Seafood — fish, shrimp, shellfish — was made for grilling. And it’s incredibly easy. The only thing to keep in mind: everything should cook at the same time. So we cut the fish into even pieces and add the seafood mix a little later.
You can cook it on a charcoal grill or in the oven under a hot grill setting.
- shrimp — 8—10 large or 15—20 smaller
- white sea fish
- red sea fish
- other fish for variety: sea bass, shark steaks or eel
- mussels or other shellfish (or sea cocktail)
- Cherry tomatoes
- greens: cilantro, rosemary, basil
- dry oregano
- lemon and lime
- a few cloves of garlic
If using a charcoal grill — brush the rack with olive oil. If using a baking tray — grease it with butter.
Peel the shrimp. In a mortar, combine cilantro and lime zest, and rub the shrimp with this paste.
Cut white fish into even-sized pieces, mash rosemary with olive oil, and brush the fish.
For the red fish, make a basil and olive oil paste. Wrap each piece in basil leaves.
Arrange everything on the tray. Scatter the seafood mix or shellfish between the fish. Drizzle cherry tomatoes with oil, sprinkle with oregano, and tuck them in as well.
Cut lemons into wedges and roast them with everything else. Sprinkle chopped garlic over the top.
Place the tray under a hot grill for 8–12 minutes. If cooking over coals, it will take a bit longer. Keep an eye on it, taste as you go — don’t let it dry out!
If using a charcoal grill — brush the rack with olive oil. If using a baking tray — grease it with butter.
Peel the shrimp. In a mortar, combine cilantro and lime zest, and rub the shrimp with this paste.
Cut white fish into even-sized pieces, mash rosemary with olive oil, and brush the fish.
For the red fish, make a basil and olive oil paste. Wrap each piece in basil leaves.
Arrange everything on the tray. Scatter the seafood mix or shellfish between the fish. Drizzle cherry tomatoes with oil, sprinkle with oregano, and tuck them in as well.
Cut lemons into wedges and roast them with everything else. Sprinkle chopped garlic over the top.
Place the tray under a hot grill for 8–12 minutes. If cooking over coals, it will take a bit longer. Keep an eye on it, taste as you go — don’t let it dry out!
