Grilled Seafood Platter

This grilled seafood platter is bursting with sweet juices, caramelized by heat from the fire for a naturally flavorful finish. Serve with seasonal vegetables roasted on the grill.

By / Photography By Jill Bornand | August 27, 2018

Ingredients

Chimichurri Sauce
  • ½ cup red wine vinegar
  • 1 teaspoon kosher salt
  • 3–4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 fresh chili or red jalapeno, freshly chopped
  • ½ cup fresh finely chopped cilantro
  • ¼ cup minced fresh flat leaf parsley
  • 2 tablespoons finely chopped fresh oregano
  • ¾ cup extra-virgin olive oil
Grilled Seafood
  • 6 salmon filets, skinned
  • 8–12 butterflied shrimp with tails
  • 8–12 scallops

Preparation

Chimichurri Sauce

1. Combine vinegar, salt, garlic, shallot and chili in a medium bowl and let stand for 10 minutes.

2. Stir in cilantro, parsley and oregano.

3. Using a fork, whisk in the oil.

4. Remove ½ cup chimichurri to a small bowl and reserve as a finishing sauce over seafood (or meat) when serving.

5. Put seafood (or meat) in a container, toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

6. Spoon reserved sauce over grilled sea food (or meat or poultry) and serve.

Grilled Seafood

1. Use ½ of Chimichurri Sauce to evenly marinate seafood for 4–6 hours prior to grilling.

2. Preheat grill to high (optional: add cedar wood chips to the coals).

3. Place salmon in a fish grill basket or on a cedar plank to protect it from falling through the grill. Skewers can be used to hold shrimp and scallops when placing on the grill.

4. Grilling order: salmon (15 min), shrimp (10 min) and scallops (5–7 min).

5. Pour the grilled shrimp, scallops and salmon filets onto a platter. Blend sea food and drizzle with Chimichurri Sauce to evenly coat.

6. Save shrimp tails to create flavorful seafood broth used in Seafood Stew (recipe below).

About this recipe

Note: The quantity of seafood is more than required for platter serving to have leftover seafood for stew.

Ingredients

Chimichurri Sauce
  • ½ cup red wine vinegar
  • 1 teaspoon kosher salt
  • 3–4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 fresh chili or red jalapeno, freshly chopped
  • ½ cup fresh finely chopped cilantro
  • ¼ cup minced fresh flat leaf parsley
  • 2 tablespoons finely chopped fresh oregano
  • ¾ cup extra-virgin olive oil
Grilled Seafood
  • 6 salmon filets, skinned
  • 8–12 butterflied shrimp with tails
  • 8–12 scallops

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