Mixed Seafood Grill

Photo: flickr user awoodvine

Ingredients

8 oyster, on the shell

8 lrg mussel

8 jumbo shrimp

2 rock lobster or 2 lobster, tails

1 pound shark, fish, fillets

olive oil, for coating

Sauce Verte

3 garlic, cloves, minced

2 tablespoons fresh parsley, minced

1 tablespoon fresh tarragon

1 tablespoon capers, drained

1 tablespoon white wine vinegar

6 tablespoons olive oil

salt

pepper

Homemade Chili Sauce

4 roma tomato

1 white onion, chopped

1/2 jalapeno chili, stemmed, seeded, and, minced

1/4 cup water

2 tablespoons vinegar

1/2 teaspoon sugar

1 garlic, clove, minced

salt, to taste

Preparation

Scrub the oysters and mussels removing beard from mussels. Rinse lobster tails. Peel and devein shrimp. Cut shark into 1" cubes. Brush all ingredients with olive oil and set aside.

Prepare Sauce Verte and Homemade Chili Sauce.

Place the fish kabobs on grill and grill for 5 minutes each side. Grill the shrimp on skewers for 3 minutes each side. Place the lobster flesh side down and grill for 3-4 minutes then turn and grill for 2 minutes more. Place the oysters and the mussels on the grill and cook until shells open.

Garnish with lemon wedges and parsley.

Sauce Verte:Make the sauce verte by combining all ingredients and adjust seasoning. Set aside at room temperature.

Homemade Chili Sauce:To make the chili sauce, put tomatoes, onion and jalapeno in a medium saucepan and cook over low heat until tomatoes begin to breakdown.

Add remaining ingredients and cook for another 5 minutes. Adjust seasoning and set aside.