Recipe courtesy of Rocco DiSpirito

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

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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

Directions

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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.