Serves: 8
Total Calories: 424

FOR THE FISH:
2 pounds shrimp, ideally in the shell
16 sardines, fresh, cleaned and trimmed of fins, heads, and tails left on
8 whiting, whole, cleaned and trimmed of fins, heads and tails left on
2 pounds squid, , cleaned (see Note)
3/4 cup olive oil, extra-virgin, or as needed
salt, coarse (kosher or sea) and freshly ground black pepper, to taste
FOR THE TOMATO SALAD:
8 tomatoes, fresh, ripe, seeded and finely chopped
2 red onions, large, finely chopped
1/3 cup parsley, fresh Italian (flat-leaf)
1/2 cup olive oil, extra-virgin
1/4 cup lemon juice fresh, or more to taste
2 teaspoons red wine vinegar
salt and freshly ground black pepper, to taste
FOR SERVING:
pita bread or Moroccan bread
lemon wedges

1. Preheat the grill to high.

2. Leaving the shrimp shells on, if desired, devein the shrimp. Rinse the shrimp and remaining seafood under cold running water, then drain and blot dry with paper towels. Brush the shrimp, fish, and squid on both sides with some of the oil and season with salt and pepper. Set aside while you make the salad.

3. Combine the tomatoes, onion, parsley, oil, 1/4 cup lemon juice, and the vinegar in a large bowl and toss gently but thoroughly to mix. Taste for seasoning, adding salt, pepper, and additional lemon juice if needed. Set aside.

4. When ready to cook, oil the grill grate. Arrange the seafood on the hot grate and grill, turning the whole fish with a long spatula and the shrimp and squid with tongs, until nicely browned and cooked through, 4 to 8 minutes per side for the whole fish (the flesh will break into firm flakes when pressed with a finger), 1 to 2 minutes per side for the shrimp and squid. After turning, brush the seafood again with the oil, and reseason with salt and pepper.

5. Divide the seafood among 8 serving plates. Serve immediately, accompanied by the salad, Moroccan or pita breads, and lemon wedges.

Serves 8

Note: The squid pieces for this recipe should be large-whole bodies and whole tentacles. If you can only get squid that’s been cut into rings or chunks, thread them on a skewer to grill.

Nutritional Facts:

Serves: 8
Total Calories: 424
Calories from Fat: 304

More Recipes from the The Barbecue Bible Cookbook:
Avocado Sauce
Bahamian-Style Whole Grilled Snapper
Balinese Fish Mousse Sates / Sate' Lilit
Barramundi In Asian Spiced Coconut Milk
Brazilian Swordfish Kebabs With Coconut Milk
Fennel-Grilled Bass Flambeed With Pernod / Loup de Mer au Fenouil Flambe'
Fish Yassa
Florida Snapper Burgers
Grilled Fish Gurney Drive
Grilled Fish Sunda Kelapa
Grilled Fish With Brazilian Garlic Marinade
Grilled Fish With Esarn Seasoning
Grilled Fish With Sauce Vierge
Grilled Salmon Kiev
Grilled Salt Cod
Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut
Grilled Shark and Bake I
Grilled Shark and Bake II
Grilled Skate Wings With Nonya Sweet-And-Sour Sauce
Grilled Snapper With French West Indian Caper Sauce
Grilled Swordfish En Pipian
Grilled Tuna With Red Wine, Caper, And Olive Sauce/Thon Grille' au Jus de Raito
Guadeloupean Grilled Snapper With Cucumber Sauce
Nonya Sweet-And-Sour Sauce
Pandeli Swordfish Kebabs
Peanut Sauce
Peruvian Fish Kebabs / Anticuchos de Pescado
Pino's Grilled Salmon with Basil Cream
Portuguese Grilled Sardines
Russian Sturgeon Kebabs
Salmon Grilled In Grape Leaves / Kolheeda
Seafood Mixed Grill In the Style Of Essaouira
Sole With Catalan Fruits and Nuts
Spanish Guinean Fish Grill With Three Sauces
Spinach Sauce
Sturgeon Shashlyk
Swordfish Souvlaki
Thai Grilled Fish With Sweet-Sour Tamarind Sauce / Pla Pow
Tuna Steaks, Madeira-Style
Whole Grilled Snapper With South African Spices / Fish Brai
Yucatan-Style Grilled Fish / Tikin Nik