Recipe: Parrillada de la Mar

Name: Parrillada de la Mar
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 sardines; 2 salmon steaks; 8 shrimp; 4 king prawns; 4 red mullet; 4 tomatoes; 4 mild green peppers; 2 lemons; 1 bell pepper (optional); Olive oil, fine sea salt and coarse salt, freshly ground pepper; Thyme and bay leaf

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.9/5 (10 reviews) Fishes

Prep 20 min

Cook 15 min

Total 35 min

Servings 4 serv.

Recette Parrillada de la Mar - Chef Patrick Asfaux — Photo: ivan couet aftouch-cuisine

Ingredients for 4 servings

4 sardines
2 salmon steaks
8 shrimp
4 king prawns
4 red mullet
4 tomatoes
4 mild green peppers
2 lemons
1 bell pepper (optional)
Olive oil, fine sea salt and coarse salt, freshly ground pepper
Thyme and bay leaf

Step-by-step directions

1 Prepare the fish. Scale and gut the red mullet, make diagonal cuts on their sides 2 to 3 times for even cooking. Leave the sardines whole. Split the king prawns lengthwise, peel the shrimp keeping the tail on.

2 Marinate. In a dish, coat all fish and shellfish with olive oil, season with salt and pepper, sprinkle with thyme and bay leaf. Turn everything over to coat well and refrigerate for 20 minutes.

3 Prepare the vegetables. Cut the tomatoes in half and season them. Leave peppers and bell pepper whole or in strips, they will grill directly.

4 Heat well. Heat your griddle or plancha to maximum temperature, or use hot coals with no flames. Lightly oil the surface.

5 Cook in order. Start with the vegetables (5 to 6 minutes), then salmon and king prawns (3 to 4 minutes per side), red mullet (2 to 3 minutes), sardines and shrimp last (2 minutes). Flip each piece only once.

6 Plate and serve. Arrange on a wooden board, squeeze lemon over everything and serve immediately.

Crevettes Saumon Gambas Sardines Barbecue Grillades Rougets Cuisine basque