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Everyday Food: Spice up meat, fish for grilled perfection

Posted Wednesday, Jul. 25, 2012  comments  Print Reprints
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What are your favorite things to grill -- pork, chicken, fish? Make them all even better with these four flavor boosters.

Everyday Food magazine offers quick, healthy solutions for everyday meals -- from the kitchens of Martha Stewart Living.

Spicy-sweet glazed shrimp

Chili sauce and honey are all you need for major flavor. The glaze caramelizes on the grill for even more complexity. Try doubling up on the skewers to make the shrimp easier to flip. This dish is also great with bone-in chicken pieces or beef kebabs.

Vegetable oil, for grill

2 tablespoons spicy chili sauce, such as Sriracha

1/3 cup honey

2 pounds extra-jumbo shrimp (about 32 total), peeled and deveined (tails left on)

Salt and pepper

1. Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey.

2. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head of shrimp and one through tail end); season with salt and pepper. Grill until shrimp begin to turn opaque, about 2 minutes to 3 minutes. Flip, brush liberally with glaze and cook until opaque throughout, about 3 minutes to 4 minutes. Brush with more glaze and serve.

Nutritional information per serving: 224 calories, 3 grams fat (1 gram saturated fat), 19 grams carbohydrates, 31 grams protein, 0 grams fiber, 12 percent of calories from fat.

Backyard jerk chicken

Transport your taste buds to the tropics with this Jamaican spice blend. This dish is also great using skirt steak or pork chops.

1 Scotch bonnet or habanero chile, stemmed

1 bunch scallions, cut into pieces

2 cloves garlic, smashed and peeled

1 1/2 teaspoons dried thyme

2 tablespoons packed dark-brown sugar

1 tablespoon ground allspice

2 tablespoons low-sodium soy sauce

2 tablespoons lime juice

2 tablespoons vegetable oil, plus more for grill

3 1/2 to 4 pounds chicken pieces

Salt and pepper

1. In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).

2. Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, about 45 minutes to 50 minutes.

Nutritional information per serving: 419 calories, 14 grams fat (3 grams saturated fat), 13 grams carbohydrates, 59 grams protein, 2 grams fiber, 30 percent of calories from fat.

Mojo pork kebabs

Garlic and citrus give Cuban mojo (pronounced MO-ho) its kick. This dish is also great using scallops or chicken.

1/3 cup olive oil, plus more for grill

4 cloves garlic, minced

1 teaspoon red-pepper flakes

3 tablespoons lime juice (from 2 limes)

1/4 cup orange juice (from 2 oranges), plus 1 orange, cut into 16 pieces

2 pork tenderloins (about 2 pounds total), cut into 1 1/2-inch pieces

1 large English cucumber, cut into 1-inch rounds

Salt and pepper

1. In a small pot, combine oil, garlic and red-pepper flakes over medium-low heat. Cook until garlic is soft, about 15 minutes, swirling occasionally. Remove from heat, stir in lime and orange juices, and let cool 15 minutes.

2. In a zip-top bag, toss pork with half the marinade and refrigerate at least 30 minutes (or up to 12 hours); refrigerate remaining marinade.

3. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread pork, orange and cucumber onto skewers. Season with salt and pepper. Grill kebabs 3-5 minutes per side for medium. Brush with reserved marinade and serve.

Nutritional information per serving (based on 6): 327 calories, 17 grams fat (4 grams saturated fat), 10 grams carbohydrates, 33 grams protein, 2 grams fiber, 47 percent of calories from fat.

Salmon with mango chimichurri

Sweet, tangy mango shines in this take on a South American chimichurri. This dish is also great using boneless chicken breasts or shrimp.

1 mango, peeled, pitted and diced small

1 bunch cilantro, finely chopped

1/2 teaspoon red-pepper flakes

1/4 cup vegetable oil, plus more for grilling

2 tablespoons lime juice

Salt and pepper

6 skin-on salmon fillets (2 pounds total)

1. Stir together mango, cilantro, red-pepper flakes, oil and lime juice; season with salt and pepper.

2. Heat a grill or grill pan to medium-high. Clean it and lightly oil hot grill. Season salmon with salt and pepper and lightly brush with oil. Grill, skin side up, until salmon begins to turn opaque, about 4 minutes to 6 minutes. Flip and cook until opaque throughout, about 4 minutes to 6 minutes. Transfer to a platter, spoon chimichurri over top and serve.

Nutritional information per serving: 328 calories, 19 grams fat (3 grams saturated fat), 9 grams carbohydrates, 30 grams protein,1 gram fiber, 52 percent of calories from fat.

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