Mixed Seafood Grill Recipes

Steps:

• Whisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl. Season dressing with salt and pepper. DO AHEAD Cover and chill up to 6 hours. Bring to room temperature before using.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Arrange seafood on baking sheets. Drizzle with 3 tablespoons oil and turn to coat; sprinkle with salt and pepper. Transfer seafood to grill. Cook until just opaque in center, about 4 minutes per side for fish, 2 minutes per side for shrimp, and 30 seconds per side for squid. Arrange on platter. Spoon dressing over. Garnish with lemon wedges.

Steps:

• Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder. Grind to a fine powder and set aside.
• Rinse the calamari tubes under cool water and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces from each. Put the calamari, lobster, and prawns on a platter and drizzle with a nice dose of olive oil so the seafood is well coated; season with a fair amount of salt and pepper.
• Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill. Place the lobster on the grill, shell-side up, and cook for 5 minutes until the shell begins to turn reddish-orange. Turn the lobster tails over and lay the calamari, prawns, green onions, and limes (cut side-down) on the grill too until everything is slightly charred. Grill the calamari for 2 minutes per side, and no longer, otherwise they will get rubbery.
• Put the grilled mixed seafood and green onions on a large platter and sprinkle a little of the spice mix all over. Squeeze the grilled limes over the shellfish and serve immediately.

Steps:

• Heat a grill until medium hot. Lightly oil the fillets; season with the salt and pepper.
• Place fish and clams on the grill. Cook until fillets start to turn opaque, 3 to 4 minutes. Brush fillets with shallot butter; turn fillets over. Grill until cooked through, 3 to 4 minutes more. Meanwhile, the clams should start to open after about 4 minutes; spoon a little shallot butter into each clam; leave on grill 1 to 2 minutes more. Remove seafood from grill, and serve. Discard any clams that have not opened.

Steps:

• Heat grill.
• In large bowl, combine butter, lemon-pepper seasoning, fennel seed and salt; mix well.
• Add halibut and shrimp; toss to coat.
• Place in grill basket.
• When ready to grill, place grill basket on gas grill over medium-high heat or charcoal grill 4 to 6 inches from medium-high coals.
• Cook 5 to 10 minutes or until fish flakes easily with fork and shrimp turns pink, shaking grill basket once or twice to turn and mix halibut and shrimp.