Grilled Rock Fish and Shrimp Skewers

Name: Grilled Rock Fish and Shrimp Skewers
Ingredients: For the Rockfish:; 2 whole rockfish, cleaned and scaled, about 2 pounds each; One whole lemon sliced; ½ sweet onion sliced; ½ tsp of fresh dill (or a couple of dill sprigs); 2 Tbsp of butter cut into pads; 1 tsp of Dizzy Pig Raging River; For the Shrimp:; 1 ½ lbs of medium/large shrimp peeled; Dizzy Pig Tsunami Spin

Raging River Rock Fish with Tsunami Spin Shrimp

Main Dish Fish & Seafood Gluten-Free Grill, Small Plate Valentine’s Day

By Max and Sydney Rosen

While Max and Sydney were down at the local fish mongers last weekend, they picked up some beautiful whole rockfish and some pretty pink gulf shrimp.

The fish were grilled whole with a combination of Dizzy Pig Raging River seasoning and other aromatics for a fantastic tasting and moist fish. The shrimp were grilled on skewers with Tsunami Spin seasoning. It’s the simple ingredients that make this recipe extraordinary.

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Ingredients

For the Rockfish:

2 whole rockfish, cleaned and scaled, about 2 pounds each
One whole lemon sliced
½ sweet onion sliced
½ tsp of fresh dill (or a couple of dill sprigs)
2 Tbsp of butter cut into pads
1 tsp of Dizzy Pig Raging River

For the Shrimp:

1 ½ lbs of medium/large shrimp peeled
Dizzy Pig Tsunami Spin

Directions

Take the whole fish and slit fillets carefully to not cut through.
Season the cavity with half of the Raging River for each fish. Add half the lemon slices, half the sliced onion, and 1/4 teaspoon of dill to each cavity. Place about 1 tablespoon of butter pads in each cavity.
For the shrimp, just sprinkle a nice dose of Tsunami Spin over the shrimp skewers.
Brush a little olive oil over the fish to keep it from sticking to the grid.
For the grill set up, we like to set up our BGE direct but with a ‘high’ grid at 400-425°F dome temp, as this allows the fish to grill evenly through and stay moist.
Place fish directly on the raised grid and grill for approximately 10 minutes, then flip and grill for another 10 minutes or so (or until the fish is cooked through but still moist). Fish cooked perfectly will easily flake.
Squeeze fresh lemon juice over the fish while its grilling.
For the shrimp, simply put the skewers on a direct grid and grill for approximately 1 to 2 minutes per side till white/pink.
For serving, gently remove the skin, then lift the filets off the skeleton. Each filet will be a nice serving for a person. Rockfish is perfect as its own dish, but pair it with the shrimp for a seafood feast.

In This Recipe: