Mixed Tailgate Grill

• 24 large Scallops
• 4 (3oz) Haddock steaks
• 2 (1 lb) cooked Lobsters
• 24 large Prawns
• lemon wedges
• For the marinade:
• 2 fl oz olive oil
• 1 tsp fennel, chopped
• 3 bay leaves, cut into pieces
• salt and black pepper, freshly ground
• juice of 1/4 lemon
• For the fennel dressing:
• 5 fl oz olive oil
• 2 fl oz red wine vinegar
• 1/2 tsp salt
• black pepper, freshly ground
• 1 tbsp fennel, chopped
• 1/2 small onion, finely chopped

1. 1. Mix all the dressing ingredients together and set aside in a closed container.
2. 2. At least 1 hour before cooking, put all the marinade ingredients in a shallow dish and add the haddock and scallops. Turn over in the marinade two or three times.
3. 3. Prepare and light your charcoal grill at least 40 minutes before cooking.
4. 4. Cut the lobsters in half lengthways and crack their claws.
5. 5. Remove the fish from the marinade and set marinade aside.
6. 6.Cook the haddock and scallops for about 3 minutes on each side.
7. 7. Toss the Lobster and prawns in reserved marinade to coat. Cook on grill for 2 minutes to warm thru.
8. 8. Serve everything on one large serving dish. Add any of the marinade left to the dressing and pour over the cooked fish.
9. 9. Serve with lemon wedges and plenty of toasted French bread .

haddock, lobsters, prawns, lemon wedges, marinade, olive oil, fennel, bay leaves, salt, ubc, olive oil, red wine vinegar, salt, black pepper, fennel, onion

Taken from www.epicurious.com/recipes/member/views/mixed-tailgate-grill-50052588 (may not work)