Cooking on the grill is a favorite summer activity! There are so many different meals you can make on the grill. Williams-Sonoma has a Guide to Grilling on their website that can help even an amateur grill cook create a delicious meal. They also offer a wide assortment of grilling essentials that you will need to get started and their rubs, spices, and sauces are a compliment to many dishes.
Williams-Sonoma cookbooks are phenomenal; I have an assortment of them, and one in particular that I highly recommend is Essentials of Grilling. It has a wide range of recipes that can take you through the summer without repeating meals!
One recipe we enjoy is from the Williams-Sonoma Seafood Cookbook. It is so easy to make, and a perfect dish for a hot summer night.
I have changed the original recipe to include shellfish and seafood varieties that we enjoy. I also marinate the seafood with an olive oil mixture before grilling. I love the Anchoaide sauce with this dish! This Provencal dipping sauce made with anchovies is the perfect complement to the seafood.
Mixed Seafood Grill with Anchoiade
1 whole lobster, 1 ½ lb or 2 frozen lobster tails, thawed
1 lb sea scallops
1 lb jumbo shrimp
2 doz little neck clams, cleaned
1 lb mussels, cleaned
1 lb firm fleshed fish fillets such as tuna, salmon, or swordfish (optional)
12 large oysters, cleaned (optional)
½ to ¾ cup Olive Oil
Course black pepper, to taste
½ cup chopped Basil
½ cup chopped Parsley
¼ tsp red pepper flakes
Italian Seasoning to taste
Thick slices French or Italian bread, grilled and brushed on one side with olive oil.
Anchoiade:
In a blender, combine ½ cup extra virgin olive oil, 2 cloves of garlic (optional), 4 oil-packed anchovies, ¼ cup parsley, and 1 tbsp lemon juice and puree until smooth. Pour into a bowl and add ground pepper to taste. You may need to adjust the amounts used according to how much seafood you grill.
Prepare a grill for grilling over medium high heat. Make the anchoiade and set aside.
Prepare the seafood. If using lobster tails, cut them in half down the center and remove the vein. Place on a platter with cleaned clams, mussels, and oysters, if using. Wash and pat dry scallops. Shrimp can be shelled and deveined, or you can grill with shells on. Cut fish fillets into large pieces and place all on platter.
For the marinade, combine the olive oil, pepper, chopped parsley and basil, red pepper flakes and Italian Seasoning. Whisk ingredients together and spoon over the seafood, turning to coating all of the fish and shellfish but reserving some marinade for garnish. You may have to adjust the measurements of the olive oil mixture depending on amount of seafood. Let sit until ready to grill, up to 30 minutes.
I prefer to grill the shrimp, scallops, and fish on a grill grid, but you can place them on skewers to cook as well. If you use wood skewers, soak them in water for at least an hour before grilling to prevent them from burning.
Place a grill basket on the grill and line it with tin foil. Place the marinated clams in the basket and add mussels and oysters after 15 minutes, or when the clams start to open. Keep the foil in the basket folded closed while grilling. When clams and mussels begin to open, unfold foil. Discard any clams, mussels, or oysters that do not open.
Meanwhile, grill the lobster tails, turning until shells are bright red and flesh becomes creamy white. If using a whole lobster, plan on needing about 30 minutes grill time. Grill shrimp until evenly pink and scallops until they are opaque and lightly browned. Grill fish, turning till flesh is opaque and easy to flake.
I place any seafood that is done in the grill basket with the clams and turn the heat down while I wait for the rest to finish cooking.
Transfer all of the fish and shellfish to a warmed platter and drizzle with the remaining olive oil mixture. Garnish with lemons and serve immediately with the grilled bread and individual bowls of the anchoiade.
Serve with a salad of your choice and enjoy this delicious meal!
