[1] Fish fillet with mussels and shrimp (photo © Bamboo Sushi | Portland).

[2] Three different fish fillets, scallops and shrimp (photo © Allen Brothers).

[3] Grilled asparagus, carrots, red bell pepper, red onions, yellow squash. Here’s a recipe (photo © Taste Of Home).

[4] From top: portabella and shiitake mushrooms, plum tomatoes (seeds removed), yellow squash, multicolor bell peppers (photo © Happily Unprocessed).

A grilled fish fillet or a skewer of shrimp is delicious; but a selection of different seafood—known as a mixed grill—is even better.

If you like to toss seafood onto the grill, mix it up.
 
No grill? Broiling or sautéing works, too.

It takes more effort to cook different types of seafood. But the result—different flavors, textures and shapes—is a treat for the palate and the eye.

You can construct a mixed grill from fish only, or shellfish only. You can also have a surf-and-turf mixed grill, with chicken, sausage, steak, etc.
 
 
FISH, SHELLFISH & SEAFOOD: THE DIFFERENCE

Seafood refers to both fish and shellfish.

Shellfish refers specifically to an aquatic invertebrate with a shell, such as a mollusc or crustacean of a mollusc.

 
 
THE BEST FISH TO GRILL

These fish can withstand the heat of the grill without falling apart:

 
 
THE BEST SHELLFISH TO GRILL

Clams, crab, lobster, mussels, oysters, prawns/shrimp* and scallops can be easily cooked on a grill.

Here are details on how to grill shellfish.
 
 
ADD COLOR TO THE PLATE

Grill them flat or on skewers.

 
Enjoy your mixed grill: seafood and veggies.

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*While the taste and look are similar, the difference between prawns and shrimp is the anatomical structure. Shrimp have lamellar, which are plate-like gills, and a set of claws on their front two pairs of legs.

Prawns, in comparison, have branching gills and claws on three sets of their legs, with the front pair being noticeably larger.