Baked or grilled, seafood great for summer

By JANE KABLER

Wednesday, July 16, 2008 3:40 PM EDT

Sprinkle of salt

Good sprinkle of lemon pepper

Light sprinkle of garlic powder

Light sprinkle of onion powder

Good sprinkle of paprika

Light sprinkle of cilantro, after cooking

Rub fillets with oil or melted margarine, place in a casserole dish. Add seasonings to each fillet and add paprika last. Do not turn it, if baking in the oven. Cook 30 minutes at 375 degrees in the oven or until golden brown and the juices have almost dried up. On the grill, grease the foil and cook for at least 7 minutes and then turn the fish one time and cook until flaky and tender. This works great for Cod, Flounder, Sole, Orange Roughy, Grouper, Tilapia and Mahi Mahi or other fish of your liking. Serve with wedges of fresh lemon.

Lemon-Garlic Shrimp Kabobs

2 pounds of peeled jumbo fresh shrimp, deveined, tails on

1 medium diced onion

4 cloves of garlic, mashed

1/2 cup of vegetable oil

1/4 cup plus 2 tablespoons of lemon juice

3 tablespoons of soy sauce

2 teaspoons of ginger

Prepare shrimp, combine onion and all other ingredients in a shallow bowl. Add shrimp and toss gently to coat. Cover and place in the refrigerator to marinate for 3 hours. Drain and thread onto six 14 inch skewers so that the shrimp lie flat. Grill over medium coals until pink. Takes about 3-4 minutes on each side. Serve with your favorite dipping sauce.

Lime-Barbecued Shrimp

2 pounds of unpeeled jumbo fresh shrimp

1 cup of margarine, melted, divide in half

1/2 cup of fresh lime juice, divide in half

Peel shrimp, devein, leave tails on. Combine one half of the butter and one half of the lime juice in a small deep bowl. Dip each shrimp in the sauce. Discard this sauce. Thread the neck and tail of each shrimp on the skewer so they lie flat. Grill, covered over medium hot coals for four minutes on each side. Bring to a boil the rest of the margarine and lime juice and use for dipping.

Ginger- Garlic Shrimp

2 pounds of peeled jumbo shrimp

1/3 cup of dry sherry

1/3 cup of sesame oil

1/3 cup of soy sauce

1/2 teaspoon of sugar

1/4 teaspoon of garlic powder

1/4 teaspoon of ground ginger

Prepare shrimp by peeling and deveining. Combine sherry and all other ingredient and place in a shallow dish. Add shrimp, toss and marinate for 3 hours. Drain shrimp and reserve the marinade. Bring marinade to a boil and remove from the heat and set aside. Place shrimp on skewers so they lie flat, and grill on each side until lightly browned. Baste while cooking with the marinade.

Lemon and Herb Tilapia

1 small lemon

4 tablespoons of margarine, melted

1 tablespoon of parsley fresh or dried

3/4 teaspoon of salt

1/2 teaspoon of black pepper

1/2 cup of chopped green onions

4 6 oz. Tilapia fillets

Preheat oven to 400 degrees. Zest the lemon and squeeze one tablespoon of juice. In a small bowl, combine the zest and juice with the softened butter, parsley, salt and pepper and green onions.

Butter a piece of hole punched heavy duty foil for the grill or grease a baking dish if using the oven. Top fillets with the butter mixture and bake for 15 minutes in the oven or on the grill, or until it flakes easily with a fork.

Grilled Dill Fish in Foil

4 fillets of fish about 6 oz. each

2 tablespoons of margarine

1/3 cup of lemon juice

1 tablespoon of parsley

1 tablespoon of dried dill weed

1/3 teaspoon of pepper

1 teaspoon of salt

1 teaspoon of paprika

One medium onion, sliced thin

Grease the heavy duty foil with margarine for grilling, or grease a baking dish if cooking in the oven. Melt the margarine and add all other ingredients and pour over the fish. Top with onion slices and sprinkle with paprika. Wrap the foil around the fish and seal. Grill about 8 minutes on each side or bake in the oven for about 20 minutes at 375 degrees or until flaky.

Baked or Grilled Cod on a Bed of Peppers

2 tablespoons of oil

2 small onion, slivered

1 red bell pepper, slivered

1 yellow bell pepper, slivered

1 garlic clove, minced

1/2 teaspoon of allspice

1 teaspoon of salt to taste

1/2 teaspoon of pepper

1/2 cup of sliced black olives

3 tablespoons of chopped parsley

4 tablespoons of fresh lemon

4 6 oz. pieces of fillets, bones removed, about 1 inch thick

Preheat oven or grill to 350 degrees. Cook onion in oil in a skillet for about 5 minutes. Add bell peppers, garlic, allspice, salt, pepper and cook five more minutes. Add olives, parsley, lemon juice and toss. Fold a piece of heavy duty foil about 25 inches long, place Cod fillets on the foil and add cooked ingredients and spices. Bake on the grill or in the oven for 20 minutes. Test for doneness, it should be flaky. Remove fish to serving platter and trim platter with lemon wedges and fresh parsley.

