Barbecued Skewers of Fish-Seafood Recipe

A vibrant, smoky, coastal-style barbecue dish perfect for summer gatherings, beach cookouts, or elegant backyard dinners.

Ingredients (Serves 4–6)

Seafood & Fish

1 lb (450 g) firm white fish fillets (halibut, cod, mahi-mahi, snapper), cut into 1½-inch cubes
½ lb (225 g) large shrimp, peeled and deveined
½ lb (225 g) sea scallops (pat dry so they grill well)
1 lb (450 g) squid tubes, cut into thick rings or whole baby squid (optional)
1 red bell pepper, cut into large squares
1 yellow bell pepper, same size
1 medium red onion, cut into chunks
Cherry tomatoes
Lemon wedges for grilling

Marinade

1/4 cup olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest
3 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil or cilantro
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp ground black pepper
1/2 tsp crushed red pepper flakes (optional heat)
1 tsp sea salt
1–2 tbsp white wine (optional but excellent)

Basting Sauce

3 tbsp melted butter
1 tbsp olive oil
1 tsp garlic powder
1 tbsp lemon juice
Pinch of paprika

Instructions

1. Prepare the Seafood

Cut fish fillets into firm, even cubes so they cook at the same speed.
Pat scallops very dry with paper towels so they sear instead of steaming.
If using squid, score lightly with a knife to prevent curling too much.
Keep everything chilled until ready to assemble.

2. Mix the Marinade

In a medium bowl, whisk together olive oil, lemon juice, zest, garlic, herbs, spices, salt, pepper, and white wine.

Taste and adjust:

More lemon for brightness
More paprika for color
More herbs for freshness

3. Marinate the Seafood

Place the fish, shrimp, scallops, and squid in a shallow dish or ziptop bag.
Pour the marinade over the mixture.

Marinating Time:

Fish: 20–30 minutes
Shrimp & scallops: 15–20 minutes
Squid: 10 minutes
(Avoid long marinating or citrus will “cook” the seafood.)

4. Assemble Skewers

If using wooden skewers, soak them in water for at least 30 minutes.

Thread the skewers alternating seafood and vegetables for color and balance:

Fish cube
Shrimp
Onion
Scallop
Pepper
Squid ring
Cherry tomato

Press ingredients tightly so they grill evenly.

5. Preheat the Grill

Heat grill to medium-high (400–450°F / 200–230°C).
Oil the grates lightly to prevent sticking.

6. Grill the Seafood Skewers

Place skewers on the grill and cook 8–12 minutes total, turning occasionally.

Baste lightly with the melted butter mixture every couple of minutes.

Cooking indicators:

Shrimp turns pink and opaque
Scallops firm up and show grill marks
Fish flakes easily but does not fall apart
Squid becomes opaque but not rubbery (do not overcook)

Grill lemon wedges cut-side-down for 2–3 minutes for serving.

7. Serve

Place skewers on a platter and squeeze grilled lemons over the top.
Sprinkle fresh parsley, drizzle with olive oil if desired, and serve hot.

Optional Sauce Pairings

Garlic-Lemon Aioli

Mayo + lemon juice + garlic + olive oil

Chimichurri

Parsley, cilantro, garlic, red wine vinegar, olive oil, chili flakes

Spicy Coconut-Lime Sauce

Coconut milk, lime juice, chili paste, sugar, fish sauce

Variations

Mediterranean Style

Add olives, cherry tomatoes, fresh oregano
Replace paprika with smoked chili flakes

Asian-Inspired

Marinade with soy sauce, ginger, sesame oil
Serve with sesame-lime dipping sauce

Caribbean Style

Use jerk spice, lime juice, scallions
Add pineapple chunks to the skewers

Simple Butter-Herb Version

Skip marinade
Brush with lemon-butter and parsley as they grill

Serving Suggestions

Coconut rice or saffron rice
Grilled vegetables (zucchini, corn, eggplant)
Crisp green salad with lemon vinaigrette
Warm crusty bread for soaking up juices

OTHER RECIPES

FISH AND SEAFOOD RECIPE INGREDIENTS

1 pound firm white fish
1 teaspoon salt
1/2 cup plain yogurt
6 cloves garlic, peeled
1 fresh ginger root, peeled, cut into 1-inch pieces
1 tablespoon garam masala
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 lemon, cut into wedges
2 hot green chili peppers, seeded

FISH AND SEAFOOD RECIPE INSTRUCTIONS

1. Fillet and skin the fish, cut into 1-1/2 inch cubes. Put about five pieces on each skewer and sprinkle with the salt.
2. Make a paste from the yogurt, garlic, ginger, garam masala, coriander and cayenne pepper. Spread mixture on fish and refrigerator 2 hours.
3. Remove from refrigerator and grill 10 minutes or until fish flakes easily with a fork. The skewers can be sprinkled with a little oil during cooking, if required.
4. Garnish with the lemon and fine rings of green chile pepper. Makes 3 servings....enjoy the fish and seafood !
Fish and seafood recipes: barbecued-fish-with-king-prawns

