Grilled Mixed Seafood with Herbs

by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori

This dish is easy to prepare and can be made on a very hot grill.

Serves 2 as a main course/4 as a starter
preparation time: 30 minutes
Grill time: 5 to 7 minutes

1/4 lb (125 g) shrimp
1/4 lb(125 g) small octopus
1/4 lb (125 g) scallops
1 tablespoon lime juice
3/4 cup (185 ml) Chermoula Marinade

Bamboo skewers, soaked in water for 30 minutes, metal skewers, or a grill tray

In a bowl, add the seafood, lime juice and ¹⁄₄ cup (65 ml) of the Chermoula Marinade. Toss to evenly coat the seafood. Marinate for 30 minutes.

Prepare the grill for direct grilling and preheat two heat zones (medium and high).

Remove the seafood from the marinade and wipe off the excess marinade. Place the seafood in a grill tray or on skewers. To allow you to better control the grill time, do not combine different types of seafood on the same skewer.

Place the seafood on the hot grate and grill over high heat for 2 to 3 minutes. When the seafood starts to brown move it to the medium heat zone and grill for another 3 to 4 minutes, turning frequently. When done remove the grilled seafood from the skewers and place on a large platter. Serve immediately with the remaining 1/2 (125 ml) cup of the Chermoula Marinade.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.