Photo of Provencal-style mixed seafood grill by WW

Provencal-style mixed seafood grill

SmartPoints® value per serving
Total Time
28 min
20 min
8 min
This dish, which looks impressive but takes under a half hour to make, celebrates everything that we love about seafood. Clams, shrimp, and swordfish are grilled and served with red pepper aioli, a garlicky French dipping sauce. To make the sauce, all you have to do is blend roasted red peppers, fat-free mayo, and garlic in a blender until smooth. It's so easy and simple, you'll find yourself making it over and over again. The shrimp skewers, swordfish, and clams are all grilled together, which also helps significantly cut down on prep time. Top everything off with some fresh lemon juice and parsley, and your delicious, gorgeous-looking seafood supper is ready to serve.


Roasted red peppers (packed in water)

12 oz, jarred in water, drained

Fat free mayonnaise

½ cup(s)

Garlic clove(s)

2 small clove(s)

Uncooked shrimp

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

Uncooked swordfish fillet(s)

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

Olive oil

4 tsp, extra-virgin

Table salt

½ tsp

Black pepper

½ tsp

Uncooked clams with shell

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

Fresh parsley

1 Tbsp, fresh, chopped


1 medium, quartered, for garnish


  1. Place 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 fish to serving plates; sprinkle with parsley and serve with lemon wedges. Pour sauce into 4 small cups and serve alongside for dipping. Yields about 3 shrimp, 4 to 4 1/2 ounces of swordfish, 3 clams and 1/4 cup of sauce per serving.