| http://tomsaaristo.com |
| Mixed Fish Grill |
Ingredients for each person:
melted butter
1 filet of sole or haddock [or frozen filet]
sesame seeds
1 rock lobster tail [cut the soft part of the shell away with scissors to expose the
meat]
1 skewer with 3-4 shrimp alternated with scallops
1 King crab leg
coarse salt
freshly ground black pepper
Method
Start with plenty of melted butter. Use a large grill for the filets, lobster tails and
crab legs. The skewers of shrimp and scallops can broil right on the grill. Dip the
filets in melted butter and then in sesame seeds. Brush the lobster tails and the crab
legs well with butter. Clean the shrimp and alternate them on skewers with the
scallops. Brush these well with butter.
The filets and lobster tails will take about 7-8 minutes, so begin them first. Allow
5-6 minutes for the skewered shrimp and scallops and about 5 minutes for the crab
legs. These only need to heat through. Brush everything liberally with butter during
the cooking process, and sprinkle additional sesame seeds on the filets. Season to
taste with salt and pepper and serve on hot plates, with small bowls of melted
butter and lemon wedges.
melted butter
1 filet of sole or haddock [or frozen filet]
sesame seeds
1 rock lobster tail [cut the soft part of the shell away with scissors to expose the
meat]
1 skewer with 3-4 shrimp alternated with scallops
1 King crab leg
coarse salt
freshly ground black pepper
Method
Start with plenty of melted butter. Use a large grill for the filets, lobster tails and
crab legs. The skewers of shrimp and scallops can broil right on the grill. Dip the
filets in melted butter and then in sesame seeds. Brush the lobster tails and the crab
legs well with butter. Clean the shrimp and alternate them on skewers with the
scallops. Brush these well with butter.
The filets and lobster tails will take about 7-8 minutes, so begin them first. Allow
5-6 minutes for the skewered shrimp and scallops and about 5 minutes for the crab
legs. These only need to heat through. Brush everything liberally with butter during
the cooking process, and sprinkle additional sesame seeds on the filets. Season to
taste with salt and pepper and serve on hot plates, with small bowls of melted
butter and lemon wedges.
| Copyright Thomas Saaristo All Rights Reserved |
