Ingredients:

  • 1 lb firm white fish (such as Halibut or Cod), cut into 2-inch chunks
  • 0.5 lb large prawns, peeled and deveined
  • 0.5 lb sea scallops, patted dry
  • 0.5 lb calamari rings, cleaned
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced into a paste
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges
  • 1 tbsp flaky sea salt

Instructions:

  1. Pat all seafood bone-dry with paper towels to ensure a proper sear.
  2. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
  3. Gently fold the seafood mix into the marinade and let it rest at room temperature for 15–20 minutes.
  4. Preheat the grill to medium-high (approx. 400°F/200°C) and oil the grates well.
  5. Place the white fish chunks on the grill first; cook for 3–4 minutes per side until a golden crust forms.
  6. Add prawns and scallops to the grill; cook for 2 minutes per side until opaque and charred.
  7. Add calamari rings last; grill for 60–90 seconds per side.
  8. Transfer all seafood to a platter, sprinkle with fresh parsley and flaky sea salt, and serve with lemon wedges.