It’s never too late to grill with friends. In this case, to grill for two.

We love fish and in our family, we try to eat it often because here in Catania we are lucky enough to always find it fresh.

You can prepare a thousand tasty dishes with fish, but a good barbecue is a must. 

With its exceptional ability to absorb large quantities of colour, releasing it evenly and without toxic fumes, Ghisanativa cooks to perfection, giving us dishes as good as those of the best-starred restaurants.

Bring Ghisanativa to the ideal temperature to guarantee the best Maillard reaction and all the products cook in an excellent way, sealing themselves externally, caramelising the sugars and remaining tender and juicy inside.

Ever since Ghisanativa has been in the house, we only use this natural cast iron hotplate, which is not coated with toxic materials and which guarantees the enhancement of a delicate food such as fish but at the same time rich in fragrances.

Ingredients for two people

• 2 slices of tuna or swordfish
• 4 king prawns or prawns
• 1 cuttlefish or squid (large)
• salt to taste
• parsley to taste
• extra virgin olive oil to taste
• lemon juice to taste

Preparation methodology

Put the cast iron hotplate on the stove and heat it for at least ten minutes depending on the power of your burner. If you don’t heat the hotplate enough, the food will stick, the fish will immediately release its juices and our dish will be irreparably compromised.

While the grill is heating up, take the opportunity to squeeze the lemons, chop the parsley and crush the garlic if you like or put some garlic heads in the sauce.

Put everything together in a bowl, add the oil and mix; this marinade will be used to season the barbecue.

For the fish, you can choose whatever you like depending on the availability of fish: salmon, swordfish, tuna. You can also buy crustaceans such as prawns or shrimps and finally cuttlefish or squid.

You can use fresh or frozen fish, as long as they are of excellent quality in both cases.

Rinse the prawns and pat them dry.

The squid should be stripped of its central pen, guts and skin. Rinse well. The mantle should be detached from the tentacles and divided into at least two parts, as should the tentacles. Then cut it into strips.

Make sure the grill is hot with your hand. If your hand cannot stand a few centimetres from the surface of the hotplate, then you are ready to cook. Place what you have prepared and sear it on both sides.

Generally speaking, everything will be cooked when it lightens up. Generally after 3-4 minutes for prawns, 6-7 minutes for squid and 10 – 12 minutes for fish (depending on the size of the fish).

Do not overcook, otherwise, you can spoil everything.

Serve on a serving plate, sprinkle with salt, sprinkle a few drops of the marinade and eat with your partner.

“Mother, wife, and blogger. I have my own blog on Giallo Zafferano and I cook simple dishes just like you would.
I wrote the first ebook of Ghisanativa recipes and I am very proud of it. Have you downloaded it yet?

Look for me on Instagram @ilcaldosaporedelsud and Facebook“

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This recipe was prepared using