- 1 small lobster tail, removed from its shell
- 2 oz Chilean sea bass
- 2 oz Salmon
- 4 large Sea Scallops
- 4 Large prawns or jumbo shrimp, peeled, deveined, and split lengthwise
- 4 New Zealand mussels, scrubbled
- 4 oz cleaned calamari
- 4 Manila clams
- kosher salt
- ground black pepper
- 4 Tbsp olive oil
- 1 large Meyer lemon, cut in half
- Preheat oven to 350 F. in a large sauce pan, cook potatoes in boiling salted water for 5 minutes; drain.
- Spread 3 tablespoons of the oil over a baking pan. Season the fish with salt and pepper; place fish on the oiled baking pan.
- In a small bowl mix together 2 tablespoons of the shallots, 2 tablespoons of the garlic, the rosemary, thyme, and mint. Coat each piece of fish generously with the herb mixture. Bake the fish in the oven for 4 to 6 minutes per 1/2-inch thickness of fish, or until the fish flakes easily when tested with a fork.
- For the potatoes, in a saute pan heat the remaining 1 tablespoon oil over medium heat. Add the remaining 1 tablespoon shallots, the remaining 1 tablespoon garlic, and if there are herbs left, add them as well; cook about 1 minute or until fragrant. Add the otatoes and saute for 7 minutes or until nice and crisp outside and tender inside. Serve potatoes with the fish.
Note: This dish can be served directly from the skillet, accompanied by a bowl of rice or a simple salad. Be sure to set the cast iron skillet on a trivet, table coaster, or heat proof place mat