Cover and cook for three to five minutes. The oysters are ready when the shells pop open slightly. Use tongs and an oven mitt to carefully remove the oysters to a heatproof platter (they will be full of hot liquid). Slide an oyster knife between the shells to finish opening them, being careful not to spill the liquor. Run the knife under the oyster to detach it from the bottom shell. Place a thin slice of the garlic-Parmesan butter on each oyster. Return the oysters to the grill for one more minute just to melt the butter. Serve immediately with grilled bread for sopping up the buttery, briny juices.

Grilled Lobster Tails with Chili-Lime Honey Butter

Lobster tails feel luxurious but grill quickly and easily for a coastal BBQ centerpiece. Use frozen lobster tails thawed overnight in the refrigerator, or fresh tails if available. Four to six ounce tails work best. Using kitchen shears, cut through the top shell lengthwise down the center, stopping at the tail fan. Gently pull the meat up through the cut and rest it on top of the shell. This technique is called “butterflying” and ensures even cooking. For the chili-lime honey butter, melt one stick of unsalted butter and whisk in 2 tablespoons of honey, the juice and zest of one lime, 1 teaspoon of ancho chili powder, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of garlic powder. Brush the exposed lobster meat generously with the butter mixture. Preheat your grill to medium heat (350°F to 375°F). Place the lobster tails shell-side down on the grill. Cover and cook for six to eight minutes. The meat is done when it is opaque white with bright red edges and reaches an internal temperature of 140°F (60°C). Brush with more butter mixture halfway through cooking. Do not flip the tails, as the shells protect the meat from drying out. Serve immediately with the remaining chili-lime honey butter for dipping, alongside grilled corn on the cob and a crisp green salad with citrus vinaigrette.