Grilled Scallops with Asparagus Salad

Grilled Scallops with Asparagus Salad
A Seafood Favorite with Marinade
Prep Time
25 minutes, plus 30 minutes marinate time
Number of Servings
Serves 4
Ingredients
  • 8 Tbsp oil, divided
  • 2 tsp toasted sesame oil, divided
  • 20 scallops, connective muscles removed
  • 3 Tbsp balsamic vinegar
  • [q:1 1/2] Tbsp low-sodium soy sauce
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • Salt and freshly ground black pepper
  • 1 lb thin asparagus, trimmed
  • 8 cups salad greens
Directions
  1. Combine 2 tablespoons of the oil, 1 teaspoon of the sesame oil, and the scallops in a medium bowl. Toss to coat. Marinate in the fridge for 30 minutes.
  2. Whisk balsamic vinegar, soy sauce, shallot, garlic, ginger, remaining teaspoon of sesame oil, 5 tablespoons of the oil, and salt and pepper to taste. Set dressing aside.
  3. Heat grill to medium-high. Brush asparagus with remaining tablespoon of oil. Sprinkle with salt and pepper. 
  4. Grill asparagus and scallops, turning occasionally, until asparagus is brown and crisp-tender and scallops are just opaque in center, about 5 minutes. 
  5. Divide salad greens, asparagus, and scallops between 4 plates. Drizzle each portion with balsamic dressing.
Nutrition Info
415 Calories, 20 g Protein, 16 g Carbohydrates, 4 g Fiber, 31 g Total fat (3 g sat), 873 mg Sodium, [nutrition:5] Vitamin B12, K, Phosphorus, [nutrition:4] Vitamin E, [nutrition:3] Vitamin A, [nutrition:2] Vitamin B1 (thiamine), B2 (riboflavin), B6, Folate, Iron, [nutrition:1] Vitamin B3 (niacin), C, Magnesium, Potassium, Zinc

Malaysian Chicken Satay

Malaysian Chicken Satay
Prep Time
60 minutes, plus 1 hour marinate time
Number of Servings
Serves 4
Ingredients

  • Chicken Satay

    • 3 tbsp curry powder
    • 2 tsp ground turmeric
    • 1 tsp brown sugar
    • 1 large onion, minced
    • 3 cloves garlic, minced
    • Pinch of salt
    • 3 tbsp rice bran, canola or grapeseed oil
    • 6 (4 oz) boneless, skinless chicken thighs, cut into bite-size pieces

  • Serving Suggestions

    • Store-bought peanut sauce
    • Thickly sliced cucumber Thinly sliced red onion
Directions

  1. Chicken Satay Marinade

    1. Mix together the curry powder, turmeric, brown sugar, onion, garlic, salt and oil in a large bowl.
    2. Add the chicken thigh pieces to the marinade and combine thoroughly. Marinate the chicken for at least 1 hour (or preferably overnight in the refrigerator).

  2. Chicken Satay Skewers

    1. Soak 22 to 24 thin bamboo skewers in warm water for 30 minutes
    2. Preheat the grill to medium-high heat (400 to 450°F).
    3. Thread 3 to 5 pieces of chicken onto each skewer, depending on the size of the chicken pieces. The chicken should cover only the top third of the skewers.
    4. Grill the skewers for 2 to 3 minutes per side, then move the skewers to medium heat (350°F) and cook the skewers for a further 2 to 3 minutes per side, until the chicken is opaque all the way through when cut open.
    5. Serve the satay skewers with the Peanut Sauce, cucumber and red onion.
Nutrition Info
With cucumber, red onion, and [q:1/4] cup peanut sauce per serving: 590 Calories, 49 g Protein, 202 mg Cholesterol, 28 g Carbohydrates, 16 g Total sugars (1 g Added sugars), 5 g Fiber, 31 g Total fat (6 g sat), 1,175 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), Vitamin E, Zinc, [nutrition:2] Vitamin B1 (thiamine), Vitamin K, Iron, Magnesium, Potassium, [nutrition:1] Folate

