Grigliata di pesce

Rinse the Orata, Gamberi, Calamari, and Spada under cold water. Pat them thoroughly dry with paper towels.

For the Calamari, score the body in a crosshatch pattern on one side, being careful not to cut all the way through. Leave the tentacles whole.

In a large bowl, prepare the marinade by combining 50g of Extra-virgin olive oil, the juice from half of the Fresh lemon (approximately 50g), half of the Fresh parsley, all of the minced Garlic, 5g of Fine sea salt, 1g of Freshly ground black pepper, and the Dry white wine. Whisk well to combine.