Name: Mike Anderson's - Gonzales Broiled Seafood Platter Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1.25 lb large shrimp, peeled and deveined (tails on or off); 0.75 lb sea scallops, side muscle removed; 0.5 lb calamari rings; 0.75 lb firm white fish fillets (cod, halibut or haddock), cut into 2–3" pieces; 1 lb mussels, cleaned and debearded; 0.5 cup extra-virgin olive oil; 3 tbsp fresh lemon juice; 1 tbsp minced garlic (about 3–4 cloves); 0.25 cup finely chopped fresh parsley; 2 tbsp finely chopped fresh basil or cilantro; 0.25 cup dry white wine (optional, for marinade and finishing); 1.5 tsp sea salt; 1 tsp freshly ground black pepper; 0.25 tsp crushed red pepper flakes; 1 tsp lemon zest; 4 tbsp unsalted butter; 1 tsp minced garlic; 1 tbsp fresh lemon juice; 1 tbsp chopped fresh parsley; 0.25 tsp pinch of salt; 6 pieces lemon wedges; 8 slices soft crusty bread or grilled baguette slices; 1 tbsp chopped fresh parsley (garnish)

Method

Seafood Prep & Marinade

Clean and Dry

Rinse mussels under cold water and scrub shells; remove beards. Pat shrimp, scallops, calamari, and fish pieces dry with paper towels. Dry seafood will broil and brown rather than steam.

Make Marinade

In a large bowl whisk together olive oil, 3 tbsp lemon juice, 1 tbsp minced garlic, 1/4 cup parsley, 2 tbsp basil or cilantro, 1/4 cup white wine (if using), 1.5 tsp sea salt, 1 tsp black pepper, 1/4 tsp red pepper flakes and 1 tsp lemon zest until combined.

Marinate Seafood

Add all prepared seafood to the marinade and toss gently to coat. Marinate for 15–20 minutes at room temperature (no more than 30 minutes for delicate scallops and fish to avoid 'cooking' in acid). If using shell-on shrimp, you can marinate a bit longer (up to 30 min).

Broiling

Preheat Broiler

Position an oven rack about 6 inches from the broiler element. Preheat broiler to high. Line a large rimmed baking sheet or broiler pan with foil for easier cleanup and brush with a little olive oil to prevent sticking.

Arrange Seafood

Drain seafood, reserving a few tablespoons of marinade for basting or to finish (discard any marinade that touched raw shellfish unless you will cook it). Arrange seafood in a single layer on the prepared pan — place mussels hinge-side down, space pieces so they broil rather than steam. If necessary, broil in two batches to avoid crowding.

Broil (first pass)

Broil for 3–4 minutes, then open oven and baste lightly with reserved marinade or brush with olive oil. Turn scallops and fish pieces and flip shrimp if needed so they brown evenly. Broil an additional 2–4 minutes until shrimp are opaque and pink, scallops are firm with a light golden crust, fish flakes with a fork, calamari is just opaque and mussels have opened. Total broil time will be about 6–8 minutes depending on your broiler and thickness of seafood—watch closely to avoid overcooking.

Finish Any Closed Mussels

If any mussels remain closed after broiling, return them to the oven for 1–2 minutes or discard them if they remain closed after cooking.

Butter Garlic Sauce & Finishing

Make Butter Sauce

While seafood broils, melt 4 tbsp butter in a small saucepan over low heat. Add 1 tsp minced garlic and cook gently 30–45 seconds until fragrant (do not brown). Stir in 1 tbsp lemon juice, 1 tbsp chopped parsley and a pinch (about 1/4 tsp) salt. Keep warm.

Toss & Glaze

When seafood is done, transfer to a warmed serving platter. Drizzle or spoon the warm butter garlic sauce over the seafood and sprinkle with extra chopped parsley. Squeeze lemon wedges over top to taste.

Serve

Serve immediately with lemon wedges and slices of crusty bread or grilled baguette to soak up juices. Offer extra salt, pepper and crushed red pepper at the table.