Mixed Grill Of Fish -

Mixed Grill Of Fish

You could substitute monkfish for kingclip in this recipe.

Ingredients

2 red peppers, halved
2 green peppers, halved
Vegetable oil
12 asparagus tips
12 baby sweetcorn
12 oyster mushrooms
4 baby yellow courgettes, halved lengthways
450g (1 lb) kingclip or monkfish
450g (1 lb) salmon
12 prawns
12 mussels, scrubbed
6 large potatoes, cooked and mashed
2 tablespoons pesto sauce

For the Herb Vinaigrette

300ml (½ pint) olive oil
1 carrot, finely diced
1 red pepper, finely diced
1 green pepper, finely diced
6 shallots, finely chopped
3 garlic cloves, finely chopped
A little red wine vinegar, to taste
1 tablespoon chopped mixed fresh thyme, basil and oregano
Salt and freshly ground black pepper

Details

Serves: 4

Method

1. Mix together the ingredients for the vinaigrette. Peel the peppers by grilling them, skin side uppermost, until they blister. Cover with a damp cloth and leave to cool, then peel and quarter. Heat a little oil in a pan, put in the peppers and cook until they begin to soften.


2. Turn up the heat and add the rest of the vegetables, except for the mashed potato. Cook, stirring frequently for a few minutes, until the vegetables are just soft.


3. Brush the fish with oil and grill (salmon and kingclip or monkfish first, followed by the prawns and mussels). Heat the mashed potato and mix in the pesto.


4. To serve put a little pesto mash on to 4 warmed plates, prop the fish and vegetables all around, top with the prawns and mussels, and spoon over the vinaigrette. Serve with tomato chutney.

Related food category:

• Fish and Seafood