Grilled Marinated Seafood

Four kinds of seafood on one skewer, each piece kissed by one of two bold marinades. Salmon and swordfish soak in a punchy horseradish-mustard bath while shrimp and tuna take a lighter lemon-dill route. Threading them together means every bite hits different.

Cutting the fish into uniform strips is a must for even grilling. At just two minutes over hot coals, there’s no room for thick and thin pieces sharing a skewer. Everything should be roughly the same size so the tuna stays rare in the center, the salmon stays moist, and the shrimp curl up just right.

The two-marinade approach is clever. Horseradish and Dijon stand up to the richer, fattier fish without overpowering them, while dill and lemon let the cleaner flavor of shrimp and tuna come through. Thirty minutes in each marinade is all you need.

Pro Tips

• Soak bamboo skewers in cold water for at least 30 minutes. Dry skewers catch fire on the grill.
• Oil your grill grates well before cooking. Seafood sticks worse than any other protein.
• Two minutes means two minutes. These are small pieces of fish over high heat. Overcooking turns expensive seafood into rubber.
• Start and end each skewer with shrimp. They grip the skewer better than fish pieces and hold everything in place.

Variations

• Add scallops to the skewers for a fifth seafood option. They work well in either marinade.
• Swap horseradish for wasabi paste for a Japanese-fusion twist.
• Serve with a side of chimichurri for a bright, herbaceous dipping sauce.