Grilled swordfish, shrimp and squid
Instructions
Remove the Tufts of squid and remove their eyes, beak and internal fin; rinse.
Divide into two each slice of swordfish, obtaining 4 equal portions.
Heat the grill to cook the various elements of the barbecue.
Start with the jumbo shrimp (about 3 minutes on each side) and with flare.
Cook, turning them until they squid, for about 8 minutes.
Lightly grease with oil and cook swordfish on both sides for about 10 minutes.
Prepare a sauce emulsifying together 4 tablespoons of olive oil with chopped tarragon and vinegar.
Add salt and pepper, garnish with lemon, then bring to the table with the sauce.
Be careful to respect the times because the fish, overcooked, dry and can even become stringy.
Ingredients and dosing for 4 persons
- 2 slices of swordfish (450 g)
- 4 king prawns (250 g)
- 4 squid
- Tarragon
- 4 tablespoons of olive oil
- 1/2 tablespoon of balsamic vinegar
- Lemon
- Salt
- Pepper