📝 About This Recipe
Transport yourself to the sun-drenched coast of the Adriatic with this quintessential Italian mixed seafood grill. This dish celebrates the purity of the ocean, featuring a curated selection of firm white fish, succulent crustaceans, and tender cephalopods kissed by the flames of a charcoal fire. Finished with 'Salmoriglio'—a vibrant Sicilian herb oil—it is a masterclass in Mediterranean simplicity and elegance.
🥗 Ingredients
The Seafood Selection
- 2 pieces Whole Orata (Sea Bream) or Branzino (approx. 400g each, cleaned and scaled)
- 8 pieces Large King Prawns or Scampi (shell-on, deveined)
- 400 grams Cleaned Squid (Calamari) (tubes and tentacles)
- 2 pieces Swordfish Steaks (cut into 1-inch thick steaks)
- 4 pieces Large Scallops (on the half-shell if possible)
Salmoriglio Herb Sauce & Marinade
- 1/2 cup Extra Virgin Olive Oil (high quality Italian cold-pressed)
- 3 tablespoons Fresh Lemon Juice (from about 1.5 lemons)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Oregano (minced)
- 2 cloves Garlic (finely grated or pasted)
- 1 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon Cracked Black Pepper (freshly ground)
- 1 pinch Dried Chili Flakes (optional)
For Garnish
- 2 pieces Lemons (cut into wedges)
- 1 handful Fresh Parsley Sprigs (for decoration)
👨🍳 Instructions
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1
Prepare the Salmoriglio sauce by whisking the extra virgin olive oil, lemon juice, chopped parsley, oregano, garlic, salt, pepper, and chili flakes in a small bowl until emulsified. Set aside at room temperature to allow flavors to meld.
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2
Thoroughly pat all seafood dry with paper towels. Excess moisture is the enemy of a good sear; dry skin ensures the fish won't stick to the grill.
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3
Score the skin of the whole Orata/Branzino three times on each side with a sharp knife. This prevents the skin from bursting and allows heat to penetrate evenly.
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4
Slice the squid tubes into wide rings or leave whole and score them in a crosshatch pattern. Keep the tentacles intact.
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5
Lightly brush all the seafood with a small amount of plain olive oil (not the sauce) and season very lightly with salt. Do not use the herb sauce yet, as the herbs will burn on the grill.
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6
Preheat your grill (charcoal is preferred for authenticity) to a medium-high heat. Ensure the grates are meticulously clean and oiled.
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7
Start with the whole fish. Place them on the hottest part of the grill. Cook for about 5-7 minutes per side. Flip only once when the skin releases easily from the grate.
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8
Add the swordfish steaks and scallops (flesh side down first if in shells) about 4 minutes after the whole fish. Swordfish needs about 3-4 minutes per side for a juicy interior.
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9
Add the prawns and calamari last, as they cook the fastest. Prawns need 2-3 minutes per side until they turn opaque and pink; calamari needs only 1-2 minutes per side to become charred and tender.
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10
Check the whole fish for doneness; the meat should be opaque and flake easily near the bone. Remove all seafood from the grill as it finishes to avoid overcooking.
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11
Arrange the grilled bounty on a large, warmed platter in an abundant, overlapping fashion.
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12
Immediately whisk the Salmoriglio sauce again and drizzle it generously over the hot seafood. The heat from the fish will bloom the aroma of the herbs and garlic.
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13
Garnish with fresh lemon wedges and parsley sprigs. Serve immediately while the smoke of the grill is still present.
💡 Chef's Tips
Always use the freshest seafood available; go to the market the morning you plan to cook. If using wooden skewers for smaller items, soak them in water for 30 minutes beforehand to prevent burning. Never move the fish too early; wait for the proteins to sear and naturally release from the grill grate. Keep a spray bottle of water nearby to manage flare-ups from dripping fats or oils. For a truly authentic touch, grill some slices of crusty sourdough bread alongside the fish to soak up the juices.
🍽️ Serving Suggestions
Pair with a crisp, chilled Italian white wine like Vermentino, Greco di Tufo, or a dry Etna Bianco. Serve alongside a simple 'Insalata di Pomodori' (tomato salad) with red onions and basil. Roasted baby potatoes with rosemary and sea salt make an excellent starchy accompaniment. A side of grilled radicchio or asparagus adds a nice bitter contrast to the sweet seafood. Finish the meal with a light lemon sorbet to cleanse the palate.