Fish, mixed grilled with samphire
Saturday 07 June 2008
When you have plenty of fish at hand it's rather nice to dish up a mixed grill. Rather like a meaty mixed grill, you can mix and match according to what the fishermen land or what the fishmonger has that takes your fancy. You can dish up a mixture of fish and shellfish for a dramatic look and contrast of colours. It's great in a restaurant because it means you can constantly turn your stock of fish around.
4 scallops, cleaned and left attached to the half shell
4 small or 2 large red mullet
Another fish like brill, plaice, mackerel or whatever takes your fancy
A spoonful or so of corn or vegetable oil for brushing
Salt and freshly ground black pepper
A handful or two of samphire, trimmed of any woody stalks
Pre-heat a griddle or barbecue, season and brush the fish with a little oil. Grill the fish for a few minutes on each side, and the scallops for just a couple of minutes, flesh side facing the grill.
Meanwhile, heat the butter in a saucepan and toss the samphire in it for a minute or so. Arrange all of the fish on a platter and spoon the butter and samphire on top.
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