Seafood Mixed Grill
[1] From Allen Brothers, a seafood mixed grill assortment of sea bass fillets, giant shrimp and bacon-wrapped scallops.

Seafood Mixed Grill
[2] Seafood mixed grill (photo courtesy Flavor & The Menu).

[3] The original mixed grill is an assortment of meats, like this carnivore’s delight at The Chop House in Singapore.


We’re going upscale on Memorial Day. No burgers or hot dogs. Not even the more posh chicken or steak.

Instead, we’re piling on the “brain food” with a seafood mixed grill. It matches the environment: a friend’s large, leafy, landscaped backyard atop the New Jersey Palisades, with an incredible view of Manhattan.

A mixed grill is an assortment of grilled meats. Traditionally, it was cooked over charcoal in chop houses.

According to The New York Times:

  • Brazilian mixed grill, called churrasco, is a mixture of beef and chicken, including hearts and other “small parts.”
  • Argentinian asado combines beef, kidneys and liver, plus sausages, served with the national condiment, chimichurri sauce.
  • Italians grill beef and pork, plus chicken marinated in olive oil, garlic, lemon and rosemary.
  • Brits favor a mixed grill of lamb chops and kidneys, beef and gammon ( dry-brined pork).
    Here are more mixed grills from around the world.

    And Americans? Our mixed grill, even though we don’t call it that, consists of burgers, hot dogs and brats, chicken and ribs.

    If your palate favors grilled lamb chops and steaks instead…please invite us!

    We’ve long enjoyed a seafood mixed grill, whether cooked on the stove top or on an outdoor grill. Our ideal assortment consists of:

  • A fish fillet (for the grill, a hardy fish like mahi-mahi, salmon, snapper, swordfish or tuna).
  • A couple of shrimp.
  • A large sea scallop.
  • Grilled vegetables—mushrooms, onions, tomatoes, zucchini or other grilled veggies.
    The grilled seafood is so delicious as is that it needs no sauce; just a wedge of lemon (you can grill the wedges).

    But if you want one, here’s a simple lemon “vinaigrette” that doesn’t mask the flavors of the seafood.

    Recipe: Seafood Vinaigrette

    Just whisk the ingredients together several hours in advance or overnight, to allow the garlic to infuse. For 6 servings:

  • 4 tablespoons extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons flat-leaf (Italian) parsley, finely chopped
  • 1-2 garlic cloves, sliced thinly
  • Salt and pepper to taste

    Amid the festivities, remember to toast to the memory of all those Americans who perished, fighting for our freedom.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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