Flavorful Fourth: Delicious Seafood Recipes for Independence Day


Photo: Google Open

Your Independence Day barbecue may look a little different this year, but it doesn’t mean that you can’t still cook up some delicious food for your family to enjoy. We’ve got great recipes for hamburgers and hotdogs on our blog – but, this year, try shaking things up with some tantalizing grilled seafood recipes. Seafood is healthy, savory and fun to eat!

Spicy Fish Burger with Chili Mayo

Photo: Google Open

These quick and spicy burgers are great for several reasons. They offer an alternative to the standard hamburger, they can be made with several types of fish and their spiciness level can be adjusted to suit your tastes. We recommend using fresh filets from your local grocery’s seafood counter for best results. This recipe from Olive Magazine makes 2 burgers.

What you need:

  • 1/2 cucumber, cut into ribbons
  • 1 tsp white wine vinegar
  • 1/4 tsp golden caster sugar
  • 1 tbsp plain flour
  • Smoked paprika and ground cumin
  • 2 fat, bun-sized pieces of cod, haddock, pollock or any white fish
  • Oil
  • 2 ciabatta buns, toasted
  • Mayonnaise or chili sauce
  • Small handful arugula

What you do:

  1. Toss the cucumber with the vinegar, sugar and some salt. Mix the flour with the spice/herb mix and season really well.
  2. Dust the fish all over with the flour.
  3. Heat 2 tbsp of oil in a pan then cook the fish for 2–3 minutes on each side until it is golden and cooked through.
  4. Spread the buns with the chili mayo.
  5. Put some arugula on the bottom then sit the fish on top. Add the cucumber and the bun lid.

Grilled Sardines with Lemon, Garlic and Paprika

Photo: Google Open

Many people think of sardines as the slimy little fish that come in a tin. However, sardines are actually a delectable, easy-to-prepare and highly versatile fish. Plus, they’re packed with healthy omega 3 and are low in fat. This recipe from Serious Eats makes a great appetizer.

What you need:

  • 3 medium garlic cloves, finely minced (about 1 tbsp)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh juice from about 2 lemons
  • 1 tsp smoked Spanish paprika
  • 1/2 tsp freshly ground black pepper
  • 1 lb fresh sardines, cleaned, scaled and gutted
  • Fine sea salt or kosher salt
  • 2 tbsp chopped fresh parsley
  • Lemon wedges, for serving

What you do:

  1. Combine the garlic, olive oil, lemon juice, paprika and black pepper in a small bowl and whisk well to combine.
  2. Arrange the sardines in a single layer on the bottom of a shallow baking dish and pour the marinade over the fish.
  3. Turn the fish to ensure that they’re coated evenly, and spoon some of the marinade into the cavity of each fish. Set aside to marinate for 30 minutes.
  4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in an even layer on the charcoal grate. Set the cooking grate in place, cover the grill and allow to preheat for 5 minutes.
  5. Alternatively, set all of the burners on a gas grill to the highest heat setting, cover and preheat for 10 minutes. Clean and oil the grilling grate.
  6. Remove the sardines from the marinade and grill over direct heat until well charred, 2–3 minutes. Using a metal spatula or fish turner, flip the sardines over and grill until charred on the second side and cooked through, about 2 minutes longer.
  7. Transfer the sardines to a large platter and season with salt. Garnish with chopped parsley and serve with lemon wedges.

Bacon-Wrapped Jalapeño and Cheese-Stuffed Shrimp

Photo: Google Open

Give your local seafood bar a run for its money with this awesome recipe from Serious Eats. An aquatic-themed take on jalapeño poppers, this shrimp version keeps all the spice and cheesiness but adds a lighter, summery flavor.

What you need:

  • 2 lb large shrimp, peeled, deveined and rinsed
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 2 oz Monterey Jack cheese, cut into thin strips
  • 3 jalapeños, halved, seeded and cut into thin slices
  • 1 lb bacon strips, halved
  • 1/4 cup butter, melted
  • 1 lime, quartered

What you do:

  1. In a small bowl, mix together the garlic powder, paprika, black pepper and cayenne pepper. Place the shrimp in a large bowl and season with 3/4 of the spice mixture, tossing to coat evenly.
  2. Working with one shrimp at a time, make a slit about 3/4-inch long at its base. Place one jalapeño slice and one cheese slice in the cut slit, then wrap the base of the shrimp all the way around with half a slice of bacon. Repeat with the rest of the shrimp.
  3. Thread the shrimp onto skewers and season lightly with the remaining spice mixture. Brush the shrimps lightly with melted butter.
  4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the entire surface of the coal grate. Set the cooking grate in place, cover the grill and allow to preheat for 5 minutes.
  5. Clean and oil the grilling grate. Grill the shrimp over high heat until the bacon crisps and the shrimp are just cooked through, about 2–3 minutes per side.
  6. Remove to a platter and serve with lime wedges.

 

 

Seafood can seem intimidating to prepare, but these recipes are a surefire way to grill up a delicious meal. Pair with your favorite beer, wine or cocktail and enjoy another beautiful summer day with your family.