The following recipe combines two delicious types of seafood and that is hake and lobster tails. Hake is a nice, meaty fish and lobster tails need no introduction. The hake is marinated in a lemon, white wine and thyme mixture and then grilled to perfection, and the lobster tails are butterflied, flavored with garlic, hot sauce, and an herb butter, and cooked alongside the fish filets.
As you can imagine, the resulting fish and seafood will be super-juicy and succulent and the flavor will be magnificent. Grilled fish makes a change from steaks, chicken or whatever you normally put on the grill and the whole family will love how this grilled fish recipe tastes.
You can choose from many side dish possibilities here, perhaps adding a green salad or a potato salad. Coleslaw or corn on the cob are other choices. When you are cooking fish and seafood, there are usually plenty of side dish options, so just pick what you like best.
- 4 lobster tails, 7 oz each
- 1 minced garlic clove
- 1 tablespoon chopped tarragon leaves
- 2 tablespoons chopped chives
- 1 stick of salted butter, at room temperature
- Olive oil, hot sauce, salt and black pepper, as needed
- 4 hake filets
- ⅔ tablespoon thyme
- ½ tablespoon salt
- 1 whole lemon plus 6 lemon wedges to serve
- ½ cup white wine
- 2 tablespoons black pepper
- Rinse the fish and put them in a bowl. Cut the lemon in half and squeeze the juice over the filets.
- Sprinkle the pepper over the fish filets, and then add the salt and thyme.
- Turn the filets over and pour the white wine over them.
- Let the fish marinate in the refrigerator for 15 minutes.
- Preheat the grill to medium hot.
- Blend the butter with the tarragon, chives, hot sauce, minced garlic, and black pepper. Cover with plastic wrap.
- Butterfly the lobster tails down the middle using kitchen shears. Cut the meat down the middle without cutting it all the way through.
- Brush olive oil over the lobster tails and season with salt.
- Grill the hake for 10 minutes, turning it a few times.
- Grill the lobster tails cut side down for 5 minutes or until the shells are bright-colored.
- Turn them over and spoon some of the herb butter over them. Grill for 4 more minutes or until the lobster meat is white.
- Serve the hake and lobster tails with more herb butter and some lemon wedges.
This picture shows the fish and lobster tails on a grill pan, which you can use on stove. However, the fish is just as good if you cook it outside. In fact the smoky flavor you get from grilling fish really enhanced its flavor. You can see how succulent and delicious the hake and lobster tails look in this photo and this is quite a simple recipe to make. Flavored with lemon, hot sauce and herb butter, the seafood is juicy and mouthwatering and you can serve this with potato salad or your favorite side dishes. The hake and lobster tails have a similar cooking time so you can cook them together and remove whichever is done first while the other one finishes off.
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