WEEKDAYS 1e|12c|p

Mixed Seafood Grill with Salsa Verde

Mario Batali
|
Servings: 4 to 6
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moderate
|
2+ hr
Part 1 of 2

Fire up the grill and throw this seafood mix on for your next BBQ!


  • Ingredients
  • step-by-step directions
Ingredients
Mixed Seafood Grill with Salsa Verde
  • 8 large shrimp (bodies peeled, heads on & tails on)
  • 4 calamari (tubes and tentacles, cleaned)
  • 4 fillets of branzino (skin on, scaled, bones removed, about 4 oz. each)
  • 1/2 cup extra virgin olive oil
  • 1 lemon (zest and juice)
  • 1 sprig fresh rosemary (finely chopped)
  • 1 cup fine, dry, plain breadcrumbs
  • kosher salt and freshly ground black pepper
  • Salsa Verde
  • 2 cups parsley leaves
  • 1/2 cup fresh basil leaves
  • 1 clove garlic
  • 1/4 cup fresh breadcrumbs
  • 1/4 cup capers (drained)
  • 2 oil-packed anchovy fillets (drained)
  • 3 tablespoons white wine vinegar
  • 1 cup extra-virgin olive oil
  • kosher salt
Directions
  • Season the seafood liberally with salt and pepper on both sides. Place the seafood on a large platter, and add the olive oil, lemon juice, and rosemary.
  • Turn the seafood several times to coat well.  Add the breadcrumbs, turning the seafood to evenly coat.
  • Marinate seafood for up to 10 minutes at room temperature, turning and basting the seafood from time to time. 
  • Preheat a gas or charcoal grill to medium-high heat. Place the seafood on the grill, about 4 to 5 inches from the source of heat.
  • Grill the calamari and shrimp on both sides until done, turning only once, about 5 minutes. Grill the branzino fillets, skin-side-down for 5 minutes until cooked through.
  • Serve seafood hot from the grill. Squeeze a little fresh lemon juice over the top and drizzle with extra-virgin olive oil. Serve with salsa verde on the side.
  • For the Salsa Verde: put the parsley, basil, garlic, breadcrumbs, capers, anchovies, and vinegar in a food processor and pulse until the herbs are coarsely chopped. With the motor running, drizzle in the oil until a smooth sauce forms. Season with salt. 
  • Tip: the salsa can be stored just like pesto. Place in a tightly sealed jar topped with a thin layer of extra-virgin olive oil on top. Keeps for several weeks in the refrigerator.

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