Surf and turf refers to any combination of seafood and meat. Using a square closeable fish basket for your barbecue, place fish fillets between layers of bacon and onions - you won't believe something so simple is this gorgeous!
15 people made this
- 500g (16 oz) sliced streaky bacon or pancetta
- 1 large red onion, sliced and separated into rings
- 4 (100g) fillets red snapper or red mullet, bones removed
- 1 dash soy sauce, or to taste
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat barbecue to medium-high heat.
- Open fish basket, or similar wire cooking basket, and line one side with strips of bacon, leaving a 1.5cm (1/2 in) space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.
- Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(15)
Reviews in English (16)
This meal was great for a warm summer night. My fiance and I had a neighbor over for dinner and we all really enjoyed it! My fish rack for the BBQ wasn't big enough, so I ended up making a big foil pouch. I cooked it on one side for 10 minutes and then 8 on the second side. When we split the pouch open the bacon was cooked but not enough, so we threw it on the grill for a minute or two then chopped it up and sprinkled it over the cooked fish. (FYI - 1 pound of snapper / rock fish is about 5 fillets) Delicious. We served it with the Fresh Tomato Salad recipe, (also found on this site.com) which was a perfect pairing. YUM! We'll definately make again!-09 Jul 2005
The bacon gets crisp with a nice barbeque flavor, the onions soften and caramelize a little, and the fish gets steamed to perfection in the middle with bacon and onion juices! We all loved this dish and will whip it up again for company next time.-18 Jul 2004
Despite being a firm fixture on many fine dining menus, the langoustine has rather humble beginnings and it is perhaps better known as scampi, the pub menu favourite served with chips and tartare sauce. Increasingly, however, langoustines are building a new reputation as a treasured seafood ingredients for chefs and home cooks alike, offering as they do all the decadence of lobster with the petite size of a prawn. Scotland is famed for its langoustines, with over a third of the world’s stock coming from its lochs and coastlines. They have a lengthy season, running from winter until late summer, and their flavour works just as well in delicate starters as accompaniments to a more robust main meal.
Martin Wishart’s Langoustine ravioli recipe is served with a rich langoustine jus and endive braised in orange juice, a perfect seafood pasta to serve as a starter. Marcello Tully’s Langoustine moqueca is a fantastic seafood stew recipe filled with Brazilian flavours, or try William Drabble’s Langoustine tails in feiulle de bric recipe for a stunningly presented seafood canapé.
Pork and langoustines make an excellent combination for a more substantial meal. Try an indulgent take on surf 'n' turf with Mark Jordan’s Seared langoustine and bacon recipe, or Phil Carnegie's Pig’s head with langoustine and pearl barley.
Healthy Seafood Paella Recipe
Nothing beats a deliciously hearty paella recipe packed with some of your favourite seafood, to be shared with friends and family.
While a meal like this may seem difficult for beginners, we have tracked down the perfect recipe which takes no longer than 30 minutes to create from scratch.
Serve with a sweet white wine, or even a fruity sangria if you’re feeling festive!
1 medium yellow onion (diced)
2 ripe tomatoes (peeled and diced)
8 ounces littleneck clams
2 tbsp finely chopped parsley
- Combine the chicken stock and saffron threads into a pot of hot water, and let it simmer.
- Heat a large pan of medium-heat, and add the olive oil, onion, garlic, and red bell pepper. Cook until the entire mixture is soft, then add the diced tomatoes and cook for an additional 2 minutes. Add the rice, and keep stirring the entire mixture.
- Combine the warm broth and cook until it reaches a light boil. Cook the rice uncovered for an extra 10 minutes before adding the mussels, clams, and prawns with an aluminium cover over the pan.
- Turn the heat off, and let the entire mixture simmer for a few more minutes – this is essential since all the flavours will be extra rich and tasty.
Image and Recipe via Cannelle Vanille
The freshest ingredients from our farm and boats
From farm-reared, expertly butchered meat and super-fresh fish to hand-made bread and locally grown veg, we insist that everything in the farm shop meets our exacting standards when it comes to quality, freshness and value. We love the way Sam and his team at the café source ingredients from the farm shop to create delicious new meals for their menu – it means we get to show off all the lovely produce to our customers, as well as (hopefully) inspiring them to try something new.
