Grill seafood, vegetables and even fruit at your summer barbecue

Chances are, you fired up the grill at least once over the holidays. Summer is officially underway, which means more time outdoors and more time cooking easy, seasonal meals over a hot fire, whether charcoal, gas, or wood.

I use my grill all year round for everything from summer classics like burgers, sausages, steaks, and hot dogs to some unexpected dishes. I love to grill seafood, veggies, meat, poultry, and even fruit. Yes, grilling caramelizes the natural sugars in fruit. Here are three super easy recipes that are perfect for early summer meals. In fact, you could even make all three and enjoy some beautiful grilled dishes.

The first recipe is Grilled Prawns with Grilled Lime and Green Coriander, Chili and Lime Sauce. The shrimp are lightly marinated and then grilled whole, with or without the shell. They are then served with grilled lime halves and a slightly spicy sauce.

Next up, a vegetable that doesn’t get much attention: broccolini is delicious roasted on a hot grill and tossed with a simple miso butter. It makes a great side dish or the base of a summer salad.

And finally, the grilled pineapple is dusted with ginger-scented sugar. These juicy, sweet slices of pineapple are sweet and savory and can be enjoyed in so many ways. Imagine pairing grilled pineapple with ice cream or butter cookies. Or serve it with grilled shrimp, fish, chicken or meat. It can also serve as a base for a grilled pineapple salsa.

None of these recipes take that much time: clean out your grill (last year’s remnants will still be on the racks and you’ll need to scrape them down), light it up, and dinner will be ready in no time.

Grilling Tips

1. Clean your grill racks thoroughly; the cleaner they are, the less likely food will stick to them. Be careful with wire brushes; they can be very dangerous as the bristles can fall off and stick to your food. Instead, look for a plastic brush or kitchen scrubber. Or, buy a nylon bristle brush or a stainless steel brush.
2. To further infuse meat, poultry or seafood with flavor, place a layer of fresh herbs directly on the rack over the fire, such as sage, rosemary, dill or thyme. The herbs will heat up and infuse the flavor into the foods you’re grilling. This is especially effective for fish fillets and other mild foods that benefit from extra flavor. Place thin slices of lemon or lime directly on top of the food to infuse it with citrus flavors.

Grilled shrimp with green coriander, chili and lime sauce and grilled lime

This flavorful green sauce pairs well with almost any grilled dish, but is especially delicious with grilled shrimp and seafood.

Briefly marinate shrimp in olive oil, garlic, and chili paste for an hour (or several). Mix together coriander, green onions, chives, garlic, chili paste, and lime juice to create a sauce that’s ready in no time. It’s the perfect summertime grilling staple. The sauce will keep, covered, in the refrigerator for several days.

Serves 2 to 4.

material

Shrimp and lime

• 1 pound medium or medium-sized shrimp, shelled or shelled and deveined*
• 1 garlic clove, minced
• 1/2 to 1 teaspoon hot pepper sauce or chili crisp, depending on how spicy you like it
• 1 tablespoon olive oil
• 2 limes or lemons (halved)

Green coriander, chili and lime sauce

• 1 cup cilantro with stems (parsley is a milder alternative)
• ¼ cup fresh chives or parsley, chopped
• 2 spring onions, ends cut and finely chopped
• 2 cloves of garlic, minced
• Salt and pepper to taste
• ⅔ cup olive oil
• 1/2 to 1 teaspoon hot pepper sauce, chili flakes, or chili crisp
• 2 tablespoons lime or lemon juice

*If you prefer, you can leave the shells and heads on the shrimp. I prefer to leave the shells on because I think the shells help retain moisture when the shrimp hit the hot grill, but it’s totally up to you. To devein the shrimp, either ask your fishmonger to do it for you, or make a very thin cut down the back of the shrimp (either through the shell or directly into the flesh) and remove the thin black vein that runs the entire length of the shrimp’s flesh.

Instructions

1. Marinate the shrimp: Place shrimp in a non-reactive bowl and mix with the garlic, chili pepper and olive oil. Cover and marinate in the refrigerator for 1 hour or up to 12 hours.
2. Make the green sauce: In the container of a food processor or blender, blend together the coriander, chives (or parsley), green onion, and garlic. Add the salt, pepper, olive oil, pepper sauce (or chili flakes or chili crisp), and lime (or lemon) juice and blend until thickened. Taste and add more salt, pepper, chili, and lime juice as needed. Cover and store in the refrigerator for several days.
3. Heat grill: Heat a charcoal or gas grill to about 400 degrees. Place a grill rack on the grill and heat. Be sure to scrape off any food that may have gotten on the rack from previous grilling. Remove shrimp from the refrigerator and spread them in a single layer on the hot grill rack. Grill for 2 minutes. Gently turn shrimp over and add lime-side down to the hot grill. Grill for an additional 2 to 3 minutes (depending on shrimp size and whether or not they have shells – shrimp with shells will cook faster), or until just set and shells (if used) are pink. Remove from grill and place on a large platter. Serve with toasted limes and green sauce.

