Grilled Seafood - {Frutti Di Mare Alla Griglia}

Recipe Ingredients

9 lbs	4086g / 144oz	Assorted Mediterranean fish and shellfish
		= (such as branzino, dorade, and red
		Mullet, scaled and gutted; and
		Langoustines and large sea scallops,
		Shelled)
8		Lemons - juice 5, and
		Cut the other 4 in half
		Extra-virgin olive oil - for dressing fish
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Thyme sprigs
10		Parsley sprigs - roughly chopped

Recipe Instructions

Preheat grill.

Rinse the fish inside and out and pat dry. Place the fish and shellfish in a shallow plate and sprinkle on all sides with lemon juice. Drizzle olive oil over everything and season inside and out with salt and pepper. Stuff the whole fish with a few thyme sprigs.

When the grill is too hot to hold your hand 6-inches above the grill for more than a few seconds, it's ready. Grill the fish without moving it until golden brown grill marks appear. Turn it over and finish grilling on the second side; until the flesh is moist and opaque. Some fish may take longer than others; check often and remove the fish as it finishes cooking.

To serve, arrange the cooked fish on a large serving platter and drizzle all over with extra-virgin olive oil. Mix any leftover lemon juice with olive oil and coarse salt to make a dipping sauce. Garnish with the parsley and lemon halves.

This recipe yields 4 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1C04) - from the TV FOOD NETWORK

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