Summer Grilling- Fish and Shellfish

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Allie Mac Kay was live from Bristol Farms in Manhattan Beach with Chef Jamie Gwen for some outdoor summer grilling. Chef Jamie showed Allie how to make tasty fish and shellfish.

Recipes courtesy of Jamie Gwen, 2013.


2 tablespoons extra-virgin olive oil
1 tablespoon freshly chopped rosemary
Salt and freshly ground pepper
2 pounds skinless swordfish steak, cut into 2-inch cubes
6 thin slices of pancetta

Preheat the BBQ to medium-high.  In a medium bowl, mix the oil with the rosemary. Add the swordfish cubes and toss to coat. Thread 3 swordfish cubes onto a skewer and wrap a slice of pancetta around the swordfish, to cover.  Grill over high heat, turning occasionally, until the swordfish is cooked through and lightly charred, about 8 minutes.


1 stick unsalted butter, at room temperature
2 tablespoons finely chopped garlic
1 dozen freshly shucked oysters on the half shell
1/2 cup grated Parmesan and Romano cheeses, mixed
2 tablespoons chopped flat-leaf parsley

Preheat the grill to high. In a medium bowl, mix the butter with the garlic.

Place the oysters on the half shell right over the hottest part of the grill. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.

The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve immediately.

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