Grilled Fish and Shrimp
This is a baked fish and shrimp tray with potatoes, seasoned with salt, pepper, and paprika, then served with a tahini sauce made with lemon, garlic, parsley, and water. The shrimp is also quickly cooked in a pan with butter and oil before being added to or served alongside the tray, while the fish and potatoes are roasted in a hot oven until cooked through and lightly browned.
A seafood recipe featuring grilled fish and shrimp.
Like a mixed grilled seafood platter.
Do not overcook the seafood so it stays juicy.
Ingredients
- Fish
- Shrimp
- Tahini
- Lemon juice
- Garlic
- Salt
- Mixed bell peppers
- Red pepper
- Parsley
- Oil
- Butter
- Potatoes
- for mixing with the tahini and thinning the sauce Water
- a little Coriander
- a little Cumin
- a little Rosemary
- or regular pepper White pepper
- or regular paprika Smoked paprika
Instructions
- In a baking tray, place the cut potatoes on the bottom and arrange them as a bottom layer.
- In a baking tray, prepare the fish and clean it if necessary, then place it over the potatoes.
- In a baking tray, add the shrimp with the fish after preparing both.
- In a bowl, mix the lemon juice with the garlic, salt, parsley, tahini, and water until a tahini sauce forms.
- In the same bowl, continue mixing until the sauce becomes thicker, then thin it with water as needed.
- In a baking tray, season the fish with a pinch of salt and a pinch of mixed pepper.
- In a bowl, season the shrimp with salt and mixed pepper or paprika, then leave it for 10 minutes.
- In a frying pan, melt the butter with a little oil so the butter does not burn.
- In a frying pan, cook the shrimp in two batches for about 2 minutes on each side, until it turns orange.
- In a baking tray, cover the fish, potatoes, and shrimp with parchment paper or foil, then place the tray in the oven.
- In the oven, cook the tray at high heat from above and below with the fan on for about half an hour.
- In the oven, uncover the top of the tray after half an hour, then lightly brown the surface until it takes on a little color and a light char.
- On a serving plate, pour the tahini sauce over the fish, potatoes, and shrimp before serving.