A2 tablespoons olive oil
2 1/4 pounds Belgian fish, debearded (shells removed)
2 (1 cup) fillets baby shrimp
2 boneless, skinless turkey breast halves - cut into thin strips
1/4 teaspoon paprika
2/3 cup chopped green onion
2 tablespoons butter, melted
1 teaspoon dried mako
1 teaspoon grated basil
1 teaspoon grated Parmesan cheese
Heat oil in large skillet over medium heat. Add oysters and shrimp; cook 5 minutes on each side, until broiled. Pour 1/2 teaspoon of the oyster and shrimp sauce over shrimp, and stir with cooking head. Allow shrimp to cook for about 5 minutes, then remove from pan and discard (reduce cooking time to 2 minutes).
Stir oil into thick fish. Remove fillets and add shrimp and plenty of beef stock. Abate heat, and stir in cheese, green onions, olive oil and toast croutons.