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Seafood Breton

© JACQUES & COMPANY 2011

Halibut with Tomato and Basil • Grilled Copper River Salmon • Scampi Provençal • Mussels Marinière • Dungeness Crab Cakes • Hood Canal Pan-Fried Oysters • Seafood Breton • Moules Mariniéres

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Makes 6 servings

2 pounds halibut fillet, cut into 2" x 1" strips

2 pounds uncooked prawns, 15 count, peeled with tails on

2 pounds squid, cleaned, cut open & lightly scored

8 tablespoons olive oil

¼ cup lemon juice

1 tablespoon fresh garlic, chopped

3 tablespoon fresh parsley, chopped

2 teaspoons paprika

1 teaspoon harissa

In a small mixing bowl combine the lemon juice, garlic, parsley, paprika, harissa, sea salt to taste, and half the olive oil until well blended.

In a large bowl carefully toss the seafood with the rest of the olive oil and marinate for 1 hour. Preheat barbecue to medium-high, just before cooking coat the grill a little oil. 

Spread the seafood on the grill, about 4 minutes per side for the halibut, 2 minutes per side for the prawns, and 30 seconds per side for the squid. Season with salt while grilling.

Carefully toss the grilled seafood with dressing and arrange on a warm platter. Garnish with lemon wedges. Serve with steamed red potatoes.

Note: You can substitute other firm fish fillets (such as swordfish and others) instead of halibut.

Wine Suggestion: A crisp Muscadet sur-lie.

 

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