INGREDIENTS :
2 lbs of ling cod fillets
½ lb of raw shrimp, peeled
½ lb of calamari, cut in small pieces
½ lb of small bay scallops
2 tablespoons butter
2 tablespoons finely diced white onion
6 garlic cloves, minced
¼ cup white wine
½ cup cream
1 to 2 tablespoons finely chopped parsley to sprinkle on top when serving
Salt and pepper
INSTRUCTIONS :
Season the fish with salt and pepper and heat the grill. Grill the fish right as the sauce is finishing as they should both be served warm.
Melt the butter in a large saucepan on medium heat, add the minced garlic and onion, cook for about 2 minutes.
Stir in the shrimp and cook for another 2 minutes.
Add the white wine and cook for another 2 minutes.
Add the cream and cook until the shrimp are almost done.
Add the calamari and scallops, cook for 1-2 minutes at the most and remove from heat.
Serve the sauce on the side or on top of the grilled fish, sprinkle with chopped parsley.
2 lbs of ling cod fillets
½ lb of raw shrimp, peeled
½ lb of calamari, cut in small pieces
½ lb of small bay scallops
2 tablespoons butter
2 tablespoons finely diced white onion
6 garlic cloves, minced
¼ cup white wine
½ cup cream
1 to 2 tablespoons finely chopped parsley to sprinkle on top when serving
Salt and pepper
INSTRUCTIONS :
Season the fish with salt and pepper and heat the grill. Grill the fish right as the sauce is finishing as they should both be served warm.
Melt the butter in a large saucepan on medium heat, add the minced garlic and onion, cook for about 2 minutes.
Stir in the shrimp and cook for another 2 minutes.
Add the white wine and cook for another 2 minutes.
Add the cream and cook until the shrimp are almost done.
Add the calamari and scallops, cook for 1-2 minutes at the most and remove from heat.
Serve the sauce on the side or on top of the grilled fish, sprinkle with chopped parsley.
