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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 medium calamari

  3. 6 medium cuttlefish

  4. 6 small sole

  5. 12 mussels

  6. 6 giant prawns

  7. 6 large langoustines

  8. (or use 6 small lobsters)

  9. 6 thin slices monkfish on bone

  10. 6 tablespoons virgin olive oil

  11. 3 garlic cloves -- thinly sliced

  12. 2 tablespoons sliced almonds

  13. 1/2 lemon -- juice of

  14. 1 egg

  15. 1 teaspoon mustard

  16. 1 cup extra-virgin olive oil

  17. salt -- to taste

  18. freshly-ground black pepper -- to taste

  19. 2 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Preheat large grill.

  2. 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.

  3. 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.

  4. Comments: The original recipe title as listed is "Parrillada De Pescado - (Mixed Grill From Barceloneta, With Garlic Almond Sauce)".

  5. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A36)

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