Mixed Grill Recipe

Inspired by Fish Bones Grill

Time1h

Serves4

Seared wild-caught haddock, shrimp & scallop skewer, day potato, vegetable & lobster cream

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Ingredients

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Seafood

2 cups Haddock fillets

1 cup Shrimp, peeled and deveined

1 cup Scallops

Potato

2 cups Diced potatoes

Vegetables

1 cup Bell peppers, diced

1 cup Zucchini, sliced

1 cup Asparagus, cut into 2-inch pieces

Lobster Cream

2 tbs Butter

1 cup Heavy cream

1 cup Lobster meat, cooked and chopped

2 tsp Garlic, minced

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Chives, chopped (for garnish)

Method

Preparing the Seafood

Marinate the Seafood

In a bowl, combine the haddock, shrimp, and scallops with olive oil, salt, and pepper. Let them marinate for 15 minutes.

Skewer the Seafood

Thread the shrimp and scallops onto skewers, alternating with pieces of haddock.

Cooking the Potato and Vegetables

Boil the Potatoes

In a pot, boil the diced potatoes until tender, about 15 minutes. Drain and set aside.

Sauté the Vegetables

In a skillet, sauté the bell peppers, zucchini, and asparagus in olive oil over medium heat until tender, about 7-10 minutes.

Making the Lobster Cream

Prepare the Lobster Cream

In a saucepan, melt the butter over medium heat. Add garlic and sauté until fragrant. Stir in heavy cream and bring to a simmer. Add the lobster meat, salt, and pepper. Cook for 5 minutes until the cream thickens slightly.

Grilling the Seafood

Grill the Skewers

Preheat the grill to medium-high heat. Grill the skewers for about 3-4 minutes per side until the seafood is cooked through and has nice grill marks.

Plating

Serve the Dish

On a plate, arrange the grilled seafood skewers, boiled potatoes, sautéed vegetables, and drizzle the lobster cream over the top. Garnish with chopped chives.