Grill Girl: Mouthwatering Summer Fish Recipes

Grilled Trout with Horseradish Cream

Serves two
A light yet delicious combination. Serve with rice and a refreshing cucumber salad.

  • 3/4 pound trout fillets (two fillets, or one cut in half)
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Horseradish Cream

  • 1/2 cup sour cream
  • 1 teaspoon prepared horseradish
  • paprika

Heat grill. Over low heat, or in a microwave, heat butter and olive oil until butter is melted. Spread the mixture over the fillets, and grill for approximately three to five minutes per side (or until done) on a fine wire-mesh screen placed on the grill rack. Wire-mesh screens are great for cooking fish and vegetables and can be bought at a hardware store. To prepare the horseradish cream, mix sour cream and horseradish and keep chilled until ready to use. Spoon the horseradish mixture over cooked fillets, and garnish with paprika.


Scallop Kabob with Chutney Glaze

Serves two
This delicious kabob recipe is quick, easy and perfect to prepare on a hot, busy day with couscous or rice and a tossed green salad.

  • 1/2 cup orange juice
  • 1/2 cup Major Grey's chutney
  • 6 sea scallops
  • 6 large pineapple cubes
  • 6 red pepper cubes or slices
  • 2 metal or wood skewers (soak wooden skewers in water for 30 minutes first to prevent burning)

In a small non-metallic bowl, mix orange juice and chutney. Skewer the scallops, pineapple and red pepper in an alternating pattern and glaze with chutney-orange mixture. Place the kabobs on a fine wire-mesh screen on the grill, and, basting frequently, cook for three minutes per side, or until the scallops are cooked through and grill marks start to appear.

Time-Saving Tip: Pineapple and red pepper can be bought pre-cut from the salad bar at your market.


Grilled Soft-Shell Crabs

Serves two

Nothing could be more delicious when served with cole slaw or potato salad and some wonderfully ripe, sliced beefsteak tomatoes.

  • 4 soft shell crabs, cleaned
  • 1 cup cilantro, chopped
  • 2 limes, juice only
  • 1/2 cup olive oil
  • 2 tablespoons Jamaican Pickapeppa Sauce (may be purchased in either a gourmet specialty store or the hot sauce/condiment section of your local market.)

In a food processor, blender or by hand, mix together the cilantro and other marinade ingredients until thoroughly blended. Pour the marinade over soft-shell crabs, and place on a fine mesh screen over the grill rack. Cook approximately three to four minutes per side, or until cooked through.

Time-Saving Tip: If you are squeamish, have your market or fish store clean the crabs.


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