Grilled Seafood with Creamy Mash and Lemon Reduction

About this recipe

Savor the exquisite harmony of grilled fish, calamari, prawns, and scallops, elegantly paired with a rich, creamy mash. This dish is garnished with vibrant mixed greens and a zesty lemon reduction, promising to impress your palate and your guests alike.

Ingredients

• 4 fish fillets (such as cod or tilapia)
• 200g calamari rings
• 200g prawns, peeled and deveined
• 200g scallops
• 1 kg potatoes, peeled and quartered
• 50g unsalted butter
• 100ml heavy cream
• 150g mixed salad leaves (such as arugula, spinach, and watercress)
• 2 lemons
• Salt to taste
• Black pepper to taste
• 2 tablespoons olive oil

Directions

1. 1

   Preheat a grill or grill pan to medium-high heat.

2. 2

   Season the fish fillets, calamari, prawns, and scallops with salt and pepper. Toss with olive oil.

3. 3

   Grill the seafood in batches, about 3-4 minutes per side, until cooked through and beautifully charred.

4. 4

   Boil potatoes in salted water until tender. Drain and mash with butter and cream until smooth.

5. 5

   Sauté mixed greens in a little olive oil until just wilted. Season with salt and pepper.

6. 6

   In a small saucepan, simmer the juice of two lemons until reduced by half for the lemon reduction.

7. 7

   Arrange creamy mash on plates, top with grilled seafood, and garnish with sautéed leaves.

8. 8

   Drizzle with the lemon reduction and serve hot.