SoMD Recipe of the Week: Savor Summer with Grilled Fish Dishes

LEONARDTOWN, Md. — As grilling season heats up, seafood offers a fresh, flavorful way to elevate outdoor meals, and St. Mary’s County’s coastal charm makes it an ideal backdrop for mastering the art of grilled fish and shellfish. From succulent whole branzino to zesty shrimp skewers, these recipes, paired with expert tips, promise perfectly cooked seafood using modern electric grills. Whether you’re a backyard novice or a seasoned chef, these dishes, inspired by local waters and sustainable practices, deliver restaurant-quality results at home.

Electric grilling, with precise temperature control and smartphone-guided cooking, simplifies seafood preparation, reducing guesswork compared to charcoal or gas. Trimell Hawkins, executive chef and culinary adviser to Current Backyard, shares five key tips for success, featured in a recent guide at CurrentBackyard.com. Below, explore three recipes—Grilled Whole Branzino with Fresh Herb Sauce, Grilled Shrimp Skewers with Citrus Glaze, and Grilled Striped Bass with Tomato Relish—tailored for electric grills but adaptable to any setup.

Grilled Whole Branzino with Fresh Herb Sauce

Recipe courtesy of Alton Brown on behalf of Current Backyard
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 4

Fresh Herb Sauce:

• 2 tablespoons chopped dill
• 1/4 cup chopped parsley
• 2 tablespoons chopped chives
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 3/4 cup extra-virgin olive oil

Branzino:

• 2 head-on whole branzino (about 1 pound each), cleaned and scaled
• 2 teaspoons kosher salt
• 1 lemon, sliced into six rounds
• 6-8 sprigs dill
• 6-8 sprigs parsley
• 2 teaspoons extra-virgin olive oil

Instructions:

1. For herb sauce, combine dill, parsley, chives, garlic, salt, red pepper flakes, lemon zest, lemon juice, and olive oil in a small bowl; set aside.
2. Set electric grill to 650 F on both sides and close lid. For gas or charcoal, aim for high heat.
3. Season branzino inside and out with salt. Stuff each cavity with lemon slices, dill, and parsley; tie with kitchen twine. Refrigerate until ready.
4. Coat fish skin with olive oil. Insert a temperature probe into the thickest part of each fish, parallel to the dorsal fin.
5. Place fish on grill, belly sides toward you. Close lid and cook 5 minutes.
6. Gently flip fish using a spatula or forks. Close lid and cook 5 minutes more, or until internal temperature reaches 145 F.
7. Transfer to a platter, remove twine, and serve with herb sauce.

“Not all fish are the same,” Hawkins advises. “There’s a common misconception that all fish can be grilled, but not all fish is created equally.” He recommends firm fish like branzino over flaky varieties like trout for grilling, ensuring stability and crisp skin.

Grilled Shrimp Skewers with Citrus Glaze

Prep time: 20 minutes
Cook time: 8 minutes
Serves: 4

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons orange juice
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 8 wooden skewers, soaked in water for 30 minutes
• Lime wedges, for serving

Instructions:

1. In a bowl, whisk orange juice, lime juice, honey, garlic, salt, pepper, and olive oil.
2. Add shrimp, toss to coat, and marinate for 10 minutes.
3. Set electric grill to 400 F. Thread shrimp onto skewers.
4. Grill skewers for 3-4 minutes per side, brushing with remaining marinade, until opaque and slightly charred.
5. Serve with lime wedges.

“Be careful with sugar,” Hawkins notes. “Sugary marinades require keeping a close watch on the grill since sugar can burn.” The citrus glaze here balances sweetness with acidity, creating a caramelized finish without scorching.

Grilled Striped Bass with Tomato Relish

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 4

Tomato Relish:

• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tablespoons chopped basil
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt

Striped Bass:

• 4 striped bass fillets (6 ounces each), skin on
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. For relish, combine tomatoes, onion, basil, vinegar, olive oil, and salt in a bowl; set aside.
2. Set electric grill to 425 F.
3. Pat fish dry, season with salt and pepper, and brush with olive oil.
4. Grill skin side down for 6 minutes. Flip and cook 4-6 minutes more, until internal temperature reaches 145 F.
5. Serve fillets topped with tomato relish.

“Moisture is not your friend,” Hawkins emphasizes. “For beautiful, crisp skin and grill marks, pat fish dry to absorb the moisture before grilling.” This step ensures striped bass, a Chesapeake Bay staple, grills evenly.

Grilling Tips for Success

Hawkins highlights electric grills, like the Current Backyard model, for their precision. “Temperature is key,” he says. “There’s a sweet spot for grilling fish, whether it’s 400 F for thinner fish or slightly above 400 F for thicker cuts.” Electric grills monitor grate-level heat, unlike gas or charcoal, and plug into standard outlets, minimizing fire risks and cleanup. Ready in 10 minutes, they suit busy cooks.

“There’s a ‘right’ way to cook fish,” Hawkins adds. “If you’re cooking fish with skin, cook the skin side down first as it’s more forgiving and durable than the inside.” This method, used in the branzino and striped bass recipes, prevents sticking and maintains structure.

Local Context

St. Mary’s County’s proximity to the Chesapeake Bay inspires these recipes, with striped bass and shrimp reflecting local catches. The Maryland Department of Natural Resources reported a robust 2024 striped bass season, with sustainable quotas supporting recreational fishing. Shrimp, often sourced from regional waters, pair well with local citrus from farmers’ markets like the Home Grown Farm Market in Lexington Park.

Sustainability matters, too. The Monterey Bay Aquarium’s Seafood Watch recommends choosing U.S.-farmed or wild-caught branzino and shrimp to support eco-friendly fisheries. Grilling, a low-waste cooking method, aligns with Maryland’s push for green practices, as seen in SMCM’s sustainability initiatives.

Pairing and Serving

Serve these dishes with grilled vegetables, like zucchini or asparagus, and a crisp Maryland white wine, such as a Vidal Blanc from Port of Leonardtown Winery. For dessert, try a peach cobbler featuring St. Mary’s County peaches, celebrating local harvests.

These recipes and tips make seafood grilling approachable and delicious, blending innovation with Maryland’s coastal heritage. Whether hosting a barbecue or enjoying a quiet dinner, these dishes bring the Bay’s bounty to your table.

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