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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.


  • 200g monkfish fillet

  • 200g brill fillet

  • 200g gurnard fillet

  • 8 mussels

  • 2 oysters

  • 8 clams

  • 2 langoustines, split in half

  • 4 prawns

  • 2 egg yolks

  • 1 tbsp cold water

  • 200g unsalted butter, melted

  • juice 1 lemon

  • 100g garlic butter

  • Garlic butter

  • 250g butter

  • pinch of salt

  • 3 tablespoons tarragon, chopped

  • 3 tablespoons parsley, chopped

  • dash of pastis


  • 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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