Char-Grilled (grilled quick and hot over high heat) is the perfect kiss of smoke for this melange of seafood, served with a zippy salsa verde. 


  • 2 lbs. mixed seafood such as snapper, prawns, clams, squid , oysters
  • La Fundidora “Fresca” Salsa Verde 
  • Caboose Spice Co. “River Of No Return” Rub
  • Olive Oil
  • chopped parsley or cilantro


  1. Preheat a large chargrill pan or bbq to high heat. Place a big glug of olive oil and season with “River Of No Return” rub in a small bowl and mix to combine.
  2. Grill seafood, be careful not to overcook! Shellfish will be done when it open up, prawns, squid will be 1-2 minutes per side, snapper or fish depending on thickness will be 2-3 minutes per side.
  3. As seafood finishes transfer to platter and spoon over Salsa Verde, drizzle more olive oil and fresh chopped herbs.

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