Grilled Mussels with Lime and Pepper Sauce

Grilled Mussels with Lime and Pepper Sauce
Tuk Meric
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 4 tbsp black peppercorns, toasted and finely ground
  • 2 tsp salt
  • 2 tsp brown sugar
  • [q:1/2] cup fresh lime juice
  • 2 lbs fresh mussels in the shells, cleaned
  • 1 to 2 Tbsp oil (rice bran, canola or grapeseed)
  • Thinly sliced fresh cilantro leaves, as needed
Directions
  1. Preheat the grill to high heat (450 to 475°F).
  2. In a medium bowl, mix together the peppercorns, salt, brown sugar and lime juice. Stir thoroughly until the salt and sugar are dissolved. Set the sauce aside.
  3. Place the mussels on the grill and close the grill’s lid, or place a large metal bowl over the top of the mussels to trap the steam and smoke. Cook the mussels for 2 to 3 minutes. Check to see if all the mussels have opened. If not, cook them for another 1 to 2 minutes.
  4. Remove the mussels from the heat as quickly as you can and transfer them to a large bowl. Discard any mussels that have not opened.
  5. While the mussels are still hot, dress them with the sauce and oil. Sprinkle the cilantro over the mussels and serve immediately.
Nutrition Info
Made with grapeseed oil: 253 Calories, 27 g Protein, 64 mg Cholesterol, 12 g Carbohydrates, 2 g Total sugars (1 g Added sugars), 0 g Fiber, 10 g Total fat (1 g sat), 650 mg Sodium, [nut:5] Vitamin B12, Iron, Phosphorus, [nut3] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin C, Zinc, [nut:2] Vitamin B3 (niacin), Folate, [nut:1] Vitamin A, Vitamin B6, Vitamin E, Magnesium, Potassium

Grilled Tofu with Lime-Cilantro Sauce

Grilled Tofu with Lime-Cilantro Sauce
Mediterranean Flavor on a Vegan Staple
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
  • 1 cup fresh Italian parsley leaves
  • 1 cup fresh cilantro leaves
  • 1 garlic clove, chopped
  • [q:1/4] cup extra-virgin olive oil
  • 2 Tbsp lemon juice
  • Salt and freshly ground black pepper
  • 1 (14 oz) package extra firm tofu, drained
  • 1 Tbsp vegetable oil, plus additional for grill
Directions
  1. In a high-speed blender, purée parsley, cilantro, garlic, extravirgin olive oil, lemon juice, and salt and pepper to taste until smooth. Set aside.
  2. Slice drained tofu into 12 slices. Lay slices on a rimmed baking sheet lined with a clean kitchen towel. Top tofu slices with another clean towel. Place another baking sheet on top. Set a heavy skillet on baking sheet to remove water from tofu. After 15 minutes, remove tofu and pat dry.
  3. Brush tofu with 1 tablespoon of vegetable oil. Season to taste with salt and pepper. Lightly oil grill grates with additional vegetable oil.
  4. Grill tofu slices 3 minutes per side, or until lightly charred. Remove tofu from grill. Brush with herb sauce. Serve remaining sauce on side.
Nutrition Info
198 Calories, 9 g Protein, 4 g Carbohydrates, 2 g Fiber, 18 g Total fat (3 g sat), 313 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin C, Calcium, [nutrition:1] Vitamin E, Folate, Iron, Magnesium, Phosphorus

Grilled Salmon with Louisiana Remoulade

Grilled Salmon with Louisiana Remoulade
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Prepare a charcoal grill with a medium fire, concentrating hot coals on one side of kettle.
  2. Season salmon with salt and let it rest for 20 minutes. Lightly drizzle fish with oil. Place fish skin side down on grill over hot coals. Cook until edges of fish begin to crisp, about 3 to 4 minutes. Lift entire grill grate and rotate it so fish rests opposite hot coals. Cover grill and continue to cook over indirect heat until fish is done.
  3. Serve with Louisiana Remoulade.
Nutrition Info
459 Calories, 22 g Protein, 3 g Carbohydrates, 1 g Fiber, 40 g Total fat (7 g sat), 604 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B12, E, [nutrition:4] Vitamin B6, K, [nutrition:3] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), Iron, Magnesium, Potassium

Building Flavor with Rubs and Marinades

Building Flavor with Rubs and Marinades
Spice Up Your Grilling This Season!
Jes Gallagher
a man sprinkling dry rub on a strip steak

There’s no doubt that grilling is a cooking method like no other. Though the taste is incomparable, barbecued food can still benefit from something more. This is where rubs and marinades come in.

Spice That Meat Up with a Rub!

The purpose of a rub is to flavor the food, yet allow its true taste to come through. Rubs also help form a savory and tasty crust.

Types of Rubs for Meat

There are two types of rubs: dry and wet.

