Orange and Soy Glazed Grilled Seafood Recipe – Australian Special
Orange and Soy Glazed Grilled Seafood is a vibrant dish that marries the zesty brightness of fresh orange juice with the savory depth of soy sauce. This glaze infuses shrimp, scallops, and fish fillets with a delightful balance of sweet and umami flavors. Grilled to perfection, each bite offers a smoky char complemented by the citrusy glaze. Whether you’re hosting a summer BBQ or seeking a sophisticated dinner option, this Australian-inspired recipe brings a touch of elegance to any occasion.
- 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:
Seafood Selection: Choose firm fish fillets like salmon or cod, and ensure shrimp and scallops are fresh for optimal flavor.
Glaze Consistency: Adjust the thickness of the glaze by varying the cornstarch-water mixture; a thicker glaze will provide a more substantial coating.
Grilling Tips: Preheat the grill to medium-high heat and oil the grates to prevent sticking. Brush the seafood with the glaze during grilling to enhance flavor and achieve a caramelized finish.
Serving Suggestions: Garnish with fresh herbs like parsley or cilantro for added color and freshness. Serve alongside a citrus, fennel, radish, and sorrel salad for a refreshing complement.
