Recipe information
Yield
Makes 6 Servings
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)
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Preparation
Step 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.
Step 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.