Parrillada de pescado mixed grill from barceloneta

Yield: 4 Servings

Measure Ingredient
6 mediums Calamari
6 mediums Cuttlefish
6 smalls Sole
12 \N Mussels
6 \N Giant prawns
6 larges Langoustines; (or 6 small lobsters)
6 slices Monkfish on bone; thin
6 tablespoons Virgin olive oil
3 \N Cloves garlic; thinly sliced
2 tablespoons Sliced almonds
½ \N Lemon; Juice of
1 \N Egg
1 teaspoon Mustard
1 cup Extra virgin olive oil
\N \N Salt and pepper
2 tablespoons Milk

Preheat large grill.

Clean and peel calamari, rinse cuttlefish, gut and rinse sole, debeard mussels, and rinse prawns, langoustines and monkfish. Pat all dry. Brush well with oil and place all on grill. Cook 7 to 8 minutes on first side, turn and cook 2 to 3 minutes on second. Meanwhile, make sauce by placing garlic, almonds, lemon juice, egg and mustard in blender and blend until smooth. Add olive oil in a thin drizzle with blender running to form a creamy emulsion. If too thick, thin with milk. Remove sauce to crock.

Remove fish to giant platter and serve.

Yield: 6 servings

Recipe by: MEDITERRANEAN MARIO #ME1A36 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 26, 1998

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