A spicy grilled seafood sandwich that’s a real catch

Chef Marcus Samuelsson shares a tasty, unique recipe that’s easy to make

Video

Great grilled seafood sandwiches
May 15: Chef Marcus Samuelsson cooks a flavorful meal that will be just the thing to impress your guests this summer.

Today Show Kitchen

Play-by-play guide to tailgating

Catch this dish! Grilled scallops

Fast food! Stewart’s simple recipes

Sizzling summer recipes: Grilled watermelon

Lucy Buffett’s wee burgers of paradise

TODAY

updated 10:41 a.m. ET May 15, 2008

Looking for a light but interesting summer dish? Chef Marcus Samuelsson, co-owner of New York City's Aquavit restaurant and Chicago's new C-House, shares an innovative sandwich with grilled crab, shrimp and snapper tossed with wasabi aioli and spicy ketchup. Discover how to make this delicious and easy-to-do dish:

Grilled seafood sandwich

Marcus Samuelsson

INGREDIENTS

• 4 king crab legs

• 4 shrimp (U12), halved lengthwise

• 4 2-oz. snapper filets

• 4 tomato slices

• 4 romaine lettuce leaves

• 1 avocado, sliced

• 3 tablespoons olive oil

• Juice of 1 lime

• 1 teaspoon chili powder

• 1/2 tablespoon chopped cilantro

• 1/2 tablespoon chopped chives

• Salt and pepper to taste

• 2 baguettes, halved lengthwise

Also grill:

• Halved lemons/limes

• Halved onions

Recipe continues below ↓

DIRECTIONS

Toss the seafood in the olive oil, lime juice, chili powder, cilantro, chives, salt, and pepper. Marinate for 20 minutes.

Lay the marinated seafood on the grill. While grilling, hollow out the baguettes, and spread the Wasabi Aioli (follows) on one side, and the Spicy Ketchup (follows) on the other.

Fill the baguette with the grilled seafood, top with lettuce, tomato, and avocado. Close sandwich, and serve.

MANAGE YOUR RECIPES

Spicy ketchup

Marcus Samuelsson

Makes 1 1/2 cups

INGREDIENTS

• 1 cup ketchup

• 2 red bell peppers: brush with olive oil, char on gas flame, peel skin, seed ribs removed,

• 2 poblano peppers: brush with olive oil, char on gas flame, peel skin, seed ribs removed

• 1/4 cup Dijon mustard

• 2 teaspoons horseradish

• 2 teaspoons smoked paprika

• 1 teaspoon chili powder

• 1/8 teaspoon freshly ground black pepper

• 1/8 teaspoon garlic powder

• 8 drops Tabasco

DIRECTIONS

In the jar of a blender combine ketchup and peppers, puree until smooth.

In a medium bowl combine the puree, mustard, horseradish, paprika, chili powder, pepper, garlic powder and Tabasco in a small bowl and mix until well combined.

MANAGE YOUR RECIPES

Wasabi aioli

Marcus Samuelsson

INGREDIENTS

• 2 cloves garlic, chopped

• 2 teaspoons wasabi

• 2 tablespoons almonds, chopped

• 2 tablespoons mayonnaise

• 1/2 teaspoon mild chili powder

• Salt and pepper

• 1 tablespoon rice wine vinegar

• Juice from 2 limes

DIRECTIONS

On low heat, lightly toast the garlic and almonds.

Combine with the wasabi, mayonnaise, chili powder, and season with salt and pepper.

Blend in the vinegar and lime juice.

MANAGE YOUR RECIPES

Categories

A spicy grilled seafood sandwich that’s a real catch

Chef Marcus Samuelsson shares a tasty, unique recipe that’s easy to make