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  • Writer's pictureCarlos Sarmiento

Grilled seafood fest...a carnival of flavors from the Ocean’s bounty

Updated: Feb 10, 2021

(Photo: Antonieta Davila)

Recently, a dear childhood family friend of mine came from Spain to visit. It had been a few years since we last saw each other, and being the foodie that she is I asked her what she would like for a welcoming dinner.

Instantly, she said seafood and preferably nothing with dairy, and if grilled, even better. What, no cheese? Or cream sauces? And grilled?

Always up for new culinary challenges, I told her no problem. Time to get creative...and what better menu than grilled seafood with veggies and of course a nice bottle of white.

Inspiration can come from many places. Sometimes, less is more...

(Photo: Antonieta Davila)

This particular menu summoned me to be practical and let the seafood speak for itself, with a little help from some complimentary ingredient fiends such as lemons, herbs and spices.

Let’s get grilling!


Mahi-mahi marinated in lemon, fresh sage and rosemary

Jumbo shrimps marinated in Rose wine, drizzled with a garlic, chili paste and Meyer lemon glaze

Sea scallops marinated in lime, shallots, extra Virgin olive oil & paprika

Asparagus with Meyer lemon zest, fresh thyme and extra Virgin olive oil

Charred seasoned romaine lettuce with tomato/basil/extra Virgin olive oil topping (not pictured)

*Note: all menu items are grilled.

Wine pairing:

2019 Louis Jadot Mâcon-Villages Chardonnay (Beaune, France)

Serves 2-4



  • 2 (4 oz each) fillets of skinless Mahi-mahi

  • Juice of half lemon (save other half lemon for garnish)

  • 1/2 tablespoon of finely chopped fresh sage

  • 1/2 tablespoon of finely chopped fresh rosemary

  • Sea salt and cracked pepper to taste


  • 6-10 jumbo shrimps, peeled & deveined with tail on

  • 1/2 cup of rose wine

  • 2 garlic cloves finely minced

  • 1 teaspoon of chili paste

  • Juice of 1 Meyer lemon


  • 6 large sea scallops

  • 1 shallot, finely minced

  • Juice of 1 lime

  • 1/4 teaspoon of paprika

  • 2 tablespoons of extra Virgin olive oil


  • 1 bunch of fresh asparagus spears

  • zest of 1 Meyer lemon

  • 1 tablespoon of finely chopped fresh thyme

  • 2 tablespoons of extra Virgin olive oil

  • Sea salt & cracked pepper to taste


  • 1 bunch of fresh romaine lettuce, washed thoroughly but keeping lettuce intact

  • Sea salt and cracked pepper to taste

  • 1/3 cup of Roma tomatoes, cut in halves or quarters

  • 1/4 cup of chopped fresh basil

  • 4 tablespoons of extra Virgin olive oil


*Note: Before grilling seafood make sure to lightly coat grill grates with oil to avoid seafood from sticking.


  • Season fish fillets with sea salt and cracked pepper on both sides and place on a deep dish

  • Mix lemon juice, sage and rosemary in small bowl until it forms a paste-like texture. Rub mixture on both sides of the fish fillets.

  • Grill fillets on medium high heat for 2-3 minutes per side


  • Place jumbo shrimps on a deep dish and cover with rose wine. Cover dish with clear wrap and marinade in fridge for 30 minutes

  • In a small size bowl, mix garlic, chili paste and lemon juice thoroughly

  • Grill shrimps on medium high heat for 2-3 minutes per side, drizzling garlic-chili mixture on both sides


  • In a medium size bowl, mix shallots, lime juice, paprika and olive oil

  • Add scallops to bowl and gently mix through

  • Cover with clear wrap and marinade in fridge for 30 minutes

  • Grill scallops on medium heat for 2-3 minutes on each side (discard marinade)


  • Place asparagus on a shallow dish and distribute evenly lemon zest, fresh thyme and olive oil on top of asparagus

  • Add sea salt and cracked pepper to taste

  • Grill asparagus until lightly charred (low heat 5-10 minutes)


  • Lightly season romaine lettuce with sea salt and cracked pepper

  • In a serving bowl, mix tomatoes, basil and olive oil (optional: add sea salt and cracked pepper to taste). Save bowl for later serving as topping for charred lettuce.

  • Place seasoned lettuce on grill. Grill each side for 1-2 minutes or until slightly charred. Place on serving flat dish.

Serve it up! This amazing smorgasbord looks just as fancy served family style in platters or on individual plates.

Make sure to have a few freshly sliced lemons hand for great garnishes (and for squeezing on your favorite seafood).


(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Antonieta Davila)

About the wine...

Special thanks to my friends at Kobrand Wines & Spirits and Louis Jadot USA for their wonderful contribution of this notable Chardonnay.

2019 Louis Jadot Mâcon-Villages Chardonnay (Beaune, France)

(Photo: Carlos Sarmiento)

Grapes come from parcels within the Mâconnais area, yielding the highest-quality fruit of the harvest. Vineyard soils have a high percentage of chalk and limestone, which imparts mineral character and nuance. Mâcon-Villages is vinified with no oak contact to retain the elegant aromas and clean, fresh character that this region is prized for.

Grapes: 100% Chardonnay

Taste: The wine shows bright white flower, apple and citrus aromas and bracing, fresh, clean fruit on the palate, with mineral notes. This is a classic expression of Chardonnay from this appellation.

Food pairing: Pairs with poultry, shellfish, grilled firm-fleshed fish such as swordfish, and salads.

For more information on Louis Jadot wines, visit: and

Decorative wine drip collar by:

(Special discount promo code: CFW15)

Special thanks...

This food & wine posting was made possible by the invaluable assistance of my dear childhood family friend mentioned earlier...Antonieta Davila.

Thanks Anto for challenging me with this new menu and for being my sous chef & contributing photographer!

(Selfie by Antonieta Davila)

Antonieta is a ”Jill of all trades”; a world traveler, photographer, architect, designer and a foodie.

Follow her on Instagram at:

(Photo: Antonieta Davila)

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1 commentaire

Lidia Nessi
Lidia Nessi
23 févr. 2021

It looks delicious!!!

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