| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Scampi, split down the center |
| 4 |
|
Giant scallions |
| 2 |
sm |
Spiny lobsters, split down center |
| 2 |
lb |
Sole, gutted and left whole |
| 2 |
lb |
Piece monkfish, bone on, but split open |
| 4 |
|
Sardines, gutted, whole |
| 2 |
|
Mackerel, gutted, left whole |
| 2 |
|
Lemons |
| 1/2 |
c |
Extra virgin olive oil |
INSTRUCTIONS
Clean any funny stuff (guts, etc.) from each type of fish. Trim the fins
and gills from the sole, sardines and mackerel and season all the fish with
salt, pepper, lemon and olive oil.
Heat grill to full heat.
Place all fish on the bottom of the two-grill sandwich piece and close top.
Place on grill and cook 7 to 8 minutes, or until eyes of the fish have
completely clouded over. Turn over and grill 7 to 8 more minutes, checking
to see that thickest part of monkfish is cooked through. Remove and
carefully separate grill holder from fish and serve on large platter with
radicchio salad, lemons and extra virgin olive oil.
Yield: 4 servings
Recipe by: Molto Mario MB1D16 Posted to MC-Recipe Digest V1 #605 by Sue
<suechef@sover.net> on May 11, 1997
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