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Barbecue of Swordfish and Salmon with Mussel Bouillabaisse

(For 6/8)

(A Clos de Muriers Recipe)

1 kg (2 lbs) Swordfish steak
1 kg (2 lbs) Salmon Steaks
Olive Oil

1 Recipe of Bouillabaisse of Mussels with Garlic Hollandaise

This is a variation of the Mussel dish which made an excellent barbecue party for me in France.

Make the Bouillabaisse in a kitchen and get ready the barbecue until the coals have whitened.
Divide the fish into one piece of each fish per person.
Paint the swordfish with oil and the salmon with honey.
Cook over the hot coals until browned.
Put a piece of each fish on a large soupe plate.
Spoon over the bouillabaisse and the hollandaise.
Serve with finger bowls and napkins.
Serve with knives, forks and spoons and plenty of bread to ensure none of the delicious juices are wasted.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef