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Mixed Grilled Seafood

This classic French recipe stands or falls with the quality of its ingredients so buy the freshest fish and seafood possible. Deliciously simple, typically French.


  • Garlic butter


  • 1.

    Whiz up butter, salt tarragon, parsley, garlic and a dash of pastis until it’s nice and green.

  • 2.

    Rub the fish with olive oil and sea salt and roast or grill for 5 minutes, add the shellfish give it another 4 – 5 minutes. Meanwhile put the eggs and water in a bowl and whisk until they double in size and are full of bubbles, over a gentle heat drizzle in the butter as if you were making mayonnaise, season with lemon juice and salt and pepper, add any juices from the fish. Arrange the fish on a plate; spoon over some of the sauce then put the whole plate back under a hot grill until it just browns. (Be careful this takes only a minute or so and can burn easily.) Melt the garlic butter and then spoon this over the top of the now glazed seafood.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Mixed Grilled Seafood.


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