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Mixed Seafood Grill with Paprika-Lemon Dressing

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Mixed Seafood Grill with Paprika-Lemon Dressing

Mixed Seafood Grill with Paprika-Lemon Dressing

amanda

Equipment

  • - Grill/Barbecue Set (with temperature control)

  • - Meat Tenderizer

  • - Grill Brush/Scraper Set

  • - Indoor Grill

  • - Citrus Juicer

  • - Microplane Zester/Grater

  • - Premium Quality Mixing Bowl Set

  • - Portion Control Plate Set

  • - Paprika Grinder (optional)

  • - Silicone Spatula Set

  • - Digital Food Scale

Ingredients

  • 7 tablespoons olive oil, divided

  • 1/4 cup fresh lemon juice plus lemon wedges for garnish

  • 2 tablespoons chopped fresh Italian parsley

  • 3 garlic cloves, sliced thinly

  • 2 teaspoons paprika

  • Nonstick vegetable oil spray

  • 2 pounds 1-inch-thick firm white fish fillets (such as halibut), cut crosswise into 2-inch-wide strips

  • 2 pounds uncooked large shrimp, peeled, deveined, tails left intact

  • 2 pounds cleaned fresh or thawed frozen squid, each body cut open on 1 long side and scored lightly (tentacles reserved for another use)

Instructions

1

Instruction 1

Whisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl. Season dressing with salt and pepper. DO AHEAD Cover and chill up to 6 hours. Bring to room temperature before using.
2

Instruction 2

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Arrange seafood on baking sheets. Drizzle with 3 tablespoons oil and turn to coat; sprinkle with salt and pepper. Transfer seafood to grill. Cook until just opaque in center, about 4 minutes per side for fish, 2 minutes per side for shrimp, and 30 seconds per side for squid. Arrange on platter. Spoon dressing over. Garnish with lemon wedges.
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