Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        calamari
   6      medium        cuttlefish
   6      small         sole
  12                    mussels
   6                    giant prawns
   6      large         langoustines
                        (or use 6 small lobsters)
   6      thin slices   monkfish on bone
   6      tablespoons   virgin olive oil
   3                    garlic cloves -- thinly sliced
   2      tablespoons   sliced almonds
     1/2                lemon -- juice of
   1                    egg
   1      teaspoon      mustard
   1      cup           extra-virgin olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   2      tablespoons   milk

Preparation:

Preheat large grill. Clean and peel calamari, rinse cuttlefish, gut and rinse sole, debeard mussels, and rinse prawns, langoustines and monkfish. Pat all dry. Brush well with oil and place all on grill. Cook 7 to 8 minutes on first side, turn and cook 2 to 3 minutes on second. Meanwhile, make sauce by placing garlic, almonds, lemon juice, egg and mustard in blender and blend until smooth. Add olive oil in a thin drizzle with blender running to form a creamy emulsion. If too thick, thin with milk. Remove sauce to crock. Remove fish to giant platter and serve. Comments: The original recipe title as listed is "Parrillada De Pescado - (Mixed Grill From Barceloneta, With Garlic Almond Sauce)". Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A36)