© JACQUES & COMPANY 2011
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.