Mixed Fish Grill with Three Sauces
Region: Italy
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but labor intensive

The idea here is very simple and very satisfying.  Three different kinds of fish are lightly drizzled with olive oil and grilled.  Three dollops of the sauces are placed on a large individual serving plate with the grilled fish for a delightful "tasting menu." Here's a chance to try some fish you may not normally eat.  My favorite choices are swordfish, mako shark, monkfish, or dogfish, which I have found marketed as Cape shark.  You can try any firm-fleshed fish, such as salmon, tuna, opah, yellowtail, or grouper.  Each 1-pound fish steak is grilled in one piece and divided to serve.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 45 minutes

1 pound swordfish steak

1 pound mako shark

1 pound dogfish steak

Olive oil for drizzling

Salt and freshly ground black pepper

1 recipe Sauce for Grilled Fish

1 recipe Mixed Mayonnaise Sauce for Fish

1 recipe Devil's Hot Sauce

1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.

2. Drizzle both sides of the fish with olive oil and salt and pepper taste.  Place the fish on the grill and cook until black grid marks appear, turning once, about 5 minutes on each side.  Serve alone or with the sauces.

Variation: 

Note: 

Posted: 01/02/2007

Needed Recipes:

Devil's Hot Sauce

Mixed Mayonnaise for Grilled Fish or Chicken

Sauce for Grilled Fish