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South TXQ Cast Iron Seafood Grill

Lou Castro
“This is a simple, delicious way to make seafood on the grill. A hint of smoke is what ties this dish together. You’re cooking something different, yet you still have an excuse to light the fire and have a cold beverage.”
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Course Main Course
Servings 4

Ingredients
  

  • 2 tablespoons (29.6 ml) olive oil
  • 1 medium onion, thinly sliced
  • ¼ cup (25 g) green onions, chopped
  • 1 small bell pepper or, if in season, Hatch pepper, thinly sliced
  • 1−2 serrano peppers, quartered (optional)
  • 1 rib celery, thinly julienned
  • 2 cloves garlic, thinly sliced
  • 2−4 fresh firm white fish filets, depending on size
  • 12 peeled, wild-caught Gulf shrimp
  • 6 large scallops
  • ½ cups (90 g) flat-leaf parsley, chopped
  • 2 lemons (1 thinly sliced and 1 juiced)
  • Louisiana Hot Sauce, to taste
  • Worcestershire Sauce, to taste
  • TXQ (956) All-Purpose Rub, to taste
  • 1 stick butter, sliced into pats

Instructions
 

  • Drizzle olive oil into a 10- to 12-inch cast iron skillet. Scatter ¼ of the onions, green onions, peppers, celery and garlic in the skillet. Place fish filets in the skillet in a uniform manner and season lightly with TXQ (956).
  • Place shrimp and scallops on and around the fish filets. Scatter the rest of the veggies on top of the seafood. Mix juce of 1 lemon, Louisiana Hot Sauce and Worcestershire Sauce in bowl then pour over skillet. Place butter pats and thinly sliced lemon over the fillets and veggies in the dish in a uniform fashion for garnish. Season with more TXQ (956).
  • Place uncovered skillet in BBQ pit with indirect heat (hickory or applewood chips add a great flavor). Shut lid to allow the dish to absorb some smoke (about 10 minutes).
  • Cover the skillet with foil and finish cooking until the fish has reached about 140−145° F and the juices from the seafood and veggies have rendered, approximately 10 minutes. About halfway through, make sure to rotate the skillet. Garnish with chopped parsley. Serve over rice or with freshly toasted sourdough bread.

Notes

TXQ (956) rub can be purchased at your local H-E-B or at txqrubs.com.