Mixed Grilled Seafood

Mitch Tonks combines fresh fish and shellfish to create a simple yet luxurious seafood dish, flavoured with herbed garlic butter
By Mitch Tonks
Mixed Grilled Seafood
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 200 g monkfish fillet
  • 200 g brill fillet
  • 200 g gurnard fillets
  • 1 pinches sea salt and freshly ground black pepper
  • 8 mussels, raw
  • 2 oysters
  • 8 clams
  • 2 langoustines, split in half
  • 4 prawns
  • 2 egg yolks
  • 1 tbsp cold water
  • 200 g unsalted butter, melted
  • 1 lemon juice

For the garlic butter

  • 250 g butter
  • 1 pinches salt
  • 3 tbsp chopped tarragon
  • 3 tbsp chopped parsley
  • 1 dashes of pastis


1. First make the garlic butter. In a food processor, blend together the butter, salt, tarragon, parsley, garlic and pastis until well-blended.

2. Preheat an oven to 190C/gas 5 or a grill until hot. Rub the monkfish, brill or gurnard with olive oil and sea salt and roast or grill for 5 minutes.

3. Add the shellfish and roast or grill the seafood for a further 4-5 minutes.

4. Meanwhile place the egg yolks and cold water in a bowl and whisk until they double in size and are full of bubbles.

5. Suspend the bowl above a pan of simmering water and whisk in the melted butter in a steady stream until the mixture thickens and emulsifies. Season with lemon juice and salt and freshly ground pepper and mix in any juices from the fish.

6. Arrange the fish on a heatproof plate, spoon over some of the sauce then cook under a hot grill for a minute or so until just browned.

7. Meanwhile, melt 100g of the garlic butter (reserving the remainder for future use) and then spoon this over the top of the now glazed seafood. Serve at once.

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