Seafood Trilogy Recipe

Prepare seafood

Pat scallops, shrimp and mahi mahi dry with paper towels. Cut the mahi mahi into 2–3 equal portions (about 3–4 oz each). Season all pieces lightly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp paprika.

Make lemon-garlic butter

In a small saucepan over low heat, melt 2 tbs butter with 2 tbs extra-virgin olive oil. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tbs fresh lemon juice and 1 tbs chopped parsley.

Preheat broiler and arrange

Position an oven rack about 4–6 inches from the broiler element and preheat the broiler to high. Line a rimmed broiler pan or baking sheet with foil and lightly brush or spray with oil. Arrange mahi mahi pieces, scallops and shrimp in a single layer with some space between pieces so they broil evenly.

Broil seafood

Brush or spoon half of the lemon-garlic butter over the seafood. Broil for 3–4 minutes, watching closely: shrimp should turn opaque and curl, scallops should be opaque and slightly firm with a light golden top, mahi mahi should flake easily with a fork. If pieces need more color, broil an additional 1–2 minutes, rotating the pan as needed.

Finish and serve

Remove pan from oven and brush remaining lemon-garlic butter over the seafood. Sprinkle with remaining 1 tbs chopped parsley, remaining paprika (if desired), and an extra pinch of salt and pepper to taste. Serve immediately with lemon wedges, mixed greens and tartar or remoulade on the side.

Prepare seafood

Pat scallops, shrimp and tilapia pieces dry. Season with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder. Set aside.

Make batter and dredge stations

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/4 tsp garlic powder and a pinch of salt. In a second bowl beat 1 egg with 1 cup cold club soda (or cold beer) until just combined — batter should be slightly lumpy. Put 1 cup panko breadcrumbs in a third shallow bowl.

Heat oil

In a large heavy-bottomed skillet or Dutch oven, pour enough vegetable oil to reach 1.5–2 inches deep (about 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise quickly.

Coat and fry seafood

Work in batches to avoid overcrowding. For each piece: lightly dust with the dry flour/cornstarch mixture, dip into the cold batter to coat, then press into panko breadcrumbs to adhere. Carefully lower into hot oil and fry until golden brown and cooked through: shrimp 2–3 minutes, scallops 2–3 minutes depending on size, tilapia pieces 3–4 minutes. Turn as needed for even color.

Drain and season

Use a slotted spoon or spider to transfer fried seafood to a wire rack set over a baking sheet or to a paper-towel-lined plate to drain. Immediately sprinkle with a light pinch of kosher salt and a little black pepper.

Serve

Serve fried scallops, shrimp and tilapia hot with lemon wedges, tartar or remoulade and mixed greens. Garnish with chopped chives if desired.

All timings assume seafood is fresh and roughly the specified sizes. Adjust broiling/frying times for larger or smaller pieces. Ensure internal temperature of firm fish reaches 145°F (63°C) or cooked until opaque and flakes easily.