Scale, gut and clean fish. Rinse fillets and shrimp and pat dry. Brush fish and shrimp with a little olive oil and set aside for 10 minutes. Season the whole fish with salt and pepper, sear in olive oil on both sides for about 1 minute each, then grill over medium heat for about 7-8 minutes until golden brown (or fry in a coated pan), grill the shrimp for about 5 minutes. Season monkfish medallions with salt and pepper as well, sear, turn and let sit for another 2-3 minutes. For the garlic sauce, mix the chopped garlic with chopped parsley, lemon juice, salt, pepper and the remaining olive oil. Arrange the grigliata mista on a large warmed platter, garnish with lemon wedges if desired, and serve the sauce in an extra pitcher.
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