Grilled fish platter

Ingredients for 6 servings:

• 6 fish(s), smaller ones of approx. 350 g each (sea bream, sea bass, or 3 each mixed)
• 300 g tuna (steak), very fresh, sushi quality, divided into 6 portions of 50 g each
• 300 g fish (swordfish steak), very fresh, divided into 6 portions of 50 g each
• 12 shrimp(s), large, fresh, raw, with shells, 35-50g each
• 6 squid(s), small (calamaretti), fresh, ready to cook
• 3 lemons
• Rosemary, fresh
• Thyme, fresh
• olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grilled mist of the sea

This is a typical summer dish for an evening during a Mediterranean holiday. There, and here too, you can get all the ingredients very fresh and of good quality. If you have a holiday home with a garden, the sound of the sea, and a sufficiently large and good grill, fill it with charcoal and wait until the outside has completely turned white. Of course, you can grill this dish anywhere else, wherever you spend your summer. In the meantime, you can gut the fish, but don’t remove the scales for protection. Carefully cut a slit in the belly of the shrimp and remove the intestines. The shells remain to protect them from excessive heat, and the heads for a more attractive appearance. Marinate the tuna and swordfish with herbs, a little lemon juice, and oil, if desired. Now place the salted and peppered fish, stuffed with herbs inside, on the grill and turn them over after about 8-10 minutes, spritzing them regularly with a little lemon juice. Six minutes before the fish is cooked, add the shrimp in their shells. Season generously with salt and pepper to keep the shells from sticking. Three minutes later, add the tuna and swordfish to the hottest part of the grill. After 1.5 minutes, quickly turn them over, season with salt and pepper. The calamari, which are also grilled at a very high temperature, need practically only 1-2 minutes. Turn them over halfway through, season with salt and pepper. Sprinkle all the grilled pieces with lemon juice repeatedly. Arrange everything on a large platter and serve. If you have two types of whole fish, each person gets one fillet of each type. Also, add two shrimp each, one small squid, and one tuna and one swordfish steak each. Serve with a mixed salad, but even better with pickled vegetables, such as small purple artichokes, grilled zucchini and eggplant, and a well-chilled, sparkling white wine. How wonderful that summer is here!