Seafood Dinner with the Clan

We always try to have seafood once or twice a week.  It’s fairly easy to make and super healthy for you … unless you wrap it all in bacon and cook it in butter.

Seafood is good for you – and a healthy choice – although it can be expensive.

Last weekend we decided to have a little seafood feast, which turned out to be an amazing idea.  It was not a big set meal, but more like a seafood buffet, with several small dishes.

I picked up a bag of frozen extra-large shrimps, bacon, sea scallops, jalapenos, jalapeno cream cheese, a bag of small potatoes, red/green peppers, an onion, and a couple of swai basa fillets.

It was time to create a nice seafood dish on the Traeger, although I had no clear plan on how and what to prepare for the Viking clan.  But, the outcome was pretty amazing, if I have to critique my own cooking, and the clan’s people cleared their plates and asked for seconds.

In the spirit of sharing my experiences, here’s what I created.  Each step is described below and can be made individually or you can attempt to make it in parallel.  The parallel approach requires a fair bit of coordination, as some dishes need to cook at different temperatures.

Just to be absolutely clear, I made all this on my amazing Traeger grill.  You can make it in your kitchen oven or any other pellet grill.  Heck, I’m sure you could make it on a propane or charcoal grill, although I cannot provide any wise comments or guideance.

Let’s get cutting, wrapping, and cooking

I will share the approach I took to each part of our seafood bonanza.

For the record, I was not familiar with the Swai Basa.  It is apparently related to the catfish.  It is actually a wonderful tasting fish.

Roasted Potatoes

  • Use 1lb of small potatoes
  • Wash them well
  • Cut them into quarters
  • Place the cut potatoes in a tinfoil tray (9 x 13″)
  • Sprinkle the potatoes with olive oil
  • Use Italian herb, paprika, and garlic granules … spice them to your liking
  • Preheat Traeger (or any other cooking device) to 375F
  • Bake the potatoes for 35-40 minutes
  • When ready, take them off the grill and cover with tin foil to keep warm

Butterfly Shrimps

  • Use approx. 20 extra-large frozen shrimps
  • Defrost and peel them
  • Place the shrimps on a large grilling sheet
  • Gently sprinkle a little olive oil on each shrimp
  • Spice them with black pepper and garlic granules
  • Preheat Traeger (or any other cooking device) to 450F
  • Grill the shrimps for roughly 15 minutes, or until a nice pink color

Jalapeno Poppers

Sea Scallop and Bacon Lollies

  • Get 1lb of sea scallops (the large ones)
  • Wrap each scallop with a slice of bacon
  • Insert a toothpick to keep the bacon on
  • Spice them up with Meat Church Holy Gospel BBQ Rub
  • Preheat Traeger (or any other cooking device) to 450F
  • Grill the scallops for roughly 15 minutes

White wine steamed Swai Basa fillet with vegetables

  • Two large Swai Basa fillets
  • Cut the peppers (red/green) into squares
  • Cut one onion into slices
  • Put the onions and peppers in a tin foil tray
  • Place the fillets on top of the vegetables
  • Add 2-3 slices of lemon on top of each fillet
  • Pour in 1/2 cup of white wine
  • Grind some black pepper over the fillets
  • Sprinkle some Italian herbs over the fillets
  • Preheat Traeger (or any other cooking device) to 450F
  • Grill the fish for roughly 20 minutes, or until the fish meat easily parts

You can drink the rest of the cold white wine while you cook, or with the meal.  Your choice!  Either option is perfect.

Timing is everything, and if you want to eat it all together, you just need to accept that some will be a little cool.  Alternatively, keep the cooked dishes in the kitchen oven, at low heat, until you are ready to eat.

We really enjoyed this dinner and it has been added to our top weekend meals.

Just be prepared, it can be a little expensive to buy extra-large shrimps and scallops.

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