Grilled Fish and Shrimp

Ingredients

• 12 medium sardines (ready to cook)
• 1 Garlic clove
• 1 chili pepper
• 100 ml olive oil
• Salt
• freshly ground pepper
• 1 tbsp sage (coarsely chopped)
• 1 tbsp rosemary (coarsely chopped)
• 1 tbsp thyme (coarsely chopped)
• 12 large shrimp (in shell)
• 2 Garlic cloves
• 1 bunch flat-leaf parsley
• 2 oregano sprigs
• 125 ml olive oil
• 1 lemon (juice only)
• 500 g redfish fillet
• Salt
• pepper (from grinder)
• 1 lemon (juice only)
• 2 tbsp basil (finely sliced)
• 2 shallots
• 2 Tomatoes
• 2 tbsp olive oil

Instructions

1. 1.

   Wash and pat dry the sardines. Finely chop garlic cloves and chili pepper, mix with olive oil, salt, and pepper. Pour over sardines, add herbs, and marinate for at least 1 hour, turning occasionally.

2. 2.

   Clean shrimp, remove head, split tail lengthwise, and clean out the vein. Chop garlic, parsley, and oregano; combine with olive oil and lemon juice. Drizzle over shrimp and marinate about 30 minutes.

3. 3.

   Wash and pat dry redfish fillet, cut into six equal pieces, season with salt and pepper, drizzle with lemon juice. Finely chop basil, peel shallots, and dice them.

4. 4.

   Peel tomatoes, boil briefly, then dice finely; mix all together. Brush six sheets of foil with olive oil, place fish pieces on top, cover with tomato mixture, and loosely wrap in foil.

5. 5.

   Grill sardines for 3–5 minutes per side over high heat. Grill shrimp 4–6 minutes on the shell side and up to 2 minutes on flesh side. Cook redfish for about 6 minutes until done.