Herb Oil:

Place all ingredients in a blender and process well.  Set aside at room temperature until ready to use.

Arugula Vinaigrette:

Finely chop the onion, tomato and arugula and lightly coat with olive oil.  Season with salt and pepper, mix well and set aside.

For the Vegetables and Grilled Seafood:

Blanch the asparagus in boiling salted water for about 90 seconds, drain and place in a bowl with plenty of ice water to cool.

Coat the potato with salt and wrap in aluminum foil and bake at 400 F about 25 minutes until soft. Remove potatoes from the oven and set aside.

Prepare the charcoal fire until hot.  Meanwhile, season all fish and seafood with salt and pepper to taste.  Do the same with the vegetables, except potatoes.

Once the coal is red hot, brush the fish, seafood and vegetables with herb oil and place directly on the grill, presentation side down.

Once on the grill, brush more of the herb oil (except on the eggplants) and grill until the fish is medium rare to medium, the octapus is opaque and the shrimp are pink and cooked through.

Presentation of Plates:

Place the arugula in vinaigrette porcelain spoons and arrange on top of the plate.

Place the lemon slices and the potatoes on the sides of the dish, and align the fish and seafood in the center.

Arrange the rest of the vegetables around the fish and garnish with fresh herbs.

Serve immediately.

Tips:

The leftover herb oil can be stored in the refrigerator and use for salads, pasta and seasoning beef or chicken to be baked or grilled.

The eggplant absorbs a lot of oil, which is why you should brush only one side.

The squid can be substituted for cooked octopus in warm water with salt, bay leaves and leek.  When the tentacles are soft, drain and place in a bowl with water and plenty of ice.

The fish can be replaced by other fish of your choice, and the vegetables can be replaced orplus cassava (already cooked), mini corn, onion into thick slices, peach palm, leeks or whatever else looks delicious at your farmer’s market.