Seafood Recipes


Big Green Egg Recipes

Maple Planked Herb Salmon

Ingredients:

  • 4 Salmon Filets
  • 2 tbsp Honey Mustard
  • 1/4 cup Mixed herbs, finely chopped (chives, parsley, dill, rosemary, basil, and mint)
  • Olive oil, salt and pepper

Recipe Details:

  1. Pre-soak grilling plank for at least 2 hours.
  2. Preheat grill to high heat. (400-600 degrees F)
  3. Place soaked plank on grill and brush with olive oil. Close cover.
  4. Lightly oil the salmon filets.
  5. Combine honey mustard and herbs in a small bowl, and brush on to salmon filets. Salt & Pepper to taste.
  6. When plank starts to smoke, adjust to medium low heat, place salmon filets skin side down on plank, and grill until flaky, approximately 15-30 minutes.

Note: If plank flares up, spritz with water. Serve directly on plank, or transfer to serving plate. Enjoy.

Smoked Rainbow Trout

Ingredients:

  • 4 cleaned and washed rainbow trout
  • 2 tsp ground sea salt
  • 2 tsp fresh ground pepper
  • 1 fresh thinly sliced lemon
  • 1/2 cup fresh chopped parsley

Recipe Details:

  1. Clean and wash trout, patting dry with paper towel, removing any loose skin and scales.
  2. Mix ground sea salt and ground pepper together and rub inside and out with hands.
  3. Thinly slice lemon and divide parsley into four servings. Add a few slices of lemon inside each trout along with divided parley.
  4. Set up your EGG for indirect cooking at 350-400 degrees Fahrenheit.
  5. Remove grill and spray with Pam away from flame.
  6. Place trout skin down on grill, close lid and cook for 15 mins.
  7. Lift lid and carefully turn the trout and cook for another 15 mins. or until cooked through (skins should be nicely browned).
  8. You can check for doneness by taking a sharp knife and piercing skin and checking to see if the flesh is opaque, and flakes easily (Internal temperature 140 degrees F).
  9. Remove from grill and serve with your favourite side dish.

Submitted by BBQPrincess

Mussels with Lemon & Herbs

Ingredients:

  • 4 tablespoons unsalted butter
  • 4 tablespoons onion (minced)
  • 1 clove garlic (minced)
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 1 1/2 cups freshly squeezed lemon juice
  • 1/2 cup water
  • 3 1/2 pounds fresh mussels (about 40 – scrubbed well and debearded)
  • 1 cup coarsely chopped fresh Italian flat-leaf parsley
  • 2 tablespoons grated lemon zest 

Recipe Details:

  1. Set up your EGG for indirect heat using plate setter at 300 degrees Fahrenheit.
  2. In a large Dutch oven set in the centre of the grill, melt the butter. Add the onion and garlic; cook until the onion and garlic become transparent, about 6 to 8 minutes. Add the thyme, rosemary, lemon juice and water. Bring the mixture to a boil.
  3. Add the mussels to the Dutch oven and cover. Every few minutes gently fork over mussels until they pop open. If any mussels do not open, discard them. Using a slotted spoon, transfer the steamed mussels to a serving bowl. Sprinkle 1/2 cup parsley over the mussels and cover with loose clean cloth.
  4. Remove the thyme and rosemary sprigs from the liquid in the bottom of the Dutch oven. Continue to heat mixture in EGG , and stir in the lemon zest and remaining parsley. Warm the liquid and, once warm, pour it over the mussels in the serving bowl. Serves 4 to 6.

 Submitted by BBQPrincess

Oyster Kebobs with Curry-Apricot Sauce

Ingredients:

  • 1 can (15 ounces) apricot halves
  • 2 tablespoons oil
  • 4 green onions, thinly sliced
  • 2 tablespoons flour
  • 4 teaspoons Madras curry powder
  • 1/2 cup oyster liquor (natural oyster juices)
  • 1/2 cup water
  • 1/3 cup light cream
  • 3 tablespoons finely chopped dry-roasted cashews
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 thin slices bacon, cut in half
  • 24 shucked oysters 

Recipe Details:

  1. To make sauce, strain apricot halves, reserving syrup.
  2. Finely cube apricots; set aside.
  3. Heat oil in saucepan; add green onions and saute 2 minutes.
  4. Add flour and curry powder; cook 2 minutes.
  5. Add reserved apricot syrup, oyster liquor, water, and light cream. Simmer 18 minutes.
  6. Add cubed apricots and cashews; simmer 2 to 3 minutes.
  7. Remove from heat. Stir in salt and pepper.
  8. In large skillet partially cook halved bacon slices for 2 minutes. Drain and cool.
  9. Wrap each oyster with one half-slice of bacon. Place wrapped oysters on six 12-inch skewers.
  10. Cook in Big Green Egg at 300 degrees Fahrenheit for 6 to 8 minutes, turning once halfway through grilling time. Serve kebabs with sauce for dipping.

 Makes 8 servings.

