Fish and Vegetables Grilled on a Hot Stone

Ingredients

• 6 ripe tomatoes
• 2 cloves garlic
• 3 red chili peppers
• 50 ml olive oil
• 250 g salmon fillet (prepped, skinless)
• 250 g monkfish fillet (prepped; skinless)
• 250 g shrimp (prepped)
• 4 sprigs dill
• 2 sprigs parsley
• 80 ml olive oil
• Salt
• black pepper (freshly ground)
• 250 g fresh oyster mushrooms
• 200 g fresh button mushrooms
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Shallot
• 0.5 untreated lemon

Instructions

1. 1.

   For the dip, blanch the tomatoes, cool, peel, quarter, deseed and dice the flesh. Peel one clove of garlic and finely chop. Wash and trim the chilies, then roughly chop them. Blend together with the tomatoes, garlic and olive oil in a blender, then pour into small bowls.

2. 2.

   Peel the remaining garlic and press it into a bowl. Wash the herbs, shake dry, pluck the leaves, finely chop and combine with olive oil and the garlic. Mix well and season with salt and pepper. Brush the fish and seafood with this mixture and let marinate for 20 minutes.

3. 3.

   Meanwhile clean and slice the mushrooms. Wash the bell peppers, quarter, deseed and cut into thin strips. Peel and halve the shallot, then slice into ribbons. Rinse the lemon hot, dry grate it and zest with a zester. Mix the peppers with the mushrooms, onion and lemon zest, season with salt and pepper. Preheat the hot stone and grill portions of fish, shrimp and mushrooms on it. Enjoy with the chili dip.