|
|
 |
| Seafood Medley-Topped Potatoes |
|
 |
|
|
Serves: 4 Rating:  |
|
|
|
|
|
|
| 4 |
large potatoes |
| 1/2 cup (125 mL) |
extra smooth Ricotta cheese |
| 2 tbsp (30 mL) |
each Parmesan cheese and chopped fresh basil |
| 1/2 tsp (2 mL) |
each salt and pepper |
| Seafood Medley: |
|
| 1 cup (250 mL) |
washed, lightly packed basil leaves |
| 1/3 cup (75 mL) |
lemon juice |
| 1 tbsp (15 mL) |
granulated sugar |
| 1 tsp (5 mL) |
Lea & Perrins Worcestershire Sauce |
| 1/2 tsp (2 mL) |
each Cayenne pepper hot sauce, salt and pepper |
| 2 |
cloves garlic, minced |
| 1/4 cup (50 mL) |
extra-virgin olive oil |
| 1/2 lb (250 g) |
each large, peeled, deveined shrimp and scallops |
| 1 |
boneless tilapia or halibut fillet (about 6 oz) |
|
|
|
|
| Preheat the grill to medium. Scrub, pierce and grill-bake the potatoes, turning often, for 1 hour. Remove from the grill and let cool slightly. Cut a cross in the top of each potato and carefully scoop out the pulp, leaving a firm shell. Beat the potato pulp with the ricotta, parmesan, basil, salt and pepper until fluffy and light. Spoon the filling back into the potato shells and keep warm. |
|
| Seafood Medley: Chop the basil in a blender. Add the lemon juice, sugar, Worcestershire sauce, hot pepper sauce, salt, pepper and garlic; pulse until combined. With the motor running, drizzle in the olive oil, blending until mixture is emulsified; brush one-half over the seafood. Reserve remaining glaze. |
|
| Increase the temperature of the grill to medium-high and grease well. Add the seafood. Cover and cook for 3 minutes. Turn the scallops and shrimp and grill for an additional 3 minutes, or until fish flakes easily when tested and shellfish is opaque. Carefully remove the fish and shellfish from the grill using a thin, flexibile spatula. Cut the fish into chunks, halve or quarter the scallops, if large. Gently stir the seafood with the reserved glaze. Spoon over warm potatoes. Makes 4 servings. |
|
|
|
|
|
|
|
|
|
|
|
| Per Serving: |
|
|
|
|
|
|
