Grilled fish with seafood sauce
Recipe for grilled fish with seafood sauce, prepared with grilled fish (cod, halibut, mahi-mahi, etc) topped with a creamy garlic seafood sauce made with shrimp, calamari, scallops, garlic, onion, white wine and cream.
Servings 4 - 6
Ingredients
- 2 lbs of fish filets can use cod, rockfish, halibut, mahi mahi, or your choice of fresh fish - cut into 4-6 fillets
- 1/2 tablespoon oil
- ½ lb of raw shrimp peeled and deveined
- 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
Ideas for side dishes (choose your favorites):
- Latin style rice
- Fried green plantains
- Fingerling potatoes with butter and parsley
- Steamed or grilled asparagus
- Tomato and onion curtido salad
- Lime slices
- Aji hot sauce
Instructions
To grill the fish:
- Season the fish with the oil, salt and pepper and pre-heat the grill.
- If you are using an indoor panini style grill, then you can grill the fish quickly right as the sauce is finishing as they should both be served warm. If you are using a regular outdoor grill you can do grill the fish before preparing the seafood sauce - and keep the fish on a warm plate until ready to serve.
- To grill the fish on the outdoor grill, heat it to a high temperature (~400F), grill the fish on each side for about 5 minutes. The exact time will depend on the thickness of the fish fillets and the grill. Be careful to not overcook the fish as it will dry out.
- To grill the fish on the electric indoor grill it will take just 3-4 minutes, set it to high heat and use both the lower and upper grill racks to press down on the fillets.
To prepare the seafood in a garlic white wine sauce:
- 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 1 minute.
- Add the white wine and increase the heat, cook for another minute
- 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.
- Serve with garnished with a slice of lime, plus your choice of side dishes: fried green plantains, or potatoes, or steamed or grilled vegetables, plus rice, and/or bread to soak up any leftover sauce.