Whole Grilled Fish, Clams + Shrimp with Herb Salsa Verde

Labor Day is just around the corner and we are in PEAK grilling season. Are you ready to bring the ocean to the grill? Don't stop at a whole fish. Add clams. Add shrimp. Make a feast, invite your neighbors, eat with your hands. Recipe below for our extra green herb salsa.

Ingredients:

1/2 cup dill, chopped finely

1/2 cup basil, chopped finely

1/2 cup fennel frond, chopped finely

1 cup Chefs Life Blending Oil

Juice of 2 lemons

2 tsp crushed red pepper

Salt to taste

Whole fish, 5lbs, gutted and scaled

2 lbs little neck clams, cleaned

1.5 lbs shell on extra large shrimp, cleaned

3 lemons, halved

Chefs Life Cooking Oil - for the grill / seafood

Salt for seasoning

Whole cilantro

Whole fennel frond

Whole dill

Method:

For the salsa verde: In a small bowl, combine all ingredients and whisk vigorously until emulsified. Serve with seafood or meat, or an amazing dip for vegetables and bread.

For the grilled seafood: Use the Cooking Oil to drizzle over the whole fish, coating the outside and inside cavity lightly. Season with salt generously both inside and outside. Heat the grill to 450. Stuff the fish with the whole herbs and slices of lemon. Place the fish on the grill, close the lid, and check after 25 minutes. After 25-30 minutes, carefully flip the fish and cook another 15 minutes. While the fish is cooking, place the clams and shrimp on the grill, checking after 5 minutes. once the clams open, they are done and can be removed. The shrimp should take but 4 minutes each side.

To make the charred lemons, slice each lemon in half and place it on the grill, fruit side down, until caramelized, about 3-5 minutes.

If you are using a meat thermometer, the fish should read 145F before removing it from the grill. Place all the seafood on a large platter and cover with herb salsa verde. Garnish with caramelized lemons.