This is a typical summer dish for an evening out while on vacation in the Mediterranean. There, but also here, you can get all the ingredients very fresh and of good quality. If you have a holiday home with a garden, the sound of the sea and a sufficiently large and good grill, you can equip the latter with charcoal and wait until it has turned completely white on the outside. Of course you can grill this dish in any other place, just where you spend your summer.
In the meantime, the fish can be gutted, but the scales cannot be removed as protection. Carefully cut into the shrimp on the belly and remove the intestines. The shells also stay there for protection from too much heat, and the heads because of the nicer look. Marinate the tuna and swordfish with the herbs, a little lemon juice and oil.
Now put the salted and peppered fish filled with herbs on the inside on the grid and turn them after about 8-10 minutes, regularly sprinkling a little lemon juice over them. 6 minutes before the fish is cooked, add the prawns in their shells, later season them strongly with salt and pepper because of the shells. 3 minutes later, put the tuna and swordfish on the hottest part of the grill. Turn quickly after 1.5 minutes, season with salt and pepper. The calamaretti, which are grilled very hot, then take practically only 1-2 minutes. Turn them quickly halfway through, season with salt and pepper. Sprinkle all parts of the grill with lemon juice over and over again.
Now arrange everything on a large platter and serve. If you have bought 2 types of whole fish, each person receives 1 fillet of each type. Furthermore, 2 prawns, 1 small squid, and 1 tuna and swordfish steak each.
A mixed salad goes well with it, but even better, pickled vegetables such as small purple artichokes, grilled zucchini and eggplant and a well-chilled tangy white wine. How nice that summer is!
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