When we went to Provence, I ended up making something very similar to this with large shrimp. You can use basically any combination of fish or seafood. The secret ingredient is the Pernod or Ricard, an anise flavored liqueur from France,
if that's what you have! It's a delicious dinner on a Summer evening for extra special guests!
Ingredients
2 garlic cloves, crushed
2 tbsp. Pernod or Ricard
2 tbsp. olive oil
1 lb tuna fillet, 1 inch thick
2 6 oz red snapper fillets
6 cooked lobster tails
1 lb extra large shrimp unpeeled
For Dressing
1/3 cup olive oil
2 tbsp. lemon juice
2 tbsp. red wine vinegar
2 tbsp. finely chopped dill
sea salt, freshly ground black pepper
For dressing, whisk oil into lemon and vinegar. Stir in dill. Add salt and pepper to taste. Combine garlic, pernod, and oil.
Grill seafood over medium-high heat (gas or charcoal grill). Grill tuna for 3 minutes per side for rare, 4 minutes per side for medium rare, 5 minutes per side for well done. Grill fish fillets, skin side down first, until opaque, throughout 3 minutes per side. Grill shellfish until warmed through, 3 minutes per side.
Cut cooked tuna and fish into chunks. Arrange seafood on platter. Drizzle over dressing. Serve hot or at room temperature with roasted garlic aioli (I use Stonewall Kitchen's brand if I don't want to make it!), crusty French bread, and lemon wedges.
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