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Fish and Seafood Recipe-Barbecued Halibut

Ingredients (4 servings)

4 halibut fillets (about 170–200 g each)
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp soy sauce
1 tbsp honey or brown sugar
2 cloves garlic, minced
1 tsp paprika
½ tsp black pepper
½ tsp salt
Optional: ½ tsp chili flakes or smoked paprika
Lemon wedges, for serving
Fresh parsley, for garnish

Instructions

1. Prepare Marinade

In a bowl, combine:

olive oil
lemon juice
soy sauce
honey
garlic
paprika
salt & pepper

Whisk until smooth.

2. Marinate the Halibut

Place the halibut fillets in a shallow dish or zip bag.
Pour marinade over fish and coat well.
Marinate for 15–30 minutes (do not exceed 1 hour; halibut is delicate).

3. Preheat Grill

Heat barbecue grill to medium-high (around 190–200°C / 375–400°F).
Oil the grill grates lightly to prevent sticking.

4. Grill the Halibut

Place fish on the grill.
Cook 4–5 minutes per side, depending on thickness.
Halibut is done when it flakes easily with a fork but is still juicy.

5. Serve

Transfer to a plate. Garnish with lemon wedges and fresh parsley.

Optional Variations

Garlic Herb Halibut

Add chopped rosemary or thyme to the marinade.

Spicy Halibut

Add 1 tsp chili paste, sambal, or sriracha.

Citrus Halibut

Replace lemon juice with orange and lime juice for a tropical finish.

OTHER RECIPES

A nice fish and seafood recipe of halibut...try this one !

Fish and Seafood Recipes INGREDIENTS

1/3 cup vegetable oil
1/3 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup fresh basil leaves
2 garlic cloves, minced
4 (8ounce) Halibut steaks

Fish and Seafood Recipe INSTRUCTIONS

In a small bowl whisk the oils, mustard, garlic and lemon juice.

Mix in the fresh basil and pour the marinade over the Halibut steaks.

Refrigerate covered for 4 hours turning once or twice.

Barbecue on a low flame.

Delicious served with a baked potato and a fresh crisp salad.

The fish and seafood recipe of halibut is ready to serve ...enjoy !
fish-and or-seafood-bisque recipe

VIDEO:

Tuna Chowder with Spinach and Cheese

Here’s a warm, creamy, comforting Tuna Chowder with Spinach and Cheese — easy to make, budget-friendly, and perfect for a quick meal.

Tuna Chowder with Spinach and Cheese

Ingredients (4 servings)

2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, diced (peeled or unpeeled)
2 tbsp all-purpose flour
3 cups milk (or half milk, half broth)
1 cup chicken or vegetable broth
1 can (140–180 g) tuna, drained (chunk light or solid white)
2 cups fresh spinach, roughly chopped
1 cup shredded cheese (cheddar, mozzarella, or a mix)
½ tsp paprika
½ tsp dried thyme (optional)
Salt & pepper to taste
Optional: ½ cup cream for extra richness

Instructions

Sauté aromatics
In a pot, melt butter over medium heat. Add onions and cook until soft, about 4 minutes. Stir in garlic and cook 30 seconds.
Add potatoes
Toss in the diced potatoes and cook 1 minute to coat them with butter.
Make the chowder base
Sprinkle flour over the potatoes. Stir well to coat — this thickens the soup.
Slowly pour in the milk and broth, stirring constantly.
Simmer
Bring to a gentle simmer. Cook 10–15 minutes until potatoes are tender.
Add tuna & spinach
Stir in the tuna, breaking it into chunks. Add the chopped spinach. Simmer 2–3 more minutes until spinach wilts.
Add cheese
Reduce heat to low. Stir in the shredded cheese until melted and the chowder becomes creamy.
Add cream if using.
Season
Add paprika, thyme (optional), salt, and pepper to taste.
Serve
Ladle into bowls and serve with crusty bread, crackers, or garlic toast.

Optional Add-Ins

Corn (½ cup)
Celery (1 stalk, chopped)
Carrots (½ cup diced)
A dash of cayenne or chili flakes for heat
Parmesan on top

ANOTHER RECIPES

great Fish and Seafood Recipe to try !!

Fish and Seafood Recipe Ingredients:

* 4 tablespoons butter
* 1 cup diced celery
* 1 cup diced onion
* 4 tablespoons flour
* 1 1/2 cups chicken broth
* 3 1/2 cups milk
* 1 large russet potato, diced (about 1/2-inch)
* 2 packages (approx. 7 ounces each) white tuna in water
* 1 cup (about 3 to 4 ounces) spinach, coarsely chopped and tightly packed
* 1 cup finely shredded mild Cheddar cheese
* 1 teaspoon salt
* 1/4 teaspoon dried leaf thyme
* Dash ground nutmeg
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon dry sherry, optional

Fish and Seafood Recipes INSTRUCTIONS

In a large saucepan heat butter over medium low heat; add the celery and onion.

