Salmon is best grilled on a cedar plank
How to make it: Grill salmon using Middle Eastern spices. Season the salmon with salt, pepper, ground coriander, and fennel seeds, and then glaze with unsweetened pomegranate molasses. Grill it over medium-low heat on top of a cedar plank that has been soaked in water for 7-10 minutes, then increase the temperature or move to a hotter part of the grill for 2-3 minutes.
What to drink with it: This is perfect with a chilled red wine; reds from the Jura region in France.
Cook delicate Tuna on a Himalayan pink salt slab
How to make it: Tuna is really best cooked super quickly over high heat or else very gently. Sometimes it's hard to accomplish this when the fish is directly on the grill, which is why I like to grill tuna on a pre-heated Himalayan pink salt slab. Season the tuna lightly with sea salt (it will pick up some salt from the slab), and marinate it in olive oil with lemon zest and basil for 10-30 minutes. Then, I grill it delicately for 3-4 minutes per side and serve with a Provençal-style tapenade of olives, anchovy, pine nuts, dried tomato, and lots of herbs.
What to drink with it: A summer rosé is a no-brainer.
Swordfish is another great fish to grill gently on a salt slab
How to make it: Season the swordfish liberally with salt, pepper, and dried red pepper, like Aleppo or Urfa pepper, and then gently grill and carve into thin slices. I like to serve it with fresh cherry tomatoes, thinly sliced raw shallots, grilled corn, some grilled shishito peppers, and olive oil.
What to drink with it: A robust white wine like a white Rioja is the perfect thing to wash it down.
Scallops get the kebab treatment
How to make them: Skewer raw scallops, peaches, and scallion bulbs and grill the kebabs for 2 minutes per side over high heat. The fruity sweetness of the peaches brings out the sweetness of the scallops. Serve these guys with some thinly sliced serrano chiles, some cilantro, and a drizzle of good extra-virgin olive oil.
What to drink with them: This is a good candidate to have with a white sangria!
Oysters are one of the most delicious things to make on the grill!
How to make them: There are two schools of thought on grilling oysters: crack them open, add some seasoning, and then grill, or grill them whole until they pop open. Cracking them open and grilling them with a dab of compound butter. To make compound butter, blend cold butter, lemon zest, garlic, and herbs with either breadcrumbs or almonds in a food processor, and then chill until firm. Slice little pieces of butter and place them on the oysters. Rest the bivalves directly on the grill and cook until the butter melts.
What to drink with them: Serve with whatever suits your fancy: Dom Perignon or Miller High Life… depending upon if you're from Champagne, France or Champaign, Illinois
Lobster tail is kinda expensive, and therefore it seems pretty fancy.
But it's actually incredibly easy to make. This recipe comes together in under 30 minutes and is the perfect dinner to make for a special occasion. The herb butter is PERFECT.
Preheat a grill or grill pan over medium heat. In a small bowl, whisk together melted butter, lemon juice, zest, chives, parsley, garlic, and salt. Using kitchen shears, cut the top of the lobster shell from a meaty portion of the tail. Using a knife, cut halfway through meat down the center, without cutting all the way through. Insert a skewer lengthwise through the lobster to keep lobster from curling up when cooked.
Brush all over with oil and season with salt and pepper. Grill flesh side down until lightly charred, about 6 minutes. Flip lobster and dollop a spoonful of the butter mixture on the flesh side. Grill until just cooked through, about 5 minutes more. Remove lobster from grill and sprinkle with red pepper flakes. Serve with lemon wedges.
What to drink with it: Sparkling rosé, the traditional method