Ingredients: 1 fillet of wolfish (aproximately 1lb) 2-3 lbs of mussels, razor clams, gooseneck barnacles, whelks and cockles 3 tbsp cold pressed canola oil 1 cup of crab broth 1 cup of vegetable puree (squash) 2 or 3 lemon verbena leaves Thoroughly clean each shellfish to avoid a bitter taste and sand particles.

Methods:

Wolfish

Season the fish lightly with sea salt and fresh ground pepper on both sides. Oil the fish slightly so it doesnít stick to the grill. Grill for about 2 or 3 minutes depending on the heat of your barbecue. If the fish starts to stick, use a spatula or tongs to lift it lightly to release it. After one side is cooked, flip the fish over. After about 1 minute, it should be fully cooked and ready to plate. You want it just done but not too rare. If itís overcooked it will tend to be a bit dry.

Shellfish and Puree

Warm up the vegetable puree on medium heat. Keep stirring so it doesnít dry out. Preheat a pan on high heat and add 3 tablespoons of canola oil. Add the shellfish, stir to avoid burning. Add 1 cup of crab broth with one leaf of verbena and cover the pan so it will steam quickly. It should only take a minute for the mussels to open up and the shellfish to be cooked.

To Plate

Place of the puree on the plate. Place the wolfish on top. Place assorted shellfish around the wolfish and spoon the remaining crab broth over them.