Generally speaking, fish is one of those foods you either love or hate. There is no “in between”. Growing up, I was introduced to a lot of different fish dishes but, I would only eat a small selection which included cod and shrimp. Today, I enjoy a larger variety of seafood dishes. White fish is my favourite but I absolutely love shellfish. Fish is healthy and considered part of the “Mediterranean Diet”, but moderation is “key”! I aim for once per week alternating between salmon, white fish or shellfish, etc. I think it’s important to know where you fish comes from to ensure the lowest levels of mercury. Whether it’s wild or farmed, do your research before buying. I prefer fresh over frozen but that’s my personal choice.
Most fish is low in fat, contains Omega 3s and is a good source of protein. It’s important for our bodies to avoid meat once in a while, for my family, I try to cook meatless meals once a week and on those days I usually make some time of fish dinner.
This new dish which my husband refers to as “Louisiana Style” adds a lot of different flavours to the dish from black olives to corn on the cob (all in 1 dish) and covered and cooked in a fish stock on the barbeque grill.
*This dish can also be cooked in the oven, if you prefer, at 375 degrees F. also for 1 hour. If you find it bubbling too much, lower your heat to maybe 350 degrees F. to make sure it doesn’t overcook.
This dish can be served as is with fresh bread and a salad OR with long pasta such as spaghetti or linguini, another great option is plain rice of your choice. Whichever you choose, it will be delicious!
Ingredients: (Serving for about 15 – 20 people)
16 Jumbo Tiger Shrimp (keep shell on)
20 medium size Scallops
40 calamari rings (1 full bag frozen)
24 snow crab legs
20 pieces of cuttlefish
Garlic Butter (1/4 cup) cut into pieces
Fish Stock (900 ml)
Lemon Juice (2 lemons squeezed)
Whole black olives (any kind will do)
4 corn on the cob (cut in 1/3 chunks)
Worcestire Sauce (2 teaspoons)
Whole fresh garlic (4 cloves)
White wine (3/4 cup)
Whole Black Olives (1 cup)
Seasonings: coarse sea salt, black pepper, garlic powder, cayenne pepper, paprika (1/4 teaspoon of each)
Directions:
Wash & season all seafood (preferably in the morning, if cooking it for dinner). Place them all in sealed ziploc bags seasoned in the fridge for several hours (overnight works great too).
When you’re ready for grilling:
In a large rectangular aluminum pan, place your garlic butter at the bottom of the pan, along with the garlic cloves, white wine and olives. Now start layering the seasoned seafood, first add the crab, then calamari, shrimp, (cuttlefish & scallops are last and should be at the top). Spread the corn around the seafood in the pan. You should have enough stock to cover at least half way covering the seafood. Cover with lid or foil.
Tip: To add more liquid to the pan, use the juices remaining in the ziploc bags, add water to that and shake and add it to the pan!
Place on hot bbq grill and cook slowly for about 1 hour!
Barbeque on low heat, once it comes to a boil, simmer till cooked through!
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