Serves: 4
Total Calories: 114

FOR THE SAUCE:
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped yellow onion
2 teaspoons minced garlic
1/4 teaspoon , crushed red pepper flake
1 (14 1/2-ounce) can chopped tomato, with juice
1/4 cup dry white wine
1 tablespoon tomato paste
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon granulated sugar
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

8 small clams
8 large scallops
8 large shrimp

1/2 pound rock cod filet or other firm-flesh fish, about 1/2 inch thick
extra-virgin olive oil
kosher salt
freshly ground black pepper

TO MAKE THE SAUCE: In a medium sauté pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute more, stirring occasionally. Stir in the remaining sauce ingredients, bring to a boil, then reduce heat and simmer until the mixture reaches a saucelike consistency, 10 to 15 minutes. Break up any large tomato pieces with a spoon. Set aside.

Scrub the clams. Rinse the scallops under cold water and remove and discard the small, tough side muscle (See Fish & Seafood: _Sage Advice About Grilling Scallops). Peel and devein the shrimp.

Brush or spray the scallops, shrimp, and rock cod on all sides with olive oil and season with salt and pepper. Grill the scallops, shrimp, and rock cod over Direct High heat until just cooked, turning once halfway through grilling time. The scallops and the rock cod will take 4 to 6 minutes. The shrimp will take 2 to 4 minutes.

Meanwhile, bring the sauce to a boil, add the clams, and cook, covered, for 3 to 4 minutes or until the clams open.

Discard any unopened clams. Cut the rock cod into one inch chunks and add to the sauce. Then, add the scallops and shrimp. Warm the fish and shellfish briefly in the sauce, stirring occasionally.

Divide the fish and shellfish among four small soup bowls. Spoon some warm sauce on top and serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 114
Calories from Fat: 30

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Starters
Cheesy Onion Quiche
Chicken-Cashew Salad
Chinese Chicken Noodle Soup
Chorizo Quesadillas
Duck Wraps With Asian Slaw
Eggplant Roll-Ups
Eggplant-Tomato Dip
Grilled Figs With Arugula
Grilled Polenta With Mushroom Ragout
Grilled Scallop Cocktail
Guacamole With Fire-Roasted Vegetables
Ham And Swiss On A Toothpick
Hot, Sweet, And Sticky Chicken Wings
Jamaican Chicken Patties With Mango Chutney
Lamb Chops With Grilled Peppers
Majorly Tasty Drumettes
Mini-Grilled Blue Cheese Bites
Oysters With Sriracha
Poblano And White Bean Quesadillas
Prosciutto Scallops With Balsamic Glaze
Quail Nibblers
Shrimp Satay
Smokey Joe's Crab Cakes
Southwest Onion Dip
Spicy Seafood Bowl
Stuffed Portabellos
Sweet And Spicy Grilled Nuts
Sweet Pepper And Eggplant Bruschetta
White Bean Bruschetta
Zesty Garlic Shrimp