Broiled Fisherman's Platter

Name: Broiled Fisherman's Platter
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 1
Cuisine: Global
Ingredients: 57 grams butter, cut into small pieces; 85 grams yellowtail flounder fillet; 1 serving Lemon wedges, for garnish, optional; 142 grams Brazilian lobster; 1 teaspoons paprika; 85 grams sea scallops, side muscle removed; 3 (size U-15) shrimp, peeled and de-veined; 1 serving Tartar sauce, for serving, optional; 28 grams white wine

Need a gluten free, fodmap friendly, and pescatarian main course? Broiled Fisherman's Platter could be an awesome recipe to try. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 545 calories, 22g of protein, and 48g of fat each. Head to the store and pick up butter, brazilian lobster, sea scallops, and a few other things to make it today. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. From preparation to the plate, this recipe takes about 27 minutes.

Instructions

Preheat oven to 450 degrees F.

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Oven

Split the lobster lengthwise and extract the meat.

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Extract

Lobster

Meat

Lay the lobster meat on top of the shell.

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Lobster Meat

Remove the pin bones from the yellowtail flounder and cut a "v" at the top of the fish.

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Flounder

Fish

Place all of the seafood in a 9-inch pie plate.

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Seafood

Add the butter, white wine, and paprika.

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White Wine

Paprika

Butter

Bake for 12 minutes. Arrange on a serving plate and serve with a lemon wedge and tartar sauce, if desired.

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Tartar Sauce

Lemon Wedge

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Oven

Equipment

Oven

Ingredients

Servings:

57grams

butter, cut into small pieces 85grams

yellowtail flounder fillet 1serving

Lemon wedges, for garnish, optional 142grams

Brazilian lobster 1teaspoons

paprika 85grams

sea scallops, side muscle removed 3

(size U-15) shrimp, peeled and de-veined 1serving

Tartar sauce, for serving, optional 28grams

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.