Three ways to grill your seafood this autumn

WRITTEN BY SARAH WALKER CARON

When I was a little girl, I used to love watching my grandfather start our charcoal grill. The heat from the coals would waft through the air, reminding me of grilled foods to come. These days I am a gas grill user, but I still love how cooking food on a grill gives it an unmistakable flavor (not to mention the mouthwatering scent of food grilling!).

As we head into autumn, there’s still so much to grill and so many good recipes to try. These three grilled seafood recipes will create meals that you and your dining companions will want to repeat again and again. 

Pour a beverage, heat up the grill and let’s get cooking!

Grilled Maine Salmon with Spinach Chimichurri

Serves 4

Salmon

1 lb Maine salmon, cut into 4 filets

1 Tablespoon olive oil

Salt and pepper, to taste

Spinach Chimichurri

1 cup packed baby spinach leaves

1 clove garlic, crushed and peeled

1/2 cup extra virgin olive oil

2 Tablespoons red wine vinegar

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

1. Heat the grill to about 500 degrees (use the hottest setting).

2. Brush the salmon filets all over with olive oil. Season with salt and pepper.

3. Place the salmon on the grill (skin side down) and cook, without disturbing, for 6 minutes. Flip and cook for an additional 4-5 minutes, to the desired doneness. The salmon should release easily from the grates when it’s done.

4. To make the chimichurri: Add the spinach, garlic, olive oil, red wine vinegar, salt, black pepper, and crushed red pepper flakes to the bowl of a food processor. Process on high until all ingredients are chopped into uniformly small pieces. Serve with the salmon. It should be spooned over the top.

Pairing suggestion: Grilled or boiled potatoes go well with this dish. Spoon extra chimichurri over them as well. 

Grilled Maine Mussels with Shallots, Garlic, and White Wine 

Serves 4

2 lbs Maine mussels, picked over (discard any that don’t close tightly when you tap on the shells)

2 Tablespoons unsalted butter

1 large shallot, finely chopped

2 cloves garlic, finely chopped

¼ cup white wine

1. Heat the grill to medium-high (about 450 degrees Fahrenheit). 
2. Pick over the mussels, discarding any that don’t close tightly when you tap the shells. Rinse with water and remove any beards. 
3. Put the clean mussels directly on the grill and close the lid. Cook for 2-3 minutes. Check and transfer opened mussels to a large, shallow serving bowl. Continue until all mussels have been transferred. Discard any that don’t open.
4. Once the mussels are done, place a small cast iron skillet on the grill and add the butter. Once melted, stir in the garlic and shallots. Cook for 2-3 minutes — or until softened and translucent. Stir in the white wine and cook for an additional 2 minutes. Spoon the mixture over the mussels. But be careful, the pan will be extremely hot — make sure to use a potholder whenever handling it.
5. Serve immediately.

Serving suggestion: Grilled bread is great with these. Grab a loaf of sourdough and slice. Brush each piece with olive oil and grill for 1-2 minutes per side, until crisp (there should be grill lines!).

Grilled Cod Tacos with Smoky Grilled Salsa

Serves 4

Cod

1 Tablespoon canola oil

1 lb cod

1 Tablespoon olive oil

1 teaspoon kosher salt

¼ teaspoon black pepper

1 lime, cut into 8 wedges

Salsa

1 large tomato

1 jalapeno pepper (use half, with seeds removed, for milder salsa)

½ lime

1/4 cup chopped red onion or chopped shallot

¼ cup chopped green bell pepper

¼ cup chopped fresh cilantro

1 clove garlic, peeled, crushed and chopped

1 teaspoon kosher salt

½ teaspoon cumin

1/4 teaspoon pepper

Tacos

12 corn tortillas (taco size)

1 avocado, pitted, peeled and sliced

1. Heat the grill to medium-high (about 450 degrees Fahrenheit). Brush the grates with canola oil.
2. Prepare the cod by brushing the pieces all over with olive oil and seasoning with salt and pepper.
3. Place the cod on the grill and cook, undisturbed, for 4 minutes. Use a spatula to lift and flip the cod. It should lift easily. If not, let it cook for 1-2 more minutes until it releases. Cook for an additional 3-4 minutes on the other side until cooked through (it should flake easily). Gently remove from the grill to a plate and flake apart.
4. While the cod is cooking, also place the tomato, jalapeno and lime half on the grill. Grill for 4-5 minutes, rotating the tomato and jalapeno so the skins blister on all sides. Remove tomato, jalapeno and lime from the grill. Lightly chop the tomato and jalapeno.
5. In the bowl of a food processor, combine the tomato, jalapeno, red onion, green bell pepper, cilantro, garlic, salt, pepper, cumin, and sugar. Squeeze the lime into the bowl. Process to desired consistency. Transfer to a serving bowl.
6. Finally, place the tortillas on the grill and heat for 1 minute per side. Transfer to plates and top with cod. Serve with the salsa and sliced avocado.

Serving suggestion: I love a green salad with this. Bonus points if you toss in some fresh produce from your garden.