The Fourth of July backyard barbecue is a classic American tradition. Chef Michael LaDuke goes beyond grilling hot dogs and hamburgers – sharing recipes for grilled fish dishes that are delicious, impressive and a great way to enjoy summer grilling.
Michael LaDuke is the Director of Product Development & Chief Executive Chef for Red Lobster. He is a New York native who holds an associates degree in Professional Chef Studies from the State University of New York. Before joining Red Lobster in 2005, Michael spent 17 years at Walt Disney World, where he held a variety of increasingly responsible culinary positions. Most recently, he served as executive chef at EPCOT Center, where he was responsible for all EPCOT restaurant menus and its Food Court, which he redesigned and re-launched with more innovative food. He also directed EPCOT’s International Food and wine Festival.
Orange-Rum Glazed Snapper
Fresh fish is flavored with a sweet glaze that carries a kick. The glaze is made from fresh oranges, tropical rums and just a little bit of spice.
1 teaspoon olive oil
1 teaspoon garlic, chopped (1 clove)
¼ cup sweet chili sauce (this is usually found in the Asian section at the grocery store)
¼ cup rum (Regular or Dark)
½ cup orange marmalade
1 large fennel bulb, white part only, thinly sliced
1 red pepper, thinly sliced
4 Snapper fillets, skinless
Salt and pepper to taste
4 orange slices
1. Preheat an indoor grill or conventional oven (If the indoor grill has a temperature control, preheat to 350 degrees, for the oven, preheat to 400 degrees).
2. In a small saucepan, over medium heat, sauté the olive oil and garlic for 3-5 minutes.
3. Mix in the sweet chili sauce, rum, and orange marmalade and stir often until a syrup is formed and all the marmalade is melted, remove from heat.
4. Meanwhile, tear off a piece of foil about 3 feet long. Mix the fennel and red pepper slices and lay out on the foil, covering about half of the foil & drizzle with ¼ cup of Orange Rum glaze.
5. Place the Snapper on top of glaze and season the fish with salt & pepper. Pour the remaining glaze over the Snapper, coating the fish well.
6. Place an orange slice on top of each piece of Snapper. Fold over the rest of the foil and crimp the edges to seal the pouch.
7. Place on the indoor grill or in the oven and cook until fish is white and flaky. This took about 10-12 minutes on a hinged top indoor grill and about 20 minutes in a conventional oven.
Maui Luau Shrimp & Salmon
The Maui Luau Shrimp & Salmon takes its inspiration from the Hawaiian Islands and includes fire-grilled salmon & skewered shrimp brushed with a sweet chili sauce.
4 each 5–6 oz. skinned salmon fillet
24 each 26–30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10–15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)
Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce.
1. Brush both sides of salmon with olive oil and season with salt and pepper.
2. After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
3. Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
4. On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.
5. Grill shrimp approximately 3–4 minutes per side or until 150 degrees.
6. Grill pineapple for 2–3 minutes per side or until there is good carmelization.
7. Brush all items generously with the sweet chili sauce.
8. To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.