We used thyme sprigs in our marinade, but you can use other fresh herbs, such as rosemary, oregano, or marjoram for this light grilled dish.

Martha Stewart Living, July 2002


Credit: David Tsay

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Combine oil, lemon juice, and herbs in a large resealable plastic bag or airtight plastic container. Shake well to combine. If using wooden skewers, soak them in water for at least 30 minutes.

  • Add fish and shrimp to the marinade, and toss gently to coat well. Keep on ice in a cooler for up to 1 hour.

  • Heat a grill or grill pan. Lift seafood from marinade; let excess drip off. Skewer shrimp, if desired; grill until pink and opaque all over, about 2 minutes per side. Grill fish until browned and cooked through, 2 to 3 minutes per side. Serve hot.

Cook's Notes

The marinade can be made a day in advance. Add the fish and shrimp up to an hour before you want to cook them -- the acid from the lemon juice will start to "cook" the seafood if it stays in the marinade much longer. You may want to grill the shrimp on wooden skewers.