| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | 4 | Servings | ||
INGREDIENTS
| 6 | md | Calamari |
| 6 | md | Cuttlefish |
| 6 | sm | Sole |
| 12 | Mussels | |
| 6 | Giant prawns | |
| 6 | lg | Langoustines; (or 6 small lobsters) |
| 6 | sl | Monkfish on bone; thin |
| 6 | tb | Virgin olive oil |
| 3 | Cloves garlic; thinly sliced | |
| 2 | tb | Sliced almonds |
| 1/2 | Lemon; Juice of | |
| 1 | Egg | |
| 1 | ts | Mustard |
| 1 | c | Extra virgin olive oil |
| Salt and pepper | ||
| 2 | tb | Milk |
INSTRUCTIONS
Preheat large grill. Clean and peel calamari, rinse cuttlefish, gut and rinse sole, debeard mussels, and rinse prawns, langoustines and monkfish. Pat all dry. Brush well with oil and place all on grill. Cook 7 to 8 minutes on first side, turn and cook 2 to 3 minutes on second. Meanwhile, make sauce by placing garlic, almonds, lemon juice, egg and mustard in blender and blend until smooth. Add olive oil in a thin drizzle with blender running to form a creamy emulsion. If too thick, thin with milk. Remove sauce to crock. Remove fish to giant platter and serve. Yield: 6 servings Recipe by: MEDITERRANEAN MARIO #ME1A36 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998
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