Grilled Swordfish, Shrimps And Calamari

Preparation:

Preparation: Detach the squid tufts and remove their eyes, beak and internal fin; rinse them. Divide each slice of swordfish in two, obtaining 4 equal portions. Heat the grill to cook the various elements of the grill. Start with the prawns (about 3 minutes per side) and with the tufts. Cook the calamari, turning them, for about 8 minutes. Lightly grease the swordfish with oil and cook on both sides for about 10 minutes. Prepare a sauce by emulsifying together 4 tablespoons of oil with half the vinegar and plenty of minced tarragon. Add salt and pepper, garnish with lemon, then serve with the sauce. Be careful to respect the times because overcooked fish dries out and can even become stringy.