  • What Are Dry Rubs?

    Dry rubs contain only dry ingredients, such as ground spices, dried herbs, salt, and sometimes a sweetener like sugar. Dry rubs help reduce the overall fat of the finished dish, since they contain no oil.

  • What Are Wet Rubs?

    Wet rubs, also known as spice pastes, start off as a dry rub but the addition of a liquid ingredient (oil, water, yogurt) makes them wet. The consistency of a wet rub is like that of a thick paste, which is then rubbed into the food.

Using Rubs on Meat

  • How do I Apply Rubs to Meat?

    Apply rubs to all sides and edges of the item several hours before grilling, so marinating can take place. You can also sprinkle a dry rub over just before grilling, or rub it in with your fingertips.

  • How Much Rub Should I Use Per Pound?

    Aim for 2 to 4 teaspoons of rub per pound of meat, fish, or poultry. Consider wearing a disposable pair of plastic or rubber gloves when working rub into meat or fish. This helps keep surface bacteria off your hands. Discard gloves after each use.

Marinades Are Liquid Gold!

Known as liquid seasonings, marinades are mixtures of different components (oils, acids, and aromatics). These include spices, herbs, garlic, onion, chili pepper, olive oil, soy sauce, citrus juice, vinegar, and yogurt.

Because marinades are wet, they infuse food with flavor through soaking. Acids in the marinade also help tenderize meat by breaking down meat fibers. Oils in the marinade keep the exterior of the food from drying out, and aromatics such as herbs and spices provide flavor.

Always marinate food in the refrigerator in a tightly covered bowl or dish. Since most recipes are for one use only, discard the marinade after using what you need.

Marinating Times & Strengths

Marinating time depends on the strength of the marinade, what the food is, and its size and cut. As a general rule, large pieces of meat (leg of turkey, brisket, pork shoulder) take about 24 hours. Marinate whole chickens, large whole fish, and beef and pork tenderloins for 6 to 12 hours. Medium-size pieces of protein (steaks, pork chops, chicken halves and quarters) reach optimal flavor in 4 to 8 hours. Small cuts (boneless chicken breast, shrimp, fish fillets) need only 15 minutes to 2 hours of marinating time.

Another consideration is the strength of the marinade. A lightly flavored one with fresh herbs takes longer to impart flavor than one with fiery chilies and strong spices. Speed up marinating time by making deep cuts in the sides of a whole fish or in pieces of chicken.

Immersion and Coverage

It’s not necessary to fully submerge an item in marinade. Just turn it several times during the marinating process.

Basting

If you wish to baste food with marinade while grilling, set aside about a quarter of the marinade before marinating the item. Use the reserved portion for basting toward the end of the grilling time.

Safe Container Materials

Just be sure to marinate items in a nonreactive container (glass, stainless steel, ceramic, or porcelain). Avoid cast iron and aluminum vessels as they can react with a marinade’s acids.

Marinade Flavors

When making a marinade, consider certain flavor associations. For example, lemon juice pairs well with fish. Let your imagination guide you.

Sources

Barbecue Sauces, Rubs, and Marinades by Steven Raichlen ($17.95, Workman, 2017)

The Brisket Chronicles by Steven Raichlen ($19.95, Workman, 2019)

You might also like...

Contributor
Lisa Fabian
Tags
grilling
meat
marinades / rubs

Future Sidebar Content

Watch this space!

Raichlen’s Four-by-Four BBQ Rub

Raichlen’s Four-by-Four BBQ Rub
Prep Time
5 minutes
Number of Servings
Makes 1 cup
Ingredients
  • [q:1/4] cup salt (coarse, fine, kosher, sea, smoked, etc.)
  • [q:1/4] cup pepper (cracked, coarse, fine, black, white, green, rainbow, etc.)
  • [q:1/4] cup paprika (sweet, hot, or pimentón)
  • [q:1/4] cup sugar (dark brown, light brown, maple, granulated, or Sucanat)

Optional Flavorings

  • 1 Tbsp granulated garlic
  • 1 Tbsp granulated onion
  • 1 tsp celery seed
Directions
  1. Combine all ingredients in a bowl and mix, breaking up any lumps in the sugar with your fingers.
  2. Raichlen’s Rub will keep, in a sealed jar away from heat or light, for several weeks.