Surf And Turf Quotes
Corn chowder with red peppers and smoked Gouda $8
Shrimp bisque, classic Chinatown shrimp toast $9
Blue Bistro Caesar $6
Warm chèvre over baby mixed greens with
candy-striped beets $8
Blue Bistro crab cake, Dijon cream sauce $14
Seared foie gras, roasted figs, brioche $16
Steak frites $27
Half duck with Bing cherry sauce, Boursin
potato gratin, pearls of zucchini and summer squash $32
Grilled herbed swordfish, avocado silk, Mrs. Peeke's
corn spoon bread, roasted cherry tomatoes $32
Lamb "lollipops," goat cheese bread pudding $35
Lobster club sandwich, green apple horseradish,
Grilled portabello and Camembert ravioli with
cilantro pesto sauce $21
Sushi plate: Seared rare tuna, wasabi aioli, sesame
sticky rice, cucumber salad with pickled ginger
and sake vinaigrette $28
*Second Seating (9:00 P.M.) only
Endless platter of shrimp, scallops, clams. Hot oil
for frying. Selection of four sauces: classic
cocktail, curry, horseradish, green goddess $130
Desserts- All desserts $8
Butterscotch crème brûlée
Mr. Smith's individual blueberry pie à la mode
Fudge brownie, peanut butter ice cream
Lemon drop parfait: lemon vodka mousse layered
with whipped cream and vodka-macerated red
Coconut cream and roasted pineapple tart,
Homemade candy plate: vanilla marshmallows,
brown sugar fudge, peanut brittle, chocolate
― Elin Hilderbrand, The Blue Bistro
Tournedos Louis Armstrong
Here is yet another creative variation on the “surf-and-turf” theme: shrimp and tournedos. Chef Armand Jonte suggests a variation of placing the corn pancake on top of the tournedo, keeping the pancake crisper. Multiply the recipe as necessary for the number of servings you need.
- Corn Pancakes
- Ear Corn - 1, shucked
- Egg - 1
- All-Purpose Flour - 3/4 cup
- Corn Flour (meal) - 1/2 cup
- Heavy (whipping) cream - 3/4 cup
- Pinch of salt
- Pinch of baking powder
- Pinch of cayenne
- Sugar - 1 tablespoon
- Green Onion - 1, chopped
- Red and Green Bell Pepper - 1/2 cup, diced
- Clarified Butter - 3 to 4 tablespoons
- Beef Tournedos - two, 4- to 4-1/2-ounce
- Salt and freshly cracked black pepper to taste
- Olive Oil - 1/3 cup
- Shrimp - 2 large, peeled and butterflied
- Creme de Cassis Sauce
- Unsalted Butter - 1 tablespoon
- Shallots - 3, diced
- Creme de Cassis - 1/3 cup
- Beef demi-glace - 1/2 cup
- Unsalted Butter - 1 to 2 tablespoons
- Unsalted Butter - 2 tablespoons
- Asparagus - 6, long spears, tough part removed, blanched
To make the pancakes: Cut the kernels form the corn. Blanch in boiling salted water for 3 minutes. Remove with a slotted spoon, reserving the water. In a blender or food processor, combine all the ingredients except the corn and clarified butter. Process until well blended. Stir in the corn and thin with some of the reserved corn water if necessary.
In a large saute pan or skillet, heat the clarified butter and cook the pancakes, using 1/4 cup of batter for each, for about 2 minutes, until the edges are firmed and holes appear in the top side. Flip and cook another 1 to 2 minutes, until golden brown and cooked through. Set aside and keep warm.
To make the tournedos: Rub the tournedos with salt and pepper. In a large saute pan or skillet, heat the oil over medium heat and saute the tournedos for 2 to 3 minutes on each side for medium rare. Transfer to warm plates. In the same skillet, saute the shrimp for 1-1/2 minutes, or until pink and opaque set aside.
To make the sauce: In a medium saute pan or skillet, melt the butter and saute the shallots for 1-1/2 minutes. Remove from heat. Add the cassis, heat, avert your face, and light the mixture with a long match, shaking the pan until the flames subside. Add the demi-glace. Simmer for 2 to 2-1/2 minutes, or until reduced by one third. Swirl in the butter and strain through a fine-meshed sieve.
To serve: Melt the butter in a medium saute pan and saute the asparagus until reheated. Place three asparagus spears across the center of each plate. Place a pancake on one side of the asparagus on each plate and place a tournedo on top of each. Spoon sauce over the tournedos, and across the open sides of the plates. Top each tournedo with a shrimp.
"We cannot believe how spoiled we have gotten with your fresh seafood. When we go to a restaurant now (we travel a lot) we avoid ordering seafood! We have found ourselves staying home and looking forward to creating wonderful dishes with our weekly order."
Tradition be damned. This quick Italian sauce suddenly goes with everything.
Vitello tonnato. Pronounce it, as an Italian would, trippingly off the tongue. Translate the traditional dish into English — veal with a tuna-flavored mayonnaise — and that initial mellifluous charm fades fast.
"It's such a delicate dish, but such specific, strong flavors," British chef Ruth Rogers said. "Once you start describing it, it becomes more complicated than it is." That's why, on the menu of London's River Cafe, this antipasto from Italy's Piedmont region comes with no description. It probably doesn't need one she's been serving it there, unchanged, since 1987, when she opened the restaurant with Rose Gray .
