Salad recipes

Grilled catfish salad with a cane syrup and herb butter marinade, served over mixed greens with blue cheese crumbles and creamy blue cheese dressing.

Grilled split lobster served alongside a fresh herb salad of basil, mint, fennel fronds, chervil, chives, and parsley dressed in lemon and olive oil. Simple, elegant, done in 30 minutes.

Grilled fish salad bruschetta piled onto garlic-rubbed Italian bread with charred zucchini, eggplant, peppers and a lemon-basil fish flake topping. Summer entertaining at its most relaxed.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Grilled Thai shrimp marinated in spicy Thai dressing then barbecued in their shells. A 2-ingredient grilled shrimp recipe that lets the marinade do all the talking.

Grilled Squid with Sweet & Sour Cucumber, Corn & Viadalias recipe

Grilled Italian shrimp and salami skewers served warm over fresh mozzarella with a balsamic vinaigrette drizzle and fresh basil. Antipasto on a plate, ready in about 20 minutes from the grill.

Grilled squid tossed with a sweet and sour cucumber salad, grilled corn, and Vidalia onions in a mustard seed and ancho vinegar marinade. A bold, restaurant-quality summer dish.

Bacon-wrapped grilled shrimp served warm over a radicchio, endive, and Bibb lettuce salad with julienned peppers and a balsamic-thyme vinaigrette.

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.