Rosemary Skewers with Sweet & Citrusy Italian Dressing

Rosemary Skewers with Sweet & Citrusy Italian Dressing
Prep Time
5 minutes, plus 12-18 minutes cook time*
Number of Servings
6 skewers/sprigs
Ingredients
  • Suggested veggies:
    • Cremini mushrooms (halved)
    • thick-sliced zucchini
    • chunks of peppers
    • whole cherry tomatoes
    • chunks of eggplant
    • thin discs of sweet corn
  • Rosemary sprigs
  • [q:1/4] cup Udo’s Oil
  • 2 Tbsp frozen orange 100% juice concentrate
  • 1 Tbsp dried Italian herb mix
  • 2 tsp minced dried or roasted garlic
  • Salt and pepper to taste
Directions
  1. Coat veggies in a light amount of olive oil
  2. Pierce tough veggies with a skewer or toothpick to create a hole large enough to thread the woody end of the rosemary sprig through
  3. Thread rosemary through pierced veggies
  4. Sprinkle salt and pepper over skewers and grill on the barbecue
  5. Combine remaining ingredients until mixed and drizzle or brush dressing over cooked skewers
Nutrition Info
Per Skewer (sauce only): 11g carbs, 9g fat

Hawaiian Shrimp Kebabs with Sweet Chili Sauce

Hawaiian Shrimp Kebabs with Sweet Chili Sauce
Prep Time
30 min prep time
Number of Servings
serves 10
Ingredients

Sweet Chili Sauce

  • 3 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • [q:1 1/2] tsp red pepper flakes
  • 1 Tbsp cornstarch
  • [q:1/3] cup rice vinegar
  • 1 Tbsp soy sauce
  • [q:2/3] cup honey
  • [q:1/4] cup water

Kebabs

  • 2 lb jumbo shrimp, peeled and deveined
  • [q:1/2] teaspoon kosher salt
  • 1 tsp freshly ground black pepper
  • [q:1/2] tsp paprika
  • 1 pineapple, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch chunks
  • 1 large red bell pepper, seeded and cut into 1-inch chunks
  • 1 large green bell pepper, seeded and cut into 1-inch chunks
  • Olive oil, for brushing
Directions
  1. Prepare sauce: Whisk together all sauce ingredients in a saucepan over medium-low heat. Allow sauce to thicken for 2 to 3 minutes, and then remove from heat and set aside.
  2. Preheat a grill to medium-high heat.
  3. Prepare shrimp: Place shrimp in a bowl and season with salt, black pepper, and paprika. Thread shrimp, pineapple, onion, and bell peppers onto 10 skewers. Brush each side of kebabs with oil.
  4. Place shrimp on grill. Cook until shrimp become opaque on both sides and pineapple and veggies begin to char, 2 to 3 minutes per side.
  5. Transfer to a serving platter, drizzle with sauce, and serve immediately.
Nutrition Info
Per serving (2 skewers): 419 Calories, 27 g Protein, 70 g Carbohydrates, 4 g Fiber, 5 g Total fat (1 g sat), 1,137 mg Sodium, [nutrition:5] Vitamin B6, B12, C, Phosphorus, [nutrition:2] Vitamin B3 (niacin), E, Folate, Zinc, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), Calcium, Magnesium, Potassium

Lime & Cilantro Corn on the Cob

Lime & Cilantro Corn on the Cob
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • Zest and juice of 1 lime
  • 2 small bunches of fresh cilantro, leaves finely chopped
  • 2 tsp olive oil, plus extra for frying (optional)
  • 5 scallions, finely sliced
  • 2 cloves garlic, minced
  • [q:1/2] tsp fine salt
  • Freshly ground black pepper
  • 4 fresh ears of corn, shucked and silks removed
Directions
  1. Mix together lime zest, cilantro, oil, scallions, garlic, salt, and some pepper in a large shallow dish. Add corn and massage mixture into each cob. Remove from marinade, reserving marinade in dish.
  2. Barbecue corn on grill rack over white-hot coals, turning regularly, for 5 to 10 minutes, until cooked on all sides. Alternatively, heat a splash of oil in a large skillet over high heat, add cobs, and cook for 8 to 10 minutes, turning often until cooked all over.
  3. Add lime juice to reserved marinade. Then add cooked corn and spoon it over. Serve immediately.
Nutrition Info
123 Calories, 4 g Protein, 23 g Carbohydrates, 3 g Fiber, 4 g Total fat (1 g sat), 313 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), B6, Folate, Magnesium, Phosphorus
Subscribe to grilling