Recipe: L.A. Seafood Mixed Grill with Asian Spice Rub and Mango Vinaigrette or Mango Tomato Salsa

L.A. SEAFOOD MIXED GRILL

"You can skewer the seafood or use a special basket for cooking seafood on the grill. Skewers have the advantage of portion control and ease of eating for a picnic. Cooking with the basket is handy if you are going to serve the seafood in a salad or over rice."

12 large prawns, removed from shells and deveined
12 large scallops
1 pound swordfish, cut into 1-inch chunks
1 pound albacore, ahi, or other tuna, cut into 1-inch chunks
Oil or oil spray

Prepare the fire for direct grilling. Spray or rub the grill lightly with oil.

Sprinkle the seafood and chunks of fish generously with about 2 tablespoons of Asian Spice Rub (recipe below). If you are using skewers, divide the seafood and fish into fourths, and thread alternately onto skewers. Brush lightly with oil or spray all sides. If you are using a basket, lightly brush or spray the basket, seafood, and fish and arrange in a single layer.

Grill over high direct heat, turning once or twice, until just done. Do not overcook; remove pieces or skewers as they are done. Taste a piece of fish or seafood after a few minutes of cooking. Total cooking time should be less that 8 minutes.

Serve the seafood immediately on the skewer, in a salad or over rice with Mango Vinaigrette or Thai Mango Tomato Salsa.

ASIAN SPICE RUB

1/4 cup paprika
1 tablespoon granulated garlic or garlic powder
1 tablespoon onion powder
2 teaspoons lemon pepper
1/4 teaspoon cayenne
1 1/2 teaspoons Chinese five-spice powder
1/2 tablespoon salt

Mix the ingredients together in a small bowl or jar. The rub will keep, covered, for a month or two.

MANGO VINAIGRETTE

1 ripe mango, peeled and cut into chunks
1 one-inch piece of fresh ginger, peeled and chopped
Grated zest of 1 lemon
2 cloves garlic
1/4 cup packed fresh mint leaves
1/4 cup rice vinegar
2/3 cup vegetable oil
Srircha or other Asian hot sauce to taste
Salt and freshly ground black pepper

Process all the ingredients except the chile sauce, salt and pepper in a food processor until smooth. Add chile sauce, salt and pepper to taste. The sauce keeps, covered, in the refrigerator for up to a week.

THAI MANGO TOMATO SALSA

For a more substantial vegetable accompaniment than the viniagrette, mix up a batch of chunky salsa to serve on the side.

2 cups peeled diced mango
2 tomatoes, seeded and chopped
1 cup chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil, preferably Thai
1 serrano or jalapeno chile, or more or less to taste, seeded and finely chopped
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce (nuoc cham or nam pla)
2 tablespoons peanut oil
2 tablespoons soy sauce
Dash or more Sriracha or other Asian hot sauce
Salt and freshly ground black pepper, if needed

Mix all ingredients in a bowl. Taste for salt and pepper. Salsa will last for 2 or 3 days refrigerated.

Servings: 4
Source: Pacific Grilling by Denis Kelly