The sizzle, the scent, the satisfaction of that first bite – there’s nothing quite like grilled food on a beautiful summer day. This year, seafood is taking over grills across America, and everyone from casual foodies to professional chefs are getting hooked on grilled fish.
Catch the flavor of the season
Why is fish the hot dish for grilling this year? Fish is wonderfully versatile and can be prepared with different flavor profiles, including savory, spicy, fruity, citrusy and many more. It pairs nicely with other beloved flavors of summer, such as a crisp fresh salad, ripe fruit or grilled vegetables as a side. Plus, packed with omega-3s and other nutrients, fish is often a healthier alternative to other popular grilled foods, like red meat or processed sausage.
Make a splash at mealtime
Grilling fish might be intimidating to some people, but it doesn’t have to be. One time-saving tip is to look for Morey’s Fine Fish & Seafood at your local grocery store. This family-owned company has been procuring high-quality fish and seafood products for over 80 years. With an emphasis on quality and flavor, you’ll find premium fillets paired with chef-inspired seasoning and marinades so you can make the most of grilling season – without the stress.
“Seas the day” with salmon
What options are best for summer grilling? While many fish are great for the grill, you can’t go wrong with salmon. This meaty-textured fish is ideal for the grill, whether you place it right on the hot grates or wrap it in foil for a delicate and delicious steam. Salmon is low in saturated fat and high in protein, which is good for maintaining bone and muscle strength.
Morey’s has several wild salmon options that make grilling a breeze:
• Wild Salmon Seasoned Grill has a smoky blend of garlic, basil, salt and red pepper seasoning that becomes even more pronounced through grilling.
• Wild Salmon Steakhouse features white and black pepper with notes of jalapeño and rosemary for a savory dish with a subtle kick.
• Wild Salmon Lemon Herb has a citrus-style marinade for bright notes that balance this naturally buttery, rich fish.
Set taste buds adrift with new recipes
Grilled fish makes an amazing meal any time, but if you want to try new flavors and be inspired, check out the recipes at Moreys.com/Recipes. With a variety of mouth-watering recipes, you’ll find inspiration for any occasion.
For example, the Steakhouse Salmon Quinoa Bowl recipe puts two superfoods together – salmon and quinoa – to produce a nutritious and hearty meal that comes together in about 30 minutes. While the quinoa and salmon cook, mix up the aromatic and flavorful dressing made with lime, jalapeño, honey, red wine vinegar and olive oil. Set the table indoors or dine al fresco, and prepare for a relaxing meal at home.
Get ready to make waves at your next meal. With these tips for simple preparation and cooking, you’ll find grilled fish to be your new go-to for grilling this summer.
2 Morey’s Wild Salmon Steakhouse
1 cup red quinoa
1 Tbsp. plus 2 teaspoons olive oil
Zest and juice of 1 lime, plus lime wedges for garnish
1/2 jalapeño pepper, finely minced
2 tsp. honey
1 Tbsp. red wine vinegar
1 cup prepared Pico de Gallo
2 cups arugula
Coarsely ground black pepper
RINSE QUINOA: Place the quinoa in a fine-mesh strainer and rinse under cold water for one minute, swishing the quinoa with your hand while rinsing. Drain. Note: if you don’t have a fine mesh strainer you can skip this step.
COOK QUINOA: In a medium saucepan, over medium-high heat, add 2 teaspoons of canola oil and the drained quinoa. Cook, stirring, for 1 minute. Add 2 cups water and 1/2 teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered for 15 minutes.
Remove from heat and let stand, covered, for 10 minutes. Fluff the quinoa gently with a fork.
NOTE: if any liquid remains in the bottom of the pan or if the quinoa is still “crunchy,” don’t worry, just return the pot to low heat and cook, covered, for another 5 minutes.
COOK FISH: While the quinoa is cooking, start the salmon. Cook Morey’s Wild Salmon Steakhouse according to package directions of your choice (we recommend the baking method or grilling method for this recipe). Remove skin.
MAKE THE DRESSING: In a small mixing bowl, whisk together the lime zest, lime juice, minced jalapeño (use less jalapeño if you don’t like as much heat), honey, red wine vinegar, and 1 tablespoon olive oil. Salt and pepper to taste.
FINISH THE QUINOA SALAD: In a large mixing bowl, add the fluffed quinoa, Pico de Gallo, and all but 1 tablespoon of dressing. Toss to coat. Salt and pepper to taste. Add arugula and gently toss to coat.
TO SERVE: Divide mixture between two bowls. Top each with salmon and sliced avocado. Drizzle each with reserved dressing. Serve lime wedges alongside.
PRO TIP: If you don’t care for a peppery green like arugula, substitute baby spinach.
Prep Time: 30 minutes
Serving Size: 2
Additional product options you can also use:
Wild Cod Butter & Herb
Wild Smoked Salmon Applewood Chipotle
Cucumber Gin Martini
Leave a Comment