Chapter 13: Ocean's Bounty: Fish and Seafood

Blackstone Grilled Salmon with Dill Sauce

P.T.: 20 minutes

Ingr.: 4 salmon fillets, 2 tbsp olive oil, salt and pepper. For dill sauce: 1/2 cup yogurt, 2 tbsp chopped dill, 1 tbsp lemon juice, 1 garlic clove (minced), salt and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Brush salmon fillets with olive oil, season with salt and pepper. Grill on a preheated Blackstone griddle, skin side down first, for about 4-5 minutes per side or until desired doneness. For the dill sauce, mix yogurt, dill, lemon juice, garlic, salt, and pepper. Serve salmon with a dollop of dill sauce.

N.V.: Rich in omega-3 fatty acids, protein, vitamin D, and B vitamins.

P.T.: 15 minutes

Ingr.: 1 lb shrimp (peeled and deveined), 2 tbsp Cajun seasoning, 1 tbsp olive oil, lemon wedges for serving.

Servings: 4

M. of C.: Griddling

Procedure: Toss shrimp with Cajun seasoning and olive oil. Grill on the Blackstone griddle over medium-high heat until pink and cooked through, about 2-3 minutes per side. Serve with lemon wedges.

N.V.: High in protein; Cajun seasoning provides capsaicin and antioxidants.

Lemon Garlic Butter Scallops

P.T.: 15 minutes

Ingr.: 12 large scallops, 3 tbsp butter, 2 garlic cloves (minced), juice of 1 lemon, salt and pepper, fresh parsley for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Season scallops with salt and pepper. Melt butter on the griddle, add garlic, and cook until fragrant. Add scallops, cook until golden brown, about 2 minutes per side. Squeeze lemon juice over scallops. Garnish with parsley.

N.V.: Rich in protein, omega-3 fatty acids, and vitamin B12.

P.T.: 25 minutes

Ingr.: 4 tuna steaks, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp chili flakes, 1 garlic clove (minced), sesame seeds, salt and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Marinade tuna steaks in soy sauce, sesame oil, honey, chili flakes, and garlic for 20 minutes. Grill on the Blackstone griddle over high heat for about 2-3 minutes per side for medium-rare. Sprinkle with sesame seeds.

N.V.: High in omega-3 fatty acids, protein, and selenium.

Griddled Lobster Tails with Garlic Butter

P.T.: 20 minutes

Ingr.: 4 lobster tails (split), 4 tbsp butter, 2 garlic cloves (minced), lemon wedges, salt and pepper, fresh parsley for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Melt butter with minced garlic. Season lobster tails with salt and pepper. Grill lobster tails on the griddle, flesh side down, for about 5 minutes, then flip. Brush with garlic butter. Cook until lobster meat is opaque, about 5 more minutes. Serve with lemon wedges and garnish with parsley.

N.V.: Excellent source of protein, omega-3 fatty acids, and minerals like zinc and phosphorus.

P.T.: 20 minutes

Ingr.: 4 catfish fillets, 2 tbsp blackening seasoning, 2 tbsp olive oil, lemon wedges for serving.

Servings: 4

M. of C.: Griddling

Procedure: Coat catfish fillets evenly with blackening seasoning. Heat olive oil on the Blackstone griddle over medium-high heat. Place fillets on the griddle and cook for about 4-5 minutes per side or until the fish is cooked through and has a crispy exterior. Serve with lemon wedges.

N.V.: High in protein and omega-3 fatty acids; blackening seasoning adds bold flavors.

Garlic Butter Grilled Oysters

P.T.: 15 minutes

Ingr.: 12 oysters (shucked), 4 tbsp butter, 3 garlic cloves (minced), 1 tbsp parsley (chopped), salt and pepper, lemon wedges for serving.

Servings: 4

M. of C.: Griddling

Procedure: Melt butter on the griddle and sauté garlic until fragrant. Place oysters on the half shell on the griddle. Spoon a little garlic butter over each oyster. Grill until oysters are just cooked through, about 4-5 minutes. Sprinkle with parsley, salt, and pepper. Serve with lemon wedges.

N.V.: Rich in protein, zinc, and vitamin B12.