Orange and Soy Glazed Grilled Seafood Recipe – Australian Special
Orange and Soy Glazed Grilled Seafood is a delectable dish that combines the tangy sweetness of orange with the umami richness of soy sauce, creating a flavorful glaze for grilled seafood. This dish is perfect for a summer barbecue or a sophisticated dinner, offering a balance of citrusy brightness and savory depth. The glaze enhances the natural flavors of the seafood, resulting in a succulent and appetizing meal.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Glaze:
- 1/2 cup fresh orange juice (about 2 oranges)
- 1/4 cup soy sauce
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar or white wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Seafood:
- 500g (about 1 lb) of mixed seafood, such as shrimp, scallops, and fish fillets (e.g., salmon or cod), cleaned and deveined
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh herbs for garnish (e.g., parsley or cilantro)
How to make Orange and Soy Glazed Grilled Seafood:
Prepare the Glaze: In a small saucepan, combine the fresh orange juice, soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
Bring the mixture to a simmer over medium heat, stirring occasionally.
Once it begins to simmer, whisk in the cornstarch-water mixture and continue to cook for another 2-3 minutes, or until the glaze has thickened to a syrupy consistency.
Remove from heat and let it cool slightly. Reserve some glaze for brushing and serving.
Marinate the Seafood: In a large bowl, toss the seafood with olive oil, salt, and black pepper.
Pour a portion of the orange and soy glaze over the seafood and toss to coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes for more flavor.
Grill the Seafood: Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
Grill the seafood for about 2-4 minutes per side, depending on the type and thickness of the seafood. Shrimp and scallops will cook quickly, while fish fillets may take a bit longer.
Brush the seafood with the reserved glaze during grilling for added flavor and to create a nice caramelized coating.
Serve: Remove the seafood from the grill and transfer to a serving platter.
Drizzle with any remaining glaze and garnish with fresh herbs.
Serve immediately with additional orange wedges or a side of steamed rice or salad, if desired.
Recipe Notes:
Marinating Time: Marinating the seafood enhances the flavor. For best results, marinate for at least 15 minutes, but no more than 30 minutes, to avoid overpowering the delicate seafood.
Glaze Consistency: If the glaze becomes too thick while cooling, you can thin it out with a little water before using. If it’s too thin, continue to simmer until it reaches the desired consistency.
Grilling Tips: Ensure the grill is preheated and the seafood is cooked to just opaque. Overcooking can make seafood tough.
Seafood Variations: Feel free to use other types of seafood or adjust the glaze ingredients based on availability and preference.
