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Name: Trio of Barbecue Fish with a Summer Flower Salad
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Half head oak leaf; 1 Lemon; 8 Scallops in their shells; olive oil; Half head radicchio; French mustard; Hoi sin sauce; Roasted garlic oil; Oyster sauce; Thyme; 1 Lemon; White wine vinegar; 1 lb Tuna; ; petals; Marinade: sardines; 1 sm Mixture of flowers -; olive oil; 1 lb Sardines; Half head frizze lettuce; Toasted sesame seeds; Half head lollo rosso

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INGREDIENTS

MARINADE TUNA
Half head oak leaf
1 Lemon
MARINADE SCALLOPS
8 Scallops in their shells
olive oil
Half head radicchio
French mustard
Hoi sin sauce
Roasted garlic oil
Oyster sauce
Thyme
1 Lemon
White wine vinegar
SALAD
1 lb Tuna
; petals
Marinade: sardines
1 sm Mixture of flowers -
FISH
olive oil
1 lb Sardines
Half head frizze lettuce
Toasted sesame seeds
Half head lollo rosso

Servings

INSTRUCTIONS

To prepare the scallops, prise the shells open by cutting along with a knife. Remove the scallop meat from both shells and wash it in a bowl. Put to one side. Remove the skin from the tuna, pull out any excess bones and trim into a steak. Scale the sardines by taking them by the tail and scraping the scales with the back of a knife from tail to head. Gut them if necessary, then score the fish on both sides with a knife (if not scored enough the fish will bend; if too much it will fall apart). Scallop marinade: Mix the mustard, white wine vinegar and roasted garlic oil in a small bowl and whisk with a fork. Season to taste then place scallops in the marinade and leave to rest. Tuna marinade: Mix the olive oil, lemon juice (squeeze the lemon by hand) and thyme into a bowl and mix with a fork, adding seasoning to taste. Place the tuna in the marinade. Sardine marinade: Mix all ingredients together (squeeze the lemon by hand) and put the sardines in the marinade. To make the salad, pick and wash lettuce leaves from your selection. Dry them by shaking in a cloth, then mix together with the flowers (or fresh herbs if flowers are not available). Place the fish on the barbecue to cook. Cook the tuna on the edge of the barbecue where the heat is less intense.

NOTES

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Trio of Barbecue Fish with a Summer Flower Salad

MARINADE  TUNA
 Half head oak leaf
1 Lemon
 MARINADE  SCALLOPS
8 Scallops in their shells
 olive oil
 Half head radicchio
 French mustard
 Hoi sin sauce
 Roasted garlic oil
 Oyster sauce
 Thyme
1 Lemon
 White wine vinegar
 SALAD
1 lb Tuna
 ; petals
 Marinade: sardines
1 sm Mixture of flowers -
 FISH
 olive oil
1 lb Sardines
 Half head frizze lettuce
 Toasted sesame seeds
 Half head lollo rosso

To prepare the scallops, prise the shells open by cutting along with a  knife. Remove the scallop meat from both shells and wash it in a bowl. Put  to one side.    Remove the skin from the tuna, pull out any excess bones and trim into a  steak.    Scale the sardines by taking them by the tail and scraping the scales with  the back of a knife from tail to head. Gut them if necessary, then score  the fish on both sides with a knife (if not scored enough the fish will  bend; if too much it will fall apart).    Scallop marinade:    Mix the mustard, white wine vinegar and roasted garlic oil in a small bowl  and whisk with a fork. Season to taste then place scallops in the marinade  and leave to rest.    Tuna marinade:    Mix the olive oil, lemon juice (squeeze the lemon by hand) and thyme into a  bowl and mix with a fork, adding seasoning to taste. Place the tuna in the  marinade.    Sardine marinade:    Mix all ingredients together (squeeze the lemon by hand) and put the  sardines in the marinade.    To make the salad, pick and wash lettuce leaves from your selection. Dry  them by shaking in a cloth, then mix together with the flowers (or fresh  herbs if flowers are not available).    Place the fish on the barbecue to cook. Cook the tuna on the edge of the  barbecue where the heat is less intense.

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Nutrition

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Serving Size: 1 Serving (1915g)
Recipe Makes: 1 servings

Calories: 2609
Calories from Fat: 1489 (57%)

Amt Per Serving		% DV

	Total Fat 165.5g	221 %
	Saturated Fat 23.2g	116 %
	Monounsaturated Fat 78.3g
	Polyunsanturated Fat 54.4g
Cholesterol 845.7mg		260 %
Sodium 3488.7mg		120 %
Potassium 4665.2mg		123 %
Total Carbohydrate 56.4g		17 %
	Dietary Fiber 26.2g	105 %
	Sugars, other 30.1g
Protein 238.8g		341 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2609

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