Notes: If using wooden skewers, soak in water thirty minutes before using so ends do not burn during grilling time. Madras curry powder is a sweeter blend than standard curry powder, sometimes available in the spice section of the grocery store. If you can not find Madras curry powder at your local grocery, add a pinch of sugar with the regular curry powder.

Submitted by BBQPrincess

Salmon with Zesty Sauce

Ingredients:

  • 2 salmon steaks
  • 1 tbs fresh lime juice
  • 1 1/2 tsp melted butter
  • Salt and pepper
  • Snipped fresh chives
  • Lime wedges
  • 1 1/2 tsp butter
  • 2 jalapenos, seeded and diced
  • 3/4 tsp fresh lime juice, salt and ground white pepper
  • 1/3 cup sour cream

Recipe Details:

  1. Place salmon in dish.
  2. Mix lime juice and butter. Brush over salmon. Sprinkle with salt and pepper. Let stand 15 minutes.
  3. Place fish in fish basket and cook on Big Green Egg 15  minutes or until firm to touch. Meanwhile, prepare sauce.

Sauce:

  1. Melt butter in small heavy saucepan over medium low heat.
  2. Add chilies and cook until tender (about 3 minutes), stirring occasionally.
  3. Add sour cream and stir until heated thoroughly. Do not boil. Mix in lime juice.
  4. Add salt and pepper.

Transfer fish to platter. Spoon sauce over salmon. Sprinkle generously with chives. Garnish with lime wedges.

Submitted by B Anderson

Honey-Cured Smoked Salmon

Ingredients:

  • 1 quart water
  • 1/2 cup salt
  • 3/4 cup honey
  • 1/4 cup golden rum
  • 1/4 cup lemon juice
  • 10 cloves
  • 10 allspice berries
  • 1 bay leaf
  • 1 large fillet of salmon

Recipe Details:

  1. Combine all the ingredients besides the salmon to make the brine.
  2. Place the salmon, skin side up, in a non-reactive dish and cover with brining liquid. Allow fish to brine for 2 hours.
  3. Rinse the salmon in fresh water and pat dry with paper towels.
  4. Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air dry for about 1 hour.
  5. Smoke salmon skin side down for about 1 1/2 hours, keeping temperature at 160 degrees Fahrenheit.

Smoked Oysters

Ingredients:

  • 12 Oysters on half shell
  • 3 tbs chopped green onion
  • 1/4 cups softened butter
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 2 tbs chopped cilantro or parsley
  • 1/4 cup bread crumbs
  • 1/4 cup Parmesan cheese
  • Rock salt

Recipe Details:

  1. Shuck and drain oysters. Place on deep half of shell and sprinkle with salt and pepper.
  2. Combine margarine, onion, and cilantro. Dot oysters with mixture.
  3. Combine bread crumbs and cheese and place over margarine mixture.
  4. Pour a 1/2″ layer of rock salt in a 11″ x 9″ 1/2″ foil pan. Place shells on top of salt and place pan on Big Green Egg.
  5. Smoke at 300 Fahrenheit for 15 minutes or until crumbs are brown and edges of oysters curl.

*Rock salt holds shells upright and keeps oysters hot.

Submitted by J Ehrenhard

Grilled Lobster Tails

Ingredients:

  • Lobster Tails
  • 4 tbsp melted butter
  • Juice of one lemon
  • 1/4 tsp salt
  • 1/4 tsp pepper

Recipe Details:

  1. Combine butter, lemon juice, salt and pepper. Mix well.
  2. Slit lobster tails lengthwise, cutting through upper shell and meat to, but not through, bottom shell.
  3. Push shell halves apart to expose meat. Baste tails with sauce. Reserve remaining sauce.
  4. Grill with shell side down at 250° Fahrenheit until meat turns opaque white. Serve with reserved sauce.

Submitted by P Harper

Alaska Salmon BBQ

Ingredients:

  • 4 Salmon steaks
  • 1/2 cup butter
  • 3 tbs ketchup
  • 1 tbs Worcester Sauce
  • 1 tbs dry mustard
  • 1 garlic clove, minced

Recipe Details:

  1. Combine ketchup, Worcestershire, mustard and garlic in small saucepan. Heat slowly and thoroughly. Do not boil.
  2. Brush salmon with sauce and grill at 250 Fahrenheit until done. Time will depend on thickness of steaks. Salmon will be firm when done.

Submitted by W Cornelius GA

Peanut Grilled Shrimp

Ingredients:

  • 1 1/2 lb medium shrimp peeled
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 3 cloves garlic, minced
  • 2 tbs vegetable oil

Recipe Details:

  1. Thread shrimp onto a skewer and brush with peanut sauce.
  2. Place skewers on the Big Green Egg. Cook at 250 degrees Fahrenheit for 5-6 minutes or until shrimp turns pink, turning once.
  3. Brush shrimp with peanut sauce before serving.

Peanut Sauce:

  1. Mix peanut butter and 2 tbs soy sauce in saucepan.
  2. Blend in remaining soy sauce, sugar, garlic, oil and 1 tbs water.
  3. Heat to dissolve the sugar.

Submitted by W Cornelius GA

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