Grilled Seafood Frutti Di Mare Alla Griglia Recipes

GRILLED INSALATA DI MARE

Steps:

• Heat the grill to high.
• Combine the seafood in a large bowl, toss with the olive oil and season with salt and pepper.
• Grill the shrimp for approximately 1 minute per side, remove and place on a platter. Grill the squid bodies and tentacles for 2 to 3 minutes per side, remove from the grill and slice crosswise into 1/2-inch thick rings and place on the platter with the shrimp. Grill the scallops until golden brown on both sides and just cooked through, about 1 1/2 to 2 minutes per side, place on the platter.
• Whisk together the lemon juice, garlic, honey, jalapeno and extra-virgin olive oil in a large bowl. Add the seafood, chili flakes, onion, celery, olives, oregano, and 1 tablespoon of the parsley and toss to combine. Season with salt and pepper. Cover and refrigerate for 30 minutes. Stir in the remaining parsley just before serving. Place the mesclun greens on a large platter and top with the seafood salad.

PESCE AZZURO ALLA GRIGLIA

Steps:

• Preheat the oven to 350 degrees. Line a broiling pan with aluminum foil. Place the fish on the foil and sprinkle with the lemon juice. In a small bowl, mix together the bread crumbs, garlic and parsley. Gradually add the olive oil, stirring with a fork, until the ingredients stick together. Evenly sprinkle the bread crumb mixture over the fish. Arrange the lemon slices and the bread crumb mixture over the fish. Arrange the lemon slices in a slightly overlapping line down the middle of the bluefish, on top of the bread crumb mixture. Bake until the fish flakes away from the bone, about 30 minutes.
• Remove from the oven. Set the oven on broil and return the fish to the oven. Broil until the bread crumbs are lightly toasted, about 4 minutes. Remove from the oven and serve immediately, garnished with lemon wedges if you like.

RED PEPPER FRUTTI DI MARE

Steps:

• Prepare a charcoal grill for cooking.
• Combine the shrimp, scallops, chili oil, garlic, parsley, and seafood seasoning in a bowl. Season with salt and pepper and marinate for 20 minutes at room temperature.
• Dissolve cornstarch in 1/4 cup of water.
• Bring the red pepper concentrate to a boil, than whisk in the cornstarch slurry a little at a time until thickened. Turn off the heat and whisk in the butter, 1 tablespoon at a time. Season with salt and pepper.
• Remove shrimp and scallops from marinade and discard marinade. Grill shrimp and scallops for a couple minutes on each side or until just cooked through. Serve immediately, garnished with sliced red peppers, scallions, and chive oil.