Mixed Seafood Grill With Paprika-Lemon Dressing
- 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)
- Whisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl. Season dressing with salt and pepper. DO AHEAD
- 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.
olive oil, lemon juice, fresh italian parsley, garlic, paprika, vegetable oil spray, white fish, shrimp, open
Taken from www.epicurious.com/recipes/food/views/mixed-seafood-grill-with-paprika-lemon-dressing-238229 (may not work)