Mixed Seafood Recipe

Mixed Seafood

1. 1

   Prepare seafood

   Rinse shrimp, pat dry and devein if necessary. Rinse calamari and slice into rings if not pre-cut. Scrub mussels and discard any with broken shells or that do not close when tapped. Cut white fish into bite-sized pieces and pat dry.

2. 2

   Sear firm seafood

   Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large sauté pan over medium-high heat. When hot, add fish pieces in a single layer and sear 1–2 minutes per side until lightly golden but not fully cooked through. Transfer fish to a plate and set aside.

3. 3

   Cook shrimp and calamari

   Add remaining 1 tablespoon olive oil to the pan. Add shrimp and cook 1–2 minutes per side until just pink; transfer to the plate with fish. Add calamari rings and cook 1–2 minutes until opaque; transfer to the plate. (Calamari cooks quickly—avoid overcooking.)

4. 4

   Aromatics and deglaze

   Reduce heat to medium. Add remaining 1/2 tablespoon butter to the pan, then add shallot and sauté 1–2 minutes until softened. Add minced garlic and red pepper flakes and cook 30 seconds until fragrant. Pour in the dry white wine to deglaze, scraping up any browned bits from the bottom of the pan. Let wine reduce by half, about 2–3 minutes.

5. 5

   Add tomatoes and mussels

   Add halved cherry tomatoes and mussels to the pan. Cover and cook for 4–6 minutes, until mussels open. Discard any mussels that do not open.

6. 6

   Finish and combine

   Return seared fish, shrimp and calamari to the pan. Squeeze in the juice of the lemon and add lemon zest, chopped parsley, salt and black pepper. Gently toss everything together and cook for 1–2 minutes more to finish cooking the fish and allow flavors to meld. Taste and adjust seasoning.

7. 7

   Serve

   Transfer mixed seafood to a serving platter or bowl. Spoon pan juices over the top. Serve immediately with crusty bread or over pasta/rice and lemon wedges on the side.