Grilled Mahi Mahi with Sweet Onions and Garlic

4 6 oz. fillets of Mahi, Mahi, 3/4 inch thick

1 large sweet onion, sliced thinly

4 cloves of garlic, sliced thinly

3 tablespoons of cooking oil

2 tablespoons of butter

1/2 teaspoon of sugar

3 tablespoons of fresh orange juice

1/4 teaspoon of salt

1/4 teaspoon of pepper

Peel and slice onions, and garlic. Heat the oil and butter in a heavy skillet. When the butter bubbles add the onions and garlic. Reduce heat to medium low. Cook onion and garlic slowly for 20 minutes. When onions are golden, sprinkle with sugar, orange juice, salt and pepper. Cook allowing the orange juice to evaporate.

Heat the grill or oven and brush both sides of the fillets with cooking oil or margarine. Cook the fish for about 7 minutes. Flip over and cook about 7 more minutes. Do the same if cooking in the oven. Serve the fillets with the cooked onion and garlic mixture.

Scallop Kabobs

2 lbs. of large scallops

1 red bell pepper, cut into one inch pieces

1 green bell pepper, cut into one inch pieces

2 purple onions, cut into thin wedges

1 fresh pineapple, peeled, cored and cut into wedges

1 cup of rice vinegar

4 teaspoons of sesame oil

4 teaspoons of minced fresh ginger root

6 tablespoons of soy sauce

Using metal skewers, thread the scallops, peppers, onion wedges and pineapple wedges on the skewers. Using the vinegar, oil, ginger and soy make the basting sauce in a mixing bowl. Mix well. Use one half of the basting sauce and set the rest aside. Heat the grill and brush the basting sauce over the scallops and grill. When browned lightly, turn skewers over and baste again. Brown this side and then serve. Heat the remaining basting sauce for dipping. Serve with baked potato or macaroni and cheese casserole.

Grilled Rock Lobster Tails

2 tablespoons of lemon juice

1 cup of light olive oil

2 teaspoons of salt

2 teaspoons of paprika

1/4 teaspoon of pepper

1/4 teaspoon of garlic powder

2 rock lobster tails, about 10 oz. each

Preheat grill for high heat. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil, whisk in salt, paprika and pepper, then the garlic powder. Split lobster tails with a large knife and brush flesh side of tail with marinade.

Lightly oil grill. Place tails, flesh side down, on the preheated grill. Cook for 12 minutes turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Firecracker Grilled Salmon

4 6 oz. Salmon fillets

1/2 cup of peanut oil

4 tablespoons of soy sauce

4 tablespoons of balsamic vinegar

4 green onions, chopped

3 teaspoons of brown sugar

2 cloves of garlic, minced

1 1/2 ground ginger

2 teaspoons of red pepper flakes

1 teaspoon of sesame oil

1/2 teaspoon of salt

Place salmon fillets in a medium, nonporous glass dish. in a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk this together well and pour over the fish. Cover and marinate the fish in the refrigerator for 4-6 hours.

Heat grill and raise rack about 5 inches above the coals or flame. Lightly grease the grill rack. Grill the fillets for 10 minutes per inch of thickness. Measure at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Swordfish or Tuna on the Grill

2 tablespoons of light olive oil

2 cloves of garlic, crushed

4 strips of orange zest

2 tablespoons of chopped fresh basil or 2 teaspoons of dried

1/4 cup of fresh orange juice

1/4 teaspoon of black pepper and 1/4 teaspoon of salt

1/8 teaspoon of cayenne pepper

4 tuna steaks or swordfish steaks, 3/4 inch thick, 6 oz. each

In a small skillet, heat the oil, garlic and orange zest for four minutes over low heat or until the garlic is golden and the oil is fragrant. Stir in the basil and set aside for 30 minutes or up to three hours. Strain through a sieve, mashing the solids with a wooden spoon, pushing through as much of the oil as possible. Stir in the orange juice, salt and the peppers.

In a shallow glass dish, arrange the tuna in a single layer. Pour over the oil mixture, cover with plastic wrap, and refrigerate for one hour, turning the fish once.

Preheat the grill or broiler. Grill the fish over the medium hot coals or broil 4 inches from the heat, brushing frequently with the marinade, for 4 minutes on each side or until the fish flakes when tested with a fork. Makes four servings.

Flounder in Lemon-Dill

3 tablespoons of butter

1 tablespoon of chopped fresh dill or 3/4 teaspoon of dried

1 tablespoon of lemon juice

1/4 teaspoon of salt

1 medium sized onion, grated

4, 6 oz. fillets of flounder

In a 10 inch skillet over medium low heat, heat all ingredients except the fillets, stirring until butter is melted and hot.

Drizzle a little oil on each side of the flounder and place on a greased rack on the grill. Cook about seven minutes, basting the flounder with 1/2 of the hot butter mixture, turn and continue to baste until the fillets are golden brown. Serve on a platter with lemon wedges, and drizzle any remaining butter mixture over the fillets.

Grilled Marinated Spicy Shrimp

1/3 cup of light olive oil

1/4 cup of fresh lime juice

2 cloves of garlic, crushed

2 tablespoons of chopped fresh cilantro

2 tablespoons of Worcestershire sauce

1 teaspoon of Tabasco sauce

24 large jumbo shrimp, deveined, and shelled, tails on

Lime wedges to garnish

Mix together the olive oil, lime juice and seasonings in a medium sized bowl. Split the shrimp and devein. Add the raw shrimp to the marinade and refrigerate for three hours. Remove shrimp from the marinade and grill for 5 minutes or until they turn pink. Serve on a platter with lime wedges. Great with garden fresh green beans and a baked potato.