Clean the shellfish under running water. Cut the fish into 1/2 inch cubes.
In a non-stick sauté pan over medium heat, sauté the chopped shallot in a 1/4 teaspoon of lobster oil for 30 seconds.
Add all fish and shellfish and sauté for one minute.
Place in a preheated oven at 400°F for 2 minutes. Remove the pan from the oven, deglaze with half of the balsamic vinegar, mix together.
Arrange in the middle of a plate. Add the remaining vinegar and lobster oil over the fish.
Garnish with a bouquet of chervil, dill or mint and enjoy!
Ingredients
Directions
Clean the shellfish under running water. Cut the fish into 1/2 inch cubes.
In a non-stick sauté pan over medium heat, sauté the chopped shallot in a 1/4 teaspoon of lobster oil for 30 seconds.
Add all fish and shellfish and sauté for one minute.
Place in a preheated oven at 400°F for 2 minutes. Remove the pan from the oven, deglaze with half of the balsamic vinegar, mix together.
Arrange in the middle of a plate. Add the remaining vinegar and lobster oil over the fish.
Garnish with a bouquet of chervil, dill or mint and enjoy!