Grilled Seafood Platter

Ingredients

• 4 mackerel fillets about 350 g each (ready to cook)
• Salt
• black pepper
• 6 Garlic cloves
• 1 onion
• 1 tsp dried rosemary
• 2 Garlic cloves
• 1 tsp dried thyme
• 2 tbsp lemon juice
• 6 tbsp Olive oil
• 3 tbsp olive oil
• 4 tbsp Lemon juice
• Salt
• pepper (ground)
• oil (for the grill rack)
• 4 metal skewers
• oil (for skewers and rack)
• 700 g swordfish fillet
• 8 bay leaves
• 4 green bell peppers
• 1 untreated lemon
• 12 shrimp (peeled, ready to cook)
• 1 medium zucchini
• 1 Garlic clove
• 4 tbsp olive oil
• Salt
• white pepper
• 4 grill skewers
• 3 Garlic cloves
• 1 egg yolk
• Salt
• 250 ml olive oil
• 1 tbsp Lemon Juice
• 2 tsp warm water

Instructions

1. 1.

   Wash the mackerel, pat dry and make shallow cuts 3 cm apart on both sides up to the bones. Lightly salt and pepper inside.

2. 2.

   Peel the garlic for the marination. Mix olive oil with lemon juice and herbs, then press in the garlic. Coat the mackerel with half of the mixture all over and let rest about 30 minutes, turning several times.

3. 3.

   Lift the fish from the mixture, drain, catch the liquid. Grill each side on a greased grill rack at moderate heat for about 8 minutes per side, brushing with more mixture during cooking. Drizzle grilled mackerel with remaining sauce and serve.

4. 4.

   Wash the swordfish fillet, pat dry and cut into bite‑sized cubes.

5. 5.

   Peel onion and garlic, roughly chop both and blend with lemon juice, olive oil, salt and pepper. Arrange a bowl of bay leaves, spread fish cubes on top and drizzle with mixture. Cover and marinate in the fridge for 2–3 hours.

6. 6.

   Wash bell peppers and cut into ~3 cm pieces. Wash lemon hot and slice, then quarter each slice.

7. 7.

   Thread fish cubes alternately with bell pepper, bay leaf and lemon slices onto greased skewers.

8. 8.

   Grill skewers on a greased grill rack at moderate heat for about 5 minutes per side, brushing with mixture while cooking.

9. 9.

   Slice shrimp along the back to remove dark vein. Wash and pat dry.

10. 10.

    Wash zucchini, trim and cut into thin cross‑sections.

11. 11.

    Thread shrimp and zucchini alternately onto skewers.

12. 12.

    Before threading, gently press zucchini slices in the middle. Peel garlic and squeeze into olive oil. Season shrimp and zucchini with salt and pepper and coat with garlic oil.

13. 13.

    Grill shrimp skewers on a greased grill rack at moderate heat for about 5 minutes per side until lightly browned, brushing with garlic oil several times.

14. 14.

    Serve with aioli.

15. 15.

    Peel garlic and press through a grinder. Mix garlic with egg yolk and a pinch of salt in a bowl; gradually whisk in about 3 tbsp olive oil using an electric hand mixer. Combine remaining oil with water and lemon juice, slowly adding while constantly stirring. Taste and adjust the finished aioli.