Many people stick to meat when they grill because that's all they are comfortable with and they are usually intimidate by the thought of grilling seafood on their BBQs.  Chef Murray explains how to prep the seafood and share his tips on how to properly grill seafood.


Grilled Seafood Platter

Ingredients

  • Lobster Tail  split in half - 1 each
  • Shrimp 8/12 (Shell on) marinated with Cajun rub  - 6 each
  • Calamari (marinated in lemon parsley, evoo, shallot, garlic) - 4 tubes
  • Scallops (preferably diver caught scallops and skewered)
  • Halibut (cut into cubes and skewered) - 4 each
  • Salmon (cut into cubes and skewered) - 4 oz
  • Clams - 4 oz
  • Mussels - 6 each
  • Tarragon butter
  • Paella Style Rice  - 3 oz
  • Canola Oil - plate garnish
  • Salt and Pepper - for rubbing to taste and season        

Instructions


  1. Rub all non-marinated fish with oil, and season with salt and pepper.
  2. When grill is to temp, 500 degrees +, place clams and mussels on to the grill, followed by the lobster flesh side down and Cajun shrimp.
  3. Just when you're about to turn over the items on the grill (about 2 min in), place the skewers of scallops, salmon and halibut on to a hot part of the grill. Place skewers down on an angle against the grill to try and achieve diamond marks.
  4. Turn items on the grill over 3 times, to try to keep presentation.
  5. Calamari cooks fast, within 5 minutes. Gage when your items are close to being done so all product finish relatively within a minute of each other. When items are at that point, place calamari on the grill. (they will tend to curl immediately when being placed on the grill)
  6. Place rice in middle of platter and begin to arrange seafood on top of the rice. Remove any skewers from the fish for presentation. When placing the lobster on the rice, ensure the flesh is up and place tarragon butter onto the meat to start melting.
  7. Garnish with lemon crowns around the plate.   

Chef Murray started cooking at the age of 19 and influenced by his Jamaican friends growing up (note: he self claims and strongly believes he makes the best jerk chicken).  He entered the food industry and has been cooking professionally since 1999.  He currently oversees The Shore Club in Toronto and Ottawa.  Master of cooking southern and soul food as well as a lover of BBQs and Smokers. (He and his friends hold annual BBQ competitions).  During his downtime, he enjoys cooking and baking with his two daughters and son.