Charred Broccolini with Miso Butter

Broccolini is a truly underrated vegetable. What is it, exactly? A cross between broccoli and Chinese broccoli, broccolini is a member of the Brassicaceae family. It’s longer and leafier than regular broccoli, with a mild, almost sweet, flavor. The florets are much smaller than regular broccoli, and the long stalks have a crunchy texture that’s perfect for a high-temperature grill. I brown mine over a high flame and toss them in a simple miso butter.

You can also serve it at room temperature with a miso vinaigrette made by mixing ½ tablespoon light miso, 2 tablespoons olive oil, and a few teaspoons lemon juice or white wine vinegar.

Leftover miso butter is great on grilled vegetables, chicken, steaks, chops, and seafood.

Serves 4.

material

• 1 pound broccolini
• 1 tablespoon olive oil
• Freshly ground black pepper
• 2 tablespoons unsalted butter (room temperature)
• 1 tablespoon light miso

Instructions

1. Heat a gas, coal, or wood fire to about 400 degrees. Place a grill rack over the grates and preheat for about 5 minutes.
2. Wash the broccolini and moisten the leaves. Place on a plate and drizzle with olive oil and pepper.
3. Make the miso butter: Combine the butter and miso in a small bowl and mix well.
4. Transfer the broccolini to the grill rack and cook, turning frequently, until charred and the stalks are just tender, about 5 to 6 minutes.
5. As soon as you remove them from the grill, add a little bit of miso butter and stir so it melts in the heat of the grill.

Grilled pineapple with ginger sugar

There are so many ways to use this simple recipe that it’s hard to know where to begin. Let’s start with the flavor. You can chop grilled pineapple and toss it with chopped tomatoes, chili peppers, sweet peppers, herbs, and lemon or lime juice to make a grilled pineapple salsa. Grilled pineapple chunks can be served with grilled fish, shellfish, pork, chicken, or beef. You can also serve a few pieces of grilled pineapple with ice cream for a simple summer dessert. What else? You can add it to salads and sauces, or mix it with other tropical fruits like avocado, orange, or mango. The possibilities are endless. Try adding it to a grilled shrimp and pineapple salad or toss chopped grilled pineapple into a chicken salad.

You can also try this grilling method with slices of ripe, in-season peaches, plums, apricots, or strawberries.

Serves 4 to 6.

material

• 1 ripe pineapple, peeled, cored, and cut into large chunks or slices about 1 inch thick
• About ⅓ cup sugar
• About 1 teaspoon of ginger powder

Instructions

1. Heat grill to about 375 or 400 degrees. Place grill rack on top.
2. Combine sugar and ginger in a small bowl.
3. Sprinkle the pineapple on both sides with the ginger sugar. Place on the grill rack and grill for approximately 2-3 minutes, depending on the ripeness and thickness of the chunks. Gently flip, sprinkle with more sugar, and grill for an additional 2-3 minutes. The pineapple is done when the sugar caramelizes and the pineapple feels slightly soft when touched with a small, sharp knife. Ideally, the pineapple should be slightly soft, not mushy.

Other Favorite Grilling Recipes

• Click here for recipes for chicken shawarma marinated in yogurt and spices, tahini sauce, tomato, cucumber and coriander salad and roasted artichokes in lemon and olive oil.
• Click here for recipes for Grilled Avocado with Tamari Sauce, Pickled Ginger and Lime with Sesame Seeds, Grilled Asparagus with Lemon, Tomato and Feta, and Grilled Veggie Kebabs with Chimichurri Sauce.
• Click here for recipes for Asian Grilled Chicken in Lettuce Wraps, Grilled Eggplant with Middle Eastern Tomato Sauce and Spiced Yogurt, and Grilled Cod with Basil on a Lemon and Spring Onion “Bed.”
• Click here for recipes for Slow Smoked Texas Style Brisket, Dry Rubbed Pork Ribs with BBQ Sauce, and Asian Coleslaw.
• How to grill lobster:

The program will air on May 30, 2024. Audio will be available after the broadcast.