Mixed Seafood Grill
By: Anonymous
Published: Sunday, December 13, 2009 - 3:10am

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

1 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. 2 Prepare Sauce Verte and Homemade Chili Sauce. 3 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. 4 Garnish with lemon wedges and parsley. 5 Sauce Verte:Make the sauce verte by combining all ingredients and adjust seasoning. Set aside at room temperature. 6 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. 7 Add remaining ingredients and cook for another 5 minutes. Adjust seasoning and set aside.