Father’s Day is coming up this weekend and Summerset is here to provide you with recipes that your dad will love. None of these recipes are possible without a grill so make sure you visit https://summersetgrills.com/ to find a store near you to get your grill before Father’s Day. (They also make great gifts for dad!)
Grilled Blackened Red Snapper
- 2 red snapper fillets (halved)
- 1/2 cup (120 ml) butter
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) parsley (minced)
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) onion powder
- 1/2 teaspoon (2.5 ml) black pepper
- Optional: 1/4 teaspoon (1.25 ml) cayenne (or more to taste)
- Mix together the paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the red snapper.
- Preheat the grill to high heat. Right before placing fish on the grill, oil the grill grates well. Make several passes, as this will create a nice non-stick surface.
- Bring the lemon juice to a simmer in a small saucepan or in the microwave in a safe dish. Remove from heat and add butter. Mix well.
- Grill the red snapper for about 5 to 6 minutes on one side until the seasonings are blackened. Turn the snapper over and grill for another 5 to 6 minutes until done, or at least 145 degrees.
- Once cooked through, remove the fish from the grill and plate.
- Add parsley to the lemon butter and spoon a quarter of the butter mixture over each piece of fish.
- Serve with grilled vegetables or your favorite sides.
Grilled Garlic and Black Pepper Shrimp
- 1 fresh red chile (such as Fresno), seeds removed, finely grated
- 3 garlic cloves, finely grated
- 1 tablespoon coarsely ground pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons vegetable oil, plus more for the grill
- 1 pound large shrimp, peeled, deveined
- Kosher salt
- Lime wedges and Kashmiri chili powder or paprika (for serving)
- Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water
- Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. of oil in a large bowl.
- Add shrimp and toss to coat; season with salt.
- Thread shrimp onto sets of 2 skewers.
- Prepare a grill for medium-high heat; clean grates well, then oil.
- Grill shrimp, turning once until cooked through and lightly charred, about 5 minutes total.
- Serve with lime wedges dipped in chili powder.
Citrus-Brined Grilled Pork Chops
For the Brine
- 1/2 white onion, quartered
- 2 cloves garlic
- 1/2 cup Morton kosher salt (or 1/3 cup table salt)
- 1/3 cup honey
- 1 teaspoon black peppercorns
- 1 orange, halved
- 1 lime, halved
- 1 lemon, halved
- 2 cups water
- 2 cups ice
- 4 (8- to 10-ounce) boneless pork chops, trimmed of any fat
For the Rub
- 1 tablespoon Morton kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- Neutral oil for the grill
For the Brine
- In a medium pot, combine the onion, garlic, salt, honey, peppercorns, orange, lime, and lemon. Add two cups of water and bring to a slight simmer over medium-high heat. Stir until the honey and salt are dissolved.
- Remove from heat and add ice to chill the mixture to at least room temperature.
- Once cool, transfer the brine to a large dish and add the pork chops. The pork chops should be covered by the brine. If they aren’t, use a small plate or bowl to keep them in the brine.
- Cover and refrigerate for at least 60 minutes, but longer is preferable. Don’t let them brine for longer than 24 hours—otherwise, the proteins in the pork will start to cure, and you’ll end up with something closer to ham.
- When ready to grill, remove pork chops from the brine and pat dry with paper towels. Stir together the spices for the rub in a small bowl, and season the pork chops liberally with the rub.
- Preheat the grill to medium-high heat and rub the grill grates with some neutral oil on a clean rag (or a few paper towels) to prevent sticking.
- Place the pork chops on the grill and grill for 5 to 6 minutes on the first side. If you’d like pretty crosshatched grill marks, rotate the pork chop 90-degrees after 3 minutes.
- Flip pork chop and cook on the second side for another 4 to 6 minutes. The pork chops are done when an instant-read thermometer inserted in the thickest part of the chops registers 145°F. (This is the FDA recommended cooking temperature, and it will give you slightly pink pork chops in the center).
- If your pork chops are thicker than 3/4-inch, they will need a few minutes longer on the grill, and you’ll have to watch the thermometer until they are done.
- Transfer the cooked chops to a plate and let them rest for about five minutes before serving.
- Slice and serve the chops with grilled fruit such as pineapple and a green side dish such as grilled Brussels sprouts (grilled in a grill pan over high heat for a few minutes until charred in spots)!