Nature Immerse

Fish and seafood recipes for your outdoor activities

Lime-Drizzled Fish Tacos

Serves; 4

Ingredients

  • 4 Tilapia fish filets
  • ¼ cup chipotle dressing
  • 1 cup cilantro, chopped; 2 tomatoes, diced; 1 red onion, diced; 2 limes, juiced
  • 8 tacos
  • Vegetable oil
  • 3 tablespoons honey
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon cayenne pepper
  • 1 lime, juiced
  • ¼ cup extra virgin olive oil

Directions

  • Combine marinade ingredients.
  • Place tilapia and marinade in dish, and allow fish to marinate for an hour.
  • Get your fire going to medium-high, coat grate with a little vegetable oil.
  • Ensure tilapia is about 5 inches from fire, grill for 8 minutes until fish is flakey.
  • Heat tacos on grate for a minute.
  • Flake fish, drizzle with lime juice, and divide among tacos, top tacos with cilantro, tomatoes, red onions, and chipotle sauce.

Tip: Most of the recipe can be prepared ahead of time by slicing vegetables and preparing marinade in separate sealable containers or bags.


Orange Bacon Salmon Skewers

Serves; 4

Ingredients

  • 1 pound salmon filets
  • 2 oranges, segmented
  • 8 bacon slices

Directions

  • Slice salmon into 1” pieces
  • Place salmon, orange segments on skewers.
  • Wrap 2 slices bacon around each skewer.
  • Cook your salmon over fire, while keeping it 6” above flame and cook for approximately 7 minutes.

Grilled Shrimp and Mushrooms

Serves; 4

Ingredients

  • 1½ pounds jumbo shrimp, shelled and deveined
  • 12 Crimini mushrooms
  • 8 garlic cloves, finely-chopped
  • 1 lemon, juiced
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon extra virgin olive oil
  • Vegetable oil

Directions

  • Combine extra virgin olive oil with salt, black pepper, paprika, lemon juice, and garlic.
  • Marinate shrimp and mushrooms in marinade for an hour.
  • Thread shrimp and mushrooms on skewers.
  • Coat your grill with a little vegetable oil, and heat to medium.
  • Cook shrimp skewers with mushrooms for about 6 minutes and serve with a salad.

Ying and Yang Salmon

Serves; 4

Ingredients

  • 4 6-ounce wild salmon steaks
  • 2 teaspoon Mirin
  • 1 lemon, juiced
  • 4 tablespoons soy sauce
  • ¼ cup honey
  • Vegetable Oil

Directions

  • Combine Mirin, lemon juice, soy sauce, and honey.
  • Place salmon steaks in marinade.
  • Allow to marinate for an hour.
  • Heat your grill to high, and lightly oil the grates.
  • Brush the salmon with honey, and place on grill.
  • Cook for 10 minutes, turning over when fish willingly releases itself from grate. This should happen after 5 minutes.
  • Serve fish with rice and grilled vegetables.

Tequila Jalapeño Scallops

Serves; 4

Ingredients

  • 1½ pounds scallops
  • ¼ cup tequila
  • 1 lime, juiced
  • 2 jalapeños, sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Vegetable oil

Directions

  • Combine tequila, lime juice, salt, black pepper, and jalapeños, and place scallops in marinade for 15 minutes.
  • Place 3 scallops per skewer.
  • Heat grill to medium-high, and brush with vegetable oil.
  • Place skewers on grill so that scallops are flat down.
  • Grill each side for 2 minutes.
  • Serve with noodles, and a shot of tequila!

Grilled Snapper

Serves; 4

Ingredients

  • 4 red snapper fish
  • 1 lemon, sliced
  • 1-2 lemons, juiced
  • Salt and pepper
  • Extra virgin olive oil

Directions

  • Grab 4 sticks or skewers for roasting.
  • Stick skewer through fish, brush fish with a little extra virgin olive oil and sprinkle with salt and pepper, stick a slice of lemon on either end of fish.
  • Keep fish approximately 6” above fire, and cook for approximately 8 minutes.
  • Drizzle with lemon juice and salt as desired. Enjoy!

Swordfish Steak Skewers

Serves; 4

Ingredients

  • 1 pound swordfish steak
  • 1 red onion, quartered
  • 2 red bell peppers, seeded
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 6 tablespoons extra virgin olive oil

Directions

  • Slice swordfish into 1” pieces.
  • Slice red bell pepper into 1” pieces.
  • Thread swordfish, bell pepper, and red onion on skewer.
  • Combine cayenne, salt, black pepper, 6 tablespoons extra virgin olive oil.
  • Brush sword fish and veggies with marinade.
  • Heat fire to medium, and brush grate with oil.
  • Place fish skewers on rack, and grill for approximately 8 minutes or until fish is flaky.
  • Serve with a nice green salad.

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Lisa Schofield

Objectively myocardinate top-line processes whereas next-generation human capital. Quickly customize collaborative niche markets through functionalized "outside the box" thinking.

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