Mixed Seafood Grill

MIXED SEAFOOD GRILL

Steps:

• Clean, dry and portion the seafood. The prawns may be cooked in their shells or cleaned and deveined first. I prefer the latter. Lightly coat the salmon, scallops and prawns with olive oil in preparation for the grill. This recipe can also be done entirely in a sauté pan if necessary, but the grill provides better taste and presentation.
• Finely chop the parsley, chive and dill in preparation for finishing garnish.
• Melt the butter in a small saucepan.
• Pre-heat a cast iron grill plate, or barbecue, to medium temp. Clean and lightly oil the grates, then arrange the seafood in their groups on the grill. Each ingredient will take a slightly different amount of time to cook. The salmon should be started flesh-side down to obtain the nice grill marks.
• While tending to the seafood on the grill, combine olive oil, minced garlic, chopped parsley and a squeeze of fresh lemon in a small mixing bowl.
• Turn all the seafood ingredients on the grill once. The prawns will likely reach doneness first. They go straight into the bowl of olive oil and aromatics to be tossed and coated with those flavors.
• The salmon and scallops will likely finish at the same time, a minute or two after the prawns. Test by pinching or pressing with your finger. The flesh should be slightly taught and firm, but still give a little in the middle. At this point brush a tiny bit of melted butter on the scallops and douse the salmon with a squeeze of lemon right on the grill.
• Plate the mixed seafood grill by arranging 1 piece of salmon, 2 scallops and 2 prawns per person. Garnish the salmon with dill and the scallops with chive. The prawns will enjoy their own unique flavor contrast thanks to the bath they took right off the grill!

MIXED SEAFOOD GRILL WITH PAPRIKA-LEMON DRESSING

Steps:

• Whisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl. Season dressing with salt and pepper. DO AHEAD Cover and chill up to 6 hours. Bring to room temperature before using.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Arrange seafood on baking sheets. Drizzle with 3 tablespoons oil and turn to coat; sprinkle with salt and pepper. Transfer seafood to grill. Cook until just opaque in center, about 4 minutes per side for fish, 2 minutes per side for shrimp, and 30 seconds per side for squid. Arrange on platter. Spoon dressing over. Garnish with lemon wedges.

MIXED GRILL

Steps:

• Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat. Add half the sausages or ham and cook until crisped on 1 or both sides and warmed through, about 5 minutes. Repeat with remaining oil and sausages. Transfer to a platter.

MIXED SEAFOOD GRILL

Steps:

• Heat a grill until medium hot. Lightly oil the fillets; season with the salt and pepper.
• Place fish and clams on the grill. Cook until fillets start to turn opaque, 3 to 4 minutes. Brush fillets with shallot butter; turn fillets over. Grill until cooked through, 3 to 4 minutes more. Meanwhile, the clams should start to open after about 4 minutes; spoon a little shallot butter into each clam; leave on grill 1 to 2 minutes more. Remove seafood from grill, and serve. Discard any clams that have not opened.

MIXED SEAFOOD GRILL

Steps:

• Heat grill.
• In large bowl, combine butter, lemon-pepper seasoning, fennel seed and salt; mix well.
• Add halibut and shrimp; toss to coat.
• Place in grill basket.
• When ready to grill, place grill basket on gas grill over medium-high heat or charcoal grill 4 to 6 inches from medium-high coals.
• Cook 5 to 10 minutes or until fish flakes easily with fork and shrimp turns pink, shaking grill basket once or twice to turn and mix halibut and shrimp.