Mixed grilled fish, grandma’s recipe to make a grilled fish at home even on a cast-iron griddle and enjoy a fish main course that is light, tasty and very flavorful!
I love fish, I would eat it every day, it is the only food that never gets boring and it is also a healthy product. With fish you can really prepare a thousand dishes perfect for an elegant menu, but also for a family dinner or even for the New Year’s Eve seafood feast or for Christmas.
When I go out to eat fish at a restaurant, a mixed grilled fish is never missing on my table and if, when I move to the countryside, I prepare the grill over the coals, in winter, living in an apartment, things get complicated and I have to use alternative tools.
Recently I discovered that it is possible to make a restaurant-quality grilled fish even on cast iron. By bringing the griddle to the ideal temperature, all items cook excellently, sealing on the outside, caramelizing the sugars (Maillard reaction) and staying soft and juicy inside.
But let’s go to the kitchen: I’ll tell you how I prepare my grilled swordfish, my grilled prawns and my grilled squid and how I generally transform fish into an explosion of aromas and flavors with just a few moves! So let’s hurry to the kitchen and prepare our grandma’s mixed grilled fish with a few simple steps. Before that, if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.

Take a look:

Difficulty: Very easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for a good mixed grilled fish

2 slices swordfish (or tuna)
4 large prawns
1 squid (large)
to taste salt
to taste parsley
to taste extra virgin olive oil
to taste lemon juice

What you need to make a homemade grilled fish

or a cast-iron griddle for grilling

Preparation of the perfect mixed grilled fish

To prevent the fish from sticking to the cast-iron griddle you will need to heat it very well; otherwise it will immediately release its juices and our dish will be irreparably compromised.
While the griddle heats up, squeeze the lemons, chop the parsley and crush the garlic.
Gather everything in a bowl, add the oil and mix; this will be the perfect marinade for the grilled fish.
For the fish, you can choose what you prefer: salmon, swordfish, tuna; then you will need shellfish such as prawns or large shrimp and finally cuttlefish or squid.
You can use fresh or frozen fish, as long as it is of excellent quality in both cases.
Rinse the prawns and pat them dry thoroughly.
The squid should be cleaned of the central pen, the innards and the beak, rinsed and portioned. The mantle should be detached from the tentacles and divided into at least two parts, and do the same with the tentacles.
Once you are sure the griddle is smoking hot, place what you have chosen on it and sear on both sides.
In general everything will be cooked when it turns white: 3–4 minutes for prawns, 6–7 minutes for squid and slightly longer for the fish.
Do not overcook, otherwise you will ruin everything.
Place the preparation on a serving platter, sprinkle with salt, drizzle with the marinade and serve immediately.
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