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Italian Mixed Seafood Grill Recipe

Recipe by Pedro M. A. Neves

This vibrant Italian mixed seafood grill combines the freshest catch with simple Mediterranean flavors, grilled over high heat until the shells char and the flesh turns opaque and tender. The dish celebrates the Italian coastal tradition of letting quality ingredients speak for themselves, with just olive oil, lemon, garlic, and herbs to enhance rather than mask the natural sweetness of the sea. Perfect as a centerpiece for a summer meal or special occasion dinner.

Ingredients

• 500 g large shrimp (about 16-20 pieces), peeled and deveined
• 400 g squid tubes and tentacles, cleaned and cut into rings and pieces
• 400 g sea scallops (about 12-16 pieces)
• 300 g firm white fish fillets such as branzino or halibut, cut into 4 portions
• 6 cloves garlic, minced
• 120 ml extra virgin olive oil
• 60 ml fresh lemon juice (about 2 lemons)
• 30 g fresh Italian parsley, finely chopped
• 15 g fresh oregano or 1.5 tsp dried oregano
• 1 tsp red pepper flakes
• Sea salt and black pepper to taste
• Lemon wedges for serving
• Crusty bread for serving

Instructions

1. Pat all seafood dry with paper towels. This removes excess moisture and allows better browning on the grill.

2. In a small bowl, whisk together minced garlic, 90 ml olive oil, lemon juice, parsley, oregano, red pepper flakes, salt, and pepper to make the marinade.

3. Divide the seafood among two large bowls. Pour half the marinade over each portion, toss gently to coat, and let sit at room temperature for 10 minutes.

4. Preheat the grill to high heat (approximately 230°C or 450°F). Lightly oil the grill grates with the remaining 30 ml olive oil using a folded paper towel and tongs.

5. Arrange the shrimp and scallops directly on the grill grates in a single layer. Cook for 2-3 minutes without moving, until they develop char marks and release easily from the grates.

6. Flip the shrimp and scallops, then add the squid pieces and fish fillets to the grill. Cook for another 2-3 minutes until the shrimp are opaque throughout, scallops are firm, squid has slight curl, and fish is cooked through (opaque when flaked).

7. Transfer all cooked seafood to a warm serving platter. Drizzle with any remaining marinade from the bowl and garnish with fresh parsley and lemon wedges.

8. Serve immediately while hot, alongside crusty bread and additional lemon wedges for squeezing.

Substitutions

• Substitute white fish with halibut, sea bass, or swordfish steaks for variation.
• Replace shrimp with large prawns or langoustines if preferred.
• Use fresh dill or basil instead of oregano for a different herbal profile.
• For those avoiding shellfish, double the fish and squid portions to maintain serving size.

Tips

• Do not skip patting seafood dry; moisture prevents proper browning and creates steam instead of char.
• Keep seafood pieces of similar size so they cook evenly; separate smaller shrimp from larger ones if necessary.
• Avoid moving pieces excessively on the grill; allow 2-3 minutes undisturbed for good char development before flipping.
• Overcooked seafood becomes rubbery; shrimp and scallops cook very quickly, so monitor closely and remove as soon as they turn opaque.

This preparation style is rooted in the Mediterranean coastal regions of Italy, particularly the southern coasts and Sicily, where fresh seafood caught daily is often grilled simply with local olive oil and herbs. The technique of high-heat grilling with minimal seasoning reflects the Italian philosophy of 'cucina povera'—humble, ingredient-focused cooking that honors the natural flavors of the sea.

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