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Mixed grill of Rockfish shellfish on a Monolith BBQ

Mixed grill - scallops in shell, squid, prawns and mussels with tomato and tarragon sauce

Recipe by Mark Hix

Serves:
4
Prep Time:
2 mins

I love serving a mixture of seafood in the middle of the table using either just fish or shellfish or a mixture of both. You can use whatever is available but a good selection with certainly give your guests that wow factor. Scallop wise you can serve them in the shell or skewer them up to you. 

I’ve given this mixed grill a slightly Turkish twist using sumac scattered over the fish and I’ve grilled some long red peppers to give some contrast and texture.

Ingredients

2 small cooked lobsters, halved and claws cracked with the back of a heavy knife
4 scallops in or out of the shell
4 large Atlantic prawns
2 medium cleaned squid, halved
Sea salt and freshly ground black pepper
2 long red peppers, halved lengthways
2-3 tsp sumac
A handful of fresh oregano or marjoram leaves
2-3 tbs extra virgin olive oil

Method

Preheat your Barbeque leaving a section with no charcoal to keep fish that’s cooked warm whilst the rest is cooking.

Cook the peppers first for 2-3 minutes on each side then transfer to the cooler part of the Barbeque.

Cook the shellfish also for 2-3 minutes on each side then transfer to a large suitable serving plate and arrange the peppers on top.

Scatter over the oregano and sumac and spoon over the olive oil.

Featured products

12 Disco Scallop Meat

Serves 4 - 12 Scallops

Shucked

£24.00

Sent fresh

12 disco scallop meat

Squid - Frozen

Serves 1 - Min 150g

Cleaned and ready for cooking

£7.95

Sent frozen

Frozen squid portion from Rockfish

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Mark Hix

Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.