Cook, stirring, until vegetables are tender.

Add the flour and stir until well incorporated.

Stir in chicken broth.

Add the potatoes and bring to a simmer.

Cover and simmer over very low heat until potatoes are tender, stirring occasionally to keep from scorching. Add the milk, tuna, spinach, and cheese, along with seasonings.

Continue cooking over low heat until hot, cheese is melted, and spinach is wilted.

Do not boil. Add sherry. The fish and seafood recipe of tuna chowder is ready !
Fish and Seafood Recipes
baked-bass-in-wine-recipe

VIDEO:

Fresh Salmon Chowder

🥣 Fresh Salmon Chowder

🌊 Overview

Few dishes capture the warmth of coastal cooking quite like Fresh Salmon Chowder. It’s a hearty, creamy soup that balances the rich flavor of fresh salmon with tender vegetables, fragrant herbs, and a silky broth. Originally inspired by the rustic chowders of the North Atlantic coast — from Maine to the Pacific Northwest — this dish transforms humble ingredients into a bowl of comfort and nourishment.

What makes this version special is the use of fresh salmon fillets, not canned, which gives the chowder a delicate texture and bright, ocean-fresh taste. The combination of buttery onions, earthy potatoes, and a touch of cream creates a depth of flavor that feels both homey and elegant — perfect for a cool evening or a Sunday family meal.

🧂 Ingredients (Serves 4–5)

300–400 g fresh salmon fillet, skin removed and cut into bite-sized chunks
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
2 medium potatoes, peeled and cubed
2 cups fish stock (or chicken/vegetable stock)
1 cup whole milk
1/2 cup heavy cream
1/2 cup corn kernels (fresh or frozen, optional)
1 bay leaf
1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)
Salt and freshly ground pepper, to taste
1 tablespoon fresh dill or parsley, chopped (for garnish)
Optional: a few drops of lemon juice to brighten the flavor

🔪 Preparation

Step 1 — Build the base

In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat until the butter foams gently. Add the chopped onion, stirring until translucent — about 3–4 minutes. Then add the garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.

Step 2 — Add the vegetables

Toss in the diced carrot and potato, stirring to coat them in the buttery mixture. Let them cook for about 5 minutes, allowing their natural sweetness to develop. Season lightly with salt and pepper at this stage to deepen the flavor.

Step 3 — Simmer with stock and herbs

Pour in the fish stock and drop in the bay leaf and thyme. Bring the mixture to a gentle boil, then reduce to a simmer. Cook uncovered for 10–12 minutes, or until the potatoes are tender but not falling apart.

Step 4 — Add milk and cream

Lower the heat to medium-low. Pour in the milk and cream, stirring gently. The broth will turn beautifully creamy and aromatic. Do not let it boil at this point — just keep it warm, as boiling may curdle the milk.

Step 5 — Add the salmon

Slide the fresh salmon chunks into the chowder. Let them poach gently for 5–7 minutes, until the fish turns opaque and flakes easily with a fork. If using corn, add it now as well. Taste and adjust seasoning — more salt, pepper, or a squeeze of lemon juice for brightness.

Step 6 — Rest and serve

Turn off the heat and let the chowder rest for 5 minutes. The flavors will meld and the broth will thicken slightly. Remove the bay leaf before serving.

Ladle into warm bowls, sprinkle with fresh dill or parsley, and serve with crusty bread or oyster crackers.

🍽️ Serving Suggestions

Classic: Serve with toasted sourdough or a buttered baguette to soak up the creamy broth.
Rustic style: Add a sprinkle of smoked paprika or crisp bacon bits for a smoky contrast.
Elegant twist: Garnish with a drizzle of olive oil and microgreens for a restaurant-style finish.

Pair it with a crisp white wine such as Chardonnay or Pinot Grigio — both complement the cream and salmon beautifully.

💡 Tips & Variations

Smoky Flavor: Add a small amount of smoked salmon along with the fresh fish for depth and aroma.
Vegetable Boost: Add diced celery, leeks, or fennel for extra texture and sweetness.
Lighter Option: Replace cream with additional milk or a touch of coconut milk for a coastal fusion flavor.
Make Ahead: The chowder tastes even better the next day as the flavors deepen — just reheat gently over low heat.

❤️ Why You’ll Love It

Fresh Salmon Chowder brings together everything comforting about seafood cooking — the richness of the ocean, the creaminess of a home-cooked soup, and the warmth of shared meals. It’s the kind of dish that invites you to slow down, savor, and appreciate the balance of simple ingredients transformed into something extraordinary.

Creamy, rich, and soothing — every spoonful of Fresh Salmon Chowder feels like the coast in a bowl.

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