Recipe - Parrillada De Pescado Mixed Grill From Barceloneta

6 md Calamari
6 md Cuttlefish
6 small Sole
12 Mussels
6 Giant prawns
6 lg Langoustines; (or 6 small
lobsters)
6 sl Monkfish on bone; thin
6 tablespoon Virgin olive oil
3 Cloves garlic; thinly cut or sliced up
2 tablespoon Sliced almonds
One half Lemon; Juice of
1 Egg
1 teaspoon Mustard
1 cup Extra virgin olive oil
Salt and pepper
2 tablespoon Milk

Preheat large grill.

Clean and peel calamari, rinse cuttlefish, gut and rinse sole, debeard
mussels, and rinse prawns, langoustines and monkfish. Pat all dry. Brush
well with oil and place all on grill. Cook 7 to 8 minutes on first side,
turn and cook 2 to 3 minutes on second. Meanwhile, make sauce by placing
garlic, almonds, lemon juice, egg and mustard in blender and blend until
smooth. Add olive oil in a thin drizzle with blender running to form a
creamy emulsion. If too thick, thin with milk. Remove sauce to crock.
Remove fish to giant platter and serve.

Yield: 6 servings

Recipe by: MEDITERRANEAN MARIO #ME1A36

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998