Seafood Mixed Grill

The ultimate feast for seafood lovers, serve this mixed grill made with fresh fish, shrimp, calamari and scallops at your next backyard party with a fresh salsa verde for dipping.

Change up the seafood combination for this mixed grill depending on what's the freshest catch of the day at your seafood counter.


Seafood Mixed Grill
2 small halibut fillets
2 small salmon fillets
4 calamari, cleaned and scored
8 jumbo shrimp, peeled, deveined, tail on
4 scallops
Olive oil, as needed
Juice of 1 lemon
Salt and freshly ground pepper, to taste
1 small bunch asparagus, trimmed
2 lemons, cut in half

Salsa Verde
2 handfuls fresh Italian parsley
1 handful fresh mint
1 handful fresh basil
1 garlic clove
2 anchovy fillets
1 tbsp. capers
1 hard cooked egg, quartered (optional)
4 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
Salt and freshly ground pepper, to taste


Seafood Mixed Grill
Preheat grill to high. Oil grill.

Add salmon, halibut, calamari, shrimp and scallops to large shallow bowl or dish. Drizzle with olive oil and lemon juice and season with salt and pepper.

Drizzle asparagus and lemon halves with olive oil and season with salt and pepper.

Add seafood, asparagus and lemon halves to grill.

Grill halibut and salmon until opaque and just cooked through, about 3 to 5 minutes per side depending on thickness of fish.

Grill shrimp until turn pink and start to curl, about 2 to 3 minutes per side depending on size.

Grill asparagus until tender crisp and grill marked, turning as needed, about 2 to 3 minutes.

Grill lemons until juicy and grill marked, about 3 to 4 minutes.

Grill scallops, just until cooked through, about 2 minute per side.

Grill calamari, just until firm, about 1 to 2 minutes per side. Do not overcook or the calamari will be rubbery.

Serve grilled seafood, asparagus and lemons with the Salsa Verde for dipping.

Salsa Verde
Add fresh herbs, garlic, anchovy, capers, hard cooked egg, olive oil and red wine vinegar to food processor. Blend until smooth. Season the mixture with salt and pepper. Taste and adjust for seasoning.
Makes about 1 cup.

Yield: 4 servings.