Photo of Maritime-Style Mixed Seafood Grill by WW

Maritime-Style Mixed Seafood Grill

Points® value
Total Time
28 min
20 min
8 min
Satiate the seafood-lover in you with this elegant dish featuring seafood from shore to shore. Served with a garlic dipping sauce that's reminiscent of aioli.


Roasted red peppers (packed in water)

12 oz, jarred in water, drained

Fat free mayonnaise

½ cup(s)


2 clove(s), small

Uncooked shrimp

12 large, peeled and deveined (purchase about 1/2 pound with shells)

Uncooked swordfish fillet

20 oz, about two 10 oz steaks, cut in half

Olive oil

4 tsp(s), extra-virgin

Table salt

½ tsp(s)

Black pepper

½ pinch(es)

Uncooked clams with shell

1 pound(s), Littleneck variety, scrubbed (about 12 clams)

Fresh parsley

1 tbsp(s), fresh, chopped


1 medium, quartered, for garnish


  1. Put roasted peppers, mayonnaise and garlic in a food processor or blender and process until smooth; set aside.
  2. Heat outdoor grill. Skewer shrimp onto 4 metal skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning). Brush shrimp and swordfish with oil and then sprinkle with salt and pepper
  3. Place shrimp, swordfish and clams on hot grill. Cover and cook clams 3 to 5 minutes, or until shells open (discard any that don’t), shrimp 5 to 6 minutes, turning skewers once, until just cooked through; and swordfish 7 to 8 minutes, turning once, until just cooked through. Remove to serving plates; sprinkle with parsley if desired and serve with lemon wedges. Pour sauce into 4 small cups and serve alongside as a dipping sauce. Yields about 3 shrimp, 5 oz of swordfish, 3 clams and 1/4 cup of sauce per serving.