Great Seafood On The Grill

Morton's, The Steakhouse, turns thirty this year.

And while the chain is obviously well known for its steaks, Morton's also turns out delicious seafood.

Its co-founder and vice chairman, Klaus Fritsch, visited The Early Show plaza Friday to show us some secrets to grilling up delicious delights from the sea.

The main secret to delicious grilled lobster? Basting it with butter.

And grilled scallops are an easy and elegant appetizer, Fritsch says.

Fritsch prepared various seafood and veggie dishes -- a nice change after the burgers and steaks most people have been grilling all summer long.

Grilling lobster probably intimidates many home cooks. But Fritsch brushes it with oil, then places it on the grill -- then periodically bastes with butter as the lobster cooks. He serves the lobster with drawn butter (of course!) and wasabi mayonnaise.

Scallops are another item that many home cooks probably never think about putting on the grill, but Klaus says they can be as easy as they are scrumptious. He suggests plating them over greens and serving them as an appetizer.

RECIPES

Grilled Zucchini


2 lbs. Zucchini
1/4 cup Olive oil
2 Tbls. Fresh oregano, chopped
To taste Salt
To taste Fresh ground black pepper

Wash the Zucchini. Then Cut across the zucchini at an angle to create oval slices about 5 or 6 inches long and about half an inch thick. Brush the slices with olive oil, season, and then sprinkle with the Fresh chopped Oregano.

Place the slices on a hot grill and cook for about 3 to 4 minutes on each side. Move them to a cooler spot on the grill if they begin to char.

Grilled Sweet Peppers

1 lb. Red sweet peppers
1 lb. Green sweet peppers
1/4 cup Olive oil
To taste Salt
To taste Fresh ground black pepper

Cut the peppers in half, top to bottom. Remove stem and seeds. Cut those halves into 3 inch wide pieces. Brush the peppers with olive oil, season and place on a hot grill. Cook the peppers a total of about 10 minutes until soft but still al dente. Move them around the grill if they begin to burn. Turn them frequently while cooking.

Grilled Asparagus with Balsamic glaze

2 lbs. Large Asparagus
1/2 cup Olive oil
1/4 cup Balsamic vinegar
1 tsp Salt
1/2 tsp Ground white pepper
2 ounces Balsamic glaze

Cut the last inch off of the asparagus. Peel the last 2 inches of the asparagus spears. In a pot of boiling salted water, blanch the asparagus for about 5 minutes until al dente. (Cooking time will vary with the diameter of the asparagus.) Place the blanched asparagus in ice water to shock. When it is completely cooled, remove it from the ice water and place on a paper towel to dry.

Meanwhile, place The balsamic vinegar, olive oil, salt and pepper into a small mixing bowl and mix well.

Place the asparagus in a shallow pan and pour the vinegar and oil mix over the asparagus. Move the asparagus around in the pan so that all the spears get coated. Let the asparagus marinade for about 10 minutes, a little longer is fine if you wish.

Be careful to drain the asparagus well before placing it on the grill. Place the drained, marinated asparagus on a hot grill. Cook for about 8 to 10 minutes till very lightly charred.

Place the grilled asparagus on a platter and drizzle the Balsamic glaze over the asparagus.

Grilled Wild Pacific Salmon

4 - 10 ounce Wild Pacific Salmon fillets
1 Tbls. Olive oil
To taste Salt
To taste Fresh ground black pepper
1 bunch Fresh parsley
2 each Lemons

Brush the Salmon fillets with olive oil. Then season the fillets.

Clean the grill with a wire brush and then rub the grate with a little salad oil on a towel. This will help prevent the fish from sticking to the grate as it cooks.

Place the fillets, skin side up, on a hot grill. Cook for approx. 3 minutes, (times will vary with the thickness of the fillets), and carefully, slide a spatula under the fish. Turn it over on the skin side, in a cooler area of the grill. Continue to cook for approx. 8 to 9 more minutes, until the flesh of the fillet is cooked but still slightly opaque.

Slide the spatula under the fillet, between the skin and the flesh. Place fillets on a platter and garnish with a little fresh parsley and lemon quarters.

For lobster and scallop recipes, go to Page 2.

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