Grilled Frutti Di Mare

Grilled Frutti Di Mare Sauvignon Blanc, tomatoes, lemon-zested butter, basil, garlic and your choice of crustacean. Crusty ciabatta bread on the side.

Grilled Frutti Di Mare

Prep Time

15 minutes

Cook Time

20 minutes

Serves

2 people

In this delightful recipe, shared by Sedona, Arizona culinary star Executive Chef and Restauranteur Lisa Dahl, you’ll learn how to make Grilled Frutti Di Mare, or “Fruit of the Sea.”

A popular Italian dish, Frutti Di Mare is usually made with the freshest of seafood and served over pasta.

Dahl’s version is a campfire, gone gourmet with Sauvignon Blanc, tomatoes, lemon-zested butter, basil, garlic and your choice of flaky white fish – all wrapped up in tin foil and paired with crusty ciabatta bread.

Just one more example of why Dahl is a Sedona favorite, having crafted her culinary art there for more than two decades. It’s no surprise she’s also a James Beard House-featured chef!

Don’t miss these other recipes in our series featuring Chef Dahl: Grilled Ambrosial Bundles, Salvadoran Grilled Corn, and Loco Elote Salvadoran Grilled Corn.

Ingredients

  • 5-6 ounces your favorite white fish, such as Alaskan Halibut or Grouper
  • 2-3 tablespoons herb compound butter *(recipe to follow) plus a little extra for ciabatta toasts
  • 2 sea scallops
  • 3 prawns (one to fight over!)
  • 2 campari tomatoes, cut in halves (drizzled in extra-virgin olive oil)
  • 2 teaspoons capers (optional)
  • 2 sprigs fresh thyme
  • Sprinkle of fresh oregano
  • 2-3 slices lemon
  • 1 zested lemon
  • 1/4 cup fresh parsley
  • Big splash of decent Sauvignon Blanc
  • Salt and pepper, to taste
  • Chile flakes (optional)

*Ingredients for the Herb Compound Butter

  • 5 tablespoons extra virgin olive oil
  • 2 cups unsalted butter, room temperature
  • 2 tablespoons Italian parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons minced fresh garlic
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper

Preparation

To Begin:

  • 1 On a flat work surface layer 2-12”x12” pieces of heavy-duty foil. Cut fish into 2” chunks, lightly salt & pepper.
  • 2 Don’t think I forgot the garlic, because the herbed butter compound has not only garlic, but most of the seasonings to flavor the dish and the grilled ciabatta as well.
  • 3 Next, place the scallops and prawns and spoon a generous dollop of herbed garlic butter. Toss the tomato pieces in a small bowl with a sprinkle of salt, pepper, oregano, a pinch of chile flakes, if desired, and olive oil.
  • 4 Toss them into the pouch, along with the capers, lemon zest, coarsely chopped parsley, & thyme, and lemon slices.
  • 5 Gather the sides of the foil, holding contents to make a little bowl. Splash a generous couple tablespoons of white wine and gather the foil to make a tent. Be sure to gather the bottom piece to prevent leakage and have an enamel pan on hand in case of tearing.

To Grill:

  • 1 Grill over a hot flame for 15-20 minutes, carefully checking foil to ensure seafood is not overdone. As fish is finishing, spread herb butter on ciabatta and grill - the perfect accompaniment to dip in the buttery juices of the dish.

Herb Compound Butter Method:

  • 1 Beat butter and olive oil in a mixer until light and fluffy. Add remaining ingredients and whip until butter forms peaks on end of the whip. Refrigerate for at least two hours before using. Butter the bread with room temperature Herb Compound Butter before toasting it.

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