Provencal-Style Mixed Seafood Grill
- Total Time
Clams, shrimp and swordfish are grilled and served with red pepper aioli, a garlicky French dipping sauce.
roasted red peppers (packed in water)12 oz, jarred in water, drained
fat free mayonnaise½ cup(s)
garlic clove(s)2 clove(s), small
uncooked shrimp12 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 oil4 tsp, extra-virgin
table salt½ tsp
black pepper½ tsp
uncooked clams with shell1 pound(s), Littleneck variety, scrubbed (about 12 clams)
fresh parsley1 Tbsp, fresh, chopped
lemon(s)1 medium, quartered, for garnish
- Place roasted peppers, mayonnaise and garlic in a food processor or blender and process until smooth; set aside.
- 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.
- 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.