Enjoy some fresh grilled seafood, Italian style

1. Preheat a charcoal or gas grill.
2. Peel and finely chop the garlic. Finely chop the parsley and add to garlic in a small bowl. Season with salt, add 2 tablespoons of the olive oil, and mix well with a spoon.
3. Cut off the tops of the eggplant and cut them in half lengthwise. Score the cut side with half a dozen diagonal cuts about 1/2” deep (do not cut all the way down to the skin). Sprinkle with salt and drizzle the remaining olive oil.
4. Grill the eggplant cut-side down until they have grill marks, 2-3 minutes. Turn over and spread the garlic and parsley mixture over each eggplant half. Grill, covered, until the flesh of the eggplant is tender, about 15 minutes. Serve hot or lukewarm.

1. Preheat a charcoal or gas grill.
2. Put the lemon juice with 1 teaspoon salt in a small bowl. Mix together thoroughly, with a small whisk or a fork, until the salt has dissolved. Chop the parsley and thyme and add it to the bowl. Whisk in 4 tablespoons of the olive oil until emulsified.
3. Season the fish with salt and pepper and coat it with the bread crumbs. Drizzle the remaining olive oil on the salmon and place it on the grill. Cook the fish for a total of about 5 minutes per inch of thickness, turning the fillets halfway through the cooking time. When salmon is done it should flake but still be somewhat pink in the center. Transfer to a serving platter, pour the sauce over it and serve at once.

1. Shell and devein the shrimp.
2. Peel and finely chop the garlic. Finely chop the parsley. Place the shrimp and the scallops in a large shallow bowl with the chopped garlic and parsley and season with salt and pepper. Add the olive oil and bread crumbs a little at a time until the shrimp and scallops are nicely coated with the mixture but not drenched. The bread crumbs should be enough to allow the marinade to cling to the seafood but not so much that they form a thick crust. Let it marinate for 20-30 minutes.
3. Preheat a charcoal or gas grill. 
4. Thread the shrimp onto a single skewer and the scallops onto two parallel skewers. Cook the skewers on a very hot grill until the shrimp are pink and the scallops are no longer translucent, about 2 minutes on each side. After turning the skewers, sprinkle with the lemon juice. Serve at once.

1. Preheat a charcoal or gas grill.
2. Put the lemon juice with 1 teaspoon salt in a small bowl. Mix together thoroughly, with a small whisk or a fork, until the salt has dissolved. Chop the oregano and add it to the bowl. Whisk in the olive oil until emulsified.
3. Season the swordfish on both sides with salt and pepper and place it on the grill. Cook for 2-3 minutes on each side, until barely pink in the center. Transfer to a serving platter, pour the sauce over it, and serve at once.