Recipe: L.A. Seafood Mixed Grill with Mango Vinaigrette

L.A. SEAFOOD MIXED GRILL WITH MANGO VINAIGRETTE

FOR THE 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
Sriracha Thai Chili Sauce or other hot sauce (to taste)
Salt and freshly ground black pepper
FOR THE ASIAN SPICE RUB:
1/4 cup paprika
1 tablespoon granulated garlic or garlic powder
1 tablespoon onion powder
3 teaspoon lemon pepper
1/4 teaspoon cayenne
1 1/2 teaspoons five-spice powder
1 tablespoon salt
FOR THE SEAFOOD:
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 for grill and seafood

TO MAKE MANGO VINAIGRETTE:
Process all the ingredients except the chili sauce, salt and pepper in a food processor until smooth. Add chili sauce, salt and pepper to taste. The sauce keeps, covered, in the refrigerator for up to a week.

TO MAKE ASIAN SPICE RUB:
Mix the ingredients together in a small bowl or jar. The rub will keep, covered, for a month or two.

TO COOK:
Prepare the fire for direct cooking and oil or spray the grill lightly.

Sprinkle the seafood and chunks of fish generously with about 2 tablespoons of Asian Spice Rub. 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 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. Total cooking time should be less than 8 minutes.

TO SERVE:
Serve the seafood immediately on the skewer or in a salad or over rice with Mango Vinaigrette.

Serves 4
Source: Pacific Grilling by Denis Kelly