Vinny Dotolo, the Los Angeles-based chef and restaurateur, considers vitello tonnato a forerunner of surf and turf. "You get that brininess, but tuna carries a bitter quality with it in a weird way," he said. "And I think that's a good thing." At Jon & Vinny's, the modern pizza joint he opened with partner Jon Shook, he presents the tonnato without the vitello, or any other meat. A recent visit found the sauce — made of anchovies, capers, lemon, egg yolk and olive oil — spooned over wood-grilled shishito peppers garnished with sesame seeds.
Dotolo is one of many chefs taking creative liberties with the dish and, more specifically, its fish-enriched condiment. Like other sauces — bagna cauda, chimichurri or romesco, to name recent examples — it appears to be having its meme moment. Where before people applied the flavors of Caesar dressing to everything from kale to potato chips, now they tonnatize with abandon. It has been swooshed onto seared swordfish and raw tuna. About 10 miles from Jon & Vinny's, at Bestia in downtown Los Angeles, there is a crostino topped with veal tartare and, you guessed it.
Lately, the thing to do is to pair it with vegetables, which is Dotolo's preference. He has seen it with regular bell peppers, green beans, beets and — one he strongly recommends — chicories. "Tomato tonnato" has an especially nice ring to it and is another natural fit. In his 2017 cookbook "Six Seasons," chef Joshua McFadden of Portland, Ore., includes a slightly adjusted version of the sauce he eschews the anchovies for a mellower, cleaner bite. It shows up in four of his recipes — with charred broccoli, sugar snap peas, radishes and string beans. Nicolaus Balla and Cortney Burns of Bar Tartine in San Francisco alter tonnato more aggressively in the cookbook named for their restaurant: Dried mushrooms and garlic put in an appearance, and potatoes are deployed as a thickening agent. The resulting sauce goes down first on the plate to become a fixing point for blanched Brussels sprouts leaves showered with shaved bottarga. At Blue Duck Tavern in Washington, those flakes of gray mullet roe and the tonnato accompany the same vegetable, with a notable difference: The sprouts are fried for crispiness.
Rolando Beramendi, an importer of Italian specialty foods based in San Francisco, is less than thrilled with the "very strange things" being done to the iconic Italian dish. "I think they are using the word tonnato for anything that's a mayonnaise with tuna in it. . . . This is a prime example of a recipe that has lost its meaning," he lamented over email. As the title of his new cookbook, "Autentico," might indicate, he is an unabashed classicist.
MY KITCHEN IN SPAIN
What a fascinating recipe ! Good to see some interesting matters emanate from the Covid tragedy For me in far Down Under such suggestions are especially welcome . . . as I commented to Mad Dog but a few days back - many of your recipes combine ingredients in different ways to ours. Now, frozen octopus definitely cannot be found in our supermarkets but one can usually access fresh . . . and I love cooking with that. So, a second Spanish recipe is ready for me in the kitchen . . . fun !! I love watching cookery shows on TV - sadly the European ones do not travel but we get all of the very good British and many Canadian ones besides a plethora from our own food-crazy country . . .
Eha: The Portuguese, too, have their mar y montaña, with the famous "pork with clams." And, many paellas in Spain are mixta, chicken/rabbit plus shellfish, making them a good example too. There's a link to that food program above--perhaps you could watch it on the internet.
Geoff Alexander Innocent Bystander 2018 £18.50
Chargrilled salmon fillets, seared herbed tuna or red mullet or a meaty cod loin wrapped in proscuitto are fish that work very well here. White meat and game are also great such as pork marinated in a sticky balsamic sauce or crispy duck with hoisin sauce. It’s a very more-ish drop on it’s own too!
TYPE: Medium bodied Velvety mouthfeel Savoury tannins
TEMPERATURE: 16-20 0 C Room Temperature
ABOUT: Innocent Bystander’s reputation has been built upon the style of their regional and varietal wines, which reflect the soil, climate and topography of the cool Yarra Valley. Grapes are processed in their ‘Kindergarten Winery’, specially designed for small batches and different winemaking techniques with minimal intervention. This wine is produced from a number of vineyards that span the Yarra Valley. High diurnal temperature variations result in a wine with a naturally high acidity.
ABV: 13% Vegan / Vegetarian
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Sandys Deliveries and Coronavirus
As we head into another period of restrictions, Sandys would like to reassure all our customers and team members that your health is our biggest priority. We are closely following the guidance of the U.K. government, Public Health England and The World Health Organisation to minimise the impact to public health, as such, to our already stringent cleaning regime we have put additional measures in place. We are also being highly respectful of social distancing and have ensured all staff wear a face covering whilst serving you.
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