Wood-Grilled Gulf Seafood with Asian Ginger-Soy Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant seafood dish featuring fresh Gulf fish and shellfish, charred over wood and brushed with a subtly sweet and savory ginger-soy glaze inspired by New Orleans' coastal flavors. This asian fusion-inspired seafood ready in about 32 minutes pairs large shrimp, peeled and deveined, scallops, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp grated fresh ginger, 2 tbsp honey, 1 tbsp sesame oil, 3 minced garlic cloves, and 2 tbsp lime juice until well combined to form the glaze.
  2. Step 2: Pat dry 1 lb gulf white fish fillets, 12 large shrimp, and 8 scallops. Lightly season all with sea salt and black pepper.
  3. Step 3: Preheat a wood or charcoal grill to medium-high heat (about 400°F). Brush 2 tbsp canola oil on the grill grates to prevent sticking.
  4. Step 4: Thread shrimp and scallops on skewers for easier grilling. Place fish fillets and skewers on the grill and cook for 3-4 minutes per side, brushing generously with the ginger-soy glaze each turn, until seafood is opaque and grill marks appear.
  5. Step 5: Remove seafood from grill and let rest for 2 minutes. Sprinkle 2 thinly sliced green onions over the top before serving to add fresh brightness.

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Frequently asked questions

How long does Wood-Grilled Gulf Seafood with Asian Ginger-Soy Glaze take to make?

Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wood-Grilled Gulf Seafood with Asian Ginger-Soy Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep scallops from drying out.

Can I substitute ingredients in Wood-Grilled Gulf Seafood with Asian Ginger-Soy Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wood-Grilled Gulf Seafood with Asian Ginger-Soy Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wood-Grilled Gulf Seafood with Asian Ginger-Soy Glaze?

Asian Fusion seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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