We don’t usually think about grilling pickled peppers like the ones in this grilled crab-stuffed cherry pepper recipe, but just don’t over-grill the peppers.
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The marinade in this grilled shrimp recipe also doubles as the dressing for the salad. We like to serve this salad with the shrimp hot off the grill.
The heat of this grilled tomatillo shrimp kebab is controlled by the number of jalapeño strips used. Milder fresh chiles can also be substituted to tame down this dish.
The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor.
This grilled fish burger is a fired-up re-creation of a fish sandwich we devoured in the tiny town of San Pedro on Ambergris Caye, Belize.
This Caesar salad with grilled prawns from Byron Bay Chilli Co. is perfect for kicking back with a beer near a beautiful coastline. Or just dreaming of that while you eat it by the grill in your backyard.
Grilled Seafood Focaccia just sounds right, doesn’t it? Or, as K Cass BBQ told us, “We experimented with grilling all kinds of pizzas. This one is delightful.”
For as wonderful as seafood is to eat in and of itself, complementary side dishes and desserts like this lemongrass brulee with grilled mangoes really make the meal memorable.
Here is a simple salmon recipe that’s quick to prepare but tastes great. You can literally whip it up while you are starting the grill.
The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops.