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Grilled Seafood: Frutti di Mare alla Griglia

Recipe courtesy of Rocco DiSpirito

Show: Melting Pot

Episode: Mediterranean - Gift of the Sea

Grilled Seafood: Frutti di Mare alla Griglia

Name: Grilled Seafood: Frutti di Mare alla Griglia
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 9 pounds assorted Mediterranean fish and shellfish, such as branzino, dorade, and red mullet, scaled and gutted; and langoustines and large sea scallops, shelled; 8 lemons, juice 5 of the lemons and cut the other 4 in half; Extra-virgin olive oil, for dressing the fish; Salt and freshly ground pepper; 4 ounces thyme sprigs; 10 sprigs parsley, roughly chopped

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Level: Intermediate
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Level: Intermediate
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Ingredients

Deselect All

9 pounds assorted Mediterranean fish and shellfish, such as branzino, dorade, and red mullet, scaled and gutted; and langoustines and large sea scallops, shelled

8 lemons, juice 5 of the lemons and cut the other 4 in half

Extra-virgin olive oil, for dressing the fish

Salt and freshly ground pepper

4 ounces thyme sprigs

10 sprigs parsley, roughly chopped

Directions

Watch how to make this recipe.

Preheat grill.
Rinse the fish inside and out and pat dry. Place the fish and shellfish in a shallow plate and sprinkle on all sides with lemon juice. Drizzle olive oil over everything and season inside and out with salt and pepper. Stuff the whole fish with a few thyme sprigs.
When the grill is too hot to hold your hand 6-inches above the grill for more than a few seconds, it's ready. Grill the fish without moving it until golden brown grill marks appear. Turn it over and finish grilling on the second side; until the flesh is moist and opaque. Some fish may take longer than others; check often and remove the fish as it finishes cooking.
To serve, arrange the cooked fish on a large serving platter and drizzle all over with extra-virgin olive oil. Mix any leftover lemon juice with olive oil and coarse salt to make a dipping sauce. Garnish with the parsley and lemon halves.