My inaugural encounter with this herb-laden grilled seafood happened during a warm, breezy afternoon at our family’s quaint lakeside cottage. My father took charge of the barbecue, while the remainder of the clan were scattered like colorful party streamers across the pier – fishing gear at the ready, gales of laughter echoing through the air. Every time I bring this dish to life, the fragrance of smoldering cedar mixed with the potent aroma of fresh herbs and simmering seafood whisks me back to those endless, tranquil days by the lake. The crunch of fresh herbs being meticulously diced, the soft murmuring sizzle of the seafood gracing the scorching grill, the pop of the wood in the fire – these sounds orchestrate a harmony that fills my kitchen each time I prepare this dish. The firm yet tender texture of the seafood, effortlessly yielding under the fork, combined with the refreshing crunch of herbs, creates an extravaganza not just for the palate but for all senses. There’s an undeniable romantic liaison between seafood and summertime, isn’t there? Barbecued seafood was the pièce de résistance at our family’s lakeside gatherings, the ceremonial showpiece signaling the commencement of long, sun-drenched days and magnificent, star-speckled nights. This recipe, for me, is akin to a gastronomic time capsule, transporting me back to the sun-kissed allure of those family summers. The interesting aspect of this recipe is that it’s uncompromisingly unforgiving. Underdo it, and you are left with a mushy mess. Overdo it, and you will end up with a seafood-shaped lump of charcoal. But fret not, for the subsequent steps provide a clear path to navigate these perilous seas and strike the perfect equilibrium. The enchantment of this recipe lies not just in its taste, but its deep-seated origins. The ancient Greeks were renowned for cooking seafood on open flames, often incorporating fresh herbs from the Mediterranean region. They were of the belief that it harmonized the ‘humors’ in our bodies. While such a medical theory may not hold ground today, the ageless allure of barbecued seafood adorned with herbs is still very much palpable. I’m eager to escort you through this gastronomic venture, to rekindle a dish that will enthrall your taste sensation, warm your spirit, and revive memories of summer days beneath boundless skies. Once you master this recipe, each mouthful will be a cherished reverberation of sun, sea, and superb summer merriment.
Ingredients
- 4 seafood fillets (each weighing 6-8 ounces)
- 2 tablespoons of olive oil
- 4 cloves of garlic, crushed
- 2 tablespoons of fresh rosemary, finely diced
- 1 tablespoon of fresh thyme, finely diced
- Salt and pepper to taste
- 4 slices of fresh lemon
- Fresh parsley for garnish
- 4 cedar barbecue planks, pre-soaked
Instructions
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Initiate by immersing your cedar barbecue planks in water for a minimum of two hours. This step ensures that the planks will not ignite on the grill and imparts the seafood with a smoky, rustic aroma.
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Whilst the planks are soaking, amalgamate olive oil, garlic, rosemary, thyme, salt, and pepper in a bowl. This blend is your herb mixture, the lifeblood of this recipe.
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Position your seafood fillets on a platter and massage them thoroughly with the herb mixture. Ensure each fillet is uniformly coated to achieve maximum flavor.
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Preheat your grill to a medium temperature, approximately 350-375 degrees Fahrenheit. You should not hasten this step, as the correct heat is paramount to grilling the seafood flawlessly.
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Arrange your seafood fillets on the pre-soaked cedar planks, skin side beneath. Place a lemon slice on each fillet, adding a tangy twist.
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Delicately place the planks on the preheated grill and keep the lid closed. The confined setting aids the seafood to cook evenly.
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After roughly 20 minutes, examine for doneness. The seafood should break apart easily with a fork and have an internal temperature of 145 degrees Fahrenheit.
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Extract the planks from the grill using a heat-resistant glove. Allow the seafood to rest for a few minutes – letting it breathe enhances its taste.
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Garnish the grilled seafood with fresh parsley prior to serving. This not only enlivens the plate but introduces an additional herbal impact.
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Savour your herb-laden grilled seafood while it’s still warm, ideally with a side of fresh salad and a glass of cool white wine.
Nutritional Information
- Calories: 310
- Protein: 33g
- Fat: 15g
- Carbs: 2g
Final Result
