Grilled Seafood

Preparation info

  • Difficulty

    Easy

  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

In this recipe you can use 12 Mediterranean prawns or 36 North Atlantic prawns instead of the Dublin Bay variety. You can also substitute quite a few other types of fish for the grey mullet – steaks of conger eel, dogfish, tope or shark; or whole small mackerel, red mullet, sardines, pilchards, black breams, small John Dory, gurnard or sea bass.

Ingredients

  • 2 × 1 lb (500 g) cooked lobsters
  • 24 Dublin Bay prawns
  • 4 × 4 oz (125 g) monkfish steaks
  • 4 × 3 oz (75 g) grey mullet steaks
  • Lemon wedges

For the marinade

  • 2 fl oz (50 ml) olive oil
  • 1 teaspoon chopped fennel
  • 3 bay leaves, cut into pieces
  • Salt and freshly ground black pepper
  • Juice of ¼ lemon

For the fennel dressing

  • 5 fl oz (150 ml) olive oil
  • 1 fl oz (25 ml) red wine vinegar
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon chopped fennel
  • ½ small onion, finely chopped

Method

Mix all the dressing ingredients together.

At least 1 hour before cooking, put all the marinade ingredients in a shallow dish and add the fish steaks. Turn over in the marinade two or three times during the hour. Prepare and light your charcoal grill at least 40 minutes before cooking. Cut the lobsters in half lengthways and crack their claws.

Cook the fish steaks for about 3 minutes on each side. The lobsters and prawns, being cooked already, don’t need to go on the grill for very long: they should just be warmed through. This also slightly chars the shells, giving the grillade a spectacular aroma which is one of the best attractions of the dish. Brush the shells with some of the marinade that you used for the fish and put the lobsters on the grill for about 2 minutes per side, prawns for about 1 minute.

Serve everything on one large serving dish. Add any of the marinade left to the dressing and pour over the cooked fish. Serve with lemon wedges and plenty of French bread to mop up the dressing.