Grilled Fish, Scallops & Shrimp Recipe

Prepare seafood

Pat fish fillets, scallops and shrimp dry with paper towels. Trim any connective tissue from scallops and remove any remaining shells from shrimp. Lightly score the skin of the fish fillets (skin side) in two shallow diagonal cuts to prevent curling.

Make marinade

In a shallow bowl or dish combine 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic, chopped parsley, black pepper, kosher salt, paprika and honey (if using). Whisk until emulsified.

Marinate seafood

Place fish, scallops and shrimp in a single layer in the marinade. Spoon marinade over each piece to coat. Cover and refrigerate 15–30 minutes (no longer than 30 minutes for delicate scallops and fish to avoid 'cooking' in the acid). Reserve remaining marinade for basting.

In a large bowl combine thinly sliced green and red cabbage with shredded carrot.

In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and pepper until smooth.

Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate at least 15 minutes (or up to 2 hours) to let flavors marry. Stir again before serving.

Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates lightly with olive oil or spray to prevent sticking.

If using skewers for scallops and shrimp, thread scallops and shrimp alternating or place shrimp and scallops on separate skewers. Brush both sides of the fish fillets and the scallop/shrimp skewers lightly with remaining 1 tbsp olive oil and a little of the reserved marinade.

Grill fish fillets skin-side down first. Cook 4–6 minutes depending on thickness, until grill marks form and the skin releases easily. Flip gently and cook 1–3 minutes more until fish is opaque and flakes with a fork (internal temp 135–140°F / 57–60°C).

Grill scallops and shrimp over direct heat: scallops 2–3 minutes per side (until golden and just opaque), shrimp 1.5–2 minutes per side (until pink and firm). Avoid overcooking — they should be just opaque and springy.

If glaze desired, brush a light layer of reserved marinade mixed with the optional tsp of olive oil and a touch more lemon during the last 30–60 seconds on the grill to create shine (do not reapply marinade that has contacted raw seafood unless it’s been boiled; instead reserve a portion before marinating).

Remove seafood from grill and rest on a warm plate 2 minutes. Sprinkle with chopped parsley and a pinch more salt and pepper to taste.

Place a portion of grilled fish, 4 scallops and 4 shrimp (or divide as preferred) on each plate. Serve with 1 generous scoop (about 1 cup) of coleslaw on the side and your choice of one additional side (rice, fries, roasted vegetables, etc.).

Garnish with lemon wedges and extra parsley. Squeeze lemon over seafood just before eating.